Qauv NO.	Soy Sauce rau Sushi Sashimi
Ntim	Lub raj mis
Xim	Xim av
Keeb kwm	Tuam Tshoj
Feature	Grain-Free, Neeg tsis noj nqaij, Tsis yog-GMO, Gluten-dawb, Organic, Zero Additives, Traditional craftsmanship
Department	Japanese Soy Sauce
MOQ los ntawm Hiav Txwv	300 Cartons
Cov cim lag luam	Customized
Daim ntawv pov thawj	FSSC22000, HALAL, FDA

1) Cov ntaub ntawv rau kev saj tshwj xeeb:Dej 63%, Defatted Soybeans 12.5%, Nplej 10%, ntsev 14.5%
GMO cov ntaub ntawv: NO
Allergen ntaub ntawv: soybeans thiab nplej

Cov ntaub ntawv rau ib txwm saj: Dej 57.5%, Defatted Soy taum 16%, nplej 13%, ntsev 13.5%
GMO cov ntaub ntawv: NO
Allergen ntaub ntawv: soybeans thiab nplej

2) Khoom noj khoom haus Facts:Tus % Tus Nqi Txhua Hnub (DV) qhia koj ntau npaum li cas cov khoom noj hauv kev noj zaub mov muaj txiaj ntsig rau kev noj zaub mov txhua hnub . 2,000 calories yog siv rau cov lus qhia txog zaub mov noj.
Zog: 55 Calories / 231kJ ib 100ml
Tag nrho cov rog: 0
Sodium: 6100mg ib 100ml
Tag nrho cov carbohydrates: 5.6g ib 100ml
Protein: 8.2 g ib 100 ml

3) Kev ntsuas ntsuas:Lub teeb Reddish-xim av; Nplej tsw, Delicious thiab Aroma, Mello, clarified lub cev

4) Physical thiab Chemical Index
Saltless Solid: Ntau dua los yog sib npaug rau 12 (g / 100ml), Cov Kev Ntsuas yog ziab
TN (Nyob rau hauv nitrogen): Ntau dua los yog sib npaug rau 1.2 (g / 100ml), Test Methods yog Kieldahl txoj kev
NaCl: 14.00-20.00 (g / 100ml), Kev Ntsuas Kev Ntsuas yog nag lossis daus
PH: 4.60-5.2, Test Methods yog pH meter
AS (Nyob hauv ammonia): Tsawg dua lossis sib npaug li 30% ntawm AN, Test Methods yog GB / T18186

5) Microbiological Specifications, Test Methods yog Culture Method
Tag nrho cov kab mob suav: Tsawg dua lossis sib npaug rau 10000CFU / ml
Coliform Bacteria: Tsawg dua lossis sib npaug rau 30MPN / 100ml
Cov kab mob pathogenic: Tsis raug kuaj pom

6) Packing Specifications
Cov khoom ntim sab hauv: Lub raj mis iav
Cov khoom ntim sab nraud: corrugated ntawv

7) Cia txias:Khaws rau hauv qhov chaw qhuav thiab txias
8) Lub neej txee:24 hli
9) Cov txheej txheem tsim khoom:
Kev xaiv cov khoom siv raw → pretreatment → koji ua → Fermentation → Nias → Lim → Sterilization → Pob

Kev Them Nyiaj: TT LC lossis DP
Lub sij hawm them nyiaj: 30% kev them nyiaj siab tshaj thiab qhov nyiaj tshuav thaum xa daim ntawv luam rau cov neeg siv khoom tshiab.

FAQ

Q: Koj puas yog tuam txhab lag luam lossis chaw tsim khoom?

A: Peb yog cov chaw tsim khoom. Peb yog cov tuam txhab ua haujlwm zoo tsim hauv xyoo 1993 nrog keeb kwm ntev, tag nrho cov nqi yog Hoobkas nqi.

Q: Peb puas tuaj yeem siv peb lub logo?

A: Yog lawm, peb tuaj yeem luam koj daim ntawv lo raws li koj qhov kev thov.

Q: Koj lub sijhawm xa khoom ntev npaum li cas?

A: Yog tias tus neeg siv khoom lub npe, lub sijhawm xa khoom yuav yog 35-45 hnub tom qab peb tau txais tus nqi them ua ntej thiab lees paub daim ntawv lo.
Yog tias peb hom, lub sijhawm khoom xa tuaj yuav yog 25-35 hnub.

Q: Koj puas tuaj yeem muab cov qauv dawb?

A: tuaj yeem muab cov qauv dawb tab sis koj yuav tsum them tus nqi thauj khoom.

Kev tshaj lij:Peb yog cov chaw tsim khoom los ntawm Tuam Tshoj, peb yog lub Hoobkas sab saum toj hauv Suav teb.

product-800-659