Lub cev thiab tshuaj index | |
Protein (qhuav hauv paus, N × 6.25, %) | ≥68% |
Cov dej noo (%) | ≤10.0 |
Fat (%) | ≤1.0 |
Tshauv (dry hauv paus,%) | ≤6.0 |
Crude fiber (qhuav qhuav, %) | ≤15.0 Nws |
Microbiological Index | |
Tag nrho cov phaj suav | ≤30000CFU/g |
Coliform | ≤3.0MPN / g |
Poov xab & Pwm | ≤50CFU/g |
E.coli | <3.0MPN / g |
Salmonella | Tsis zoo |
Textured soy protein SSPT 68% yog siv ntau zuj zus hauv kev tsim khoom noj khoom haus, xws li boiled dumplings, sausages, nqaij pob, khoom noj khoom haus, seasoning paste, neeg tsis noj nqaij cov khoom, yooj yim los yog instant zaub mov.Xim TVP tuaj yeem ua tiav raws li mimesis ntawm nqaij nyug, nqaij qaib, nqaij npua, hnyuv ntxwm seasoned, ntses thiab lwm yam. Nws tuaj yeem hloov cov nqaij npuas thiab nqaij nyug thiab siv dav hauv cov khoom noj nqaij, txhaws, khoom noj txom ncauj, thiab lwm yam. Nws tuaj yeem kho qhov sib piv ntawm cov tsiaj thiab cov nroj tsuag. protein, thiab txo cov nqi khoom., thiab txhim kho cov khoom zoo.
Ntim: hauv CIQ-kuaj Kraft hnab lined nrog polyethylene hnab.
Net nyhav: 10 kg / hnab, lossis raws li tus neeg yuav khoom thov.
Kev thauj mus los thiab khaws cia: Khaws kom deb ntawm nag lossis ntub dej thaum lub sijhawm thauj mus los thiab khaws cia, thiab tsis thauj khoom lossis khaws cia ua ke nrog lwm cov khoom tsis hnov tsw, khaws cia rau hauv qhov chaw qhuav qhuav ntawm qhov kub ntawm 25 ℃ thiab cov av noo qis dua 50%.
Lub neej txee:Qhov zoo tshaj plaws nyob rau hauv 12 lub hlis raws li qhov tsim nyog khaws cia los ntawm hnub tsim khoom.
Linyi shansong muaj cov kev daws teeb meem zoo tshaj plaws los ua kom tau raws li koj qhov kev thov.
Yog tias peb cov khoom tam sim no tsis yog 100% haum, peb cov engineers thiab cov kws tshaj lij yuav ua haujlwm ua ke los tsim hom tshiab.
Yog tias koj muaj ib qho kev npaj los tsim cov khoom tshiab lossis xav ua kom txhim kho ntxiv ntawm koj cov qauv tam sim no, peb nyob ntawm no los muab peb cov kev txhawb nqa.