This butter adopts enzymolysis technology, which decomposes the protein in adipose tissue and the beef muscle tissue remaining in the cut oil into small molecular states, which is more suitable for Maillard reaction and produces more flavor substances, so this mulberry-state enzymolysis beef oil is more fragrant and layered.
This product is a new type of butter product developed by R&D team of Sen Butter Brand Enterprise Technology Center and South China University of Technology for two years. Enzyme butter has obtained 8 national patent technologies and trademark certifications of enzyme butter, and the existing Molly butter production line can produce 65,438+10,000 tons per year. Established in 2004, Tai Sen Butter is a key leading enterprise in the city, a provincial credit unit, a provincial trustworthy enterprise and a caring enterprise. Join hands with catering and surrounding enterprises 17 years, and have won famous trademarks, brand-name products and famous products in Sichuan Province for many years in a row.