Easy solution for soup straining

AMSTERDAM - March 9, 2022 - PRLog -- Straining thick stocks like Tonkotsu stocks takes long time. Some ramen shops spend hours just on straining their stocks.

If you are making and selling thick soups like tonkotsu (pork-bone stocks) and/or chicken paitan (cloudy and thick chicken stocks), we should ask ourselves the following questions.

1. Aren't we losing a lot of stocks that can otherwise be used and sold on soup making?

We may not be aware of this, but if we are straining our stocks by hand, the chances are we are.

2.Aren't we spending too much time on stock making, especially straining stocks?

If we are spending more than an hour just on straining stocks, we are.

3.Aren't we spending more time to make our soups taste bad?

We may be satisfied with how our stocks taste, but there's a way to make them even better.

By manually straining stocks, we may be losing as much as USD600 or more in some cases.

Production of ramen soup is tough, demanding, and time-consuming !!

We have a solution for you - RichSoup

To know more about the same click on the link :

https://www.yamatonoodle.com/noodle-machines/ramen-soup-s...