Hoʻokaʻawale ʻia ʻo Wheat gluten a lawe ʻia mai ka palaoa kiʻekiʻe e ka ʻenehana hoʻokaʻawale ʻekolu.Loaʻa iā ia he 15 mau ʻano amino acid a he nui nā ʻano e like me ka wai ikaika o ka absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification a pēlā aku.
● Noi：
ʻAi kakahiaka;nā mea hoʻohālikelike paʻakai, pizza, ʻiʻo/iʻa/moa/surimi;nā meaʻai palaoa, nā paʻi ʻai, nā ʻōpala, nā uhi a me nā mea ʻono.
● Nānā Huahana：
Nānā: Melemele māmā
Protein ( kumu maloʻo, Nx6.25, %): ≥82
Māmā(%): ≤8.0
Ka momona(%): ≤1.0
Lehu(kumu maloʻo,%) : ≤1.0
Ka Hoʻoemi Wai (%): ≥160
Nui ʻāpana: (80 mesh, %) ≥95
Ka helu papa helu: ≤20000cfu/g
E.coli : Pilikino
Salmonella: ʻAʻohe
Staphylococcus: Pilikino
● Manaʻo ʻia no ka noi ʻana：
1. Berena.
I ka hana ʻana i ka palaoa e hana ana i ka palaoa, hoʻohui i ka 2-3% wheat gluten powde (hiki ke hoʻonui a hoʻemi ʻia paha e like me ke kūlana maoli) hiki ke hoʻomaikaʻi i ka hoʻoulu ʻana o ka wai a hoʻonui i ka hoʻoulu ʻana o ka palaoa, hoʻopōkole i kona manawa fermentation, hoʻonui i ka. ka nui o nā huahana berena, hana i ke ʻano o ka berena maʻalahi a me ka maikaʻi, a hoʻomaikaʻi nui i ke kala, hiʻohiʻona, elasticity a me ka ʻono.Hiki iā ia ke mālama i ka ʻala o ka berena a me ka makū, mālama i ka hou a me ka makahiki ʻole, hoʻolōʻihi i ke ola o ka mālama ʻana a hoʻonui i nā mea pono o ka berena.
2. Noodles, vermicelli a me dumplings.
I ka hana ʻana i nā noodles koke, vemicelli a me nā dumplings, hoʻohui i ka 1-2% wheat gluten powde hiki ke hoʻomaikaʻi maikaʻi i nā ʻano hana o nā huahana, e like me ke kūpaʻa ʻana (maʻalahi no ka lawe ʻana a me ka mālama ʻana), ke kūlou ʻana a me ke kūpaʻa tensile, a hoʻonui i ka tenacity. o nā noodles (hoʻomaikaʻi i ka ʻono), ʻaʻole maʻalahi ka haki ʻana, loaʻa ke kūpaʻa a me ka pale wela.
3. Berena mahu
I ka hana ʻana i ka berena mahu, hiki i ka hoʻohui ʻana i ka 1% wheat gluten ke hoʻonui i ka maikaʻi o ka gluten, maopopo ka hoʻomaikaʻi ʻana i ka wai o ka paila palaoa, hoʻonui i ka wai paʻa o nā huahana, hoʻomaikaʻi i ka ʻono, hoʻopaʻa i ka helehelena a hoʻolōʻihi i ke ola.
4. Nā huahana pili i ka ʻiʻo
I ka hoʻohana ʻana i ka sausage, hiki i ka hoʻohui ʻana i ka 2-3% wheat gluten ke hoʻonui i ka elasticity, ka paʻakikī a me ka hiki ke paʻa i ka wai o nā huahana, i hiki ke hoʻolapalapa a ʻai ʻia no ka manawa lōʻihi me ka ʻole o ka haki.I ka wā i hoʻohana ʻia ai ka pauka palaoa gluten i nā huahana sausage waiwai nui i loaʻa ka momona momona, ʻoi aku ka maopopo o kona emulsification.
5. Nā huahana ma Surimi
I ka hana ʻana i ka iʻa keke, hoʻohui i ka 2-4% wheat gluten pauka hiki ke hoʻonui i ka elasticity a me ka cohesiveness o ka iʻa keke ma o kona hoʻoheheʻe wai ikaika a me ka ductility.I ka hana ʻana i ka sausage iʻa, hoʻohui i ka 3-6% wheat gluten pauka hiki ke pale i ka maikaʻi o nā huahana mai ka mālama wela kiʻekiʻe.
● Hoʻopili a me ka lawe ʻana：
ʻO waho ka ʻeke pepa-polymer, ʻo loko ka ʻeke ʻeke polythene meaʻai.Uuna kaumaha: 25kg / eke;
Me ka pallet—22MT/20'GP, 26MT/40'GP;
Me ka pallet—18MT/20'GP, 26MT/40'GP;
● Waihona：
E kūʻai ma kahi maloʻo a maʻalili, e mālama i ka lā a i ʻole nā mea me ke ʻala a i ʻole ka volatilization.
● Kau-ola：
ʻOi loa i loko o 24 mau mahina mai ka lā hana.
