ᱦᱟᱭᱰᱨᱳᱡᱮᱱᱥ ᱫᱚ ᱦᱟᱭᱰᱨᱚᱡᱮᱱ
ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱡᱚᱢᱟᱜ ᱨᱮ, ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱡᱚᱢᱟᱜ ᱫᱚ ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱠᱷᱚᱱ ᱵᱟᱹᱲᱛᱤ ᱵᱟᱹᱲᱛᱤ ᱢᱮᱱᱟᱜ-ᱟ᱾ ᱱᱚᱣᱟ ᱫᱚ ᱢᱟᱱᱣᱟ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱜᱩᱱ ᱠᱚ ᱢᱩᱫᱽ ᱨᱮ ᱢᱤᱫ ᱥᱮᱬᱟ ᱜᱩᱱ ᱠᱟᱱᱟ ᱾
ᱡᱤᱱᱤᱥ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱤᱵᱨᱚᱬ
ᱤᱱᱴᱟᱨᱱᱮᱴ ᱨᱮ ᱾
|
ᱢᱚᱰᱮᱞ ᱠᱚ ᱾ |
ᱡᱚᱢᱟᱜ ᱨᱮ ᱱᱟᱯᱟᱭ |
ᱥᱮᱢᱯᱚᱞ ᱠᱚ ᱨᱮ |
ᱯᱞᱟᱴᱯᱷᱚᱨᱢ |
|
ᱴᱮᱢᱯᱞᱮᱴᱤᱝ ᱯᱨᱚᱥᱮᱥᱤᱝ |
ᱟᱨ |
ᱡᱟᱱᱟᱢ |
>᱑᱒ ᱦᱚᱲ ᱠᱚ |
|
ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ ᱨᱮᱭᱟᱜ ᱴᱚᱴᱷᱟ |
ᱠᱟᱹᱢᱤᱦᱚᱨᱟ |
ᱨᱮᱴᱤᱝ |
ᱢᱤᱫ |
|
ᱡᱤᱱᱤᱥ ᱠᱚ ᱨᱮᱭᱟᱜ ᱡᱤᱱᱤᱥ ᱠᱚ |
＞90% |
ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ |
ᱟᱨᱟᱵᱤᱰᱟᱹᱣ, ᱥᱚᱱᱜᱚᱛᱷᱟᱱ, ᱨᱤᱜᱽᱨᱮᱥᱚᱱ ᱨᱮᱭᱟᱜ ᱜᱩᱱ ᱠᱚ ᱾ |
|
ᱡᱟᱯᱟᱱᱤᱡᱽ |
70% 80% 90% |
ᱟᱨ |
ᱭᱟᱝ, ᱛᱷᱳᱢᱥ, ᱜᱽᱨᱩᱯ ᱜᱽᱨᱩᱯ, ᱜᱨᱚᱵᱽᱥ ᱨᱮᱭᱟᱜ ᱮᱛᱚᱦᱚᱵ ᱨᱮ ᱾ |
|
ᱥᱟᱨᱦᱟᱣ |
ᱢᱤᱞᱟᱨ ᱯᱩᱸᱰ ᱴᱮᱰ ᱠᱚ |
ᱴᱨᱟᱱᱥᱯᱟᱨᱮᱱᱴ ᱯᱮᱠᱮᱡᱽ |
ᱟᱨ |
|
ᱥᱤᱥᱴᱮᱢ |
᱒᱐/ᱠᱤᱡᱤᱵᱤᱴᱤ |
ᱥᱟᱹᱨᱤ ᱜᱮ |
ᱫᱟᱜ |
|
ᱱᱮᱴᱣᱟᱨᱠᱤᱝ |
᱕᱐/᱐᱐᱐ ᱥᱮᱨᱮᱧ |
|
|
ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ
ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱡᱚᱢᱟᱜ ᱨᱮ, ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱡᱚᱢᱟᱜ ᱫᱚ ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱠᱷᱚᱱ ᱵᱟᱹᱲᱛᱤ ᱵᱟᱹᱲᱛᱤ ᱢᱮᱱᱟᱜ-ᱟ᱾ ᱱᱚᱣᱟ ᱫᱚ ᱢᱟᱱᱣᱟ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱜᱩᱱ ᱠᱚ ᱢᱩᱫᱽ ᱨᱮ ᱢᱤᱫ ᱥᱮᱬᱟ ᱜᱩᱱ ᱠᱟᱱᱟ ᱾
