客家香桔糕

Hakka Kumquat Cake With Walnuts
特選客家庄具代表性的阿金姐客家桔醬,採集竹東地區不施農藥肥料的酸桔,輔以珍貴葛鬱金及百年古法麥芽糖製作而成糕糖,每一口都是滿滿柑橘酸香甜及客家人勤儉愛物的心意。
優惠售價
NT$320~1000
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商品介紹

English  

客家桔醬使用酸桔製作而成,具有鮮明柑橘風味,是台灣客家庄最具代表性的醬料,可以廣泛用在肉類、海鮮及蔬菜等料理。柑橘普遍出現在世界各國的飲食文化中,我們認為客家桔醬應該有更多不同的呈現方式。

 

│ 嚴選客家酸桔製醬 │

特別選用全球第一支獲得「碳足跡」標籤的阿金姐客家桔醬,將這傳統的風味以糖果的型態創新呈現,讓更多消費者體驗客家飲食文化的精髓。

客家桔醬常當作沾醬,對食物有畫龍點睛的效果,我們決定要讓它成為主角。桔醬的製作須以人工將酸桔的皮、肉、籽分離,皮與肉分別經過不同工序處理及熬煮後重新混合,才能充分展現柑橘的風味,製程中完全不使用人工添加物。

我們讓客家桔醬搭配低溫烘焙的核桃及傳統麥芽糖,創造出酸甜層次分明的口味,讓這傳統風味以糖果的型態創新呈現。

盛產於新竹縣關西、新埔一帶的酸桔,因為太酸不好入口,於是當地勤儉惜物的客家人就將它熬製成桔醬,可做為肉品與蔬菜的沾醬,亦可加入火鍋做為湯底,是客家飲食文化的代表元素。

許多農友因為酸桔的口感差、銷路差、產值低,栽種的意願越來越低,我們希望透過新的應用方式,提升酸桔的價值,讓客家文化中特有的桔醬能夠傳承下來。

*完整閱讀 阿金姐工作坊│用桔醬串起一個社區

『三大原料特色』

■ 百年古法麥芽 Traditional malt sugar
傳統麥芽糖與現代食品工業使用的水貽不同,是以小麥及糯米為原料,經過約7天的發芽、榨汁、浸泡、慢火熬煮及過濾等多道工序製成,風味豐富飽滿。由於麥芽糖的保濕性佳且甜度只有蔗糖的40%,不會有蔗糖的甜膩感,很適合用來製作甜品。

過去新莊曾是台灣傳統麥芽的主要產地,隨著現代食品工業的發展,使用精緻澱粉及化工方法製成的水貽已經幾乎取代了傳統麥芽的使用,而傳統麥芽廠也逐漸凋零。為了延續製作麥芽糖的傳統技藝,我們選擇使用遵循家族百年古法,不使用人工添加物的新莊羿方麥芽作為產品原料,讓下一代還能夠嘗到傳統麥芽的豐美滋味。

*完整閱讀 羿方古法麥芽膏│不能消失的傳統甘味

■ 手工葛鬱金粉 Arrowroot Powder
葛鬱金粉可幫助糖果成型,產生Q彈的口感。一般糕餅業為了節省成本使用精製太白粉,裡面混合了多種精製澱粉,各家廠牌的比例不盡相同。我們採用小農栽種並以手工製作的葛鬱金粉,經過打漿、水洗、沉澱、曝曬等程序而製成,製程繁瑣、天然珍貴。

葛鬱金又稱粉薯、藕薯,塊莖含有豐富的澱粉質,被原住民做為副主食,以取代番薯、芋頭。葛鬱金也因含有豐富營養素,是古早的保健食品,會拿來泡煮給感冒、聲音沙啞、拉肚子的人吃。尤其它的澱粉較易消化,也用做幼兒及病患補充營養的食品。隨著食品工業的發展,葛鬱金粉不敵太白粉及其他精製澱粉的競爭,只剩下少數農民種給家人吃。我們希望透過擴大應用層面,讓這項傳統農產品不要從文化中消失。

■ 日曬海鹽Sun-dried sea salt

以海水日曬製成的海鹽,不同於電離子透析的精鹽,因含有海中豐富的礦物質,加上不同季節的溫度、日照及水中藻類造成結晶方式的差異,呈現出層次多變的風味。在各種甜品中適量添加,能夠降低甜膩感,也能襯托出產品的風味。

嘉義布袋日曬製鹽已有二百多年歷史,曾經歷過19世紀的鹽田黃金時代,是台灣的製鹽重鎮。後因抵擋不過現代製鹽競爭,

2001年結束讓老鹽工們就此散去。為重現過去的鹽田文化,在有心之士奔走下重新復曬,並結合環境教育、文化及觀光。而我們特別選用為產品的原料,希望透過實際支持讓文化及傳統技藝能夠延續到下一代。

*完整閱讀 海鹽|洲南海鹽-從消失的鹽田找回風土的味道

 
**榮獲經濟部工業局頒發之「2021新味食潮-便利永續獎」**
產品經評選具備『潔淨高值』、『設計體驗』、『便利永續』三大價值。

容量介紹

A.獨家設計環保再生紙罐,食用完畢後紙罐可以變身成為一個小盆栽,適合自己享用,送禮也很大方。

B.經濟分享包,大包更划算,適合闔家一起享用。

 

