How are instant noodles produced? More details and more points! Hurry up!

Instant noodles, also known as instant noodles, quick-cooking noodles, instant noodles, instant noodles, Hong Kong is called doll noodles, is a kind of noodle food that can be cooked and eaten in a short time. The principle of instant noodles is to use palm oil to harden the cooked and seasoned noodles and press them into cubes, which can be eaten within minutes after dissolving the palm oil in hot water and softening the noodles with heat before consumption.

According to a 2000 Japanese poll, instant noodles were considered Japan's most important invention of the last century, with karaoke coming in second. 55 billion bags of instant noodles were consumed globally in 2002***.

Nutrition

The main components of palm oil are saturated fatty acids, which are solid at room temperature. Saturated fatty acids have the property of not being easily oxidized, but are detrimental to one's health. To further prevent palm oil from oxidizing, manufacturers also add vitamin E as an antioxidant.

Noodles

Red yeast noodles

Recently, noodles have become popular because of the concept of low-calorie foods. However, it is not popular because it is not very tasty.

Non-fried noodles

This noodle was recently invented in response to the health concerns of fried noodles, and does not contain palm oil or saturated fatty acids because it does not need to be fried. It is a healthier noodle, and its flavor is comparable to that of deep-fried noodle, which has a promising future.

Fried noodles

The noodles used in the original prototype of instant noodles are said to have been invented to remove water and incorporate the flavor of oil into the noodles, but the need to store them for a long period of time required the addition of large amounts of preservatives.

History

Instant noodles were invented by Japanese-Taiwanese Momofuku Ando (formerly known as Momofuku Wu) in 1958 in Ikeda City, Osaka Prefecture. After he invented instant noodles, he founded Nissin Foods, which sold them in a flavor called "Chicken Ramen Soup," initially priced at 35 yen, but imitators appeared soon afterward, leading to price cuts.

Nisshin Foods, after inventing the instant noodle, moved aggressively overseas, partnering with South Korea's Sanyang Foods in 1963, and then with Taiwan's International Foods in 1968 to launch chicken soup-flavored Shengli Noodles. The original Shengli noodles did not sell well in Taiwan because they were based on a Japanese recipe. After adjusting the seasoning and texture of the noodles, it became a best-selling product in Taiwan, with most customers buying it as a late-night snack or cooking it with eggs. For a period of time, "San Miguel" was almost synonymous with this product. However, due to poor management, Shengli Noodles eventually withdrew from the market. As of 2005, only one Shengli Bakery remains in Kaohsiung's Xinxing District, but it has long since withdrawn from the instant noodle market.

While instant noodles were well received in Asia, they failed to open up a market in the United States in the late 1960s. The reason was that Americans were not accustomed to boiling water, and the tableware in their homes was mainly dinner plates. In order to get instant noodles into the hands of a nation that was not accustomed to using bowls, Nissin invented the cup noodle, which was made of expanded polystyrene, and marketed it in Japan in 1971 at a price of 100 yen ($0.25), more than triple the price of bagged instant noodles at the time.

The cup noodles were sold at ballparks and racetracks during the trial period, but were so unpopular because of their high price that they were eventually sold only to units that had to be on duty at night, such as the fire department and the Japan Self-Defense Forces. In order to open up the market, Momofuku Ando cooperated with Mitsukoshi Department Store in the downtown area of Tokyo to sell 20,000 cup noodles in four hours, thus laying the foundation for the acceptance of cup noodles by the Japanese people. Because of the high price of cup noodles, the ingredients included freeze-dried shrimp and the use of forks as cutlery. Street promotions in Tokyo helped cup noodles gain a foothold in the Kanto region, and in February 1972, Japan was the scene of the Asama Hills Incident, in which a company of Red Army soldiers took hostages and confronted the police. Cup noodles became popular when footage of the police eating cup noodles was broadcast live on TV.

Before the invention of instant noodles, there was a similar noodle dish in China called "yi mian" or "yifu mian" (or "spaghetti" as it is known in Taiwan). According to legend, a local official in the Qing Dynasty was having a banquet at his home, and the chef mistakenly put the boiled egg noodles into the boiling oil pot, so he had to fish them out and serve them with soup. As the guests ate it with great enthusiasm, the dish was passed down.

(According to legend, when Yi Bingshou, a great calligrapher of the Qing Dynasty, held a birthday banquet at his home, the cook mistook the oil for water and put the noodles into the boiling oil to deep fry them, so he had no choice but to make a mistake by boiling the fried noodles, and then pouring on the thick soup made of chicken, pork bone and seafood. Unexpectedly, the guests have praised the noodles after eating smooth and tender, and the soup is delicious. Since then, the fried noodles have been called "Iman" and have been passed down. Because the processing method was similar to that of modern instant noodles, later generations regarded [I-myeon] as the prototype of modern instant noodles. Once, Song Xiang, a poet and calligrapher, tasted it and found it very delicious, and knowing that it did not have a name yet, he said, "It is a pity that such a delicacy does not have a name. How about naming it 'Yifu Noodle'?" From then on, Yifu Noodle spread and was simply called "Yifu Noodle".

