Lao juice category increasingly mature, consumer application creative

Lao juice to zero fat, light cooking not light flavor of Chinese light food sauce representative, after 10 years of market cultivation, the category is increasingly mature, consumers in the application from Lao juice vegetables, fungi, seafood, marinated meat products, dumplings, hot pot dipping development to the traditional food pickling, such as sugar garlic, laba garlic, ginger, etc., The main reason for the substitution of Lao juice for traditional curing method is simple and convenient.

It is the north of the new garlic season, streets, where there are sales of new garlic where there is a selection of juice.

Little knowledge: Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, in addition to fat, minerals, etc. Garlic, garlic leaves and garlic shoots can be used as vegetables to eat, not only can be used as seasoning, but also can be used as medicine, is a famous food and medicine plants, and sugar garlic is the summer table on people's meals "heart", have the role of fishy, greasy, aid digestion. Although the pickling method is different in the north and south - salt, sugar and vinegar are commonly used in the south; In northern China, soy sauce is added on this basis, but the traditional curing method has been criticized by consumers because of its shortcomings such as long production cycle, complicated production process and complex seasoning. The new flavor of pickled garlic with Zhenxuanlao sauce can improve the fruit flavor of sugar garlic, reduce the odor of garlic, and make sugar garlic more fresh and more appetizing.