Ingredient List:Vegetable oil, Scallion, Onion
Executive Standard:GB 31644
Scope and Dosage:Applicable in flavorings, seasonings, puffed snacks, processed meat products, fillings, and catering foods. Recommended dosage: 0.5%~3%. Adjust according to product requirements.
Usage Method:Agitate product thoroughly before directly blending with other ingredients.
Shelf Life:12 months
Packaging Specifications:5kg*4 (Inner package: HDPE plastic pail; Outer package: Corrugated carton); 10kg (HDPE plastic pail).
Storage Conditions:Store sealed in cool, dry, ventilated area. Do not crush.
Product Description:This product is formulated throughhigh-temperature frying of selected shallots, serving as a functional replacement for raw shallot materials in food seasoning.
Sensory Indicators:
| Appearance & Color | Pale yellow to yellow oily liquid. |
| Taste & Odor | Characteristic aroma of freshly fried shallots with strong penetration and long-lasting fragrance. |
| Other | Minor sedimentation/congealing may occur at low temperatures - natural phenomena. Restore via 60°C water bath. Does not affect functionality. Agitate thoroughly before use. |
Physico-chemical IndicatorsIt seems that there is no text provided for translation. Please provide the text you would like me to translate.
| Physico-chemical Indicators | Specification | Test Method |
| Acid value (AV), mg/g | ≤4.0 | GB 5009.229 |
| Peroxide value (PV), g/100g | ≤0.25 | GB 5009.227 |
| Moisture & volatiles (M&V), % | ≤1.0 | GB 5009.236 |
| Sediment, % | ≤2% | Physical sedimentation test |
| Lead (as Pb), mg/kg | ≤1.0 | GB 5009.12 |
| Inorganic arsenic (as As), mg/kg | ≤0.1 | GB 5009.11 |
