100% Ntuj AD Hleiv Dej / Quav Quav Yoov / Cov Quav
KHOOM LUB NPE & DUAB:
100% Ntuj Kev Qhuav Dej Qhuav / Qaug Hniav AD Cov Quav Hmoov
COV NTAUB NTAWV KHOOM
Qhiav, ntawm tsev neeg Zingiberaceae, yog cov paj ntoo uas nws cov hauv paus yog dav siv los ua txuj lom los yog tshuaj ntsuab neeg.
Cov khoom tau los ntawm huv, suab nrov thiab zoo nkauj tshiab qhiav, los ntawm kev txiav, ntxhua, txiav tawm, huab cua-ziab, xaiv, tshuaj xyuas thiab ntim.
Qhiav muaj 12 lub cev muaj zog antioxidant ntau dua li cov vitamin E. Hliav cov qhiav yog xaiv los ntawm peb cov qhiav qhiav tuaj ntawm toj siab, qhuav los ntawm phau ntawv kev, tsis muaj kev tiv thaiv. Yog xav paub ntau ntxiv, thov ua raws qee cov ntaub ntawv hauv qab no:
FUNCTIONS:
DAIM NTAWV THOV:
Qhiav Ginger Qhuav Qhiav qhiav yog siv hauv curry, kua zaub, tshuaj yej, thiab lwm yam.
SENSORIAL YUAV TSUM:
| Organoleptic cwj pwm | Kev piav qhia | ||
| Tsos tshwm sim / Xim | Lub Teeb Daj | ||
| Aroma / Txuj Ci | Cov Cwj Pwm Cov Cwj Pwm, tsis muaj txawv txawv lossis tsw qab |
Xav kom muaj lub siab xav & Khov kho:
| Daim Duab / Qhov Coob | Flakes, 80-100 mesh Qhov loj tuaj yeem tuaj yeem tsim tau |
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| Cov khoom xyaw | 100% Ciav Ginger, tsis muaj ntxiv thiab nqa khoom. | ||
| Noo noo | 8.0% | ||
| Tag nrho cov hmoov tshauv | 2.0% |
QHOV TSEEM CEEB MICROBIOLOGICAL:
| Tag Nrho Cov Khoom Xam | <1000 cfu / g | ||
| Coli cov ntaub ntawv | <500cfu / g | ||
| Tag nrho cov poov xab & pwm | <500cfu / g | ||
| E.Coli | ≤30MPN / 100g | ||
| Salmonella | Cov kev xav tsis zoo | ||
| Dab Tsi Staphylococcus | Cov kev xav tsis zoo |
NTIM & THAWJ:
Cov khoom xa tuaj rau hauv cov hnab cua polyethylene high-density thiab corrugated fiber ntau. Cov khoom ntim yuav tsum yog cov khoom noj khoom haus qib, haum rau kev tiv thaiv thiab kev txuag ntawm cov ntsiab lus. Txhua lub thawv yuav tsum tau muab kaw lossis nplaum. Staples yuav tsum tsis txhob siv.
Thawv: 20KG Nyhav Nyhav; Hnab PE sab hauv & thawv sab nraud.
Thawv Chaw Thau Khoom: 24MT / 20GP FCL; 28MT / 40GP FCL
25kg / nruas (25kg net nyhav, 28kg tag nrho qhov hnyav; Ntim hauv thawv ntawv-nruas nrog ob lub hnab yas hauv sab hauv; nruas Loj: 510mm siab, taub 350 hli)
LAB:
Cov ntawv ntim cov ntim ntim muaj xws li: Lub Npe Khoom Muag, Khoom Muag Khoom, Batch / Ntau No.
CIA HOM:
Yuav tsum muab khi thiab khaws cia rau ntawm lub pallet, kom deb ntawm phab ntsa thiab hauv av, hauv qab Kev Huv, Qhuav, Txias thiab Cua Ntsuam Xyuas tsis muaj lwm cov ntxhiab tsw, ntawm qhov kub hauv qab 22 （（72 ℉） thiab qis dua qhov ntsuas txheeb ze ntawm 65% (RH <65 %).
LUB NEEJ SHELF:
12 Lub Hlis Hauv Qhov Kub Txias; 24 Lub hlis txij li hnub ua khoom tsim nyob rau hauv cov lus pom zoo cia.
PHIM
HACCP, HALAL, IFS, ISO14001: 2004, OHSAS 18001: 2007
