Why do you rarely see mutton flavored instant noodles?

Those who like to eat mutton will treat it as a delicacy of the land, and those who don't like to eat mutton will turn their noses up at it. When Master Kong developed this instant noodle perhaps it was aimed at the halal market. As an experiment, he didn't really consider the feelings of the largest niche market.

At the time, Master Kong's lamb-flavored instant noodles didn't really have a good reputation in the halal market. Although this topic out, individual halal friends will say that the original mutton instant noodles are also good. But this can only be said to represent a niche flavor.

In fact, the development of domestic instant noodles to the present, from the flavor style of instant noodles, there are and only two flavors are the most successful. That's the well-known braised beef noodles and old-fashioned pickled vegetables.

If the unified enterprise did not put the old altar sauerkraut research and development, and timely put into the market, the instant noodles may only Master Kong is a dominant.

Lao Tan pickled vegetables is also a latercomer to the current instant noodle market and the reputation is quite good, an innovative flavor of instant noodles, although it has been on the market for many years, but very popular.

Other so-called spicy flavors, or tomato flavors, or various innovative dry mixes, can't even compare to beef noodles and beef noodles with sauerkraut from the perspective of the instant noodle audience.

Braised Beef Noodles and Beef Noodles with Sauerkraut are the two most mainstream flavors of instant noodles on the market today.

If you have to break the situation of these two flavors, it is not the mushroom stewed chicken noodles, not tomato noodles, and not the current vinegar pepper noodles, but the unification of the enterprise's pork bone ramen, the style of this instant noodles belongs to the nature of high soup. It belongs to the small high-end of the current instant noodle market, and the taste style of this instant noodle is only suitable for boiling, not for soaking.

Now continuing back to the topic, why is there no lamb-flavored instant noodles?

As mentioned above, no matter whether you soak it in boiling water or boil it, or continue to add all kinds of accessories and side dishes, you can't hide its stinky flavor.

Such a taste is even stronger than eating garlic, which is tantamount to a heavy taste. As a pre-packaged food, its heavy smell is destined to be too niche in the commercial market, it is not as delightful as beef noodle, full of strong aroma in the room, or like the mushroom stewed chicken noodle, which has an overpowering smell, much less as the taste of sauerkraut in the old altar, which is so grounded.

Most people who like lamb can't accept the taste of lamb instant noodles, so how do you expect people who don't like lamb to accept it?

Interesting~It must be that the subject is also a person who loves to observe, and I'm not going to lie, One Weekly has really seen lamb-flavored instant noodles.

Estimated that some fat friends have also eaten, it is called Amina instant noodles, an instant noodle gentleman from Xinjiang. One week Jun mentioned its place of origin, I'm sure there will not be too many question marks in your head, Xinjiang is a "sheep" disaster area, haggis soup, rice intestines, noodle lungs son of these "heavy flavors" food for them is a delicacy of the earth, so roasted mutton! The flavor of the instant noodles, in Xinjiang must have a market.

Eating mutton flavored noodles is common in the north. But eating beef, chicken, fish is different, all over the country is rare. And there are a lot of people who have a hard time accepting the unique flavor of lamb, just as they have a hard time accepting cilantro and durian.

Amina Roasted Lamb Instant Noodles have a large packet of cumin powder and mutton oil, which is undeniably more potent than lamb, so this aspect of the flavor is still more powerful.

That said, Master Kong has produced a roasted lamb kebab-flavored dry noodles. You know why it's grilled lamb kebab flavor? Because grilled lamb kebabs are properly popular food ah, think back to the street jerk, no lamb kebabs he still dare to call himself a seller of kebabs, right? So this grilled lamb kebab flavor is completely popular taste, naturally, there is a certain market demand.

In fact, Master Kong has a few mutton flavored instant noodles, such as oil splash spice series of mutton noodles in sour soup, stewed mutton noodles, only a few years and disappeared. So the mutton flavored instant noodles have long been in the vision of the instant noodle manufacturers, but may still be on the road of trying to improve the production.

