Henan Derong Halal Food’s Product System and Technological Advantages
Release time:
2025-12-24
In the halal food industry, the integration of online and offline channels is becoming a new sales trend. With the widespread adoption of the internet and shifting consumer habits, halal food companies are actively establishing online channels while simultaneously strengthening their offline strengths to build an omnichannel sales network.
Core Product Matrix: Precise Empowerment Through 3D Formulation
The company has built three major product lines—solid, semi-solid, and liquid—and developed hundreds of best-selling formulations.
1. Solid Seasonings: A Standardized Solution for Instant-Style Flavors
- The technological core leverages umami-rich substance enrichment technology to develop a highly concentrated soup base powder with an umami intensity more than three times that of conventional bone broth. A micron-level ultrafine grinding process is employed to refine the composite flavor seasoning powder, enabling an instantaneous release of aroma. A groundbreaking application of umami synergy enhancement technology reduces sodium content by 30% while simultaneously elevating the complexity and depth of taste perception.
- Scene-driven, precision-matched automation solutions for the fast-food industry: → Core soup packets for luosifen and suanla fen: Recreate authentic flavors in just 3 minutes → Instant noodle seasoning packets: Anti-caking technology ensures stability for up to 200 days → Convenient vegetarian side-dish ingredients: Plant-based flavor optimization solutions
2. Semi-solid seasonings: The central carrier of food industry standardization
- A breakthrough in processing technology leverages Maillard reaction-directed modulation to create a seven-layer flavor structure in sauce pastes. A high-concentration base is produced using molecular distillation purification, boosting flavor intensity by 400%. An innovative system for stabilizing and protecting heat-sensitive compounds has been developed, preserving 90% of the active flavor components. Multiphase emulsification technology ensures that the oil-water system remains completely stable for six months without any separation.
- Industry transformation is accelerating the standardization of the food service industry: → Pre-packaged spicy and sour rice noodle sauce systems: High-temperature sterilization preserves the original flavor profile → Customized base sauces for chain restaurants: Fully automated sauce-frying robots precisely match formulated recipes → Pre-made composite seasoning sauces: After freezing at -18°C, the flavor recovery rate reaches 98%.
3. Liquid Seasonings: The Innovative Power of Precision Flavoring in the New Era of Food
- The Science Essence leverages supercritical CO₂ extraction technology to purify natural extracts, achieving a freshness retention rate exceeding 98%. A composite seasoning sauce is developed through an enzymatic-Maillard reaction cascade process, with an umami amino acid content reaching 27 g/L. An innovative nanoscale flavor molecule recombination technology is applied to enhance the penetration efficiency by 50%.
- The scene revolution sets a new standard for the modern food industry: → Customized seasoning liquids for meal kits: precise flavor control via quantitative sauce-injection equipment → Freshness-preserving juices for pre-prepared dishes: active ingredients preserved through rapid freezing using liquid nitrogen → Complex sauce blends for central catering kitchens: a balance between pasteurization and flavor retention.
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