|
Model NO. |
Japanese Soy Sauce 18L |
|
Non-GMO |
Yes |
|
Raw Material |
Soy Bean |
|
Smell |
Strong Sauce & Preserved Bean Aroma |
|
Certification |
Brc, HACCP, ISO22000, QS, Kosher, Halal, FDA |
|
Storage |
Close The Lid After Using, Keep in Cool, Dry Place |
|
Kind |
Brewage Seasoning |
|
Type |
Naturally Brewed |
|
HS Code |
2103100000 |
|
Packaging |
Bottle |
|
Trademark |
Customized |
|
OEM |
Yes |
|
Color |
Light Brown |
|
Serving Suggestion |
as Marinade for Meats, Fish and Sushi |
|
Vegan |
Yes |
|
Taste |
Salty |
|
Form |
Liquid |
|
Specification |
18L*1 bag/carton,Faucet soft bags |
|
Origin |
China |
|
Production Capacity |
10000000 Bottles/Year |
|
CTNS/20'GP |
1008 |
Japanese Soy Sauce for Factory-Processed: Economy Pack
1)Material Information for special taste: Water 63%,Defatted Soybeans 12.5%,Wheat 10%,Salt 14.5%
GMO information:NO
Allergen information:soybeans and wheat
Material Information for normal taste:Water 57.5%,Defatted Soy beans 16%,Wheat 13%,Salt 13.5%
GMO information:NO
Allergen information:soybeans and wheat
2)Nutrition Facts: The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories is used for general nutrition advice .
Energy:55Calories/231kJ per 100ml
Total Fat:0
Sodium:6100mg per 100ml
Total Carbohydrate:5.6g per 100ml
Protein:8.2g per 100ml
3)Sensory Index: Light Reddish-brown; Rich flavor,Delicious and Aroma ,Mello,Clarified Body
4)Physical and Chemical Index
Saltless Solid:≥12(g/100ml),Test Methods is drying
TN(In nitrogen):≥1.2(g/100ml),Test Methods is Kieldahl's method
NaCl:14.00-20.00(g/100ml),Test Methods is Precipitation
PH:4.60-5.2,Test Methods is pH meter
AS(In ammonia):≤30% of AN,Test Methods is GB/T18186
5)Microbiological Specifications, Test Methods is Culture Method
Total Bacterial Count:≤10000CFU/ml
Coliform Bacteria:≤30MPN/100ml
Pathogenic Bacteria:Not be Detected
6)Packing Specifications
Inner Packing material:Glass Bottle
Outer Packing material:Corrugated Paper
7)Storage Condition: Store in Dry and Cool Place
8)Shelf life: 24 months
9)Manufacturing Process:
Selection of raw materials →pretreatment→koji making→Fermentation→Pressing→Filtration→Sterilization→Package
Payment method: TT LC or DP
Payment term:30% advanced payment and the balance upon shipping document copy for new customers.
FAQ
Profession: We are the professional manufacturer From China, we are the top factory in China.



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