Physical uye kemikari index | |
Color | jena rakajeka kana mukaka |
Kunhuwa | normal uye bland |
Protein (yakaoma hwaro, N× 6.25, %) | ≥90 |
Hunyoro (%) | ≤7.0 |
Mafuta (%) | ≤1.0 |
PH | 6-8 |
Madota (yakaoma nheyo,%) | ≤6.0 |
Crude fiber (yakaoma hwaro,%) | ≤0.5 |
Chikamu Saizi (100mesh,%) | ≥95 |
Microbiological index | |
Yese plate count | ≤20000CFU/g |
Coliform | ≤10CFU/100g |
Mbiriso & Molds | ≤50CFU/g |
E.coli | <3.0MPN/g |
Salmonella | Negative |
Wedzera nezve 8% jekiseni remhando yakatsaurwa soya puroteni mumvura yejekiseni, kurunga kuti inyungudise zvachose (anenge maminetsi makumi matatu), gadzirisa kukosha kwePH kusave pakati pe isoelectric point yeprotein 4 ne5, uye wedzera zvimwe zvinongedzo.Ipapo iyo jekiseni yemvura inopinza nechisimba muzvidimbu zvenyama kuburikidza nemushini wejekiseni, uye ipapo zvidimbu zvenyama zvinogadziriswa pasi pemamiriro ezvinhu chaiwo, kuitira kuti jekiseni inyudzwe zvachose munyama yenyama.Nenzira iyi, goho re ham rinogona kuwedzerwa ne20%, uye panguva imwechete, nguva yekunyura muimba yekuchengetera inogona kupfupiswa kubva pamazuva akawanda kusvika maawa akawanda.
Packaging: muCIQ-yakaongororwa Kraft mabhegi akaiswa mabhegi e polyethylene.
Huremu hweNet20 kg/bhegi, 25 kg/bhegi, kana kusvika kune zvinodiwa nemutengi.
Kutakura uye Kuchengeta: Chengetedza kure nemvura kana kunyoro panguva yekufambisa nekuchengetedza, uye isina kutakurwa kana kuchengetwa pamwe nezvimwe zvinonhuwa, kuti zvichengetwe munzvimbo yakaoma inotonhorera inofefetera patembiricha iri pasi pe25 ℃ uye hunyoro huri pasi pe50%
Sherufu hupenyu:Zvakanakisa mukati meMwedzi gumi nemaviri pasi pemamiriro ekuchengetedza akakodzera kubva pazuva rekugadzira.
Linyi shansong ine mhinduro yakanaka yekugutsa zvaunoda.
Kana zvigadzirwa zvedu zvazvino zvisiri 100% zvakakodzera, mainjiniya edu uye matekiniki achashanda pamwe chete kugadzira mhando nyowani.
Kana iwe uine chero hurongwa hwekuparura chigadzirwa chitsva kana uchida kuita imwe gadziriso pane yako yazvino magadzirirwo, isu tiripano kuti tikupe rutsigiro rwedu.