Yakiniku sauce for a grilled offal meat dish 1180 g,Japan Bell price supplier

Product name

 

 Yakiniku sauce for a grilled offal meat dish 1180 g

 

Official Product name

 

 Yakiniku Tare Amami Assari Shoyu-aji 1180 g

 

Characteristics

1. Refreshingly tasty yet rich shoyu-based grilled-meat sauce with a hint of spices. 
2. Ideal for enhancing the taste of not only meat but also vegetables, seafood and other ingredients.

How to use this product.

1. Dipping sauce for grilled meat and vegetables.

2. Ideal for marinating meat before grilling. Use 25 to 30 g of sauce per 100 g of meat.

3. The entire contents of the bottle will season about 4 to 5 kg of meat.

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

 

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

Explanation about " yakiniku"

1. Yakiniku meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.
2. It commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation (sumibi) or gas/electric grill.
   In North America, mainland China and Taiwan, Yakiniku is also referred to as "Japanese barbecue".

 

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