Products

Compound Sorghum Red Type 5

The color tone is naturally close to flesh color, strong dyeing power, light resistance, color retention, generally used for medium and high-end products, such as thick ham, salted ham, square sausage, meat sausage, etc. (Reference dosage: add 15-18 grams per hundred catties)

Compound Sorghum Red Type 3

The color is pink and the price is low. It is generally used for middle and low-end products, such as: grilled sausages, powdered sausages, ham sausages, etc. (Reference dosage: add 30-35 grams per hundred catties for type 1; add 40-45 grams per hundred catties for type 2; add 40-45 grams per hundred catties for type 3).

Compound Sorghum Red Type 2

The color is pink and the price is low. It is generally used for middle and low-end products, such as: grilled sausages, powdered sausages, ham sausages, etc. (Reference dosage: add 30-35 grams per hundred catties for type 1; add 40-45 grams per hundred catties for type 2; add 40-45 grams per hundred catties for type 3).

Compound Sorghum Red Type 1

The color is pink and the price is low. It is generally used for middle and low-end products, such as: grilled sausages, powdered sausages, ham sausages, etc. (Reference dosage: add 30-35 grams per hundred catties for type 1; add 40-45 grams per hundred catties for type 2; add 40-45 grams per hundred catties for type 3).

Functional Red Yeast Rice (According to Chinese Pharmacopoeia)

Shandong Zhonghui Biological Functional Red Yeast Rice is purely fermented naturally, does not contain citrinin, and all indicators meet the standards of "Chinese Pharmacopoeia".

Red Yeast Buckwheat Tea

Shudexiang brand red yeast buckwheat tea is made of high-quality black tartary buckwheat as raw material, fermented by inoculating Monascus fungus (different from red yeast rice and red yeast tartary buckwheat tea on the market, they are The ingredients are red yeast rice, or red yeast rice + fried buckwheat), and the ingredients are fermented red yeast buckwheat without red yeast rice. Contains natural statins, especially natural lovastatin, which has the combined effect of red yeast rice and tartary buckwheat.

Brewing Flavored Koji

Compound koji species with high enzyme activity and complete enzyme system, using complex strains, containing a variety of Z enzymes, which can enhance the aroma of fermentation. Increased ester produces aroma, which makes the product full of color, fragrance and taste.

Brew Flavored Koji Powder

Compound koji species, high enzyme activity, complete enzyme system, using compound strains, containing a variety of enzymes, which can ferment and enhance the aroma of koji. Increased ester produces aroma, which makes the product full of color, fragrance and taste.