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
Gulong
Country/Region
CHINA
Reason for Selection
Selected for the use of salted egg yolk to reduce sodium content.
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