Description
🚚 Fastest delivery time: 2-3 days.
🐝 Supplier / Origin: Ruichun Soy Sauce Factory / Taiwan
🔖 Certification: Passed HACCP and ISO22000 certification
瑞春傳承禮盒 - 榮獲台灣百大伴手禮 2021
Ruichun Heritage Gift Box-Won the Top 100 Souvenirs in Taiwan 2021
🌱 生產商介紹：
COMPANY HISTORY
A century-old story brewing pot base oil according to ancient methods
100 年前の物語 - 古代の方法に従ってポットベースオイルを醸造する
During the Japanese colonial period, when I passed the Auntie Temple in Xiaolian, Xiluo, I could hear the warm sound of "Uncle Ruichun" carrying soy sauce jars on his shoulders while hawking along the street. The aroma of soy sauce filled the streets and alleys.
Ruichun inherits the centuries-old ancient brewing technology of "Ruichunbo" pure black beans, and it has remained consistent along the way.
This ensures the unique flavor and quality of "soy sauce".
日本統治時代、西洛市小蓮の叔母廟の前を通ると、醤油の壺を肩に担いで行商をする「瑞春おじさん」の温かい音が街中に響き渡り、醤油の香りが漂っていました。路地。
瑞春は、「瑞春房」純黒豆の何世紀にもわたる古代の醸造技術を継承しており、その過程で一貫し続けています。
これにより「しょうゆ」本来の風味と品質が保たれます。
1921
日治時期第一代鍾琴老先生
創立『瑞春醬油』於西螺新街
1946
第一次擴廠，遷移至延平路上
位於目前瑞春總店位址
1969
第一代鍾琴先生
交接給第二代鍾拱照先生
1921
日治時期第一代鍾琴老先生
創立『瑞春醬油』於西螺新街
1946
第一次擴廠，遷移至延平路上
位於目前瑞春總店位址
1969
第一代鍾琴先生
交接給第二代鍾拱照先生
1984
螺王正蔭油獲評鑑為
全國總氮含量最高醬油
1987
瑞春醬油第二代鍾拱照先生
交棒給第三代鍾朱洪先生
In the Ruichun soy sauce factory, which covers an area of about 6,000 square meters, you can not only see the historical traces of Ruichun along the way, but also
The production line of the soy sauce production process is also fully presented. From the cooking and koji making of black beans to the daily exposure in the lower tank, bottling and packaging, all processes are clearly presented in front.
Behind the factory is the largest urn farm in the country, with more than 2,000 ancient clay urns, inside which is the soy sauce being exposed.
Use traditional and natural brewing methods to reassure people
You need to pre -order in early two to three days. The supply depends on the delivery situation, or it will be shipped separately.
約6,000平方メートルの敷地面積を誇る瑞春醤油工場では、途中にある瑞春の歴史的痕跡を見ることができるだけでなく、
醤油の製造ラインも、黒豆の炊き方や麹づくりから、日々の下槽での作業、瓶詰め、包装まで、すべての工程がわかりやすく展示されています。
工場の裏手には国内最大の壺農場があり、2,000個以上の古代土製の壺が保管されており、その中には醤油が露出している。
伝統と自然の醸造法で人々に安心を与える
🛍 Product information:
Weight: 420ml
Ingredients: Black beans, water, sugar, salt, glutinous rice, flavoring (E627, E631), food coloring (E150a) sodium glycyrrhizate
Total nitrogen content: 1.2 or more
Amine nitrogen (%): 0.48 or more
原材料名：黒豆、水、砂糖、食塩、もち米、香料（E627、E631）、食品着色料（E150a）グリチルリチン酸ナトリウム
全窒素量：1.2以上
アミン窒素(%)：0.48以上
This product does not contain preservatives. Please cover it tightly and refrigerate after opening.
Cooking method:
Cooking suggestions: Mix rice, noodles, vegetables, stir-fry, braise, braise, boil, and hot pot.
Allergens: Soybean
Shelf life: 2 years
Storage method: Store in a cool, dry place away from direct sunlight and high temperatures. Please refrigerate after opening.