ᱟᱢᱟᱜ ᱪᱤᱠᱤᱥᱟ ᱞᱟᱹᱜᱤᱫ ᱢᱤᱫ ᱢᱟᱨᱟᱝ ᱠᱟᱹᱢᱤ ᱦᱚᱨᱟ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱟᱢᱟᱜ ᱯᱤ ᱴᱤ ᱮ ᱞᱟᱹᱜᱤᱫ ᱢᱟᱲᱟᱝ ᱨᱮ ᱮᱢ ᱟᱠᱟᱱ ᱠᱟᱹᱢᱤ ᱨᱮ ᱢᱤᱫ ᱵᱮᱥ ᱪᱤᱠᱤᱥᱟ ᱞᱟᱹᱜᱤᱫ ᱾ ᱟᱨᱦᱚᱸ, ᱟᱢ ᱫᱚ ᱟᱢᱟᱜ ᱦᱚᱲᱢᱚ ᱨᱮ ᱟᱹᱰᱤ ᱠᱚᱢ ᱫᱟᱲᱮ ᱢᱮᱱᱟᱜ-ᱟ, ᱚᱱᱟ ᱛᱮ ᱟᱢ ᱫᱚ ᱢᱤᱫ ᱢᱟᱨᱟᱝ ᱮᱱᱴᱤᱵᱚᱰᱤᱡᱽ ᱵᱮᱱᱟᱣ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ, ᱚᱱᱟ ᱫᱚ ᱟᱢ ᱞᱟᱹᱜᱤᱫ ᱵᱮᱥ ᱜᱮᱭᱟ᱾
ᱥᱤᱥᱴᱮᱢ
|
ᱵᱤᱱᱤᱰ |
ᱥᱤᱥᱴᱮᱢ |
ᱢᱩᱪᱟᱹᱫ ᱨᱮ |
|
ᱤᱱᱴᱮᱜᱽᱨᱮᱴᱮᱰ |
ᱰᱤᱯᱷᱚᱞᱴ } } } }᱾ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱧᱮᱞ ( |
99% |
99.2% |
|
ᱚᱲᱟᱜ ᱨᱮᱭᱟᱜ ᱨᱚᱦᱚᱲ |
᱑᱐% ᱠᱷᱚᱱ ᱦᱚᱸ ᱠᱚᱢ ᱥᱮ ᱠᱚᱢ ᱜᱮ ᱾ |
0.28% |
|
(ᱜᱚᱲᱦᱚᱱ ᱨᱮ ᱥᱩᱫᱷᱨᱟᱹᱣ) |
᱔᱐% ᱠᱷᱚᱱ ᱦᱚᱸ ᱠᱚᱢ ᱜᱮ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱾ |
0.14% |
|
ᱯᱷᱤᱡᱤᱠᱥ (ᱯᱤ) |
᱑᱐ ᱠᱷᱚᱱ ᱠᱚᱢ ᱥᱮ ᱯᱤ ᱮᱞ ᱠᱷᱚᱱ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱛᱭᱟ |
᱓ ᱠᱷᱚᱱ ᱠᱚᱢ ᱥᱮ ᱯᱤ ᱮᱞ ᱠᱷᱚᱱ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱠᱮᱢᱤᱠᱮᱞ |
᱑ ᱠᱷᱚᱱ ᱠᱚᱢ ᱥᱮ ●● ᱦᱟᱹᱵᱤᱡ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱟᱨ (ᱥᱤ) |
᱑ ᱠᱷᱚᱱ ᱠᱚᱢ ᱥᱮ ●● ᱦᱟᱹᱵᱤᱡ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱢᱟᱨᱤᱭᱳ |
᱑᱐ ᱠᱷᱚᱱ ᱦᱚᱸ ᱠᱚᱢ ᱥᱮ ᱯᱤ ᱮᱢ ᱮᱥ ᱞᱟᱹᱜᱤᱫ ᱾ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱚᱯᱴᱤᱢᱟᱭᱡᱮᱥᱚᱱ ᱨᱮᱭᱟᱜ ᱜᱩᱱ |
ᱞᱟᱛᱟᱨ ᱨᱮ ᱮᱢ ᱟᱠᱟᱱ ᱙᱕% ᱠᱷᱚᱱ ᱦᱚᱸ ᱠᱚᱢ ᱥᱮ ᱘-᱐ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱮ/ᱥᱤ (ᱰᱤ) ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱯᱮᱯᱴᱟᱭᱤᱰᱥ |
ᱥᱤ ᱟᱨ ᱥᱤ ᱠᱷᱚᱱ ᱑᱐/᱐ ᱠᱷᱚᱱ ᱐ ᱠᱷᱚᱱ ᱵᱟᱹᱲᱛᱤ ᱦᱟᱹᱵᱤᱡ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱧᱮᱞ ᱟᱨ/ᱥᱤ ᱮᱢ ᱮᱥ (ᱡᱤ ᱮᱢ) |
