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冷凍細烏凍 (5pcs) Frozen Thin Udon, 5pcs / pack

使用I.Q.F急速冷凍技術，保持產品的鮮度&口感

原料:麵粉、水、醋酸澱粉、食鹽

淨重:180g

烹煮說明:取出麵條，細烏凍無需解凍，即可丟入500毫升的沸水中，沸水烹煮90秒，即可將麵撈出。(烹煮時間可依個人口味調整)

過敏原:本產品含麩質之穀物

頂級新鮮澎湖花枝搭配新鮮澎湖墨魚汁，經由老闆精心調配比例，再灌入新鮮豬腸衣就成了宏裕行研發成功的火紅商品。 比照一般台式香腸的料理方法，吃起來不油不膩，如果吃膩了台式香腸不妨試試宏裕行火紅的墨魚香腸。

保存方法:密封儲存於-18℃以下

主要原料:花枝、豬背脂油(台灣)、樹薯澱粉、糖、花枝墨汁、豬腸衣(台灣)、黑胡椒、鹽、L-麩酸鈉、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

食用方式:置於冷藏7℃以下解凍4~5小時，以150℃烤15分鐘即可。

過敏原:本產品含有頭足類等及其製品，不適合對其過敏體質者食用。

Product: Cuttlefish Sausage 600g

Content: Cuttlefish, Lard (Taiwan), Tapioca Starch, Sugar, Squid Ink, Salt, Natural pork casings, Pepper, Monosodium L-Glutamate, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 5~6 hours, grill or bake in 150℃ for 15 minutes

WARNING: This product contains cephalopods and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

商品介紹 : 宏裕行 旗魚漿 Swordfish Paste 200grams

選用東港生魚片等級旗魚製作，不添加任何香料、防腐劑，原汁原味Q彈鮮甜。   

保存方法:密封儲存於-18℃以下

主要原料:東港生食片等級旗魚、豬背脂油(台灣)、樹薯澱粉、糖、L-麩酸鈉、鹽、胡椒、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

置於冷藏7℃以下解凍3~4小時，水滾後煮約3分鐘即可。

過敏原:本產品含有魚類等及其製品，不適合對其過敏體質者食用。

Product: Swordfish Paste 200grams

Content: Swordfish, Lard (Taiwan), Tapioca Starch, Sugar, Monosodium L-Glutamate, Salt, Pepper, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 3~4 hours, cook in boiling water for 3 minutes.

WARNING: This product contains cephalopods, etc. and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

宏裕行 花枝漿組合 150gx2條 (虎斑花枝漿+飛魚卵花枝漿各一)

Cuttlefish Paste Combo B (Original & Flying Fish Roe)

宏裕行 花枝蝦丸 Cuttlefish Shrimp Ball 600grams

宏裕行選用澎湖頂級新鮮花枝、特選蝦仁。每口咬下可咀嚼到新鮮花枝塊及蝦仁的口感，能吃到鮮甜就是宏裕行的堅持。

保存方法:密封儲存於-18℃以下

主要原料:頂級虎斑花枝、特選蝦仁、豬背脂油(台灣)、樹薯澱粉、糖、L-麩酸鈉、鹽、胡椒、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

食用方式: 置於冷藏7℃以下解凍2~3小時，於滾沸熱水中煮至產品浮起即可。

過敏原:本產品含有頭足類、甲殼類等及其製品，不適合對其過敏體質者食用。

Product: Cuttlefish Shrimp Ball

Content: Cuttlefish, Shrimp, Lard (Taiwan), Tapioca Starch, Sugar, Monosodium L-Glutamate, Salt, Pepper, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 2~3 hours, boil in water until floats

WARNING: This product contains cephalopods, crustaceans, etc. and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

宏裕行 花枝蝦排 300克 5-6片 Cuttlefish Shrimp Cake 300g (5-6 pcs)

宏裕行最具口碑產品，使用高檔澎湖花枝，外皮裹著酥脆麵包粉，內餡搭配鮮甜花枝、蝦仁，吃過都說讚，滋味令人唸唸不忘。

保存期限: 18個月

保存方法:密封儲存於-18℃以下可保存18個月

成份: 花枝、蝦仁、麵包油炸粉【麵粉[小麥、L-抗壞血酸]、水、精製棕櫚油 [棕櫚油、香料、混合濃縮生育醇(抗氧化劑) ]、鹽、黃豆粉、酵母、玉米澱粉、硫酸鈣、碳酸氫銨製劑[碳酸氫銨、碳酸鎂]、L-抗壞血酸(抗氧化劑)、酵母抽出物、L-半胱氨酸鹽酸鹽、精製椰子油】、豬背脂油、樹薯澱粉、糖、味精、鹽、胡椒、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

有效日期:標示於封面

調理方式: 置於冷藏7℃以下解凍4~5小時，以油溫140~170℃炸至金黃香酥即可。

過敏原:本產品含有頭足類、麩質、甲殼類、大豆等及其製品，不適合對其過敏體質者食用。

Product: Cuttlefish Shrimp Steak

Content: Cuttlefish, Shrimp, Breadcrumbs, Sugar, Tapioca starch, Lard (Taiwan), Salt, Pepper, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 12-14 hours, deep fry in 140~170℃ until golden crispy.