Cooking method:
Cooking suggestions: fried, roasted, halogen, cricket, boiled, hot pot.
What is the difference between soybean soy sauce and black bean soy sauce?
To understand soy sauce, you must first know that the types of soy sauce are mostly related to the brewing raw materials.
Generally, soy sauce is classified according to its raw materials and characteristics, and can be divided into black bean soy sauce and soybean soy sauce (also known as soy and wheat soy sauce).
The biggest difference between these two soy sauces is not only the use of raw materials, but also the difference in production methods.
For example, unlike soybean or soybean-wheat soy sauce, which can be completely industrialized, black bean soy sauce still requires a lot of manual technology and long-term fermentation. In particular, the koji-making technology in black bean soy sauce requires strict judgment and control of temperature and humidity. If it is not operated by masters with many years of experience, it cannot be easily achieved in general industrial production flow.
大豆醤油と黒豆醤油の違いは何ですか？
醤油を理解するには、まず醤油の種類が醸造原料に大きく関係していることを知る必要があります。
一般に醤油は、その原材料や特徴によって黒豆醤油と大豆醤油（醤油麦醤油とも呼ばれる）に分けられます。
この2つの醤油の最大の違いは原材料の違いだけでなく、製法の違いにもあります。
たとえば、完全に工業化できる大豆醤油や大豆小麦醤油とは異なり、黒豆醤油は依然として多くの手作業の技術と長期間の発酵を必要とします。特に黒豆醤油の製麹技術は、温度や湿度の厳密な判断と管理が必要であり、長年の経験を積んだ熟練の技でなければ、一般的な工業生産の流れでは簡単に実現することはできません。
プロセスと時間の違い:
黒豆醤油の製造工程：豆の選別 - 浸す - 蒸す - 麹作り - 発酵 - 洗浄麹 - 塩を混ぜる - バットに入れる - 天日に当てる - もろみを取る - 原液を絞る - 煮る - 殺菌する・フィルター製作には120〜180日かかります。
大豆醤油の製造工程：豆を蒸す→麹を作る→発酵→醸造→もろみを取る→煮る→殺菌→ろ過。約120～180日で発売される予定です。
外観の違い:
黒豆醤油：色が濃く、ソースの風味が豊かで色が鮮やかです。
大豆醤油：赤褐色で、良質のものは色が少し濃くなります。
味の違い:
黒豆しょうゆ：自然にまろやかでコクがあり、塩気は控えめだが唾液と合わさるとほんのり甘味を感じる。
大豆醤油：繊細な味わいですが、塩味が強く味のレベルが単調です。
Cooking suggestions:
Black bean soy sauce: The unique flavor of black bean soy sauce can be used for frying, frying, cooking, and cooking. It also has a natural deodorizing effect and is suitable for adding to any cooking.
Soybean soy sauce: It is salty and has a lighter taste, so it is suitable for dipping, cooking, stir-frying and other cooking methods.
黒豆醤油はウーロン茶のようなもの、大豆醤油は緑茶のようなものであると言う人もいますが、そのため黒豆醤油であろうと豆醤油であろうと、適切に使用する限り、効果は大きく異なります。料理を指します！
If you want to ask which seasoning has the most oriental characteristics, it has to be soy sauce!
Because it combines three different microorganisms: mold, yeast, and lactic acid bacteria, the protagonist soybeans (soybeans, black beans) and the wheat ingredients are fermented and concentrated into a magical seasoning that is not only fresh and sweet, but also sweet and fragrant.
The basic principle of fermentation is to use koji bacteria's protease, amylase and other enzymes to convert the protein and lipids of soybeans and the starch of wheat into sugars and amino acids with the help of yeast and lactic acid bacteria. , and a dark liquid rich in aromatic substances.
