Key Characteristics：

• Appearance: Dark brown paste-like liquid or thick paste; vibrant color
• Aroma Profile: Rich braised beef flavor with a strong meaty character; harmonious blend of savory sauce and meat notes; long-lasting aroma that is rich yet not cloying
• Main Ingredients: High-quality beef/beef bone extract, amino acids, sugars, spices (star anise, Sichuan pepper, cinnamon, etc.), soy sauce, yellow wine, food-grade flavorings, etc.
• Production Process: Enzymatic hydrolysis, Maillard reaction, thermal reaction, boiling/extraction/concentration, etc.
• Thermal Stability: Excellent heat resistance; suitable for high-temperature processing
• Solubility: Water-soluble; miscible with fats/oils; easy to use

Applications & Recommended Usage：

1. Instant Noodles & Convenience Foods:
Braised beef flavor seasoning packets (sauce packs, powder packs), instant rice noodles, quick-frozen dumplings

2. Meat Product Processing:
Braised beef-flavored ham sausages, beef balls, braised/marinated beef, seasoned beef products

3. Compound Seasonings:
Hot pot soup bases, *Malatang* (spicy soup) bases, braising sauces, seasoning sauces

4. Foodservice & Central Kitchens:
Chain restaurant central kitchen ingredients, hotel stir-frying, soup making, barbecue, braised/marinated products

5. Snack Foods:
Puffed snacks, potato chips, spicy gluten snacks (*latiao*), spicy soy-based snacks

The exact dosage may vary depending on the specific product formulation and desired flavor intensity. We recommend conducting small-scale trials to determine the optimal usage level.

Recommended Dosage:

Compound seasonings: 0.3% – 0.8%
Instant noodle seasoning packets: 0.3% – 0.8%
Hot pot base/concentrated soup: 0.3% – 0.6% (based on the braising broth)
Meat products (yield 100–200%): 0.15% – 0.2%
Meat products (yield 200–300%): 0.2% – 0.3%
Braising sauce formulation: 5g per 100g of sauce (5%)
Direct use in foodservice: 0.5% – 1%