Khov qhuav qe qe

Nkoog-qhuav qe qe yog ib hom tsiaj raw khoom txheej txheem los ntawm kev ua kom huv si cov zaub ntsuab thiab tsw hauv qe qe.

Ultra-siab noj khoom haus muaj txiaj ntsig: nplua nuj hauv Lecithin, cov protein zoo (ntau dua lossis sib npaug ntawm 31%) thiab ntau cov vitamins

Ntuj Palatability Qhov Muag: Cov yam ntxwv Aria nyob rau hauv qe yolks tuaj yeem txhim kho lub palatability ntawm cov khoom

100% ntshiab qe qe nkaub cov khoom xyaw: pub dawb ntawm txhua yam ntxiv, cov xim tshuaj tiv thaiv lossis cov xim khoom cuav

Ntxiv-Ntev Txee Lub Neej: Kev Khov-Kom Kom Qhuav Ua kom ntseeg tau tias cov khoom tuaj yeem khaws cia ntawm chav tsev kub rau 18 txog 24 hlis

Txais yuav tau khov-kom qhuav thev naus laus zis:

Ua tib zoo xaiv qe qe qe qe qe xyaw thiab kev kawm kom nruj zoo soj ntsuam

Sai khov khov rau hauv qab -40 degree rau tsim ib lub xeev ruaj khov

Tsawg-kub lub cev qhuav dej thiab ziab yog nqa tawm hauv ib puag ncig nqus tsev

Zuaj rau cov particle uas tsim nyog (80-120 mesh)

Kev tu plaub hau thiab kev saib xyuas plaub hau: Lecithin txhawb nqa cov plaub hau kev noj qab haus huv thiab txhim kho daim tawv nqaij mob

Txhawb kev tiv thaiv: nplua nuj nyob rau hauv immunoglobulin thiab ntau yam kab kawm

Kev Txhawb Lub Hlawv: Nrog cov ntsiab lus siab, nws tau txais txiaj ntsig zoo rau kev txhim kho ntawm lub paj hlwb

Txhim kho kev zom thiab nqus: cov tshuaj enzymatic hauv qe qe pab rhuav tshem cov as-ham