Deep Sea Clean Water Yellow Alaska Pollack Heukwhago
Negotiable Min Order Quantity Unit
- Required Quantity
-
- Place of Origin
- Payment Terms
- Negotiable
- Production method
- Negotiable
- Shipping / Lead Time
- Negotiable / Negotiable
- Category
- Sauce
SunSuk Corporation
- Country / Year Established
- South Korea /
- Business type
- Others
- Verified Certificate
-
12
Product name | Deep Sea Clean Water Yellow Alaska Pollack Heukwhago | Certification | - |
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Category | Sauce | Ingredients | - |
Keyword | soy sauce , jinjang | Unit Size | - |
Brand name | - | Unit Weigh | - |
origin | Stock | - | |
Supply type | - | HS code | - |
Product Information
The Deep Sea Clean Water Yellow Alaska Pollack Heukwhago Sun. Jinjang is manufactured by traditional way, fermented ripened over 4 years, and its deep and light taste is superb unlike the common soy sauce. As added marine products and oriental herbs, enzyme and nutriment of high quality are abundant and it is a "nicely aged soy sauce" that exerted ourselves to the utmost and made with deep ocean water, deep ocean water salt whose natural minerals are plenty.
Specialty of Sun Jinjang only
One, natural seasoning to all foods
The Sun. Jinjang is a deep soy sauce condensed by high concentration compared with the ordinary Chosun soy sauce. Since marine products of kelp, anchovy etc and oriental herbs of licorice root, milk vetch root etc were put in, boiled down in a cauldron for 7~8 hours and reduced strong smell that is peculiar to soy sauce accordingly, it is the best for natural seasoning to all foods.
*What is the Jinjang?
A nicely aged soy sauce of high concentration which was ripened over 4 years is called Jinjang. The longer soy sauce and soybean paste are ripened, the more they get nutrient of enzyme, amino acid etc.
Second, deep ocean water and salt
As an old saying tells us "water taste determines fermented soybean sauce", water plays a very important role in fermentation of the soybean sauce. The surface layer water or underground water, tap water whose water quality is not good would be a reason to lower both the fermentation and taste of the yeast (microorganism) in the soybean sauce. We, Sunsuk, use the deep ocean water, deep ocean water salt which is uncontaminated clean ocean resources and minerals are abundant.
*What is the deep ocean water?
As seawater of deep sea over the water depth 200m, it is clean ocean resource that keeps a stable low degree of temperature below 2°C all the year round and contains plenty of inorganic substance such as useful nutritious salt, mineral etc and organic substance and bacillus hardly exist. The Wooleung deep ocean water produced by Panablu Co., Ltd., an affiliate of SK Gas Co., Ltd., is seawater taken from the deep sea 1500m of the uncontaminated sea, 4.7km ahead Hyunpo-Li, Wooleung Island. As its water temperature is remarkably low compared with other deep layer water, it is stable and cleanness is excellent and since mineral is rich, it is the deep ocean water of high quality that is very rare even all over the world. We, Sunsuk, are stably being provided with technical exchange and raw material through ties with Panablu Co., Ltd.
B2B Trade
Price (FOB) | Negotiable | transportation | - |
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MOQ | Negotiable | Leadtime | Negotiable |
Payment Options | Negotiable | Shipping time | Negotiable |
- President
- YongSoon Joo
- Address
- 99-1 Daeseong-dong, Dong-gu, Daejeon, Korea
- Product Category
- Sauce
- No. of Total Employees
- 1-50
- Company introduction
-
With establishment of Korea Environmental Microorganism Research Institute in February 1983, we started a water quality environment business by using a microorganism yeast cultivation, and developed useful microorganism by the use of microorganism that can also dispose of environmental pollution substance through technology development, research with pharmaceutical company, food company etc for over 20 years so applied it to the food etc and acquired a food development technology in use of further safe, useful microorganism.
Based on these various experiences and technical know-how we developed 15 kinds of enzymatic Jangahjji(slices of radish or cucumber dried and seasoned with soy sauce, etc.) and the like such as maesil(Japanese apricot) glutinous rice Korean hot pepper paste(thick soy paste mixed with red pepper), maesil barley hot pepper paste, maesil jjeomjang, red ginseng hot pepper paste, etc after applying the deep ocean salt taken in Wooleung Island waters to the kinds of soy and bean paste for the first time in the nation through technical ties with Panablu Co., Ltd., a deep ocean water intake firm and affiliate of SK Gas Co., Ltd., from April 2009 and got to register 2 cases of the invention patent on both the germinating method of grain and the low salinity-oriented manufacturing method.
Sunsuk will make further efforts to produce better product in the future and strive for both the spread of traditional fermented soy and bean paste and production of good food constantly doing our best.
- Main Product
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