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Description:

You can make "Tomato flavor Ramen noodle soup" ( Tomato Ramennoodle soup ) by mixing this product with hot water or broth.

Productname

 

 Ramen soup Tomato Meijin Jikiden Kanjuku 1kgJapanese food

 

Characteristics

 

 Rich flavorof a fully ripened tomato base seasoned with onions and garlicroasted in chicken fat.

 

How touse this product.

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

Thegeneral method of cooking "Tomato flavorRamen noodle soup", using  thisproduct.

 

  

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

  

 

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

     5.  You put the boiled noodles into aramen-bowl.

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

          and are completion of theramen. 

  

Themethod of cooking "Tomato flavor Ramen noodlesoup" 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 … Cutinto 3-cm-wide pieces
      •  Greenonion : 10 g … To diagonal cut
      •  Soybeanoil or Sunflower oil  : 13 g
      •  Hotwater or Soup stock : 300 ml
      •  Ramen soup TomatoMeijin Jikiden Kanjuku 1kg : 50 g 

 

 < How tomake >

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

    (B)  Add bokchoy and tomatoes and green onions to (A) and fry itmore.

    (C)  Pour hotwater or soup stock to (B) and we add "Ramen soup TomatoMeijin

          JikidenKanjuku 1kg" , and let boilonce.

    (D)  Put theboiled Chinese noodles into a bowl , and pour (C) from thetop.

  

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

 

 

  <Material(one person) >

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

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

 

 < How tomake >

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

         I pour hot water or soup stock , and I mixwell.

    (B)  Putthe boiled Chinese noodles into (A) and add the toppingas steamed

          chicken , bok choy , tomato , greenonions.

 

 Aneasy way to make broth.

 

  

1. You can makebroth easily by using our other product''s "Gara base 200g".
2. Add the entirecontents of the pack ( 200 g ) to 12 to 20 liters of water or hotwater.
3. Heat the soupuntil 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 noodlesserved 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 seasalt ) , green onions , and occasionally

          nori ( dried seaweed ) .

     3.  Almost every locality in Japan has its ownvariation of ramen, from

          the tonkotu ( pork bone broth ) ramen ofKyushu to the miso ramen of Hokkaido.

 

The measure for the relief and safety tofood 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

       of theacceptableproduct                  5.  Product randominspection           6. Examination of microbe