The approach is different. 1. Muscle peptide. It is developed using Tiandiao's leading patented technologies - directional controllable enzymatic hydrolysis technology, low-temperature thermal reaction technology, microcapsule encapsulation technology and stable synergy technology. It is rich in flavor-producing amino acids, flavor-promoting peptides (delicious peptides, Umami-promoting peptides), flavor-promoting nucleotides and other substances have natural chicken aroma and fresh-sweet taste. Substances such as flavor-promoting amino acids, flavor-promoting peptides and flavor-promoting nucleotides are used to enhance the flavor due to the synergistic and multiplicative effects of umami. The flavor is significantly enhanced.
2. Chicken powder. It is made from chicken that has been peeled off the bones, cooked, quenched and air-dried using high-temperature and high-pressure modern techniques. It does not add any flavoring, freshness or seasoning ingredients, and effectively retains the flavor, taste and nutrients of natural chicken.