Ama-Ramens asheshayo we-Protein Meat and Sour
IGAMA LOMKHIQIZO NEZITHOMBE:
100% Natural Dehydrated/Omisiwe AD Mushroom Shii-take
INCAZELO YOMKHIQIZO:
Ikhowe le-Shiitake elomile liqukethe imisoco eminingi, ikakhulukazi uvithamini D. (i-vitamin D ephindwe izikhathi ezingu-30 kunekhowe le-Shiitake eluhlaza). Kuthiwa lesi yisithako esibalulekile ukusiza izingane zikhule. Ikhowe le-shiitake elomile nalo liqukethe i-potassium ephindwe ka-10 kunekhowe le-Shiitake eluhlaza. I-Potassium kuthiwa iyasebenza ukusiza ukudambisa ukuvuvukala. kukhona nomsebenzi osiza ukumuncwa kwe-calcium okuthiwa isiza ukukhula kobuchopho.
Nakuba amakhowe omisiwe e-Shiitake anezimiso eziningi ezinomsoco njengalezi, zikhona ezinye izindlela zokusebenzisa lawa makhowe, njengokubila ngesitimu, ukubhaka, ukuthosa nokuthosa.
IMISEBENZI:
Ukusebenza kanye neqhaza lamakhowe e-shiitake
1. Amakhowe e-Shiitake anothile ngamavithamini, njengovithamini D, uvithamini C, novithamini A. La mavithamini ayakwazi ukunezela izidingo zethu zansuku zonke. Lezi zinhlobo ezahlukene zezakhi zezempilo zihlangabezana nezidingo zethu zansuku zonke, ukuze sigcine imisebenzi yansuku zonke yokuphila, ukuze impilo yethu ivikeleke kahle.
2. Kunezinhlobo ezingafika kweziyi-10 zama-amino acid kumakhowe e-shiitake. Sonke siyazi ukuthi kukhona ama-amino acid abalulekile angu-8 emzimbeni womuntu, futhi amakhowe e-shiitake aqukethe izinhlobo ezingu-7 zalezi zinhlobo ezingu-8 zama-amino acid. Ukudla amakhowe e-shiitake kungathuthukisa ukugaya kwethu futhi kulula ukugayeka nokumuncwa yithi, okudlala indima enhle.
3. Amakhowe e-Shiitake anothile nge-glutamic acid kanye nezakhi ze-asidi njenge-agaric acid, i-tricholic acid ne-rosinine equkethwe ekudleni okuningi. Lawa ma-acids aqinisekisa ukunambitheka okumnandi kwamakhowe e-Shiitake futhi anambitheka kahle kakhulu uma edliwa. . Inenzuzo enkulu emizimbeni yethu.
ISICELO:
Lapho amakhowe omisiwe eShiitake ecwiliswa emanzini isitokwe sesobho sizoqukatha izithako eziningi ezizuzisayo. Okungasetshenziswa njengesobho noma ngama-noodle.
IZIDINGO ZEZIMVA:
| Isimfanelo se-Organoleptic | Incazelo | ||
| Ukubukeka/Umbala | Brown and White | ||
| Iphunga / Iphunga | Isici se-Mushroom Shii-take , alikho iphunga langaphandle noma ukunambitheka |
IZIDINGO ZOMZIMBA NEZEKHEMI:
| Isimo / Usayizi | 1-3mm, 3x3mm, 5x5mm, 10x10mm, 40-80mesh Usayizi ungenziwa ngokwezifiso |
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| Izithako | I-100% yemvelo ye-Mushroom Shii-take, ngaphandle kwezithasiselo nabathwali. |
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| Umswakama | ≦8.0% | ||
| Umlotha Ophelele | ≦2.0% |
I-MICROBIOLOGICAL ASSY:
| Inani Lepuleti Eliphelele | <1000 cfu/g | ||
| Amafomu e-Coli | <500cfu/g | ||
| Isamba seYeast & Mold | <500cfu/g | ||
| E.Coli | ≤30MPN/100g | ||
| I-Salmonella | Okubi | ||
| I-Staphylococcus | Okubi |
UKUPAKASHA NOKULAYISHA:
Imikhiqizo ihlinzekwa ngezikhwama ze-polyethylene ezi-high-density kanye namakesi kathayela we-fiber. Impahla yokupakisha kufanele ibe yezinga lokudla, ifanele ukuvikelwa kanye nokulondolozwa kokuqukethwe. Wonke amabhokisi kufanele anamathiselwe noma anamathiselwe. Okuyisisekelo akufanele kusetshenziswe.
a. Izikhwama ezincane: 100g, 200g, 300g, 500g, 1kg, 2kg, 3kg, njll.
b. Ukupakishwa kwenqwaba: 10-25kg ibhokisi ngalinye elifakwe isikhwama sepulasitiki sebanga lokudla
c. Ezinye izinhlobo zokupakisha ngokwesicelo sekhasimende
d. Usayizi Webhokisi: 53*43*47 CM, 57*44*55 M, 65*44*56 CM
Isitsha Silayisha: 12MT/20GP FCL; 24MT/40GP FCL
UKULEBULA:
Ilebula yephakheji ihlanganisa: Igama Lomkhiqizo, Ikhodi Yomkhiqizo, Iqoqo/Inombolo Yeningi, Isisindo Esiphelele, Isisindo Sesamba, Idethi Yokukhiqiza, Idethi Yokuphelelwa Isikhathi, Nezimo Zesitoreji.
ISIMO SOKUGCINA:
Kufanele Ivalwe futhi Igcinwe kuphalethi, kude nodonga nomhlabathi, ngaphansi Kwezimo Ezihlanzekile, Ezomile, Ezipholile Nezokungenisa umoya ngaphandle kwamanye amaphunga, ezingeni lokushisa elingaphansi kuka-22 ℃ (72℉) nangaphansi komswakama ohlobene ongu-65% (RH<65). %).
IMPILO YESHELUFU:
Izinyanga eziyi-12 emazingeni okushisa ajwayelekile; Izinyanga ezingu-24 kusukela ngosuku lokukhiqiza ngaphansi kwezimo zokulondoloza ezinconyiwe.
IZIQINISEKISO
I-HACCP, HALAL, IFS, ISO14001: 2004, OHSAS 18001: 2007
