Condiment as a magic hand in the food world, can make the grape food materials become delicious. The development and consumption of condiments has a long history and rich knowledge, and there are many kinds. From the previous generation of single flavor seasoning to the second generation of high concentration and high efficiency seasoning. Then came the third generation of compound seasonings, and today, the fourth generation, pure natural seasonings have become a new market favorite.

With people's pursuit of high quality of life, Chinese consumers' demand for condiments will be more diversified. Domestic condiment enterprises should develop various special condiments according to the different cooking needs of consumers, such as special steamed fish soy sauce and special soy sauce for sushi, so as to increase the added value of products.

Tu Lao Han develops citrus condiments

Many people know that citrus can remove fishy, fresh, is a rare condiment in the culinary world. In recent years, Yichang Tu Laohan has tapped the potential of citrus. In addition to fresh fruit sales, it has developed series of products based on the refined and deep processing of honey oranges, brewing vinegar with citrus juice, producing jellies and cans with pulp, and producing tangerine peel and a series of condiments with peel. The orange vinegar, soy sauce and other "fish seasonings" made from citrus have the functions of removing fishy, improving freshness and enhancing flavor for cooking fresh meat and fish.