Ifumi is made in a good color and shape, the body is loose, floating but not solid, and tastes smooth and sweet.

Manufacturing

The vast majority of instant noodles available on the market today are mass-produced in factories by machines, and there are few handmade instant noodles to be seen. Because most of them are produced and packaged in factories, people mostly distinguish instant noodles by the way they are packaged: bowl noodles are packaged in polystyrene (commonly known as Styrofoam in Hong Kong; commonly known as Styrofoam in Taiwan) bowls or paper bowls, cup noodles are packaged in paper cups, and it is common to see them packaged in plastic or paper packages, and placed in bowls of hot water on their own when they are to be consumed. In terms of noodle types, since it first appeared in the Japanese market, the early instant noodles were mostly Japanese ramen, and then gradually there were different instant noodles such as udon noodles.

Safety concerns

But because the bowls attached to instant noodles are made of polystyrene, which is not heat-resistant, they are often mixed with hot water and condense on the stomach lining, making it impossible to digest the food properly.

The seasoning packets may also be heavily loaded with preservatives for long term storage. Some of the more expensive instant noodles often come in soft cans, which are also a way of preserving them.

Cooking methods

In addition to instant noodles, some people in certain regions also eat them in cooking methods, such as boiling them in the same way as noodles. In Taiwan, Kinmen and other areas are popular for stir-frying instant noodles, where the noodles are first boiled and then stir-fried in a pan and served with vegetables or shredded meat.

While instant noodles are designed to be eaten after brewing, some people eat them directly without brewing, and some brands of instant noodles in Taiwan, such as Prince Noodle, Science Noodle, and Thailand's Mommy Noodle, are often eaten by people. In some brands of instant noodles in Taiwan, such as "Prince Noodles", "Science Noodles", "Mommy Noodles" from Thailand, etc., people mostly eat them as snacks after crushing them directly and mixing them with flavored powders (or shaking them well). It is said that this way of eating was probably invented by elementary school students. [source request]

In Taiwan, instant noodles are sometimes used as one of the ingredients by food vendors.

In Hong Kong, "lao ding" (捞丁), which can be eaten in Hong Kong's cafes, is instant noodles served in a mix, with diced five-spice pork on top; it is also eaten in different ways, such as stir-fried instant noodles, or with a piece of sliced cheese on top of the boiled instant noodles as a topping.

In Macau, at Wing On Café, you can eat Portuguese-style diced pork with ginger, smoked duck's breast, salted cowrie, and so on.

In South Korea, troop pots have also been known to utilize instant noodles as a topping.

Toppings

In addition to the noodle body, most instant noodle products also contain ingredients that have been dried, such as dehydrated vegetables and dehydrated meat. As food technology advances, vacuum-encapsulated food seasoning packets are also found in some high-priced instant noodle products.

Others

In addition, there are people in Taiwan who call pirated software CDs after instant noodles; see the Big Tonic post.

Famous Instant Noodle Brands

China and Taiwan: Uni, Aidan, Vili, Master Kong, Taste King

China: White Elephant, Huafeng, Wugu Daobao, Uni (from Taiwan), Master Kong (from Taiwan), Baijia Vermicelli (whose instant noodles are made of Vermicelli)

Hong Kong: Doll Noodles, Shoutao Brand Raw Noodle King, Uni Fukujin Noodle

Japan: Nissin Foods' "Izumae Ichidin" and "Hap Yum Cup Noodles" (the product is also manufactured and sold in Hong Kong and mainland China, but the quality varies)

Malaysia: MAGGI, Kindan Noodles, Unique, Mommy ( MAMEE)

Korea: Nongshim's "Sin Ra Noodle" (commonly known as "spicy noodle" in Hong Kong), Sanyang Foods' Sanyang Ramen

Thailand: "Mama" brand instant noodles (i.e. "Mama" brand instant noodles). "(i.e., "mom noodles" sold in Hong Kong, usually eaten dry)

Interesting fact: Thailand adopted the "Mama Instant Noodle Index" in 2005, using the sales of mom noodles as an indicator of economic growth or decline (economic growth or decline). The Mama Instant Noodle Index was adopted by Thailand in 2005 as an indicator of economic growth or decline (there is a negative correlation between economic growth or decline and the amount of mama noodles sold). In recent years, Thailand's economy has been on the rise since the financial turmoil in 1997, and the sales of instant noodles have been growing steadily. However, when the Thai economy declined in 2004, the sales of instant noodles immediately increased by 5%, and in the first 7 months of 2005, it even increased by 15%. This phenomenon is due to the fact that instant noodles are cheaper, and when there is an economic downturn, people buy instant noodles to save money to survive, which is why the sales of mom noodles have risen sharply.

Indonesia: Indomie

USA: Raman

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