The earliest instant noodle producer was an official chef named Yi in Yangzhou, China. He added eggs to flour, rolled them into thin slices, cut them into filaments, boiled them in water, and then immediately fried them in oil. The noodles treated in this way can be soaked in hot water at any time, which is very convenient to eat. Non-fried instant noodles can be traced back to noodles invented by Han Xinjun in the third year of the Western Han Dynasty in China (205 years ago).
Modern instant noodles, which have become instant food, were created by Chinese-Japanese Ando Baifu, who was born in 19 10 in Taiwan Province province, China. [1] was invented by Ikeda City, Osaka Prefecture because there was a long queue to eat a bowl of Lamian Noodles. After Ando invented instant noodles, he founded Nissin Food Company to sell chicken soup Lamian Noodles.
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Harm of instant noodles
1. Grease: In order to prolong the shelf life, most kinds of instant noodles are fried, and the grease becomes oxidized lipid after oxidation. It accumulates in blood vessels or other organs, forming aging phenomenon, accelerating people's aging speed and causing arteriosclerosis.
2. Salt: A pack of instant noodles contains about 6 grams of salt, while a person's daily salt intake is 6 grams, and the salt content of instant noodles is obviously high.
3. Phosphate: Phosphate additives can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body unable to be fully absorbed and utilized, which will easily lead to fractures, tooth loss and bone deformation.
4. Antioxidants: Instant noodles are as short as one or two months and as long as one or two years. The added antioxidants and other chemicals are slowly deteriorating due to long-term storage and environmental impact, which is harmful to human body after eating.
Baidu encyclopedia-instant noodles
People's Daily Online-Eating instant noodles often has four major hazards. How to eat instant noodles healthily?