Concentrated Soup Made with Ultra High Pressure Extraction
Zi Jin Tang new series soups, made with pure natural ingredients extraction. Carefully-selected black beans, high quality kelp, local beetroot, Himalayas rock salt, etc., by working slowly and deliberately following the traditional way of cooking stew, fine boil slow cooker and other processes, plus the use of advanced equipment and technology in extracting the "HPP Ultra high pressure cryogenic food processing technology" to fully retain the original flavor of ingredients. With smooth taste and charming flavor without artificial flavorings, additives, coloring and preservatives.
High pressure processing, be called for short as HPP; which is also called high hydrostatic pressure, known as HHP. This technique is known as "one of the ten cutting-edge technology in twenty-first century", as a new food processing technology. It was produced and applied in multiple nations, and was also recognized by the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). This technology holds pressure for 48 hours by the ultra-high pressure, so that the wall of ingredients can be broken, turn from a solid into liquid. The raw materials of beet root, kelp and black bean natto can be fully utilized, and cut into small soluble polysaccharide molecules, peptides and amino acids. Therefore, this technique can produce a full range of intact nutrients.
【HPP's technical superiority】
●Nutrients remain intact
HPP process temperature is below 50 ℃, which can reduce protein denaturation and loss of nutrients caused by high temperature; On the other hand, it retains color, vitamins and ingredients flavor to make the ingredient with full color, smell and taste.
●Taste improvement and product innovation
Under the HPP process, it can change the molecular structure of food, allow gelatinization of starch, protein gel ascension, thus creating innovative and high quality food taste that general thermal processing can not achieve.
●Increase food safey
When the pressure range is around 300-600MPa, microorganisms’ (pathogens and spoilage bacteria) cell membrane damages and permeability changes which affects microbial growth, within 24 hours gradually inactivated. Microorganisms in foods can be reduced to a minimum amount.
Fine stew simmered soup brings together the essence of the ingredients, releasing fragrant, sweet, tasty and nourishing nutrients. A bowl of soup can supplement abundant nutrients, thus brings therapeutic effect of the regimen.
Black bean natto extract
Black beans have a "king of beans" reputation, capable of promoting blood circulation, eliminating swelling, rich in high quality protein, and help to promote the secretion of milk.
From nutritional point of view, black bean’s high-quality protein can help milk secretion for postpartum lactation mothers. Vitamin C can improve immunity, promote iron absorption, prevent anemia, promote collagen production, and can help wound healing. Vitamin E can improve blood circulation.
Black bean contains anthocyanins that soy beans do not have; anthocyanins can eliminate free radicals, can reduce wrinkles, and achieve the purpose of skincare.
Carefully selected local black beans, after roasting, applies ancient brewing technique mining into black bean natto. Through the high-tech biotechnology extraction to keep black beans nutrients intact, the nutritional molecules are smaller so more digestible and absorbable by the gastrointestinal tract, called the "vegetarian chicken essence". Black bean natto extract has light brown color, slightly salty and umami; rich amino acids make the soup with rich meat flavor and natural sweetness. Made with natural ingredients without artificial additives, which is the best natural flavor agent.
●Black beans taste better after roasting, because raw black beans are difficult to digest and absorb, they may also cause intestinal obstruction. Oligosaccharides in raw black beans could easily lead to flatulence, trypsin inhibitors can reduce the absorption of protein.
Beetroot is the product of western and southern Europe sea coast, rich in vitamin B12 and iron. It is women and vegetarians’ best natural ingredients, therefore has the reputation of "natural multi-vitamin"; status in the Western world is just like Ganoderma in China. Selection of local organic beetroot that absorbs earth essence, nurtured by pure water and fresh clean air. By the use of high-tech biotechnology extraction, the contained iron is best absorbed by the body, "ferrous iron." Rich in vitamin C, A, B1, B2, B12, dietary fiber, iron, calcium, potassium, zinc, can promote gastrointestinal motility and adjust the intestinal function, helps digestion. It is suitable for people with cold hands, feet, and pale face.
Use the original sweet incense of beet and natural betaine (purple liquid) to add natural flavors and color to the soup.
Kelp is known as "sea vegetable", as it is rich in iron and calcium which can replenish blood and strong bones. D-Mannitol is diuretic and can eliminate edema. The right amount of iodine can regulate metabolism. Magnesium has a function of soothing anxiety. Its unique flavor can increase the ingredients’ sweetness. High in fiber and low in calorie that can promote metabolism, beauty and weight control.
Carefully selected high quality kelp has the natural flavor of the ocean. Dried according to ancient way, then produced using small fire and slow boil. Monosodium glutamate is the most representative among many flavor ingredients. Kelp contains plenty amount of monosodium glutamate, which is where the flavor of food comes from, described as "soul of the soup". Natural material needs to go through soaking, heating, boiling and other processes, quite time-consuming work, and then through the high-tech biotechnology extraction to hydrolyze nutrients into smaller molecules. It allows more complete gastrointestinal absorption, adding natural fresh seafood flavor and delicious taste to the soup, rich gelatinous matter provides the soup with higher nutrient density.
Himalayas rose rock salt is found in one of the three most longevity areas in the world near lower Himalayas. Purely human exploitation, mine through good control without any pollution. It is from "ancient seawater" billion years ago which is absolutely clean and free of contamination. Through hundreds of millions years of the ground extrusion and high temperature, it has high texture density, 100% natural, no coloring, no processing, containing many essential trace minerals, soluble calcium ions, particularly rich in natural iron, rendering natural ruby red color. Gentle texture, add a little rock salt to make soup with the original flavor and naturally sweet.
Recommended dietary allowance of sodium intake for adult should not exceed 2,400mg, equivalent to about 6 grams of salt. Salt is seasoning in everyday life, its function is to maintain the normal functioning of the body. Your body sodium content will be too low if you do not eat salt, which may lead to loss of appetite, weakness, dizziness, anorexia, nausea, vomiting, rapid heartbeat, reduced muscle reflex and other symptoms.
●In addition to a balanced diet, people suffering from thyroid diseases should pay attention to the dietary iodine intake, inadequate or excess intake of iodine is inappropriate.
●Recommended dietary allowance of iodine intake for adult females is 100-115 micrograms, lactating women need additional 25 micrograms.
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