Sab saum toj Champignon Mushroom Supplier hauv Suav teb: Vim Li Cas Xaiv Tianqi Khoom Noj
Jun 08, 2026
Sab saum toj Champignon Mushroom Supplier hauv Suav teb: Vim Li Cas Xaiv Tianqi Khoom Noj
Shandong Tianqi Food Co., Ltd. yog lub ntiaj teb kev lag luam - nplai champignon nceb hauv nruastus neeg muag khoom, tshwj xeeb hauv cov nceb khaws cia ntau hauv brine, vinegar, thiab SO2 rau kev ua zaub mov thiab kev tsim khoom. Ua haujlwm los ntawm peb lub chaw tsim khoom muaj hnub nyoog 29- xyoo, peb ua ntau tshaj 20,000 metric tons ntawm Agaricus bisporus txhua xyoo kom tau raws li cov txheej txheem nruj ntawm cov chaw tsim khoom noj cov kaus poom, cov khw muag khoom noj khoom haus, thiab cov chaw muag khoom noj thoob ntiaj teb.
Muaj Peev Xwm Muaj Peev Xwm Muaj Peev Xwm thiab Cov Ntim Ntim Cov Lus Qhia
Tianqi Khoom noj khoom haus ua haujlwm automated ua kab tsim los khaws cov txheej txheem kev ncaj ncees thiab enzymatic stability ntawm tshiab champignon nceb. Peb lub chaw ua haujlwm tau sau cov nceb hauv 4 mus rau 6 xuab moos kom tswj tau tus nqi siab thiab pom kev zoo rau kev ua cov dej ntws.
Peb muab ntau qib kev kawm thiab qhov ntau thiab tsawg kom phim koj cov kab tshuab tshwj xeeb, los ntawm loj - nplai slicing tshuab mus rau dicing units:
Mushrooms tag nrho:2.0-3.0cm, 3.0-5.0cm, 4.0-6.0cm txoj kab uas hla.
Hniav:Uniformly txiav raws li tus neeg yuav khoom - tshwj xeeb cov neeg kho tshuab kam rau ua.
Preservation Mediums:Brine, Vinegar, lossis SO2.
29 Xyoo ntawm Export Logistics thiab Kev Ua Raws Li Ntiaj Teb
Kev taw qhia thoob ntiaj teb kev cai lij choj ntshuam ua liaj ua teb yuav tsum tau ua raws li cov ntaub ntawv nruj thiab txias -chain/ambient stability testing. Tau ze li ntawm peb lub xyoos dhau los, Tianqi Food tau xa tawm ntau tshaj 500 lub thawv txhua xyoo rau Tebchaws Europe, Middle East, Southeast Asia, thiab Asmeskas.
Peb cov saw hlau logistics network tau lees tias ua tiav qhov taug qab -rau pem hauv ntej thiab taug qab - rov qab pob tshab. Txhua batch xa los ntawm peb lub chaw muaj xws li cov ntaub ntawv qhia txog pob khoom xav tau rau kev lis kev cai clearance thiab kev txheeb xyuas qhov zoo:
Phytosanitary Certificate
Certificate of Health
Bill of Lading
Kev Lag Luam Invoice
Cov ntawv ntim khoom
Quality Control Standards and Physico-Chemical Parameters
Tianqi Food ua haujlwm nyob rau ntawm -chaw soj ntsuam kev tswj xyuas qhov chaw zoo ua raws li cov txheej txheem nruj heev- kuaj cov txheej txheem. Peb cov kws ua haujlwm QA saib xyuas cov ntsiab lus tseem ceeb los xyuas kom meej tias cov khoom siv raw tuaj yeem ua tau raws li qhov tseeb microbiological thiab lub cev kam rau ua raws li cov neeg yuav khoom lag luam.
Technical Physical & Chemical Quality Parameters
Brix Level Control:Khaws nruj me ntsis ntawm 20-25 Brix rau cov khoom brined kom paub meej osmotic equilibrium thaum lub sij hawm thauj mus los.
Kev ntsuas pH:Tswj ntawm 4.5-5.0 nyob ntawm seb cov kua qaub matrix thov los ntawm tus neeg yuav khoom.
SO2 Concentration Management:Tailored precisely rau import qhov chaw txwv.
Drained Nyhav Stability:Qhov hnyav hnyav yog standardized thiab nyob ruaj khov nyob rau hauv thaj tsam ntawm 47-48 kg.
