Yakitori sauce for lamb barbecue Jingisukan 1L,Japan Bell price supplier

Product name

 

  Yakitori sauce for lamb barbecue Jingisukan 1L

 

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 3.5 kg of meat.

The general method of cooking "Jingisukan (  Japanese-style lamb barbecue )  " , using  this product.

 

1. You prepare lamb ( mutton ) , favorite vegetables , this product.
2. Please bake together lamb 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 (  Japanese-style lamb barbecue )  "

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