ʻO kā mākou ʻano hou o ka soy protein i hoʻokaʻawale ʻia - injectable a me ka dispersive SPI, hiki ke hoʻoheheʻe i ka wai anuanu i 30 kekona, me ka ʻole o ka sediment ma hope o ke kū ʻana no 30 mau minuke.He haʻahaʻa ka viscosity o ka wai i hui ʻia, no laila maʻalahi ke hoʻokomo ʻia i loko o nā poloka ʻiʻo.Ma hope o ka injected, hiki ke hoʻohui ʻia ka soy protein isolate me ka ʻiʻo maka e hoʻomaikaʻi i ka paʻa ʻana o ka wai, ka ikaika a me ka brittle o ka ʻono a hoʻonui i ka hua huahana.
Hiki ke hoʻopuehu ʻia a komo ʻia i loko o ka ʻiʻo ma o ke kuʻi ʻana a me ka lomilomi ʻana i ka ʻāpana ʻiʻo.He hana maikaʻi loa ia i ka ʻiʻo moa ma muli o ka ʻaʻohe melemele ma ke ʻoki ʻoki kea, kahi e noho ai i ke kūlana mana ma ka mākeke Kina o nā huahana ʻiʻo haʻahaʻa wela.
● Noi：
ʻūhā Chcken, Ham, Bacon, Meat Paddies.
● Nā hiʻohiʻona：
Emulsification kiʻekiʻe
● Nānā Huahana：
Nānā: Melemele māmā
Pākē ( kumu maloʻo, Nx6.25, %): ≥90.0%
Māmā(%): ≤7.0%
Lehu (ke kumu maloʻo, %) : ≤6.0
Ka momona(%) : ≤1.0
PH Waiwai: 7.5±1.0
Nui ʻāpana (100 mesh,%): ≥98
Ka helu papa helu: ≤10000cfu/g
E.coli: Pilikino
Salmonella: ʻAʻohe
Staphylococcus: Pilikino
● Manaʻo ʻia no ka noi ʻana：
1. E hoʻoheheʻe i ka 9020 i loko o ka wai anuanu a hui pū me nā mea ʻē aʻe e hana i ka 5% -6% o ka hopena, e hoʻokomo i loko o nā huahana.
2. E hoʻohui i 3% o ka 9020 i loko o nā mea inu a i ʻole nā huahana waiu.
● Hoʻopili a me ka lawe ʻana：
ʻO waho ka ʻeke pepa-polymer, ʻo loko ka ʻeke ʻeke polythene meaʻai.Uuna kaumaha: 20kg / eke;
Me ka pallet—12MT/20'GP, 25MT/40'GP;
Me ka pallet—10MT/20'GP, 20MT/40'GP;
● Waihona：
E kūʻai ma kahi maloʻo a maʻalili, e mālama i nā mea me ke ʻala a i ʻole ka volatilization.
● Kau-ola：
ʻOi loa i loko o 12 mau mahina mai ka lā hana.