Gluten sarreen waa la kala soocaa oo laga soosaaraa sarreen tayo sare leh iyadoo la adeegsanayo tignoolajiyada kala soocida saddex waji. Waxay ka kooban tahay 15 nooc oo acids amino lagama maarmaan ah waxayna leedahay sifooyin badan sida nuugista biyaha xoog leh, viscoelasticity, extensibility, qaabaynta filimada, kobaca thermocoagulability, liposuction emulsification iyo wixii la mid ah.
Codsiga:
badarka quraacda; analooga farmaajo, biisa, hilib/kalluun/digaag/alaab ku salaysan surimi; waxyaabaha rootiga lagu sameeyo, rootiga la dubay, buufinta, dahaarka & dhadhanka.
● Falanqaynta Alaabta:
Muuqaalka: huruud khafiif ah
Protein (ku salaysan qalalan, Nx6.25,%): ≥82
Qoyaanka(%): ≤8.0
Dufan(%): ≤1.0
Dambas (ku salaysan qalalan,%): ≤1.0
Heerka nuugista biyaha (%): ≥160
Cabbirka Qaybta: (80 mesh, %) ≥95
Wadarta tirada saxanka: ≤20000cfu/g
E.coli : Negative
Salmonella: Wax xun
Staphylococcus: Negative
● Habka Codsiga ee lagu taliyay:
1.Rooti.
Soo saarista rootiga samaynta burka, ku darista 2-3% budada gluten ee sarreenka ah (taas oo la kordhin karo ama la dhimi karo iyadoo loo eegayo xaaladda dhabta ah) waxay si cad u wanaajin kartaa nuugista biyaha iyo kor u qaadida caabbinta walaaqaya ee cajiinka, waxay yareysaa waqtigeeda halsano, kordhiso mugga alaabta rootiga, samee texture ee rootiga jilicsan iyo xitaa, oo si weyn u wanaajiso midabka, muuqaalka, dabacsanaanta iyo dhadhanka. Waxa kale oo ay xajisan kartaa udgoonka iyo qoyaanka roodhida, waxa ay sii hayn kartaa mid cusub oo aan gabow lahayn, way dheerayn kartaa nolosha kaydinta waxaanay kordhisaa maaddooyinka nafaqada ee rootiga.
2. Baasto, vermicelli iyo bur bur.
Soo saarista baasto degdeg ah, vemicelli iyo bur burka, ku darida 1-2% gluten budada qamadi waxay si cad u wanaajin kartaa sifooyinka wax soo saarka ee alaabta, sida iska caabbinta cadaadiska (ku habboon gaadiidka iyo kaydinta), caabbinta foorarsiga iyo caabbinta caabbinta, iyo kordhinta adkaysiga baasto (dhammaanada wanaaji), taas oo aan fududeyn in la jabiyo, waxay leedahay caabbinta qooyay iyo kulaylka, caabbinta dhadhanka.
3. Rooti uumi
Soo saarista rootiga caadka ah, ku darida 1% gluten sarreen waxay kor u qaadi kartaa tayada gluten, si cad u wanaajiso nuugista biyaha ee cajiinka, kor u qaadida awoodda biyaha ee alaabta, hagaajinta dhadhanka, xasilinta muuqaalka iyo sii dheereynta nolosha shelf.
4. Alaabta hilibka ku salaysan
Codsiga sausage, ku darida 2-3% gluten sarreen waxay kor u qaadi kartaa barti, adkaanta iyo awoodda biyaha ee alaabta, si ay u kari karaan ama u shiilan karaan wakhti dheer oo aan nasasho lahayn. Marka budada gluten ee qamadiga loo isticmaalo alaabta bolse ee qani ku ah hilibka kaas oo leh dufan badan, emulsification ayaa aad u muuqda.
5. Alaabooyinka ku salaysan Surimi
Soo saarista keega kalluunka, ku darista 2-4% budada gluten ee qamadiga ah waxay kor u qaadi kartaa bartinimada iyo isku xidhnaanta keega kalluunka iyada oo nuugista biyaha xooggan iyo ductility. Soo saarista sausage kalluunka, ku darida 3-6% budada gluten sarreen waxay ka ilaalin kartaa tayada alaabta daaweynta heerkulka sare.
● Baakaynta & Gaadiidka:
Dubada waa bac-polymer- xaashi ah, gudaha waa bac caag ah oo polithene ah oo heerka cuntada ah. Miisaanka saafiga ah: 25kg / bac;
La'aanta palette---22MT/20'GP, 26MT/40' HC;
Sido pallet---18MT/20'GP, 26MT/40'GP;
● Kaydinta:
Ku kaydi xaalad qallalan oo qabow, ka fogow iftiinka qorraxda ama walxaha ur leh ama kacsan.
● Nolosha shelf:
Sida ugu fiican 24 bilood gudahood laga bilaabo taariikhda wax soo saarka.
