Master Kong's "Instant noodle explosion. The hygiene inside is disgusting.

Speaking of "Ding Xin" International Group, there may still be many people who don't know much about it. When it comes to Ding Yi's instant noodles, it is almost a household name. The advertising words of "delicious and visible" make many people unforgettable, and also make the sales of "Master Kong" instant noodles occupy an absolute market in the mainland. However, there are still many "delicious but invisible" things that are now made public, and the results will shock you and many people who have eaten "Master Kong" instant noodles.

The first production line needs carrot granules, and there are no qualified ones in the warehouse, only some of them are caked due to humidity. The section chief asked the workers to crush them with iron bars and feet for later use. At that time, a staff member raised an objection, which was too irresponsible for customers who ate instant noodles. But Tang Kechang snapped, "Do as I say, or go home." Then the workers worked hard with iron bars and feet.

The advertisement of "Master Kong" has repeatedly claimed that it does not contain artificial colors and preservatives. What is the actual situation? 1September, 1997, "Master Kong" imported about10.4 million kilograms of shrimp skin (dehydrated) from a factory in Zhuhai, Guangdong. Almost all these dehydrated shrimps were sprayed with red artificial pigment. And the inspection has been passed until it is fully used. Since then, this kind of goods has been imported continuously.

Among all the ingredients of Master Kong, there is a so-called "nutrient", which is unknown to all mainland employees. It is such a "nutrient". Many people want to solve its mystery, but they have never succeeded. Although these can't prove anything, people with a little common sense know that without preservatives, the quality of many foods will soon deteriorate.

When you walk into Master Kong's factory, you will find a clear slogan posted on the wall: "Photographing and videotaping are forbidden in the factory." Ask the relevant personnel why, answer: commercial production secrets. Is that really the case?

Conditioning plant and pretreatment workshop are the first pass of sauce bag production. Onion, ginger, garlic, beef, etc. It's all crushed. The author saw that after the beef was released from the cold storage, it directly entered the meat cutter without even washing it with water. The dirty things on the beef are sliced together with other things, and immediately enter the next meat stirring procedure. When asked why they didn't wash it, the team leader said that one class had stirred so much meat. Can it be washed? Wash the onion, ginger and garlic, and don't pick up the rotten garlic. The root of ginger is still attached with mud. Even the black garlic in the basket at the back was sent into the stirring knife. When asked about a worker, he smiled and replied, "This is not bad. If you work at night, it will be dirtier. Rotting onions and garlic are common. " What we see here is just a link, and all the dirty things are unimaginable. It is the production place of the famous "Master Kong" sauce package seasoning.

Qin, a worker in a flour mill, said that when he worked in the flour mill, he worked night shift one day. Overworked, he lay on the water for a while and had a rest. Unexpectedly, his ear was torn by a crazy mouse and the wound was still there. How many rats can the factory satisfy? This is also a paradise for mice. When they are on the night shift, groups of mice fly around the warehouse to play games. They kept shuttling between various concentrates and powders. The concentrate, powder, onion slices, carrots, beef, pork, sugar and salt chewed by these fat mice are processed into instant noodles and sold to our customers.

When throwing carrots in the "AZO" workshop, the workers found a big dead mouse and several small dead mice in time before throwing them in, otherwise the consequences would be unimaginable. However, according to the workers on duty, this situation was not found in many inputs.

Ordinary people in the mixing workshop of aniseed and concentrate come here, and you can't stand the choking smell of concentrate. Through the smoky dust, you will see the workers who are covered tightly but dirty and can't see the true colors of their clothes sweating like rain. Garbage was everywhere under their feet, and some concentrated materials scattered on the ground were collected by the workers and put into the pot again for mixing? All kinds of dust and sweat on the body are constantly scattered in the work of workers and flow to the stirring pot. How can this dirty thing remind people that the powder bag in the bag is "Master Kong" powder bag? This is absolutely correct. A monitor said that our working environment was too bad and our clothes were dirty. As for the quality of concentrate, although there are tests, it is only a cursory look. Everything depends on the wishes of the section chief to make the output go up. And customers won't feel dirty after eating it. It's been like this for many years, and I haven't eaten a dead person. If we were serious, we might have gone home long ago. The monitor said: Sometimes I am busy, and this stirring pot is only brushed once every few months. Instant noodles are very convenient to eat, but I didn't expect it to be convenient enough to make.

