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Cov Chaw Tsim Khoom Sab Saum Toj Kub Ruaj Khoov Kua Tag Nrho Qe Kub Ruaj Khoov Kua Tag Nrho Qe
1. Kev ruaj khov kub siab yam tsis muaj kev coagulation: Nws tiv taus thermal denaturation thiab coagulation (clumping) txawm tias thaum raug rau qhov kub thiab txias txog li 120 ° C rau lub sijhawm ntev (piv txwv li, 30 feeb).
2. Kev ruaj khov ntawm emulsion thaum muaj kev hloov pauv ntawm qhov kub thiab txias: Nws tswj tau lub kaw lus emulsion ruaj khov—tiv thaiv kev sib cais ntawm roj thiab dej—txawm tias nyob rau hauv qhov kub thiab txias siab lossis kev hloov pauv ntawm qhov kub thiab txias ntau zaus.
3. Kev ntxhib los mos thiab qhov ncauj zoo dua: Nws ua rau cov khoom zoo li cov kua zaub xas lav du thiab nplaum dua thiab tswj tau qhov ruaj khov zoo heev thaum kub siab.
4. Txo cov nqi tsim khoom: Nws qhov kev ruaj khov zoo tshaj plaws ua rau kev siv cov rog, cov qe ib txwm muaj, thiab cov neeg ua kom tuab hauv cov qauv tshuaj tsawg dua.
- Hauj lwm
- daim ntawv sau npe
Qhov sib txawv ntawm cov kua qe tag nrho uas ruaj khov thaum tshav kub thiab cov kua qe tag nrho uas ntsev:
Cov kua qe tag nrho uas ruaj khov thiab sov tau: Ua tiav los ntawm kev siv cov txheej txheem tshwj xeeb lossis kev kho kom zoo nkauj, cov khoom no tiv taus qhov kub siab dua yam tsis muaj kev hloov pauv loj heev lossis kev sib cais theem (kev sib cais roj-dej). Nws tswj tau qhov ruaj khov thiab viscosity zoo heev txawm tias nyob rau hauv qhov kub siab lossis kev khaws cia thiab kev thauj mus los zoo heev - ua rau nws zoo tagnrho rau kev tsim cov kua zaub xas lav lossis mayonnaise uas tsis tso roj thaum raug rau lub caij ntuj sov kub lossis qhov kub siab txog 45 ° C. Nws yog qhov tsim nyog rau kev tsim cov kua ntses thiab cov txuj lom uas xav tau kev ua kom sov siab lossis yuav tsum tswj lawv cov qauv khoom thaum lub sijhawm khaws cia kub siab.
Cov kua qe tag nrho uas muaj ntsev: Tsim los ntawm kev ntxiv ntsev noj tau rau hauv cov kua qe tag nrho uas muaj ntsev ntau (feem ntau li ntawm 5%–10%). Cov ntsev no ua rau cov protein zaj duab xis nyob ib puag ncig cov npuas cua nruj thiab ruaj khov, uas ua rau cov qe dawb nplawm thiab tiv thaiv cov npuas tawg ua ntej lub sijhawm, thaum tseem muab cov saj ntsev yooj yim. Nws yog qhov tsim nyog rau cov khoom qab zib qab, cov khoom qab zib Suav tshwj xeeb, cov txheej rau cov khoom noj nqaij, thiab cov kab ua zaub mov uas xav tau cov khoom qab zib ua ntej thiab ua kom muaj kev ua npuas.
| khoom Cov ntaub ntawv | |
| Qhov chaw ntawm keeb kwm: | Dalian, Suav teb |
| Khoom npe: | Cov Kua Uas Ruaj Khoov Tag Nrho Lub Qe / Cov Kua Uas Ruaj Khoov Tag Nrho Lub Qe |
| khoom siv: | Qe tshiab tag nrho |
| Muaj: | Qe tshiab, ntsev rooj |
| pob: | 10kg / thawv |
| Cov Khoom Siv Pob Khoom: | Lub hnab yas sib xyaw (sab hauv), Cov thawv corrugated (sab nraud) |
| Hauj lwm yam khoom: | Cov kua qe tag nrho uas ruaj khov thaum tshav kub yog cov khoom qe ua kua uas ua tiav los ntawm kev siv cov txheej txheem tshwj xeeb; nws cov yam ntxwv tseem ceeb suav nrog kev tiv taus kub siab, tiv taus kev coagulation, thiab kev ruaj khov emulsification siab. Nws daws tau cov teeb meem uas feem ntau tshwm sim rau cov qe kua txheem thaum lub sijhawm cua sov, xws li kev sib cais theem (kev sib cais roj-dej) lossis kev coagulation ntau dhau. |
| Daim ntaub ntawv: | Kev tsim cov kua zaub xam lav thiab mayonnaise, kev ci, thiab cov khoom noj npaj tiav. |
| Function: | Vim nws qhov ruaj khov zoo heev, nws ua rau kom txo tau kev siv roj, qe ib txwm muaj, thiab cov khoom ua kom tuab hauv cov mis. |
| Cia Li Cas: | Khaws cia rau hauv qhov kub thiab txias hauv qab -18 ℃ |
| Txee lub neej: | 12 Hlis |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Cov kua zaub xam lav thiab mayonnaise: Tswj kom cov emulsion sib npaug thiab tiv thaiv kom cov emulsion tsis tawg thaum lub sijhawm sib tov, ua kom sov, thiab ua kom sib npaug.
2. Cov khoom noj ua los ntawm qhob cij thiab cov khoom noj uas tau npaj tiav lawm: Haum rau kev ua cov khoom qab zib thiab cov khoom ua los ntawm qe uas xav tau kev tua kab mob lossis ci hauv qhov kub siab.
