Peb hom tshiab ntawm soy protein - txhaj tshuaj thiab dispersive SPI, uas tuaj yeem yaj hauv dej txias hauv 30 vib nas this, tsis muaj sediments tom qab sawv 30 feeb.Lub viscosity ntawm cov kua sib xyaw yog tsawg, yog li nws yooj yim rau txhaj rau hauv cov nqaij blocks.Tom qab txhaj tshuaj, soy protein cais tawm tuaj yeem ua ke nrog cov nqaij nyoos los txhim kho cov dej tuav, tenacity thiab nkig ntawm saj thiab nce cov khoom tawm los.
Nws yog dispersible thiab absorbed nyob rau hauv cov nqaij los ntawm tumbling thiab massaging nqaij chunk.Nws ua tau zoo heev nyob rau hauv cov nqaij qaib nqaij vim tsis muaj yellowish tripe ntawm ntoo khaub lig txiav, uas occupies lub dominated txoj hauj lwm nyob rau hauv Tuam Tshoj ua lag luam ntawm tsawg kub ua cov khoom nqaij.
● Daim ntawv thov:
Chcken Thigh, Ham, Bacon, Nqaij Paddies.
● Cov yam ntxwv:
Siab emulsification
● Kev tshuaj xyuas cov khoom:
Qhov tsos: Lub teeb daj
Protein (lub hauv paus qhuav, Nx6.25, %): ≥90.0%
Cov dej noo (%): ≤7.0%
Tshauv (qhuav hauv paus, %): ≤6.0
Cov roj (%): ≤1.0
PH tus nqi: 7.5 ± 1.0
Particle Loj (100 mesh, %): ≥98
Tag nrho cov phaj suav: ≤10000cfu / g
E.coli: Negative
Salmonella: Tsis zoo
Staphylococcus: Tsis zoo
● Pom zoo siv txoj kev:
1. Dissolve 9020 hauv dej txias los yog sib tov nrog lwm cov khoom xyaw ua 5% -6% ntawm cov tshuaj, txhaj rau hauv cov khoom.
2. Ntxiv 3% ntawm 9020 rau hauv cov dej haus lossis cov khoom siv mis nyuj.
● Ntim & Kev thauj mus los:
Sab nrauv yog lub hnab ntawv-polymer, sab hauv yog zaub mov qib polythene hnab yas.Net nyhav: 20kg / hnab;
Tsis muaj pallet-12MT / 20'GP, 25MT / 40'GP;
Nrog pallet-10MT / 20'GP, 20MT / 40'GP;
● Cia:
Khaws rau hauv qhov chaw qhuav thiab txias, kom deb ntawm cov khoom uas muaj ntxhiab los yog volatilization.
● Lub neej txee:
Qhov zoo tshaj plaws hauv 12 lub hlis txij li hnub tsim khoom.