Chicken bone broth Gara Base 200g Garasoup,Japan Gara Base price supplier

Product name

  Chicken bone broth Gara Base 200g Garasoup

Characteristics

1. Soup base made by slowly stewing pork bones and vegetables in chicken broth.
2. This product is available for a base of the ramen soup.

How to use this product.

1. Dilute with approx. 60 to 100 times as much water or hot water.
2. Add the entire contents of the pack ( 200 g ) to 12 to 20 liters of water or hot water.
3. Add a small amount of pre-cooked meat bones and vegetables (carrots, onions, ginger, etc.) to enhance the taste.

An easy way to make  "  Chicken bone broth  "  ( Chicken stock , Ramen noodle soup base )  , using  this product.

1. You can make "Chicken bone broth" easily by using this product.
2. Add the entire contents of the pack ( 200 g ) to 12 to 20 liters of water or hot water.
3. Heat the soup until it comes to a boil. Now it is ready to serve.

The general method of cooking "Ramen  noodle soup "

1. You put the ramen soup into a plastic container.
2. The ramen soup is saved in a plastic container so that it may be easy for you to use it.
3. When you cook "Ramen noosle soup", you put the ramen soup into a ramen-bowl using a ladle.

      4.  You put 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 "Ramen noodle soup".

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