• Shrimp Seasoning Powder
Shrimp Seasoning Powder

Shrimp Seasoning Powder

Rich and full Shrimp Seasoning Powder profile,It is application for all types of foods items like Snack, Biscuit and ect. Flavouring sample totally free

Characteristic: Powder Seasonings
Packaging: 2kg or 5kg PE Container

  Catalogue

Product details

ItemContent
BrandFlavour so good
Model typeFSG
Name-- Shrimp Seasoning Powder
Execution standardsGB 2760、GB 30616 National standards for food safety
FormDark yellow or Brown yellow powder
Aroma description--Aroma of Shrimp 
Use and dosage

Liquid beverage 0.03-0.10%

Solid drink, confectionery 0.2-0.5%

Use methodAdd to the product and mix it evenly
PackingPE can for food, 1/2/5/20kg, Carton
Storage methodAvoid light, place in a cool, ventilated dry place
Shelf life24 months


(1) About Price

Most of flavour price are around $15-$25 per kg, moq is 5kg/typ.

(2) About Aroma

For most of taste we have various models, amora will be different. 

Usually use the sample to determine which taste model you want.

(3) About Sample

Samples are free, need sample please contact, customer bears the DHL shipping fee.

(4) About shipping

Less than 70kg usually ship by DHL, the shipping fee maybe be expensive, depend on the destination.

More than 70kg usually ship by sea, shipping fee is about $300 to all country. Shipping time about 2 months.

If ship the good to your cargo agent in China, free of charge.

(5) About Discount

Flavour and fragrance moq is 5kg/type, totally order over 100kg get 20% discount.


Inner packing

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Outer packing

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Production workshop

Production workshop

Our manufacture have ISO HACCP HALAL certificate and standard GMP workshop in 20 year expericence. 

Certificates

Shrimp Seasoning Powder wholesale

The shrimp seasoning powder is first crushed with monosodium glutamate and salt respectively, and then mixed with a mixture of shrimp shell extract and seaweed extract, chili powder, pepper powder, ginger powder and onion powder in proportion, The powder seasoning is fresh shrimp instant noodle seasoning powder. Shrimp Seasoning Powder Flavouring Wholesale Thailand Seasoning supplier.


Shrimp shell was used as raw material, the source of raw material was abundant and the cost was very low. secondly, the enzyme activity was stable, insensitive to environmental requirements, low technological requirements and easy to realize by using co-immobilized enzyme for enzymatic hydrolysis. The addition of the seaweed extract is rich in nutritional components, the seaweed polyphenols contained therein can be used as antioxidants, and the sodium alginate contained therein can be used as a carrier of the co-immobilized enzyme, and after enzymatic hydrolysis, it does not need to be filtered and continues to be used directly as a raw material, Simplified the technological process, the seaweed protein can cooperate with the animal protein in shrimp shell to promote absorption; Maillard reaction was carried out after enzymatic hydrolysis of shrimp shell, no enzyme killing process was needed, and the nutritional components were stable, and the flavoring was mellow and full. 


Shrimp Seasoning Powder Fabrication method

Washing the fresh shrimp shell, crushing the shrimp shell with a crusher to obtain 5 × 15 mesh shrimp shell powder, mixing the shrimp shell powder with water in a ratio of 1.3 by weight, adding to an enzymolysis tank, stirring, heating up to 45 DEG C, When the weight ratio of protease, alkaline protease, neutral protease and papain is 4 ≤ 2 ≤ 1, the liquid pH to 7 in the enzymolysis tank is adjusted to 7, and the seaweed extract of shrimp shell comminuted by weight is added to immobilize protease, alkaline protease, neutral protease and papain at the weight ratio of 4 to 2 ≤ 1, and the weight ratio of protease, alkaline protease, neutral protease and papain is. After 4 hours of hydrolysis, the hydrolysis temperature is controlled at 45 DEG C, and the enzymatic hydrolysate is obtained. according to the mass fraction, 10.0% reducing sugar, 3% amino acid, 3% edible oil, 0.2% vitamin C and 0.2% vitamin B group are directly added to the enzymatic hydrolysate, After stirring and dissolving, heating to 120 DEG C, After 3 hours of reaction, the shrimp shell extract was cooled to room temperature, and the Maillard reaction solution of shrimp shell extract was obtained. after vacuum drying to solid, the mixture of shrimp shell extract and seaweed extract was obtained by grinding and crushing into powder. 


The monosodium glutamate and salt were crushed respectively, and then mixed with the mixture of shrimp shell extract and seaweed extract, chili powder, pepper, ginger powder and onion powder in proportion.


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