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Description:

This product is the sauce for the Japanese-style lamb ( or mutton )barbecue "Jingisukan" originated in Hokkaido of Japan.

Productname

 

 Sauce bottle for lamb barbecue Jingisukan1L

 

Characteristics

1. Made by addingonions, ginger and garlic to authentically brewed shoyu.Thisslightly tangy taste enhances the flavor of the lamb ormutton.
2. Jingisukan sauce ofBell Shokuhin is the Jingisukan sauce mostpopular in Japan.

How touse this product.

1. Grill thinlysliced lamb or mutton with vegetables before dipping in thissauce.
2. When using as amarinade, dilute to a ratio of 5:4 sauce to water. Use anamount equivalent to half the weight of the meat. The entirecontents of the bottle will season 3.5 kg of meat.

Thegeneral method of cooking "Jingisukan( Japanese-style lamb barbecue) " , using  thisproduct.

 

1. You preparelamb ( mutton ) , favorite vegetables , this product.
2. Please baketogether lamb and favorite vegetables.
3. Pleasepour sauce of the contents of this product into smalldish.
4. Please eat withthe sauce.

Explanation about"Jingisukan ( Japanese-style lamb barbecue) "

1. Jingisukan is the Japanesegrilled lamb ( or mutton ) dish prepared on a convexmetal skillet or other grill.The dish is particularlypopular in Hokkaido of Japan.
2. Jingisukan is theJapanese-style lamb ( or mutton )barbecue.
3. Jingisukan is theJapanese-style lamb ( or mutton ) barbecue dishoriginated in Hokkaido.

  

 

 

 

 

Themeasure for the relief and safety to food of BELL SHOKUHIN CO.,LTD.

 3. The automatedfactory

   As for the production line of Bell Shokuhin ,most is automated.

    1.Sachetsoup productionline          2.Sachet powder production line      3.Small can soup production line
   

    4. Bottling productionline                  5. Bag soup productionline               6. Retort sterilization machine

   
 4. Severe qualitycheck

   1.Inspection of quality of each batch  2. Analysis with theanalytical instrument   3. Sensoryevaluation

   

   4. Transition to thefilling process

       ofthe acceptableproduct                 5.  Product randominspection            6. Examination of microbe