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Chinese Prickly Ash Series Home ->> Chinese Prickly Ash Series ->> Chinese Prickly Ash Series
 
Prickly Ash (Red) Oleoresin-NSE20130

 

Appearance Yellow to brown oily liquid with characteristic odor and numb-taste resisting and soft.

【Technique Characteristic】Extracted by supercritical CO2 after crushing material to powder.

【Product Characteristic】① Pure natural prickly ash (Red) extracted with rich aroma.

                                     With full flavor and strong numb-taste, can be used to replace of the prickly ash (red) 

                                            powder.

【Application】Suited to allocation of Si-chuan flavor prickly ash oil, Traditional Si-chuan cuisine,  spicy food, meat product, pickled sauce, frozen food and instant noodle sauce, seasoning sauce to enhance the numb-state in food ingredients.

【Usage and Dosage】 Apply proper amount according to food technique, or adding with other auxiliary material after 

                                 blending homogeneous. 

                                 Reference amount:  ①Meat product 0.01 ~ 0.05%,

                                                                  ②Fast food 0.02 ~ 0.1%

                                                                  ③Seasoning 0.02 ~ 0.05%,

                                                                  ④Spicy & Hot port food 0.02 ~ 0.05%

                                                                  ⑤Pickled product 0.5 ~ 2.0 % 

                                                Flavoring oil 1 ~3%.

【Shelf Life】18 months. Please sealed stored at a cool and dry place.

【Package】PE or HDPE drum with carbon box outside, net weight 1kg, 5 kg and 10kg.

【Quality Standard】

Quality Standard  GB 30616 - 2014
 Items  Limit               Test Method
 Sanshool (mg/g)  190±9.0   Enterprise Standard   
 Relative Density (20°C/20°C)  0.922 ~ 0.942  GB/T 11540
 Refractive Index (20°C)  1.496~ 1.516  GB/T 14454.4
 Heavy Metal ( Pb) ( mg/kg)  ≤ 10.0  GB/T 5009.74
 Lead (mg/kg)  ≤ 3.0  GB/T 5009.76

 

 

 

 

 

 
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