Gelatin da ake ci a cikin sarrafa nama yana inganta inganci da laushi
Sigogi na Fasaha
| Aikace-aikace | Bayanin Fure | Ƙarfin Jelly | Danko | Bayyana gaskiya | Rata |
| Sarrafa Nama | 120 Bloom | 120-130 Bloom | 2.2-2.5 m Pa.s | ≥ 90% | 8-60 |
| 160 Bloom | 160-170 Bloom | 2.4-4.0 m Pa.s | ≥ 90% | 8-60 | |
| 180 Bloom | 180-190 Bloom | 2.5-4.5 m Pa.s | ≥ 90% | 8-60 | |
| Fure 200 | 200-210 Bloom | 2.7-4.5 m Pa.s | ≥ 90% | 8-60 | |
| 220 Bloom | 220-230 Bloom | 2.8-2.5 m Pa.s | ≥ 90% | 8-60 | |
| Fure 250 | 250-260 Bloom | 3.0-4.5 m Pa.s | ≥ 90% | 8-60 |
Lokacin da ake ƙera tsiran alade da aka dafa, gelatin na iya ɗaure danshi yadda ya kamata, wanda hakan ke ba tsiran alade damar kiyaye laushi da laushi yayin girki. A halin yanzu, yana ƙara ƙarfin tsarin tsiran alade, yana hana su fashewa yayin sarrafawa da adanawa.
Ga abincin gwangwani, gelatin na iya inganta yanayin naman da ke cikin gwangwanin, yana hana abubuwan da ke ciki canzawa ko lalacewa yayin jigilar kaya da ajiya, yana tabbatar da cewa kowane cizo yana ba da inganci mai kyau.
A cikin samar da aspic, gelatin shine mabuɗin samar da gel - kamar tsari, wanda ke ba waɗannan samfuran bayyanar lu'ulu'u da kuma laushi mai ƙarfi. A cikin abincin da aka dafa da aka shaƙa, gelatin ba wai kawai yana taimakawa wajen inganta yanayin samfurin ba, har ma yana kiyaye ɗanɗanon da kyau yayin aikin shan taba, yana sa samfurin da aka gama ya zama mai ƙamshi.
Tare da keɓantattun kaddarorinsa, gelatin yana ba da cikakken tallafi don inganta inganci na samfura daban-daban a masana'antar nama kuma sinadari ne mai inganci wanda ba makawa a cikin sarrafa nama.
Me yasa Lanpu zata iya zama abokin hulɗar ku mai mahimmanci?
Kamfanin kera gelatin na farko a kasar Sin tsawon shekaru sama da 30
Ikon masana'antu guda 3 mallakar kansu ya wuce tan 5000 a kowace shekara
Babban aiki mai tsada zai iya haɓaka kasuwar ku
Tsarin kula da inganci yana tabbatar da samar da gelatin mai inganci
Amsa da sauri ga tambayarka da kuma sabis ɗin bayan tallace-tallace
Ana tabbatar da isar da sauri tare da isasshen kaya
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