Dehydrated Beet Hmoov
KHOOM LUB NPE & DUAB:
100% Ntuj Tsis Pub Qhuav / Qhuav AD Beet Cag Hmoov
COV NTAUB NTAWV KHOOM
Liab Beet cag hmoov yog qhov zoo tshaj plaws ntawm folate thiab qhov zoo ntawm manganese, thiab muaj cov betaines uas tuaj yeem ua haujlwm kom txo tau cov concentration ntawm homocysteine, ib homolog ntawm lub cev tshwm sim amino acid cysteine.
Cov xim liab sib txuas ua ke betanin tsis tawg hauv lub cev, thiab nyob rau hauv kev sib txuam ntau dua yuav ua rau ib ntus tso zis thiab tso quav ua rau muaj xim liab; nyob rau hauv cov ntaub ntawv ntawm cov zis qhov no hu ua beeturia. Cov nyhuv no yuav ua rau muaj kev ntxhov siab thiab kev txhawj xeeb vim qhov pom ntawm qhov zoo sib xws rau hematuria (ntshav hauv cov zis) lossis cov ntshav hauv cov quav, tab sis tsis muaj kev phom sij thiab yuav qis zuj zus thaum cov zaub mov tawm ntawm lub system.
FUNCTIONS:
1.Benefits rau daim tawv nqaij suav nrog nws cov kev ua kom huv.
2.Txiav cov ntshav siab cov roj thiab theem ntawm triglycerides.
3. Ua rau txo qis ntshav siab.
4.Muaj kev kho mob rau cov neeg muaj hypochlorhydria, ib qho kev mob kho mob uas pom los ntawm cov qib plab hauv plab.
5. Pab cuam rau kev tua cov kabmob ua rau cov neeg mob hu ua nitrosamines.
6.Can kuj txwv txiav mob, uas cuam tshuam txog kab mob plawv, txha pob txha thiab lwm yam.
DAIM NTAWV THOV:
1. Liab Beet Hmoov tuaj yeem siv rau hauv Tshuaj Kho Mob khoom lag luam;
2. Liab Beet Hmoovcan siv rau hauv cov zaub mov teb, nws yog tsuas yog siv los ua cov khoom noj zoo nkauj rau cov xim;
SENSORIAL YUAV TSUM:
| Organoleptic cwj pwm | Kev piav qhia | ||
| Tsos tshwm sim / Xim | Tsaus Liab Hmoov | ||
| Aroma / Txuj Ci | Cov yam ntxwv ntawm Liab Beet, tsis muaj txawv tsw lossis txawv tsw |
Xav kom muaj lub siab xav & Khov kho:
| Daim Duab / Qhov Coob | Hmoov, 80 mesh | ||
| Qab zib | Tsis muaj / 3% / 8% thiab lwm yam | ||
| Noo noo | 8.0% | ||
| Tag nrho cov hmoov tshauv | 6.0% |
QHOV TSEEM CEEB MICROBIOLOGICAL:
| Tag Nrho Cov Khoom Xam | <1000 cfu / g | ||
| Tag nrho cov poov xab & pwm | <100cfu / g | ||
| E.Coli | Cov kev xav tsis zoo | ||
| Salmonella | Cov kev xav tsis zoo | ||
| Dab Tsi Staphylococcus | Cov kev xav tsis zoo |
NTIM & THAWJ:
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)
LOSSIS 1kg / hnab (1kg net nyhav, 1.2kg tag nrho qhov hnyav, muab ntim rau hauv ib lub hnab ntawv ci txhuas) lossis raws li koj qhov kev thov.
Thawv: 25KG Nyhav Nyhav; 28 KG Suav Nyhav. Khoom noj khoom haus sab hauv qib PE hnab & sab nrauv thawv.
Thawv Chaw Thau Khoom: 12MT / 20GP FCL; 24MT / 40GP FCL
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
