Historical origin and its development
It is said that the earliest instant noodle producer was a chef named Yi Zhifu 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. Unfortunately, this invention was not patented, and the mass production of instant noodles was robbed by foreigners and first became popular in Japan.
1, the birth of instant noodles and its development in Japan
Noodles are a traditional Japanese food. Although Japanese people are famous for cherishing time, even at work, they prefer to queue up in front of restaurants for a bowl of hot noodles. This phenomenon was noticed by the manager of a company, Baifu Ando (a native of Taiwan Province Province, formerly known as Baifu Wu, died of heart problems in Japan on June 6, 2007 at the age of 96). He thought, "It takes too much time to make noodles. Why not make it easier? " ? So people don't have to wait in line "With this idea, Ando Centurion immediately began to trial-produce instant noodles.
He set five conditions when developing:
1. Must be simple;
2. It must be delicious and nutritious;
3. It must be preserved at room temperature for a long time;
4. Must be hygienic;
5. It must be very cheap.
However, this kind of surface is not an ordinary surface. Ando Baifu is a kind of pickled food that can be mass-produced by factories. He bought a flour mill and started trial production. What is rolled out with a rolling pin is not noodles, but a block like foam. After repeated experiments, the reason was found out: protein in flour lost its viscosity when it met salt. So he first made ordinary noodles with salt-free flour, steamed them, dipped them in miso soup, and the noodles became salty. This little skill of carving insects is tantamount to a revolution in pasta technology. The next step is how to dry the noodles for long-term preservation. At first, he used the original method of drying noodles in the sun, but it took too long and needed manual operation, which was not suitable for large-scale industrial production. He tried oiling, and the effect was very good. After frying, the water evaporates immediately, and many fine holes appear on the noodles, which makes the noodles absorb a lot of water and soften quickly when soaked in hot water. Moreover, oiled noodles are more elastic and taste better, comparable to ordinary noodles. The earliest batch of instant noodles is the "chicken instant noodles" known to all ages today. It was first put on the market in August, 1958.
As Tadao Ando expected, it immediately caused a sensation and obtained explosive sales. In April of 1959 alone,130,000 packs of "chicken instant noodles" were sold. This has caused other Japanese noodle manufacturers to intervene in the competition in the instant noodle industry. 1960+ 10, Aoi sora Ito, a noodle manufacturer, made instant noodles that diners can season at will by adding seasoning packages, and squeezed into this emerging market. So there are two kinds of instant noodles on the market: one is instant noodles without seasoning package, and the other is instant noodles with seasoning package. At first, An Teng Baifu's instant noodles sold well because of its patent right, but soon consumers began to favor instant noodles with seasoning bags. Because it can meet the different needs of many consumers for taste intensity, it is welcomed by the market. However, the large-scale production of seasonings is a difficult problem, and a Tokyo food company interested in developing this field has solved this problem. Since 1962, they have made instant coffee and seasoning powder by spray drying, and achieved very ideal results. Since then, seasoned instant noodles have occupied the main position in the market. In view of the fact that instant noodles have been mass-produced by many companies, Japan's Ministry of Agriculture and Forestry has formulated JAS specifications for instant noodles and published them in Japan's food industry. In this way, instant noodles have grown from an early naive product to a popular standardized product with a stable market.
2. The history of instant noodles in China.
The development of instant noodles in China began at 1970, and the first bag of instant noodles in China was "born" in Shanghai Yimin Food Factory 4. The machine for making this instant noodle is China's own homemade equipment, with an annual output of only 200 tons. In 1980s, more than 100 production lines imported from Japan and other countries and regions quickly blossomed all over the country. By 1989, there are 280 instant noodle production lines in China, with an annual production capacity of 700,000 tons. After six years, the production capacity of 1995 soared to 7 million tons. Due to the blind expansion of production in previous years, the growth rate of instant noodle production has been slow in recent years.
Nutritional value of instant noodles
Many people classify instant noodles as junk food together with French fries and hamburgers. However, at the 6th China Noodle Industry Conference held in Zhengzhou, Henan Province, experts pointed out that instant noodles are not only junk food, but also full of nutrition, and there are six nutrients needed by human body.
