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Uketshezi Oluqinile Lokushisa Olukhiqizwa Kakhulu Iqanda Eliphelele Uketshezi Oluqinile Lokushisa Oluqinile Iqanda Eliphelele
1. Ukuqina kokushisa okuphezulu ngaphandle kokujiya: Kumelana nokushintshashintsha kokushisa kanye nokujiya (ukugoqana) ngisho noma kuvezwa emazingeni okushisa aphezulu afinyelela ku-120°C isikhathi eside (isb., imizuzu engama-30).
2. Ukuqina kwe-emulsion ngaphansi kokushintshashintsha kwezinga lokushisa: Kugcina uhlelo lwe-emulsion oluzinzile—okuvimbela ukuhlukaniswa kwamanzi kawoyela—ngisho nangaphansi kwezinga lokushisa eliphezulu noma ukuguquguquka kwezinga lokushisa okuvamile.
3. Ukuthungwa okuthuthukisiwe kanye nokuzwakala komlomo: Kuveza ukuqina okubushelelezi nokunokhilimu emikhiqizweni efana nokugqoka isaladi futhi kugcina ukuqina kwesakhiwo (ukuqina) okuhle kakhulu emazingeni okushisa aphezulu.
4. Izindleko zokukhiqiza ezincishisiwe: Ukuqina kwayo okuphezulu kuvumela ukusetshenziswa okuncishisiwe kwamafutha, amaqanda avamile, kanye nezinto eziqinisayo ekwakhiweni.
- Incazelo
- Izicelo
Umehluko phakathi koketshezi lweqanda eliphelele oluhlala isikhathi eside noketshezi lweqanda eliphelele olunosawoti:
Uketshezi lweqanda eliphelele oluhlala isikhathi eside: Uma lucutshungulwa kusetshenziswa amasu akhethekile noma ukwelashwa kokuguqulwa, lo mkhiqizo umelana namazinga okushisa aphezulu ngaphandle kokuguquguquka okukhulu noma ukuhlukaniswa kwesigaba (ukuhlukaniswa kwamafutha namanzi). Ugcina ukuqina kwe-emulsion okuhle kakhulu kanye ne-viscosity ngisho nangaphansi kwezimo zokugcina nokuthutha ezisezingeni lokushisa eliphezulu noma ezinzima—okwenza kube kuhle kakhulu ekukhiqizeni ama-salad dressing noma i-mayonnaise engakhiphi uwoyela lapho ivezwa ekushiseni kwehlobo noma amazinga okushisa aphezulu njengo-45°C. Ifanele ukukhiqizwa kwezimboni kwama-sauces nezinongo ezidinga i-pasteurization esezingeni lokushisa eliphezulu noma okumele zigcine isakhiwo somkhiqizo wazo ngesikhathi sokugcina esezingeni lokushisa eliphezulu.
Uketshezi lweqanda eliphelele olunosawoti: Lukhiqizwa ngokungeza usawoti odliwayo kuketshezi lweqanda eliphelele elimsulwa ngesilinganiso esithile (ngokuvamile cishe u-5%–10%). Usawoti uthuthukisa ukucindezeleka nokuzinza kwefilimu yamaprotheni ezungeze amabhamuza omoya, okwenza kube lula ukushaywa kwamaqanda amhlophe futhi kuvimbele ukuwa kwamabhamuza ngaphambi kwesikhathi, kuyilapho futhi kunikeza ukunambitheka okuyisisekelo okunosawoti. Lufanele izimpahla ezibhakiwe ezinongiwe, amakhekhe athile aseShayina, izembozo zemikhiqizo yenyama, kanye nemigqa yokucubungula ukudla edinga ukunongwa kusengaphambili futhi ibeke phambili ukusebenza kwe-foam.
| Ulwazi lomkhiqizo | |
| Indawo Origin: | Dalian, China |
| Igama Product: | Uketshezi Oluqinile Lokushisa Iqanda Eliphelele/Uketshezi Oluqinile Lokushisa Iqanda Eliphelele |
| Material: | Iqanda eliphelele elisha |
| Isithako: | Amaqanda Amasha, usawoti wetafula |
| Iphakheji: | 10kg / ibhokisi |
| Izinto Zokupakisha: | Isikhwama sepulasitiki esihlanganisiwe (ngaphakathi), Amabhokisi e-corrugated (ngaphandle) |
| Product Incazelo: | Uketshezi lweqanda eliphelele oluzinzile ekushiseni luwumkhiqizo weqanda eliwuketshezi olucutshungulwa kusetshenziswa amasu akhethekile; izici zalo eziyinhloko zifaka phakathi ukumelana nokushisa okuphezulu, ukumelana nokujiya, kanye nokuqina okuphezulu kwe-emulsification. Lubhekana ngempumelelo nezinkinga ezivamile eqandeni eliwuketshezi elijwayelekile ngesikhathi sokushisa, njengokuhlukaniswa kwesigaba (ukuhlukaniswa kwamafutha namanzi) noma ukujiya ngokweqile. |
| Izicelo: | Ukukhiqizwa kwesaladi kanye nemayonnaise, ukubhaka, kanye nokudla okulungisiwe. |
| umsebenzi: | Ngenxa yokuqina kwayo okuhle kakhulu, yenza kube lula ukunciphisa ukusetshenziswa kwamafutha, amaqanda endabuko, kanye nezithako zokujiya ekwakhiweni. |
| Izimo Zokugcina: | Gcina Ezingeni Lokushisa Eliqandisiwe Ngaphansi Kwe--18℃ |
| Impilo Yeshelufu: | Izinyanga ezingu-12 |
| Certification: | I-HACCP, i-BRC, i-ISO22000, i-Kosher, i-Halal |
1. Izithako zesaladi kanye nemayonnaise: Kugcina ukuthungwa okufanayo futhi kuvimbela ukuwohloka kwe-emulsion ngesikhathi sokuxuba, ukufudumeza, kanye nokuhlanganiswa.
2. Ibhikawozi nokudla okulungisiwe: Kufanelekela ukucutshungulwa kwamakhekhe nemikhiqizo esekwe emaqandeni edinga ukuhlanza noma ukubhaka ngokushisa okuphezulu.