如果要問哪一種調味料最具東方特色，那自然非醬油不可！
因為它結合了黴菌、酵母菌、乳酸菌三種不同的微生物，將主角大豆(黃豆、黑豆)與配料的小麥發酵濃縮成神奇的調味料，不但鮮、甘更兼具甜、香等多重滋味。
這其中的發酵基本原理，就是利用麴菌的蛋白酶、澱粉酶等酵素，將黃豆的蛋白質、脂質，以及小麥的澱粉，再經過酵母菌與乳酸菌的協助，轉化為富含醣、胺基酸、還有豐富香氣物質的深色液體。
最も東洋らしい調味料は何かと言えば、それは醤油です！
カビ、酵母、乳酸菌という3つの異なる微生物を組み合わせているため、主役の大豆（大豆・黒豆）と小麦の原料が発酵・濃縮され、新鮮で甘いだけでなく、甘くて香りも豊かな魔法の調味料です。 。
発酵の基本原理は、大豆のたんぱく質や脂質、小麦のでんぷんを、麹菌のプロテアーゼやアミラーゼなどの酵素を用いて、酵母や乳酸菌の力を借りて糖やアミノ酸に変えることで、濃い色の液体になります。芳香物質の中で。
因此要製作出傳統釀造醬油的關鍵，發酵是最是關緊要的程序。目前台灣所使用的傳統釀造製法中，可分為乾式（固態）發酵、半濕式發酵、濕式（液態）發酵三種發酵方式。黑豆醬油多以乾式、半濕式發酵，豆麥醬油則使用濕式發酵。
Therefore, fermentation is the most critical process to make traditional brewed soy sauce. Currently, the traditional brewing methods used in Taiwan can be divided into three fermentation methods: dry (solid-state) fermentation, semi-wet fermentation, and wet (liquid-state) fermentation. Black bean soy sauce is mostly fermented by dry or semi-wet fermentation, while soybean and wheat soy sauce is fermented by wet fermentation.
したがって、伝統的な本醸造醤油を作るには発酵が最も重要な工程となります。現在、台湾で使用されている伝統的な醸造方法は、乾式（固体）発酵、半湿式発酵、湿式（液体）発酵の 3 つの発酵方法に分類できます。黒豆醤油は乾式または半湿式発酵で発酵することが多く、大豆醤油や小麦醤油は湿式発酵で発酵します。
Recipe: black bean ointment
Aber black bean ointment
Vegetarian fish tofu stir -fried bacteria
Stir-FRied Vegan Fish Bean Curd with Mushrooms
Material:
Good vegetarian fish tofu -150 grams
Xiuzhen Mushroom -70g
White bacteria -50 grams
Ganoderma Mushroom -70g
Red Pepper (sliced) -20g
Tang Qin (cut section) -1 10 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 2 Teacter
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Fish Bean Curd - 150g
Oyster Mushroom - 70g
Button Mushroom - 50G
Shimeji Mushroom - 70g
Red Pepper -20G
Chinese ceed -10g
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 2 TSP
Sesame oil
Cornstarch
practice:
Vegetarian bean rot frying fragrance.
Stir -fry Xiu Zhee mushrooms, ganoderma mushrooms, white bacteria and red pepper, add vegetarian fish tofu and seasonings and stir well.
Add Tang Qin and stir fry and drizzle with a little sesame oil to get it on the disc.
Steps:
Sear Vegan Fish Bean Curds, Set Aside.
Sauté all mushrooms and red pepper. Add vegan file bean curds, Seasoning and Cornstarch Slurry, Stir-Fry Until ThiCKENED.
Add Chinese ceed and a dash of sesame il. Ready to server.
Egg bag Pipu Tofu
PIPA TOFU With SCRAMBLE EGG
Material:
Hao Su Pioma Tofu (cut)-1 pack
Green Pepper (Cut Corporation) -20 grams
Red Pepper (Cut Corporation) -20g
Egg (Passing) -3
Yuner-30 grams
Seasoning:
Ruichun soy sauce Aber black bean ointment -20 grams
Shengpan -10 grams
Sesame oil -5 grams
Raw powder -appropriate amount
Ingredients:
Soo good pipa tofu (halved) - 1 pack
Green Pepper (Cut to PCS) - 20G
Red Pepper (Cut to PCS) - 20G
EGG (Beaten) - 3 PCS
Black FUNGUS - 30G
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste - 20G
Soy Sauce - 10G
SESAME OIL - 5G
Cornstarch
practice:
Fry the pipa tofu until they are golden on both sides, pour the egg liquid, fry until solidify, and set it on for later use.
