不必出國也能享用韓國古代貴族的養身食材
竹鹽乃韓國貴族自古流傳的養身食材，調味時以三烤竹鹽取代一般調味鹽，即可輕鬆帶出食物本身的甘甜。因製作時需要繁複的製程，極度耗費人力工時，所以顯得特別珍貴。嚴選韓國珍貴海域無汙染海鹽
嚴選自韓國西海岸無污染的海域，以傳統的日曬方式取得海鹽。將靜置日曬後抽掉鹵水後的海鹽，放入產自韓國智異山的三年毛竹節中。再取用從深山挖取的無污染黃土將竹筒口密封。並特地選用松樹柴火烤製，讓松木中的有用成分滲入竹筒中，也避免使用瓦斯會產生的戴奧辛。
烤製後，將鹽柱放入粉碎機去除異物，如此來回烤製三次，才能生產出珍貴的三烤竹鹽。運用燒烤的高溫，可以去除鹽中的雜質和重金屬。經三次燒烤的竹鹽，吸取了黃土與竹子的多種礦物質與營養成分。
一份體貼善心 讓愛盲的視障朋友有工作
廠商勝揚國際直接從韓國進口大包裝竹鹽，並尋訪到新北市愛肯庇護工場協助分裝，希望提供工作機會，支持視障朋友。考量到視障朋友弱視甚至全盲的情況，勝揚國際老闆的兒子李孝亮，特地將包裝的紙筒罐做大一些，讓視障朋友可以順利把竹鹽裝入袋內。
無添加化學成分 不含抗結塊劑
三烤韓仁竹鹽採用傳統純手工製作，無添加化學物質，也不含抗結塊劑。如有結塊，為正常現象。使用時，可利用內附湯匙將竹鹽搗碎後挖取。
三烤韓仁竹鹽製作過程：
1.韓國西海岸日曬海鹽
2. 日曬海鹽放在草袋
3.智異山竹子
4.切割竹筒
5.整理竹筒
6-1.手工填鹽
6-2.手工填鹽
7.竹鹽封紅土
8.放入鐵鍋
9.切割松木柴火
10.大火燒製
11.整理竹鹽柱
12.三烤後竹鹽鹽柱
13.搗碎竹鹽柱
14.竹鹽結晶
15.竹鹽去雜
16.竹鹽包裝成品
竹鹽的誕生
自古以來我們的祖先就知道用烤鹽來作為消化劑，而烤鹽在古代的飲食文化中扮演了重要的角色。眾所週知古人的飲食遠遠沒有現代人的精緻，就分子料理的角度來看，古代的食物由於烹調的技術的不成熟、冷藏設備的缺乏跟廚具的不便，導致古人常常無法消化食物，所以烤鹽常常被當成消化劑。因為烤鹽中的各種成分在胃中互相結合後，會生成胃液原料“胃鹽酸”，由此可知不吃鹽或少吃鹽會引發消化不良，而適當的使用烤鹽能加速消化。
但我們的祖先不知道如何正確的製作烤鹽，所以烤鹽一直沒有發揮它該有的功能。韓仁竹鹽採用仁山金一勳老先生獨創且系統化的竹鹽製作方法，想把最天然、最健康的竹鹽帶給消費者。
特色：
*傳統工法無添加化學物質，美味無負擔。
*本產品不含結塊劑，如有結塊屬正常現象，請安心使用。
*碘為必須營養素，本產品未加碘。
-
產地 韓國
-
規格描述 200公克
-
成分 海鹽
-
保存期限 4年
-
保存方法 請置於陰涼乾燥處，避免高溫, 陽光直射；未食畢為防潮請密封。
-
食/使用方式 鹽是讓食物美味的關鍵要素, 太鹹或太淡均無法呈現
韓仁竹鹽帶出食物本身的甘甜敬請斟酌用量. 敬請閣下品味真正美味, 安全的食用鹽。 -
其他 注意事項：本產品不含抗結塊劑，如有結塊屬正常現象，請安心食用。
Enjoy the health-preserving ingredients of ancient Korean nobility without leaving the country.