Nothing can stop a foodie's strong desire, a variety of strange flavor instant noodles have appeared, mutton flavor will be far away?

Instant noodles are indeed a good thing, to those who do not know how to cook, do not have time to cook, lazy to cook people with too much convenience. Really save thousands of human beings ah. Overtime, eat instant noodles. Night snack, eat instant noodles. Hungry, eat instant noodles. Not hungry, also eat instant noodles. Dry nibbles, boiled, steamed, soaked, fried, deep-fried ...... eat all over! Good food I always have to eat so once or twice a week. And usually take the train home always have to buy a few buckets, even the children at home meal is not good to eat, all day long to eat instant noodles. The degree of liking of instant noodles has been y rooted in people's hearts.

However, the flavor of instant noodles is heavy, there are old pickled vegetables, braised beef, mushrooms and chicken, seafood, even foreign curry flavor, satay flavor are integrated into the instant noodles. Indeed, rarely see the introduction of traditional Chinese ingredients - lamb flavor instant noodles, in the supermarket, we often see beef flavor instant noodles, chicken flavor instant noodles, seafood flavor instant noodles, only lamb flavor instant noodles is difficult to find, this is why?

In fact, an instant noodle brand once launched a lamb instant noodles, the flavor of the production is "braised lamb noodles", but the launch did not take long before off the shelves, the number of sold is also very small. Bought this instant noodles diners said, the packaging is very delicious, but only lamb sauce package missing mutton, after opening a strong taste of mutton, many people can not accept, want to eat mutton it, if it is no longer a little taste, but also a little bit unlike mutton, if you keep the taste, people feel fishy, so the taste of mutton noodle improvement is a very difficult thing, difficult to adjust to the taste of the people. The last thing you need to do is slowly stop promoting and fade away.

And then consider the cost of lamb, instant noodles represent a good price, to cheap prices, delicious flavor to fill the stomach. Since it is necessary to achieve a cheap price, the cost of ingredients can not be high. The chunks of beef in beef noodles, do you believe that is beef? The cost of mutton is higher than any other meat, so the mutton in mutton instant noodles can only appear in the form of sauce at most, not even meat cubes mutton instant noodles, can anyone like it? To diners caused by the impression of a huge gap, and can not stay a good impression.

Hello, I am Ramen those things, I engaged in the Lanzhou beef noodle industry for many years, for a variety of noodle production has a professional opinion, mutton flavored noodles are more niche, so it is not common, affecting its sales of the main reasons are three points.

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Instant noodles are the most common and best-selling should be the beef noodles, the same is a stinky beef and mutton in the production of instant noodles production but there is a world of difference, which is mainly because of the production of instant noodle sauce package.

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Most of the instant noodle sauce packet is responsible for increasing the aroma and serve as a role in giving the soup a unique flavor, so the general beef noodle will use butter, pork bone soup noodle will be used lard, and the same reason for the production of mutton noodle is also sure to be less than the addition of mutton oil.

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But the problem is in the taste of mutton oil, mutton oil and its rich flavor, but can not be removed from the mutton oil stink, otherwise it will not be able to highlight the characteristics of the mutton noodle, because the production of instant noodles will not be used in the beef or mutton, so there is no way from the ingredients of the noodles. Mutton, so can not highlight the characteristics of the meat flavor from the ingredients, so the mutton noodles in the sauce packet will certainly retain a portion of the mutton flavor, because this is the most intuitive way to highlight the characteristics of the mutton noodles.

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And the stink of mutton oil and the meat of the stink of a big difference, mutton oil stink if it is more rich will make people feel sick to their stomachs, and like this mutton noodles are not suitable for use in the way of noodles to produce food, because the lower the temperature of the soup, the more the taste will be Make people difficult to accept, just like lamb soup spoke are not good, let alone with mutton oil blended soup?