Stir -fried green red pepper and cloud ear, and cook a small amount of water.
Add egg bag Pipu tofu.
Add the seasoning and boiled with raw flour.
Steps:
Sear Pipa Tofu Until Both Sides are Golden Brown, then Pour in Beatn Egg and Stir-Fry Untilla, Set Aside.
Sauté peppers and black fungus, add a small amount of water and simmer for a minute.
Add scramble egg and pipa topu.
Add Seasoning and Cornstarch Slurry, Bring to Boil. Serve.
Su Bao granules Fugui fried rice
Vegan Abalone Fried Rice
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Material:
Good Susu little abalone (left four completeness, the rest of the cut) -300 grams
Big Pleurotus eryngii (cut particles) -1
Dalu bamboo shoots (slices) -6
Cold rice (white rice and red rice) - 2 bowls
Seasoning:
Sugar -appropriate amount
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Ointment - 2 tablespoons
Suxiao abalone juice -3 tablespoons
Olive oil -2 spoons
Ingredients:
Soo Good Vegan MINI ABALONE (Leave 4 and DICE The REST) - 300G
Large King Oyster Mushroom (Diced) - 1 PC
Asparagus (SLICED) - 6 PCS
Leftover Rice - 2 Bowls
Seasoning:
Sugar
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste - 2 TBSP
Sauce from Mini Abalone -3 TBSP
Olive Oil - 2 TBSP
practice:
The small abalone grains are hot.
Pleel Pleurotus eryngii with salt for 15 minutes.
The dew bamboo shoots are water, and they are spare.
Fry Pleurotus eryngii and dew to maturity.
Use olive oil to stir -fry the cold rice, small abalone particles, Pleurotus eryngii, dew, add salt, sugar, vegetarian abalone juice and soy sauce, and stir well.
In the fried rice, put 4 full -prime little abalone.
Steps:
Sear Abalone Cubes.
Marinaate king yshroomowlt for 15 minutes
Blanch asparagus, draw and set aside.
Pan-Fry Oyster Mushroom and Asparagus Until Medium Well and Set Aside.
Stir-Fry Leftover Rice, DICED ABALONES, Oyster Mushroom and Asparagus, Stir to Combine, then Add Seasoning.
Transfer Fried Rice to a Serving Plate and Topped with 4 Mini Abalones. Ready to Serve.
Vegetarian fish tofu stir -fried bacteria
Stir-FRied Vegan Fish Bean Curd with Mushrooms
Material:
Good vegetarian fish tofu -150 grams
Xiuzhen Mushroom -70g
White bacteria -50 grams
Ganoderma Mushroom -70g
Red Pepper (sliced) -20g
Tang Qin (cut section) -1 10 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 2 Teacter
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Fish Bean Curd - 150g
Oyster Mushroom - 70g
Button Mushroom - 50G
Shimeji Mushroom - 70g
Red Pepper -20G
Chinese ceed -10g
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 2 TSP
Sesame oil
Cornstarch
practice:
Vegetarian bean rot frying fragrance.
Stir -fry Xiu Zhee mushrooms, ganoderma mushrooms, white bacteria and red pepper, add vegetarian fish tofu and seasonings and stir well.
Add Tang Qin and stir fry and drizzle with a little sesame oil to get it on the disc.
Steps:
Sear Vegan Fish Bean Curds, Set Aside.
Sauté all mushrooms and red pepper. Add vegan file bean curds, Seasoning and Cornstarch Slurry, Stir-Fry Until ThiCKENED.
Add Chinese ceed and a dash of sesame il. Ready to server.
🥗 Product Line：
Black Soy Paste
🔅 Remark：
If customers find any damage to the goods or the wrong goods are delivered, please call us within 2 working days. The goods in our online store can be replaced while retaining the original packaging.
🚚 Supply Period：
Annual supply
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