『環保再生紙罐介紹』

不讓更多的樹因包裝而倒下

產品外包裝遵循循環再利用的概念,採用由環保再生紙漿所製成的紙罐,減少對處女紙漿的依賴,不會有樹因這個包裝而倒下。

透過設計促成包材再利用

外包裝的環保再生紙罐設計成花盆的形狀,當消費者食用完畢後可以變身成為一個小盆栽,而上蓋亦可翻轉作為盛水盤,方便在家中或工作場所種植小型植物。而當植株逐漸長大後無須換盆,只要將植物連同紙罐一起移植到更大的花盆,紙罐於潮濕的土壤中3-4個月便自然分解,垃圾減量、使用方便又兼具環保。


Hakka kumquat sauce is often used as a dipping sauce, putting the finishing touch on a dish, so we decided to make it the focus. The production of kumquat sauce requires the manual separation of the skin, flesh, and seeds of kumquats. The skin and flesh of the fruit go through different processes and are remixed after cooked, fully showcasing its citrus flavour. No artificial additives are used in the process. We pair Hakka kumquat sauce with walnuts roasted at low temperatures and traditional malt sugar to create a distinctive sweet and sour taste, presenting this traditional flavour in the form of candy.

The kumquats that grow in abundance in the Guanxi and Xinpu regions of Hsinchu County are too sour to be eaten directly, so the thrifty local Hakka people turned it into kumquat sauce, making it a representative element of Hakka cuisine. The sauce can be used as a dipping sauce for meat and vegetables as well as a soup base for hot pots. Many farmers are becoming less willing to plant this fruit because of the unpalatable taste, poor sales, and low output value. We hope to enhance the value of kumquats by offering new applications so that kumquat sauce, which holds a unique place in Hakka culture, will be passed on.

Traditional malt sugar

Traditional malt sugar is different from the sweeteners used in the modern food industry. It is made up of wheat and glutinous rice and is made through a series of processes that include sprouting, juice extraction, soaking, slow-cooking and filtering, lasting about 7 days in total and producing a full and rich flavour. As malt sugar has good moisture retention properties and its sweetness is only 40% of cane sugar’s, it is not overly sweet, making it very suitable for creating desserts.

Xinzhuang used to be the main production district of traditional malt in Taiwan. With the development of the modern food industry, the use of refined starch as well as sweeteners derived through chemical methods have almost completely replaced the use of traditional malt, causing traditional malt factories to gradually close down. In order to preserve the traditional technique of making malt sugar, we choose to use the malt from YF Maltose, which follows the family's century-old method and does not contain artificial additives, as the mian ingredient for the product. With this, the next generation will still be able to enjoy the delicious traditional malt sugar.

Arrowroot Powder

Arrowroot powder helps candy take shape, producing a chewy texture. In order to save costs, the confectioneries generally use refined corn starch, which contains a mixture of refined starches, with every brand having different ingredient proportions. However, the arrowroot powder that we use is sourced from independent farmers and is made through a manual process of pulping, rinsing, precipitation, and sun exposure. The process is complicated, but natural and precious.

Arrowroot has a few different names in Taiwan. Its tuber is rich in starch and is used as a supplementary staple food by the indigenous people in place of sweet potato and taro. Arrowroot has long been established as a health food and is rich in nutrients. It is soaked and boiled before being consumed by those suffering from a cold, hoarse voice, or diarrhoea. Its starch is especially easy to digest, so it is also used as a nutritional supplement for children and the sick. With the development of the food industry, the competition with corn starch and other refined starches has left arrowroot powder in the dust. Nowadays, only a few farmers would grow it for family consumption. We hope to expand this traditional agricultural product’s range of applications so that it will not disappear.

Sun-dried sea salt

The salt obtained from evaporating sea water under the sun is different from the salt refined through electro-dialysis. This is because sea water contains rich minerals, and the difference in crystallisation caused by the different temperatures, amount of sunshine, and algae in the water during different seasons result in a varied flavour. When added in moderation to various desserts, it is able to reduce their sweetness and bring out their unique flavour.

Budai, located in Chiayi, has been producing salt through evaporation under the sun for more than two hundred years. It experienced the golden age of salt fields in the 19th century and became a major “salt town” in Taiwan. Yet, as it was not able to compete with modern salt production methods, it had to dismiss the salt workers at the end of 2001. Later, some determined individuals worked hard to bring back the traditional salt production and moreover, incorporated environmental education, culture, and tourism into the salt culture. We specially select the salt produced in traditional methods for our products, hoping that through concrete actions, we can support the continuation of culture and traditional craftsmanship.

Ingredients:White Bean Paste、Malt Sugar、Walnuts、Hakka Kumquat Sauce、Orange Peel、Orange Flesh、Water、Grape Seed Oil、Arrowroot Powder、Sea Salt

Net weight: 175g / 350g / 600g

Shelf life: Please store in a ventilated and cool place, unopened at room temperature 25 ℃ can be stored for five months. Please consume as soon as possible after opening.

Vegan

規格說明

成分:白豆沙(白鳳豆、精製特砂、麥芽糖)、百年古法麥芽糖(糯米、小麥)、美國核桃、客家桔醬(酸桔、鹽、糖、辣椒)、柳橙皮、柳橙肉、水、葡萄籽油、台灣葛鬱金粉、台灣海鹽。

淨重:175g / 350g / 600g

保存期限:請存放於通風陰涼處,未開封室溫25℃可保存五個月。開封後請盡速食用完畢。

過敏原:本產品含有核桃及含有麩質之穀物且其生產設備亦處理堅果、花生、芒果、蛋及奶製品。

食品業者登錄字號F-153212799-00000-1

投保新光產物產品責任險

產地:台灣

全素

產品檢驗報告

  

*本包裝所含份數為參考值,非實際小包數量

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