A soybean amino acid powder is used as raw material, non-genetically modified soybeans fermented enzyme, concentration, reverse osmosis filtration, deodorization, decolorization, in addition to heavy metal such as bio-technology was developed. Product contains 18 kinds of most important feature is part of small peptides and free amino acid . The total content of amino acids can reach 10% to 80% (based on customer needs to build), essential amino acids accounted for 72.7% of total amino acids; as raw materials for the plant from a security point of view it is most safe. 
 2, the product has a unique flavor sauce, widely used in health products, chicken, all kinds of soup, sauce seasoning, seasoning packets of instant noodles, meat products, bread and bakery products, household spices, frozen food and so on. Amino acids can be added to improve the nutritional composition, and can serve to increase freshness and improve the taste, smell cover up the role, but also can reduce the MSG, I + G usage, improve product quality and reduce costs. 
 3, quality standards: (as measured date) (unit:%): white or light yellow end ****** 
 TN ≥ 5.8%, amino nitrogen ≥ 5.0%, PH value :5.5-6.2 
 Rich in 18 kinds of amino acids and peptides, in which glutamic acid content of up to 16%. 
 Pb ≤ 1ppm, As ≤ 1ppm, Cd ≤ 0.1pm 
 The total number of bacterial colonies: less than 100cfu / g, coliform: less than 30MPN/100g 
 Salmonella, Shigella, Staphylococcus aureus, hemolytic streptococcus: not detected 
 4, suggested adding amount: 
 Ji Jing: 2-15% 
 Seasoning, seasoning packets, seasoning packets of instant noodles, all kinds of soup: 1 ~ 10% 
 All kinds of soup, and soy sauce: 1 to 20% 
 Meat products, bread and bakery products, household spices, frozen food: 0.5 ~ 5%