Award-winning product

Salted Egg Yolk Luncheon Meat

Creatively add not less than 4.5% block-shaped salted egg yolk to luncheon meat to replace salt to provide a base flavor, reducing the sodium content by 40%, and does not contain sodium nitrite. The aroma of meat and the aroma of salted egg yolk complement each other, bringing a crispy, chewy texture. The oily salted egg yolk has been carefully selected, and the grains are turned into sand and oil, which is only fragrant but not fishy.

• Exhibitor

  Xiamen Jingyu Industrial Co., Ltd.

• Producer

  Xiamen Gulong Food Co., LTD

• Brand

  Xiamen Jingyu Industrial Co., Ltd.

• Country/Region

  CHINA

• Publishing Country/Region

  Asia;Africa;European Union;Europe (other countries);North America;South America;