China High Quality Kosher Fish Gelatin - Nri nri Gelatin – Yasin factory na-emepụta

Gelatin Azụ Kosher dị elu - Gelatin ọkwa nri - Foto egosipụtara Yasin

Azụ Gelatin Kosher dị elu - ọkwa nri Gelatin - Yasin

Zipu ajụjụ ugbu a

Nkọwa ngwaahịa

Mkpado ngwaahịa

Vidiyo emetụtara

Nzaghachi (2)

Iji nweta ogbo nke ịghọta nrọ nke ndị ọrụ anyị! Iji wulite ndị ọrụ ụgbọ mmiri nwere obi ụtọ, ịdị n'otu na ọtụtụ ndị nwere nka! Iji ruo otu uru nke atụmanya anyị, suppliers, ọha mmadụ na onwe anyị makaGelatin eke,Nri nri collagen,Abụ m Collagen, Pụrụ imesi ike gburugburu nkwakọ ngwaahịa ngwaahịa iji zere mmebi ọ bụla n'oge njem, mmasị zuru ezu na nzaghachi bara uru na atụmatụ nke ndị ahịa anyị na-akwanyere ùgwù.

Gelatin Azụ Kosher dị elu - Gelatin ọkwa nri - nkọwa Yasin:

Ngwa

Ihe oriri

A na-emekarị ihe oriri site na isi shuga, sirop ọka na mmiri. Na ntọala a, a na-agbakwunye ekpomeekpo, agba na ihe ndozi.Gelatina na-ejikarị eme ihe na confections n'ihi na ọ na-afụ ụfụfụ, gels, ma ọ bụ na-agbaze ka ọ bụrụ nke na-agbaze nwayọọ nwayọọ ma ọ bụ gbazee n'ọnụ.

Nri dị ka anụ ọhịa bea nwere ọnụ ọgụgụ dị elu nke gelatin. Candies ndị a na-agbaze nwayọọ nwayọọ si otú ahụ na-agbatị ụtọ nke swiiti ahụ ma na-eme ka ụtọ ahụ dị nro.

A na-eji Gelatin eme ihe na-esi ísì ụtọ dị ka marshmallows ebe ọ na-eje ozi na-ebelata esemokwu nke sirop, mee ka ụfụfụ ahụ dị ike site na ụba viscosity, dozie ụfụfụ site na gelatin, ma gbochie sugar crystallization.

A na-eji Gelatin mee ihe na confections foamed na ọkwa 2-7%, dabere n'ụdị a chọrọ. Ụfụ ụfụfụ na-eji ihe dịka 7% nke gelatin oge ntoju 200-275. Ndị na-emepụta Marshmallow na-ejikarị 2.5% nke 250 Bloom Ụdị gelatin.

	Ọrụ	Oge ntoju	Ụdị *	Viscosity	Usoro onunu ogwu (na cp)
Ihe oriri
Gelatin goms	onye ọrụ gelling udidi elasticity	180-260	A/B	obere elu	6-10%
Mmanya chịngọm Gelatin + starch (nri)	onye ọrụ gelling udidi elasticity	100-180	A/B	obere-ọkara	2-6%
Ihe ụtọ ụtọ a na-ata (ịta mkpụrụ osisi, toffe)	ikuku chewability	100-150	A/B	ọkara-elu	0.5-3%
Marshmallows (etinye ego ma ọ bụ extruded)	ikuku nkwụsi ike onye ọrụ gelling	200-260	A/B	ọkara-elu	2-5%
Nougat	chewability	100-150	A/B	ọkara-elu	0.2-1.5%
Mmanya mmanya	onye ọrụ gelling udidi elasticity	120-220	A/B	obere-ọkara	3-8%
Mkpuchi (ịta chịngọm - dragees)	ihe nkiri akpụ njide	120-150	A/B	ọkara-elu	0.2-1%

Mmiri ara ehi na desserts

Enwere ike ịchọta desserts Gelatin laa azụ na 1845 mgbe e nyere patent US maka iji "gelatin dị obere" maka iji na dessert. Desserts Gelatin ka na-ewu ewu: ahịa US ugbu a maka desserts gelatin karịrị 100 nde pound kwa afọ.

Ndị na-eri nri taa na-eche banyere oriri caloric. Nri ụtọ gelatin oge niile dị mfe ịkwadebe, ụtọ ụtọ, na-edozi ahụ, dị n'ụdị ụtọ dị iche iche, ma nwee naanị calorie 80 kwa ọkara iko. Ụdị ndị na-enweghị shuga bụ naanị calorie asatọ kwa nri.

A na-eji salts buffer na-edobe pH kwesịrị ekwesị maka ekpomeekpo na njirimara ntọala. N'akụkọ ihe mere eme, a na-agbakwunye ntakịrị nnu dị ka ihe na-eme ka ụtọ.

Enwere ike ịkwadebe ihe oriri Gelatin site na iji ụdị A ma ọ bụ Ụdị B gelatin na Blooms n'etiti 175 na 275. Nke dị elu na oge ntoju na obere gelatins chọrọ maka nhazi kwesịrị ekwesị (ie 275 Bloom gelatin ga-achọ ihe dịka 1.3% gelatin mgbe 175 Bloom gelatin ga-achọ 2.0% iji nweta nha nha). Enwere ike iji ihe na-atọ ụtọ na-abụghị sucrose.

