Ramen soup Tomato sauce flavor Meijin Jikiden Kanjuku 1kg,Japan Meijin Jikiden price supplier

Product name

 

 R amen soup Tomato sauce flavor Meijin Jikiden Kanjuku 1kg

 

Characteristics

 

 Rich flavor of a fully ripened tomato base seasoned with onions and garlic roasted in chicken fat.

 

How to use this product.

1. Dilute with approx. 7 times as much hot water or broth.
2. Mix 50 g of soup with 300 ml of hot water or broth.
3. Approx. 20 servings per pack.

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

 

  

1. You put the ramen soup of the contents of this product into a plastic container.
2. The ramen soup is saved in a plastic container so that it may be easy for you to use it.
3. When you cook "Tomato flavor Ramen noodle soup", you put 50 g of the ramen soup into a ramen-bowl using a ladle.

  

 

      4.  You put 300 cc of broth into a ramen-bowl using a ladle.

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

      6.  You do topping such as  fried tomatoes , fried bok choy ,  fried green onions ,

           and are completion of the ramen. 

  

The method of cooking  "Tomato flavor Ramen noodle soup"  of the frying type ,  using this product.

  

 

 < Material(one person) >

       •  Chinese Noodles : 120 g
      •  Chicken thigh : 70 g … Thinly sliced
      •  Bok choy : 10 g … Cut into 3-cm-wide pieces

      •  Tomato : 90 g … Cut into 3-cm-wide pieces
      •  Green onion : 10 g … To diagonal cut
      •  Soybean oil or Sunflower oil  : 13 g
      •  Hot water or Soup stock : 300 ml
      •   Ramen soup Tomato Meijin Jikiden Kanjuku 1kg   : 50 g 

 

 < How to make >

    (A)  Heat the soybean oil in the wok, add the chicken thigh and fry.

    (B)  Add bok choy and tomatoes and green onions to (A) and fry it more.

    (C)  Pour hot water or soup stock to (B) and we add  " Ramen soup Tomato Meijin

            Jikiden Kanjuku 1kg "  ,and let boil once.

    (D)  Put the boiled Chinese noodles into a bowl ,and pour (C) from the top.

  

The method of cooking tomato ramen of the solving type with hot water ,  using this product.

 

 

   < Material(one person) >

      •  Chinese noodles : 120 g
      •  Steamed chicken(Chicken thigh) : 70 g  … Thinly sliced
      •  Bok choy : 10 g … Quickly boiled 

      •  Tomato : 90 g … Peeling off tomatoes in a hot water
      •  Green onion : 10 g … Cut into long thin strips
      •  Hot water or Soup stock : 300 ml
      •   Ramen soup Tomato Meijin Jikiden Kanjuku 1kg   : 50 g 

 

 < How to make >

    (A)  Add  " Ramen soup Tomato Meijin Jikiden Kanjuku 1kg"  to a bowl and

           I pour hot water or soup stock ,and I mix well.

    (B)  Put the boiled Chinese noodles into (A) and add the topping as steamed

           chicken , bok choy , tomato , green onions.

 

  An easy way to make broth.

 

  

1. You can make broth easily by using our other product's "Gara Base 200 g".
2. Add the entire contents of the pack ( 200 g ) to 12 to 20 liters of water or hot water.
3. Heat the soup until it comes to a boil. Now it is ready to serve.

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