The bacterial content of small materials exceeds the standard. Dingyi Company has an unwritten rule that if the materials are unqualified and they are used urgently, they can apply for "special excavation" and use it in the future. And the meaning of this "exclusive mining" is just a word from a manager in Taiwan Province. Those who fail can be qualified immediately. Ding Xin Group has a Fang Ding company, which specially transports 4 to 5 tons of minced garlic to Ding Yi. If the test result is unqualified, it will be regarded as "special collection" and there is no return. If anyone objects, it's asking for it. Light people will be punished, and heavy people will go home. In Ding Yi, this violation of food hygiene law was approved and recognized by relevant leaders. Many abnormal review sheets are signed and confirmed by leaders. Therefore, some unqualified and untested products have been put into use, and some grassroots leaders are also very confident.

At the end of 1997, this kind of sugar was cut off, but the person in charge of the relevant department ordered the workers to use a black hammer to break the caked soft sugar that was forbidden to be used before and continue to use it.

1April 8, 997, Dingyi Company carried out a large-scale cleaning of the air-conditioning workshop in response to the ISO9000 certification inspection. In the fresh freezer, the workers cleaned up as much as a catty of mouse droppings from all kinds of frozen meat. A section chief suggested that beef eaten by rats should not be used again, but Yan Sun, director of quality assurance department, banned this practice. The section chief and another supervisor argued, but they were told that it would not be good for you to fight any longer, so they should deliver the goods immediately and continue to use them, and the goods must be delivered before the inspection, otherwise they will bear the consequences. Finally, all the beef chewed by rats was sent to the pretreatment workshop to make a "fragrant and sweet" sauce package.

Many people may have eaten the "Master Kong" Chinese instant noodles in RP workshop. Look at the gorgeous packaging and high price, it is definitely a boutique. But that big bag of beef was eaten by a large group of mice when it was stored in RP workshop at night, and then heated and bagged to make the finished product. Some Chinese sauce packets simply can't stand storage and often explode for unknown reasons. According to the warehouse manager of RP, all the workers in the RP workshop don't eat beef in RP bags. Later, due to quality problems, a large number of products were overstocked, and the overstocked products had to be distributed to the employees of the conditioning factory.

1997 1 1 In the first ten days of the month, when a factory director of noodle factory 1 visited the workshop, he found a large area of urine beside the dough mixer. After careful examination, the phenomenon of urine mixing appeared. The director ordered a thorough investigation, but he didn't expect it to go away in the factory afterwards.

Walking into the concentrated solution warehouse of the property management department of the conditioning plant, people will find that among the 45 varieties packed inside, except for 7 varieties such as soy sauce powder and Chili red, they are all packed in cartons. These cartons are divided into imported goods and domestic goods. Imported cartons are a little neater, and some domestic cartons are worn out. Especially the minced garlic sent by "Fang Ding" company is filthy. When asked how to deal with the inspection in such a hygienic environment, a supervisor replied cheerfully: "What's the matter? Upon receiving the inspection notice, it was cleaned within one day.

When talking about the disgusting sanitary conditions here, a worker said with a smile, if you go to the raw material warehouse, you will never eat Master Kong instant noodles. The raw material warehouse mainly stores onion slices, carrots and broccoli. Because these things are lighter, the packaging box is bigger, and there are big plastic bags inside. It is these big plastic bags that have been artificially torn apart in many places. Smell it with your nose, and you can smell it right away. Among them, the degree of man-made damage is even more serious than that of concentrate warehouse. These unclean concentrates, powders and dehydrated vegetables are being processed into finished products and put on the market continuously. As the worker surnamed Liu said, I don't want to eat instant noodles of Master Kong all my life.

Food additives in instant noodles have many functions, such as coloring, bleaching, regulating appetite, preventing oxidation and prolonging shelf life. These food additives can be used according to regulations. Therefore, it doesn't matter to eat instant noodles occasionally. However, some people often eat it at breakfast or when they are too lazy to go to the kitchen. More importantly, they eat instant noodles all the year round, which is harmful to their health.

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, causing arteriosclerosis and easily leading to diseases such as cerebral hemorrhage, heart disease and kidney disease.

Salt: A packet of instant noodles contains about 6 grams of salt, while a person consumes 6 grams of salt every day, so the salt content of instant noodles is obviously high. Eating instant noodles often can lead to high blood pressure and damage the kidneys due to excessive salt intake.

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.

Antioxidant: It takes one or two months for instant noodles to reach consumers, but it takes one or two years. Among them, the added antioxidants and other chemicals slowly deteriorate due to long-term storage and environmental impact, which is harmful to human body after eating.

