Beijing Jiulun Trade Co., Ltd.
Main products:Soy Sauce,Soy Sauce Powder,HVP Powder
Products
Contact Us
  • Contact Person : Ms. Nie Lindy
  • Company Name : Beijing Jiulun Trade Co., Ltd.
  • Tel : 0086-10-83518956
  • Fax : 0086-10-63580108
  • Address : Beijing,Beijing,Room 612 Wanbo Mansion, No.72 You' Anmennei Street, Xuanwu District, Beijing, China
  • Country/Region : China
  • Zip : 100054

Vinegar
spray dried rice white vinegar powder

spray dried rice white vinegar powder

1. Spray-dried 2. natural falvor 3. fermented vinegar flavor 4. suitable for puffed food 1. SpecificationWidely used in instant noodle flavoring mix bag, snack, puffed food flavoring, crisps flavoring, marinades, seasonings, soup, sauce, and dry mixes.2.Product Pictures3....
wihte rice vinegar powder

wihte rice vinegar powder

1. Spray-dried white vinegar powder 2. Light brown color vinegar powder 3. Fermented vinegar flavor 1. SpecificationWidely used in instant noodle flavoring mix bag, snack, puffed food flavoring, crisps flavoring, marinades, seasonings, soup, sauce, and dry mixes.2.Product...
Shanxi natural brewed mature vinegar

Shanxi natural brewed mature vinegar

1. natural brewed vinegar 2. dark, translucent liquid 3. smells fragrant,pure, sour 4. healthy condiment 1. Brand information:The "DONGHU"  has passed ISO9001 Quality System Certificate, HACCP Food Security Certificate, National Geographical Indications...
ShanXi DongHu mature vinegar

ShanXi DongHu mature vinegar

1. natural brewed vinegar 2. dark, translucent liquid 3. smells fragrant,pure, sour 4. healthy condiment 1. Brand information:2. Characteristics:Total acid>6g/100ml3. Processing technic:Chinese Sorghum→crush →dip in →braising the sorghum →fermentation...
sushi vinegar

sushi vinegar

1.amber liquid 2.natural taste of vinegar 3.suitable for sushi 4.none deposit 1. Product name:Sushi vinegar2. Specification: nameitemacid ratio4-4.5%Brix7.5salt1.1%amino acid1.5g/100ml3. Product picture:4. certificate picture:5. Storage and shelf lifenormal temperature, away...


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