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In addition to the sauce packets need to use meat oil, seasoning packets will be used in a number of flavors similar to beef powder, the purpose of which is to increase the flavor of the blend of soups, and the taste of the market abound in the beef powder, but the lamb powder is almost no good taste, a lot of lamb powder, and the flavor advantages are similar to "sheep's", the taste of the "sheep's". Many of them taste like "sheep's shit", so this is the reason why it is difficult to produce a passable taste of mutton noodles at the lowest cost.

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Another reason why the lamb noodles are niche, I personally think that the attitude of people towards the lamb stench has a lot to do with the polarization of the serious, which has become a shortcomings of the lamb noodles, because the stench of the mutton is a strong persistence, when you eat a meal like this, you will have to pay more attention to the taste of lamb. , when you eat such a bowl of noodles, you have a persistent stink on you, so that will affect other people, so a lot of natural will take this into account, and naturally lead to the sales of mutton noodles is destined to be more niche!

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Hello everyone, I'm Shizi, I am very happy to talk to you about this topic

"Why do you rarely see lamb flavor in instant noodles?" About this question we have to start from the top of three kinds of meat: pork, beef and lamb. Let's look at it one layer at a time, and in the end, I believe it will be clear.

Pork, beef, lamb three kinds of meat is our home cooking meat, three kinds of meat people eat proportion is the most pork, beef followed by mutton least. From the smell, pork fishy flavor, beef with fishy flavor at the same time, or through a bit of unique incense. Mutton, on the other hand, is to hurt the flavor. Why does this cause this? It is determined by the fatty acids contained in their respective meats. Lamb contains 4-methyl octanoic acid, which is not present in pork, and beef has this fatty acid, but the content is very small and not comparable to lamb.

When it comes to eating, do you realize that most people know what kind of meat they're eating as long as they're eating pork and beef? And lamb if you do not tell you, or do not know beforehand, most people can not eat lamb. The stink of mutton is precisely the only way to prove your identity. That's why the big ingredients used to make lamb at home are usually more and stronger than beef or pork. And outside the do lamb soup, most will retain the sheep's own stink, which is why eating lamb some people love, some people but avoided far away from the reason, and eat stinky tofu, durian is a reason. In a word, it's hard to tell if it's lamb without the stink.

In the past, sheep were all free-range, and the stink was definitely there, and it can be said that free-range sheep have a very strong stink. But now the sheep is not necessarily, captive stench than free-range to low, ram stench than ewes low, and we usually eat to the eunuch sheep, is castrated sheep, commonly known as capricorn sheep. This kind of kind of stink is even lower. And some sheep can have no stink, in addition to the breed has a relationship, but also and eat food has a direct relationship, eat grass sheep stink big, and eat corn, straw, beans type of sheep stink is very low . So this leads to the sheep's self-marker being missing, and how to confirm the absence of a stinky lamb unless you see the skin or the head of the sheep.

I believe we have not seen dried lamb in the market, only pork jerky, beef jerky, just can not see dried lamb. Why? Because the stink is the sign of mutton, rely on the taste is not to eat in the end is not mutton. If you keep the stink of dried mutton, you can say that basically can not be sold. Second is the cost, a sheep can not be compared with a cow or a pig, sheep is so big, the skin and fat a go how much is left ah, the cost is quite high, the market can not afford. Not to mention dried mutton, canned mutton in our Chinese market has not seen much, but only in a few mega-supermarkets can see the figure, and all imported. In the end, it is the cost of the secondary processing of mutton that is too high.

Mutton noodles are sold on the market, but not all of a sudden disappeared, and now which really do not know. But the reason why all of a sudden disappeared, summed up: 1. stink is too big, can not let the customer accept; 2. no stink of lamb and eat chicken breast is no difference, can not self-identify; 3. lamb by-products processing costs are too large to adapt to the market.

I have not seen the lamb flavor of the noodles, but I have seen a lot of braised beef noodles, pork bone noodles, squid instant noodles,

Now the white elephant there is a soup is good to drink a series of lamb flavor, I feel quite delicious

Brother do not come to a stinky Mandarin fish flavor it

Lamb flavor is a niche taste!