	Ọrụ		Oge ntoju	Ụdị *	Viscosity	Usoro onunu ogwu (na cp)
Mmiri ara ehi na desserts
Gelatin eji megharịa ọnụ		onye ọrụ gelling udidi	180-260	A/B	ọkara-elu	1.5-3%
Yogọt		na-egbochi syneresis udidi ndim, gelling gị n'ụlọnga	200-250	A/B	ọkara-elu	0.2-1%
Dessert nke ikuku juru (ụdị mousse)		nkwụsi ike udidi ikuku	180-240	A/B	ọkara-elu	0.3-2%
Puddings na ude		udidi thickening / gelling gị n'ụlọnga	200-240	A/B	ọkara-elu	0.2-2%
Chiiz dị nro ma gbazee		udidi nkwụsi ike	180-240	A/B	ọkara-elu	0.1-0.3%
Akpụrụ ude		udidi nkwụsi ike	120-160	A/B	obere-ọkara	0.2-1.0%
Icings		thickening / gelling gị n'ụlọnga	220-280	A/B	ọkara-elu	0.5-1.0%

Anụ na Azụ

A na-eji Gelatin na-asa aspics, chiiz isi, souse, mpịakọta ọkụkọ, glazed na hams mkpọ, na ngwaahịa anụ jelii dị iche iche. Gelatin na-arụ ọrụ iji na-amịkọrọ ihe ọṅụṅụ anụ na inye ụdị na nhazi nke ngwaahịa ndị ga-adasasị. Ọkwa ojiji a na-emekarị sitere na 1 ruo 5% dabere n'ụdị anụ ahụ, ọnụọgụ ofe, gelatin Bloom, na udidi achọrọ na ngwaahịa ikpeazụ.

	Ọrụ	Oge ntoju	Ụdị *		Viscosity	Usoro onunu ogwu (na cp)
Anụ na Azụ
Hams	ejikọta anụ	200-250	A/B	ọkara		QS
Aspics	onye ọrụ gelling udidi	150-280	A/B	ọkara-elu		3.5-18%
Anụ mkpọ	udidi	250-280	A/B	ọkara-elu		1.5-3%
Anụ ọka	ejikọta anụ	250-280	A/B	ọkara-elu		1.5-3%
achịcha (patés)	mkpuchi nkwụsi ike	180-250	A/B	ọkara-elu		1.3-3%
Anụ esi nri oyi kpọnwụrụ	ejikọta anụ	200-240	B	ọkara-elu		0.5-3%

Mmanya na ihe ọṅụṅụ

Site n'ime ihe dị ka coagulant, gelatin nwere ike iji mee ihe na-adịghị ọcha n'oge a na-emepụta mmanya, biya, cider na ihe ọṅụṅụ. Ọ nwere uru nke ndụ nchekwa na-akparaghị ókè n'ụdị akọrọ ya, ịdị mfe nke njikwa, nkwadebe ngwa ngwa na nkọwa doro anya.

Ọrụ

Oge ntoju

Ụdị *

Viscosity

Usoro onunu ogwu

(na cp)

Mmanya mmanya na ihe ọṅụṅụ

nkọwa

80-120

A/B

obere-ọkara

5-15 g / h

Nkọwapụta

Gelatin ọkwa nri
Ihe anụ ahụ na kemịkalụ
Jelly Ike	Oge ntoju	140-300 ifuru
Viscosity (6.67% 60°C)	mpa.s	2.5-4.0
Mgbasa viscosity	%	≤10.0
Mmiri	%	≤14.0
nghọta	mm	≥450
Mbufe 450nm	%	≥30
620nm	%	≥50
Ash	%	≤2.0
Sulfur dioxide	mg/kg	≤30
Hydrogen peroxide	mg/kg	≤10
Mmiri na-adịghị edozi	%	≤0.2
Uche dị arọ	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Ihe Microbial
Ngụkọta ọnụ ọgụgụ nje bacteria	CFU/g	≤10000
E.Coli	MPN/g	≤3.0
Salmonella		Ihe ọjọọ

Chart erugharị

ngwugwu

tumadi na 25kgs/bag.

1. Otu akpa poly dị n'ime, akpa abụọ a kpara akpa n'èzí.

2. Otu Poly akpa n'ime, Kraft akpa mpụta.

3. Dị ka ndị ahịa chọrọ.

Ikike ibu:

1. na pallet: 12Mts maka 20ft akpa, 24Mts maka 40Ft akpa

2. na-enweghị Pallet: 8-15 Mesh Gelatin: 17Mts

Karịrị 20Mesh Gelatin: 20 Mts

Nchekwa

Debe n'ime akpa mechiri emechi, echekwara na ebe dị jụụ, kpọrọ nkụ, ebe ikuku na-eku ume.

Debe ebe dị ọcha GMP, na-achịkwa nke ọma iru mmiri dị n'ime 45-65%, okpomọkụ n'ime 10-20°C. Dị ezi uche na-edozi ọnọdụ okpomọkụ na mmiri dị n'ime ụlọ nkwakọba ihe site n'ịgbanwee ikuku ventilashị, ụlọ jụrụ oyi na ikpochapụ.

Foto nkọwa ngwaahịa:

Ntuziaka ngwaahịa emetụtara:

We goal to see good quality disfigurement within the manufacturing and provide the most effective support to domestic and overseas shoppers heartheartedly for High Quality Kosher Fish Gelatin - Food Grade Gelatin – Yasin , The ngwaahịa ga-ezitekwara n'ụwa nile, dị ka: Switzerland , California , Palestine , Abiding by our motto of "Hold well the quality and services", otú ahụ ka anyị na-enye ndị ahịa ngwaahịa na ọrụ, ahịa dị elu. Biko nweere onwe gị ịkpọtụrụ anyị maka ozi ndị ọzọ.

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Ndị ọrụ ndị ahịa na-enwe ndidi ma nwee àgwà dị mma na nke na-aga n'ihu maka mmasị anyị, ka anyị wee nwee nghọta zuru oke banyere ngwaahịa ahụ na n'ikpeazụ anyị ruru nkwekọrịta, daalụ!
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