According to Professor Hu, a doctoral supervisor of the School of Food Science and Nutritional Engineering of China Agricultural University, instant noodles are often criticized by people. They think that eating too much is not good for health, mainly for the following reasons:
First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 16%- 18%, of which 1 1% is palm oil, which is a kind of vegetable oil beneficial to human health, while the average oil content of a hamburger is 30%.
Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. At present, the additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.
Thirdly, acrylamide has been concerned by many people recently. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles. However, their experiments prove that the acrylamide content in instant noodles is very low, with an average of 78 micrograms per kilogram, far below the standard of 1 mg per kilogram of food stipulated by the World Health Organization.
In response to many people's view that instant noodles are not nutritious, Professor Hu said that instant noodles and seasoning packages contain six kinds of nutrients necessary for human body-water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is comprehensive. The dehydrated vegetables in the seasoning bag basically retain the nutrition of the original vegetables, but they are slightly insufficient because of the small amount. However, a balanced diet is based on a reasonable food mix. As long as you eat instant noodles, you can mix them with foods rich in vitamins such as vegetables and fruits. At present, new nutritious instant noodles are being developed at home and abroad, such as instant noodles fortified with iodine or iron, instant noodles for losing weight and instant noodles suitable for diabetics. Can meet the nutritional needs of different groups of people in the future.
Cooking method
Instant noodles can be eaten quickly. In some areas, some people also eat instant noodles by cooking, such as cooking instant noodles in a general way. A kind of fried instant noodles is popular in Jinmen, Fujian, which is to cook the instant noodles first, then fry them in a pot and eat them with vegetable leaves or shredded pork.
Although instant noodles are designed to be eaten after being brewed, some people eat them directly without being brewed. In Taiwan Province Province, some brands of instant noodles, such as "Prince Noodle", "Science Noodle" or "Mommy Noodle" made in Thailand, are mostly directly crushed and eaten with seasoning powder. This way of eating may have been invented by primary school students. In Taiwan Province Province, pot-stewed vendors sometimes use instant noodles as one of the materials; In Hong Kong, the "Ding Mian" that can be eaten in tea restaurants is instant noodles in the form of noodles; And fried instant noodles.
"multicolored bread"
Many people like pizza, but they give it up because of the trouble in making it. Although the colorful cakes made by instant noodles are different from those made by pizza, the crispy egg skin and soft instant noodles still give people a similar taste.
Ingredients: instant noodles 1 bag, 2 eggs, ham sausage 1 root, corn, green beans, cashew nuts and coriander.
Seasoning: tomato sauce, instant noodle seasoning 1 package.
Methods: 1. Soak instant noodles in boiling water and drain for later use; Dice ham sausage and coriander. Put it aside. 2. Beat the eggs well, then add the corn, green beans, cashew nuts and diced ham and stir well. 3. Add the soaked noodles into the egg paste, then add the tomato sauce and the seasoning attached to the noodles, and stir evenly to form a paste. 4, the pot is on fire, the oil is hot, slowly pour in the batter, fry until the egg liquid is solidified, and the two sides are slightly browned, then you can take the pot and sprinkle with coriander powder to serve.
Features: there is crisp in softness. If you like spicy food, you can also use spicy sauce instead of ketchup.
Nutritional analysis: it is not convenient to make instant noodles, but it is really admirable to eat such new tricks from instant noodles. In fact, it is true for convenience and novelty!
"salad noodles"
Many children like to eat crispy noodles, put them in bags and crush them, mix some seasoning and put them directly in their mouths. This way of eating is also interesting for adults, but how many people can really be as free and easy as children? Using instant noodles and some vegetables and fruits to make a general salad can make you enjoy the pleasure of elegant mixing of several different flavors in your mouth.
Ingredients: 1 crispy noodles, 1 salted egg, 1 carrot, 5 cherry tomatoes, 1 lemon, 20g bean sprouts.
Seasoning: instant noodle seasoning, salad dressing.