Bamboo salt is a health-preserving ingredient passed down through generations of Korean nobility. When seasoning, using triple-roasted bamboo salt instead of regular seasoning salt easily brings out the natural sweetness of food. Due to the complex and labor-intensive production process, it is exceptionally precious. Carefully selected pollution-free sea salt from precious Korean waters.
Seriously selected from the unpolluted waters off the west coast of Korea, the sea salt is obtained using traditional sun-drying methods. After sun-drying and removing the brine, the sea salt is placed into three-year-old bamboo sections from Jirisan Mountain in Korea. The bamboo tubes are then sealed with pollution-free yellow soil dug from the deep mountains. Pine wood is specially used for roasting, allowing the beneficial components of the pine to seep into the bamboo tubes, while avoiding the dioxins produced by using natural gas.
After roasting, the salt column is placed in a grinder to remove impurities. This roasting process is repeated three times to produce the precious triple-roasted bamboo salt. The high temperature of roasting removes impurities and heavy metals from the salt. Bamboo salt, roasted three times, absorbs various minerals and nutrients from the loess and bamboo.
A thoughtful act of kindness provides employment for visually impaired individuals.
Sheng Yang International, the manufacturer, directly imports large packages of bamboo salt from South Korea and sought assistance from the Aiken Sheltered Workshop in New Taipei City for repackaging, hoping to provide job opportunities to support visually impaired individuals. Considering the limited vision and even total blindness of visually impaired individuals, Li Xiaoliang, the son of the owner of Sheng Yang International, specially made the packaging paper tubes larger so that visually impaired individuals can easily fill the bags with bamboo salt.
No added chemicals, no anti-caking agents.
Triple-roasted Hanren bamboo salt is made using traditional, purely handmade methods, without added chemicals or anti-caking agents. Clumping is normal. When using, use the included spoon to crush the bamboo salt before scooping it out.
The process of making Korean Bamboo Salt (Triple Roasting):
1. Sun-dried sea salt from the west coast of Korea
2. Sun-dried sea salt placed in a straw bag
3. Jiri bamboo
4. Cutting bamboo tubes
5. Arranging bamboo tubes
6-1. Hand-filling with salt
6-2. Hand-filling with salt
7. Sealing the bamboo salt with red clay
8. Placing in an iron pot
9. Cutting pine firewood
10. Roasting over a high flame
11. Arranging the bamboo salt column
12. Bamboo salt column after triple roasting
13. Crushing the bamboo salt column
14. Bamboo salt crystallization
15. Removing impurities from the bamboo salt
16. Packaging the finished bamboo salt
The Birth of Bamboo Salt: Since ancient times, our ancestors have known how to use roasted salt as a digestive aid, and roasted salt played an important role in ancient food culture. It is well known that ancient people's diet was far less refined than modern people's. From a molecular gastronomy perspective, due to the immaturity of cooking techniques, the lack of refrigeration equipment, and the inconvenience of kitchen utensils, ancient people often could not digest their food. Therefore, roasted salt was often used as a digestive aid. Because the various components in roasted salt combine in the stomach to produce gastric acid, a precursor to gastric juice, it's understood that insufficient or no salt intake can lead to indigestion, while the proper use of roasted salt can accelerate digestion.
However, our ancestors didn't know the correct way to make roasted salt, so it hasn't fulfilled its intended function. Hanren Bamboo Salt uses the unique and systematic bamboo salt production method created by Mr. Kim Il-hoon of Insan, aiming to bring consumers the most natural and healthy bamboo salt.
Features: * Traditional processing method, no added chemicals, delicious and guilt-free.
* This product does not contain clumping agents; clumping is normal and safe to use.
* Iodine is an essential nutrient; this product does not contain added iodine.
Origin: South Korea
Specifications: 200 grams
Ingredients: Sea salt
Shelf Life: 4 years
Storage Method: Store in a cool, dry place, away from high temperatures and direct sunlight; seal tightly to prevent moisture absorption if not consumed immediately.
Usage/Consumption Instructions: Salt is a key element in making food delicious; too much or too little will not bring out its flavor. Hanren Bamboo Salt brings out the natural sweetness of food. Please use the amount sparingly. Enjoy truly delicious, safe table salt.
Other Precautions: This product does not contain anti-caking agents. Clumping is normal and safe to consume.
40/Case