To this end, relevant experts suggest that it is best to eat less instant noodles. In order to prevent and reduce the harm to human body, when eating instant noodles, pour out the soup of instant noodles and add boiled water or other soup to reduce the salt and other harmful substances. In addition, when eating instant noodles, you can add some vegetables rich in vitamins, such as spinach and green peppers, to dilute the harm of various additives to the human body.

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Harm of instant noodles

Canned instant noodles are "national subjugation food" that destroys Japan's body and culture.

The first reason why I call canned instant noodles "food of national subjugation" is from the perspective of nutritional value. The nutritional value of canned instant noodles is extremely low, and it contains no vitamins A and C, and almost no other vitamins. On the contrary, its salt content is about twice the maximum daily intake of 3 grams stipulated by the Special Committee on Nutrition of the United States House of Lords, and it contains about 65,438+0 grams of chemical seasoning sodium glutamate. There is a serious shortage of various micronutrients and cellulose. If you eat canned instant noodles for a long time, you will definitely have symptoms such as vitamin deficiency and mineral deficiency, and you will also have taste disorders and various nutritional disorders due to excessive intake of salt and sodium glutamate. In addition, it can also bring kidney disease and high blood pressure. Because of its convenience, instant noodles can be said to be the essential food for most students. Instant noodles have become an ideal fast food for consumers because of their convenience, time saving and economy.

I am too lazy to buy breakfast noodles in the morning, and I am hungry before going to bed at night. However, instant noodles are harmful, so it is best to eat less. Let's look at its "structure". At present, there are more than 300 kinds of food additives, which have many functions such as coloring, bleaching, regulating appetite, preventing oxidation and prolonging shelf life. These additives can be used according to regulations. Eating a few meals once in a while is not a big problem for us, so it is difficult to ensure our health.

The following are several additives in instant noodles:

Salt A packet of instant noodles contains 6 grams of salt, while our daily intake of salt is about 8 grams. Therefore, the salt content of instant noodles is obviously high. Eating too much salt can easily lead to high blood pressure and damage the kidneys.

Phosphate can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body unable to be fully utilized, which will easily lead to fractures, tooth loss and bone deformation.

Grease. Instant noodles are fried, which can reduce the moisture in noodles and extend the shelf life. However, these oils will become "oxidized lipids" after oxidation, which will accumulate in blood vessels or other organs, accelerate human aging, cause arteriosclerosis, and easily lead to cerebral hemorrhage, heart disease and kidney disease.

Antioxidant. Instant noodles are as short as one or two months and as long as one or two years. The added antioxidants and other chemicals have slowly deteriorated, which is harmful to human body. Eating instant noodles for a long time will bring harm. (1) The main ingredients of malnutrition instant noodles are flour and oil. In addition, there are some monosodium glutamate, salt, oil and Chili powder in the seasoning bag. Some so-called "delicious and visible" instant noodles, plus a small bag of dried vegetables or a very small amount of tiny minced meat. Protein, fat, carbohydrates, minerals, vitamins, water and cellulose cannot be fully utilized. After frying, the vitamin B originally rich in instant noodles was completely destroyed. Instant noodles can basically only provide the heat needed for human activities. Because instant noodles are only staple food without vegetables, it is often necessary to increase the consumption. The result is too much carbohydrate and fat. Therefore, eating instant noodles often will inevitably lead to long-term excessive intake of fat and calories, which will lead to obesity and promote the occurrence of obesity-related diseases such as heart disease, diabetes, hyperlipidemia and hypertension. At the same time, due to the long-term lack of other nutrients, it will cause malnutrition, which will lead to a series of diseases such as dizziness, fatigue, emaciation, palpitation and listlessness. In severe cases, nutritional deficiencies such as weight loss and muscle atrophy may occur, and the consequences are very serious. According to the investigation of nutritionists, among the people who eat instant noodles for a long time, 60% are malnourished, 54% suffer from iron deficiency anemia, 23% lack riboflavin, 65,438+06% lack zinc, and 2% suffer from various eye diseases due to vitamin A deficiency. (2) Lipid peroxide is harmful to health. Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, oily food will destroy nutrients, produce lipid peroxide and have a spicy taste. Long-term excessive lipid peroxide will destroy the important enzyme system of the body and promote premature aging. Therefore, instant noodles should not be eaten as a main meal for a long time.

It is best to pour out the noodle soup after flushing, and then add water or soup to reduce salt and other harmful substances. It's best not to put all the condiments in, only half. Normal adults eat 1 ~ 2 packets a week, but instant noodles are only suitable for emergencies, and can be eaten at most once a day, not every day.