Production method: 1. Crush the dough, open the package, pour the auxiliary package of instant noodles into half, shake well and pour into the salad bowl. 2. Cut the cherry tomatoes in half, dice the salted eggs, shred the carrots, remove the head and tail of the bean sprouts, cut the lettuce into strips about 1 cm long, and put them in a salad bowl. 3. Squeeze the lemon juice, shred the lemon peel and put it in a bowl. Adding lemon can not only keep the bright color of vegetables, but also increase the flavor. 4. Pour the salad dressing into the salad bowl and stir well.
Features: the dough is crispy and the taste is refreshing and interesting.
Nutritional analysis: crispy noodles are the easiest to eat, and even the water and time for instant noodles are saved. You can solve the problem of unbalanced nutrition by adding some "ingredients" yourself, but it is best to add boiled eggs instead of salted eggs. The sodium content of crispy noodles is relatively high, and the salt content in salted eggs is also high. In order to keep yourself away from high blood pressure, it is better to eat less salt.
"assorted Lamian Noodles"
Some people say that instant noodles are the best. If you make instant noodles so inconvenient, can you still call them instant noodles?
Indeed, the biggest advantage of instant noodles is convenience, but in order to eat more delicious, nutritious and healthy, a small amount of processing is still necessary. This kind of Lamian Noodles-like assorted noodles only adds some vegetables, seafood and eggs to the instant noodles, which makes an ordinary bowl of noodles nutritious and comprehensive.
Ingredients: 1 spicy Lamian Noodles (or other noodles suitable for cooking), 3 shrimps, 3 sausages, 2 fish balls, half salted eggs, Flammulina velutipes, bean sprouts, bamboo shoots and laver.
Seasoning: instant noodle seasoning.
Methods: 1. Put instant noodles in clear water, add seasonings attached to the noodles, cook them, put them in a bowl, and make noodle soup for later use. 2. Cook shrimp, fish balls, sausages, Flammulina velutipes, bean sprouts and bamboo shoots in water, cut the salted eggs in half and put them in a bowl. 3. Pour the noodle soup into the noodles and serve.
Features: simple preparation method and comprehensive nutrition.
Nutritional analysis: This is a reasonable and healthy way to really eat instant noodles. From ordinary to rich is as simple as that. Add all the fresh ingredients you can find in the refrigerator at home, and don't think too much. There are many kinds, and the nutrition is naturally rich and balanced. This is the trick.
"Home-cooked fried noodles"
The fried noodles are fragrant and tough, but most people use ordinary noodles to make fried noodles because the noodles are not cooked properly, too raw or too cooked, or because the noodles stick together easily. Instant noodles are rolled, not sticky when fried, and can maintain good toughness in taste. It's really a good choice.
Ingredients: instant noodles 1 bag, 20g lean pork, ham sausage 1 piece, red pepper 1 piece, 2 mushrooms, pickled mustard tuber 1 bag.
Seasoning: appropriate amount of soy sauce and instant noodle seasoning.
Methods: 1. Shred lean pork, ham sausage, red pepper and mushrooms respectively for later use. 2. Soak the instant noodles in boiling water and cold water according to the usual method, and drain the water for later use. Don't soak too much instant noodles, or they will break easily when fried. 3, the pot is on fire, the oil is hot, put the shredded pork, shredded ham, shredded pepper and shredded mushroom into the wok, and then add the soaked noodles to fry together. 4. Add a little soy sauce and water into the half package attached to the noodles and stir well. Pour into the pot and stir well.
Features: Slightly spicy sauce, homely flavor.
Nutritional analysis: Give full play to the advantages of instant noodles and make it easy to operate. People who love fried noodles must try it. If they can learn and use it flexibly, they may surprise your friends one day. You can also try other seasonings. There is no need to use the packaging of noodles, because there are too many salt, monosodium glutamate and food additives in it.
Features of instant noodles:
1, come on. Two people together soon, there is no process.
2, just to temporarily alleviate hunger. Being with her is only to satisfy the temporary loneliness, which has no special significance and will not be taken seriously.