Hokkaido syoyu Ramen soup 45g canned sardine fish in oil sauce,Japan Hokkaido price supplier

Product name

 

  Hokkaido syoyu Ramen soup 45g Canned Sardine fish in oil sauce

 

Characteristics

 

 Shoyu ramen soup made with taste and flavor of Hokkaido ramen unique produced by blending the flavor of "shoyu, pork and chicken" to the herbs fried in plenty fat using the aori technique.

 

How to use this product.

 

 Dilute with about 300 ml of hot water.

 

The general method of cooking  "Soy sauce flavor Ramen noodle soup", using this product.

 

1. When you cook "Soy sauce flavor Ramen noodle soup", you put the ramen soup of the contents of this product into a ramen-bowl.
2. You put about 300 cc of hot water into a ramen-bowl .

   

      3.   You put the boiled noodles into a ramen-bowl.

      4.  You do topping such as chashu ( sliced pork ) , menma ( Chinese bamboo

           shoots that have  been boiled , sliced , fermented , dried or preserved in salt ,

           then soaked in hot water and sea  salt ) , green onions , and are completion

           of the ramen.

 

The method of cooking "Soy sauce flavor Ramen noodle soup" of the Sapporo style , using this product.

 

  1-3.  1 to 3 is the same method as the above-mentioned general method of cooking

           "Soy sauce flavor Ramen noodle soup".

 

 

      4.  Put the lard in a frying pan or wok and fry ground pork, bean sprouts,

           carrots and onions.

      5.  You do topping such as chashu , menma , green onions , and are  completion

           of  "Soy sauce flavor Ramen noodle soup" of the Sapporo style.

 

Explanation about "Ramen" 

 

      1.  Ramen is a Japanese noodle dish.

      2.  Ramen consists of Chinese-style wheat noodles served in a meat-based broth,

           often flavored with shoyu ( soy sauce ) or miso ( soybean paste ) or shio ( salt ) ,

           and uses toppings such  as chashu ( sliced pork ) , menma ( Chinese bamboo

           shoots that have been boiled, sliced, fermented, dried or preserved in salt,

           then soaked in hot water and sea salt ) , green onions ,  and occasionally

           nori ( dried seaweed ) .

      3.  Almost every locality in Japan has its own variation of ramen, from

           the tonkotu ( pork bone broth )  ramen of Kyushu to the miso ramen of Hokkaido. 

 

The measure for the relief and safety to food of BELL SHOKUHIN CO.,LTD.

 3. The automated factory

    As for the Production Line of Bell Shokuhin , most is automated.

    1.Sachet soup production line           2.Sachet powder production line       3.Small can soup production line
   

    4. Bottling production line                   5. Bag soup production line                6. Retort Sterilization machine

   
 4. Severe quality check

    1. Inspection of quality of each batch  2. Analysis with the analytical instrument   3. Sensory evaluation

   

   4. Transition to the filling process

       of the acceptable product                  5.  Product random inspection             6. Examination of microbe