Quav Qab Zib Qab Zib Paprika Hmoov
Quav Qab Zib Qab Zib Paprika Hmoovyog tshiab, qab zib kua tom qab lub cev qhuav dej qhuav cov khoom siv, tab sis tsis tau muab kaw cia kom yooj yim, tab sis tsis muaj qhov yooj yim
1.InRoduction
Qhov loj me: {10-20 cm
Noo noo: 8-12%
Asta: 100, 140, 160, 200etc
Kub: 400-8000} shu
Ntawv pov thawj: FDA, GMP, HACCP, ISO
Txee Lub Neej: 1 xyoos
2.Specification
Khoom Qhia Tshwj Xeeb ntawm Paprika Hmoov A Qib 180ASTA
Cov khoom | Tus qauv |
Xim | 1800ASTA |
Saj | Tsis kub |
Kev tshwm sim | Cov hmoov liab uas muaj fluidity zoo |
Dej | 11% max (Suav txoj kev, 105 degree, 2hours) |
Txhos | 10% Max |
Aflatoxinb1 | 5ppB max |
Aflatoxinb 1+ b} b} 1}} g {2}} g2 | 10ppb max |
Ochratoxin a | 15ppb max |
Khoom Qhia Tshwj Xeeb ntawm Paprika Hmoov A Qes A6 {0}}} Asta
Cov khoom | |
Xim | 100-120 Asta |
Rau txuj lom | Raug txog ntawj txias, pub dawb ntawm lwm cov ntxhiab tsw |
Kev tshwm sim | Hmoov |
Dej | 9%-11% |
Ntawm kev pom | Ci Liab |
Granulation | 60-70 mesh |
Salmonella (CFU ib 20 gr.) | Tsis zoo |
Cov khoom siv cuav xws li Sudan Liab 1-4 | Tsis muaj |
3.Application
Quav Qab Zib Qab Zib Paprika HmoovTsis tsuas yog siv los ua cov zaub mov, tab sis kuj tsim cov piqunancy tin, pickle thiab lwm yam.
4.Packaging
25 KGS / HNAB
5. Txhuam
Cia rau hauv qhuav, txias, thiab duab ntxoo nrog thawj ntim, zam kev ya raws, khaws cia ntawm chav tsev kub.
Cim npe nrov: Quav Qab Zib Qab Zib Paprika Hmoov, Tuam Tshoj Dried Qab Qab Qab Zib Paprika hmoov lwm tus neeg, chaw tsim tshuaj paus, Hoobkas