ᱥᱤ ᱟᱨ ᱥᱤ ᱠᱷᱚᱱ ᱑᱐/᱐ ᱠᱷᱚᱱ ᱵᱟᱹᱲᱛᱤ ᱦᱟᱹᱵᱤᱡ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱤᱞᱮᱠᱴᱨᱤᱠ᱾ |
ᱱᱭᱩᱠᱞᱤᱭᱟᱨ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱥᱨᱤ ᱞᱟᱸᱠᱟ |
ᱱᱤᱭᱚᱨᱚᱱ/᱒᱕᱐ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱥᱤᱥᱴᱮᱢ ᱠᱚ ᱫᱚ ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ ᱠᱟᱱᱟ |
ᱱᱤᱭᱚᱨᱚᱱ/ᱯᱨᱚᱡᱮᱠᱥᱚᱱ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱥᱨᱤ ᱞᱟᱸᱠᱟ |
ᱱᱭᱩᱠᱞᱤᱭᱟᱨ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
|
ᱥᱤᱥᱴᱮᱢ ᱠᱚ ᱫᱚ ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ ᱠᱟᱱᱟ |
ᱱᱤᱭᱚᱨᱚᱱ/ᱯᱨᱚᱡᱮᱠᱥᱚᱱ |
ᱱᱚᱶᱟ ᱠᱚ ᱥᱟᱢᱵᱚᱫᱷ᱾ |
ᱟᱨ
1. Whey protein can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure, and make the end products have a higher nutritional value and a fine and wet texture with good slicing properties.
2. geption, Heption, Birt , export , extion , epoption, oka jạruṛan jạruṛan jạruṛ gạḍi jạruṛ gạḍi jạruṛ gạḍi jạruṛ gạḍi jạruṛ ge lạṛhi ḍạr jạruṛ gạḍi jạruṛ gạḍi kạmi lạgit̕ jạruṛ gạḍi jạruṛ lạṭiṛhi ḍạr kạmi lạṛ ge lạṛhi lạṛhi, ᱟᱨ , ᱚᱱᱟ ᱠᱚ ᱫᱚ ᱟᱹᱰᱤ ᱜᱟᱱ ᱡᱚᱢᱟᱜ ᱠᱚ ᱮᱢ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ ᱾
᱓) ᱡᱩᱫᱤ ᱦᱚᱸ ᱱᱚᱣᱟ ᱫᱚ ᱥᱩᱱᱩᱢ ᱠᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱚᱢ ᱥᱮ ᱠᱚᱢ ᱛᱮ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱ ᱡᱤᱱᱤᱥ ᱠᱚ ᱨᱮᱭᱟᱜ ᱥᱤᱵᱤᱞ (
ᱰᱤᱱ
ᱦᱚᱜᱽᱥ: ᱦᱟᱭᱰᱨᱚᱠᱟᱨᱵᱚᱱᱮᱴ ᱫᱚ ᱯᱨᱚᱴᱤᱱ, ᱦᱟᱭᱰᱨᱚᱡᱮᱱ, ᱪᱟᱭᱱᱟ, ᱯᱨᱚᱴᱤᱱ ᱵᱮᱱᱟᱣ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱱᱟᱹᱢᱩᱱᱟ ᱮ ᱵᱮᱱᱟᱣᱟ ᱾
ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ
