Crush Chili Barkono – Jan flakes, Uniform Heat, Kamshi mai ƙarfi

Na yi ta bin diddigin juyin halitta

na tsawon shekaru, kuma - gaskiya - tsDuke cikin inganci daga Hebei, China yana da ban mamaki. Chili ya murkushe-18,000SHU daga KUDU HANYA, KMS 2 GABAS NA LONGYAO COUNTY, HEBEI CHINA yana dogara ne akan abin da ribobi ke buƙata a zahiri: kwanciyar hankali, launi mai tsabta, da kwararar da za a iya gani a cikin layin sarrafawa.

Wannan tsarin mai da hankali kan tsari (chili crushed-18,000SHU) shine 100% na halitta-babu ƙari. A aikace, wannan yana nufin ƙarancin alamar ciwon kai don siyarwa, da daidaiton SHU a cikin kettles na masana'antu. Abokan ciniki da yawa sun ce kamshi mai tsafta da ja mai tsafta yana nunawa nan da nan a cikin jikodin mai da kayan nono. A gaskiya, na yi shakku game da iƙirarin "daidaituwar yaji", amma haɗuwarsu da tabbacin HPLC suna ƙarfafa bambance-bambance.

• Kayan aiki: Capsicum bushe-bushe (zaɓaɓɓen kuri'a), cire mai tushe; an tantance al'amuran waje.
• Hanyoyi: murkushe → calibrated sieving (zaɓuɓɓukan girman barbashi) → rarraba launi → gauraya don manufa 18,000 SHU → daidaita danshi.
• Safety controls: karfe Gane (ferrous/mara-ferrous/bakin), maganadiso, gani dubawa.
• Gwaji: SHU ta HPLC (AOAC 995.03) ko Hanyar ASTA 21.3; micro ta Codex/HACCP; karafa masu nauyi da aflatoxins ga kowane mai siye.
• Rayuwar sabis: ≈24 watanni a cikin jakunkuna da aka rufe, ≤20 ° C, RH <65%, nesa da haske. Amfani na zahiri na iya bambanta.
• Masana'antu: kayan ciye-ciye, noodles nan take, pizza/QSR, miya mai zafi, kayan abinci, buhunan abinci.

Samfura	yankakken barkono - 18,000SHU (Dakatar da barkonon tsohuwa)
Rashin hankali	18,000 SHU ± 10% (HPLC/ASTA)
Danshi	≤12% (yawanci 8-10%)
Launi	Ja mai haske; Launi ASTA ≈80-100 (dangane da tsari)
Girman barbashi	Na'urar da za a iya daidaitawa (ƙasassun filaye don murkushe su, misali, 2-6 mm)
Micro (na al'ada)	TPC <100,000 cfu/g; Yisti/Mold <1,000 cfu/g; Salmonella ba ya nan / 25g; E. coli <10 cfu/g
Marufi	25 kg jakar filastik; lakabin sirri da ƙananan fakiti akan buƙata
Takaddun shaida	ISO 22000, HACCP; Halal/Kosher akan buƙata

Ƙungiyoyin ciye-ciye na duniya na R&D suna son flakes na tsakiyar zafi wanda ke fitowa cikin mai. 18,000 SHU ya sami wannan wuri mai dadi. A cikin kofuna na ramen, flakes suna girma da sauri; a cikin masu shayarwa pizza, ba sa yin kek idan ana sarrafa danshi. Don layukan miya mai zafi, abin dogaro ne mai ɗaukar capsaicinoid ba tare da ƙarfin bayanan vinegar ba. Ina tsammanin babban yanayin shine keɓancewa-zafi, launi, da yanke wanda aka keɓance kowane SKU.

Ma'auni	Wannan mai kaya (Hebei)	Mai sayar da kasuwa na gama gari
daidaiton SHU	±10% (kuri'a da aka haɗa, HPLC)	±20-30% (ba a haɗa ba)
Abun iya ganowa	Gona mai matakin yawa zuwa jaka	Babban mai ba da kaya kawai
Takaddun shaida	ISO 22000, HACCP, Halal/Kosher	Ya bambanta; yawanci HACCP kawai
Keɓancewa	Zafi, launi, yanke, shirya	Iyakance
Lokacin jagora	10-20 kwanaki (a kakar)	Rashin tabbas

Zaɓuɓɓuka sun haɗa da jeri na yaji, ƙarar sautunan ja, da girman ɓangarorin. Don samfuran ƙira a duniya, ana samun fakitin tambarin masu zaman kansu da jakunkuna masu ruwa da nitrogen. Gwaji yana biye da ka'idodin HACCP/ Codex tare da tabbacin SHU; COA mai shigowa da gama-garin samfur sun yi daidai da ƙayyadaddun bayanan mai siye.

• Mai yin abun ciye-ciye (SEA): an canza shi zuwa Dakatar da barkonon tsohuwa 18,000 SHU, yanke juzu'i-zuwa-zafi daga ≈22% zuwa ≈7%, rage sake yin aiki da 11%.
• Sarkar Pizza (EU): an koma zuwa yanke bushewa; Shaker clumping gunaguni ya ragu da kashi 60% bayan ɗanɗanon ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ruwa ya ƙaru zuwa ≤10%.
• Alamar kayan abinci (US): an zaɓi 2-4 mm flakes; Bayanin mabukaci ya ambaci "tsaftataccen zafi" da "launi mai haske" a cikin makonni 6 na ƙaddamarwa.

A gaskiya ma, barga tsakiyar zafi Dakatar da barkonon tsohuwa rage tweaks dabara da kuma ci gaba da azanci a hankali. Ƙananan bambance-bambancen daidai yake da saurin haɓakawa. Kuma a, dandano yana da raye-raye-abin mamaki don haka don murkushe SHU 18k.

Ana samarwa a ƙarƙashin ISO 22000/HACCP. SHU ya tabbatar ta hanyar HPLC akan kowane AOAC/ASTA. Ana gane kayan yaji gabaɗaya a matsayin lafiya a Amurka (duba FDA GRAS). Tambayi COA na yanzu da maganganun Dukergen kowace kasuwa.

Bayanan izini:

1. Codex Alimentarius. Gabaɗaya ƙa'idodin Tsaftar Abinci CXC 1-1969 (Bita na 2020). https://www.fao.org/fao-who-codexalimentarius/
2. ASTA. Hanyar 21.3: Ƙaunar Capsicum da Oleoresins. https://www.astaspice.org/
3. Hanyar Aiki ta AOAC 995.03: Capsaicinoids a cikin Capsicum ta HPLC. https://www.aoac.org/
4. FDA ta Amurka. 21 CFR §182.10 - Kayan yaji da sauran kayan yaji (GRAS). https://www.ecfr.gov/