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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. More

Exhibitor

Xiamen Jingyu Industrial Co., Ltd.

Manufacturer

Xiamen Gulong Food Co., LTD

Brand

Gulong

Country

CHINA

Launch Country

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

Committee Analysis

Selected for the use of salted egg yolk to reduce sodium content.

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