Product name

Ramen soup salt flavor Meijin Jikiden 1kg Japanese food

Characteristics

Rich "Salt flavor Ramen noodle soup" made by bringing out the goodness

of sautéed vegetables and whole chicken broth using the aori technique.

How to use this product.

Dilute with approx. 9 times as much hot water or broth.Mix 45 g of soup with 360 ml of hot water or broth.Approx. 22 servings per pack.

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

You put the ramen soup of the contents of this product into a plastic container.The ramen soup is saved in a plastic container so that it may be easy for you to use it.When you cook "Salt flavor Ramen noodle soup", you put 45 g of the ramen soup into a ramen-bowl using a ladle.

4. You put 360 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 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 "Salt flavor Ramen noodle soup" of the Sapporo style ,

using this product.

1-5. 1 to 5 is the same method as the above-mentioned general method of cooking

"Salt flavor Ramen noodle soup".

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

carrots and onions.

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

completion of the ramen of the Sapporo style.

An easy way to make broth.

You can make broth easily by using our other product's "Gara Base 200 g".Add the entire contents of the pack ( 200 g ) to 12 to 20 liters of water or hot water.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