WARNING: This product contains cephalopods, gluten, crustaceans, soybeans, etc. and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

宏裕行 飛魚墨魚香腸 Flying Fish Roes Cuttlefish Sausage 300 grams

秉持宏裕行扎實用料的風格，原料採用無汙染黃金飛魚卵及墨魚中的墨魚囊，精心調配比例，再灌入新鮮腸衣，每一口都有飛魚卵卡滋卡滋的驚喜口感。

烹煮方法/解凍，冷油煎熟切片後冷熱食皆宜。炭烤風味更佳。

保存方法:密封儲存於-18℃以下

成份:花枝、飛魚卵、樹薯澱粉、豬背脂油(台灣)、糖、L-麩酸鈉、豬腸衣(台灣)、黑胡椒、花枝墨汁、鹽、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

食用方式: 置於冷藏7℃以下解凍4~5小時，以150℃烤15分鐘即可。

過敏原:本產品含有頭足類、魚類等及其製品，不適合對其過敏體質者食用。

Product: Flying Fish Roe Squid Ink Cuttlefish Sausage

Content: Cuttlefish, Flying Fish Roe, Tapioca Starch, Lard (Taiwan), Sugar, Monosodium L-Glutamate, Natural pork casings, Pepper, Squid Ink, Salt, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 4~5 hours, grill or bake in 150℃ for 15 minutes

WARNING: This product contains cephalopods, fish, etc. and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

宏裕行 飛魚卵花枝香腸 300克 Flying Fish Roe Cuttlefish Sausage 300g

頂級新鮮澎湖花枝搭配精選飛魚卵，再加入特選的黑胡椒，貼心的老闆特製了無添加墨汁的飛魚卵花枝香腸，一口咬下鮮甜飛魚卵卡滋卡滋的口感，大人小孩都喜歡，宏裕行堅持貼   心對待每位顧客。

保存方法:密封儲存於-18℃以下

成份:花枝、飛魚卵、樹薯澱粉、豬背脂油(台灣)、糖、L-麩酸鈉、豬腸衣(台灣)、黑胡椒、鹽、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)

置於冷藏7℃以下解凍4~5小時，以150℃烤15分鐘即可。

過敏原:本產品含有頭足類、魚類等及其製品，不適合對其過敏體質者食用。

Product: Flying Fish Roe Cuttlefish Sausage

Content: Cuttlefish, Flying Fish Roe, Tapioca Starch, Lard (Taiwan), Sugar, Monosodium L-Glutamate, Natural pork casings, Pepper, Salt, Phosphate

Expiration Date: Per Package

Cooking Method: Defrost in chiller for 4~5 hours, grill or bake in 150℃ for 15 minutes

WARNING: This product contains cephalopods, fish, etc. and their products, and is not suitable for people with allergies.

※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.

東港糯米腸 (有花生；一包6條) Rice Sausages （6pc/pack)

<div><p>東港糯米腸 (有花生；一包6條) Rice Sausages （6pc/pack)</p><p><br></p><p>不容易吃到這種古早味了，糯米加上花生,和油酥等口味，才是正港A糯米腸。</p><p>每一口慢慢咀嚼，都會有淡淡回甜及香氣。</p><p>簡單順口的味道外多了點Q彈感，是很樸實的老滋味。

海鮮主義: 虱目魚肚180克/包 Milkfish Belly

虱目魚的肉質細緻、營養價值高

在台灣養殖歷史超過300年

料理方式非常多元，味道鮮嫩

虱目魚又稱「牛奶魚」熱量低，滋補又不易胖。

煮: 虱目魚肚洗淨，切點薑絲備用。煮半鍋水至沸騰，放入薑絲、米酒、虱目魚肚等等喜歡的材料後，轉小火，煮熟加鹽調味即可。

蒸: 虱目魚肚洗淨，擺置蒸盤中，加上薑絲、蔥白、醬油、米酒等，放入鍋中，蒸15-20分鐘即可。

煎: 平底鍋加熱，加入食用油，將虱目魚肚魚皮朝下放入鍋中。煎3分鐘後以鍋鏟輕推虱目魚，可輕易移動後即可翻面，煎熟後即可盛盤。

炸: 將虱目魚肚洗淨，吸乾水分，抹上少許米酒&胡椒鹽，噴上一點油，放入氣炸鍋。 200度 6分鐘 翻另一面 再 5分鐘即可盛盤。

海鮮主義: 急速冷冻泰国蝦 Fresh Prawn

小家庭組合

虱目魚肚 3片裝

Milkfish Belly 3piece bundle (180g per pcs)

義美蛋餅皮(500g,10片/包) I-Mei Oriental Pancake (500g/10pcs)

香 Q 夠勁,百吃不膩