Jingisukan barbeque chicken beverages satay sauce 200 ml,Japan Bell price supplier

Product name

 

 Jingisukan barbeque chicken beverages satay sauce 200 ml

 

Official Product name

 

 Jingisukan-no-tare 200 ml

 

Characteristics

1. Made by adding onions, ginger and garlic to authentically brewed shoyu. This slightly tangy taste enhances the flavor of the lamb or mutton.
2. Jingisukan sauce of Bell Shokuhin is the Jingisukan  sauce  most popular in Japan.

How to use this product.

1. Grill thinly sliced lamb or mutton with vegetables before dipping in this sauce.
2. When using as a marinade, dilute to a ratio of 5:4 sauce to water. Use an amount equivalent to half the weight of the meat. The entire contents of the bottle will season 700 g of meat.

The general method of cooking "Jingisukan" , using  this product.

1. You prepare mutton , favorite vegetables , this product.
2. Please bake together mutton and favorite vegetables.
3. Please pour sauce of the contents of this product into small dish.
4. Please eat with the sauce.

Explanation about "Jingisukan"

1. Jingisukan is a Japanese grilled mutton ( or lamb ) dish prepared on a convex metal skillet or other grill.The dish is particularly popular in Hokkaido of Japan.
2. Jingisukan is a mutton ( or lamb ) barbecue dish.
3. Jingisukan is a Japanese-style mutton ( or lamb ) barbecue originated in 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.S achet powder production line       3.S mall 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