Recycle of Animal Bone and Development of Meat Flavor;
As a professional manufacturer for many years, we supply a wide range of spices for sausage& other meat product.
A highly spiced pork and beef sausage.
And, thyme tastes good with meat, game, poultry and shellfish.
When no other flavorings are available, this product can be singly used for cooking lean pork to make the same tasty dish.
Gastronomy:ideal to be served with all kind of meat,pastas and food with spicy sauce.
"In addition to preserving the meat, curing gives it additional flavour. Sugar or honey and spices are sometimes added to further enhance flavour."
The hard, aromatic seed of this tree, used as a spice when grated or ground.
It has a spicy, ripe blackberry aroma that shows hints of tobacco, nutmeg, and cedar.
bouillon or beef stock thickened with butter and flour roux and variously seasoned with e.g. herbs or Worcestershire.
Ingredients: Fine leg beef, salt, sugar, wine, five spices power, gourmet power, brine, calcium lactate, paprika red, potassium sorbet.
Spices give relish to a dish.
Sternwood: Ugh. Nasty things. Their flesh is too much like the flesh of men, and their perfume has the rotten sweetness of corruption.
Study on Preparation of Process Meaty Flavor by Maillard Reaction of Hydrolyzing Pollock Skin Protein
Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid
"Sausage: Highly seasoned minced meat, usually pork or Beef, traditionally stuffed in casings of prepared animal intestine."
Its flavor is very pure and natural, and advance taste and flavoring for productions of snack foods, soup and meats.
A highly seasoned smoked cut of beef, usually taken from the shoulder.