According to a 2000 Japanese poll, instant noodles were considered the most important Japanese invention of the last century, with karaoke coming in second. 55 billion bags of instant noodles were consumed worldwide in 2002***.
Principle
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 in a few minutes before serving with hot water, which dissolves the palm oil and softens the noodles.
Nutrition
Palm oil is mainly composed of saturated fatty acids, which are solid at room temperature. Saturated fatty acids have the property of not being easily oxidized, but are detrimental to human health. To further prevent palm oil from oxidizing, manufacturers also add vitamin E as an antioxidant.
Noodles
Red yeast noodles
Recently, noodles have been popularized as a low-calorie food. 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 the flavor is comparable to deep-fried noodle, which is promising.
Fried noodles
The noodles used in the original prototype of instant noodles are said to have been invented to remove water and incorporate the aroma of oil into the noodles, but the need for long-lasting preservatives made it necessary to add a lot 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 make instant noodles available to a nation that was not accustomed to using bowls, Nissin invented the cup noodle, a container made of expanded polystyrene, which went on sale 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 them 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 but not scattered, floating but not solid, and tastes smooth and sweet. It is the blueprint for instant noodles made by the Japanese and the originator of doll noodles.
Manufacturing
The vast majority of instant noodles available on the market today are mass-produced in factories by machines, and almost no handmade instant noodles can 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
Because the bowl attached to the instant noodles is made of polystyrene, which is not heat-resistant, it often mixes with hot water and coagulates 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 the way they are cooked. 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 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.
In Taiwan, instant noodles are sometimes used by food vendors as one of the ingredients.
In Hong Kong, "lao ding" (捞丁), which can be eaten in Hong Kong's cafes, is instant noodles eaten in the form of mixed noodles with diced five-spice pork on top; there are also different ways of eating stir-fried instant noodles and putting a piece of sliced cheese on top of boiled instant noodles as a topping.
In Macau, at Wing On Café, you can eat Portuguese-style diced pork with ginger, smoked duck breast, salted beef ribs and more.
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
Taiwan: Uni, Aidan, Vitality, Master Kong, King of Aroma
China: White Elephant, Huafeng, Wugu Daobaochang, Uni (from Taiwan), Master Kong (from Taiwan), Baijia Vermicelli (whose instant noodles are made of vermicelli)
Hong Kong: Doll Noodles, Shoutao Brand King of Raw Noodles, Uni Fukujin Noodles
Japan: Nissin Foods' "Izumae Ichidin" and "Hap Flavor 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 Noodles" (commonly known as "spicy noodles" in Hong Kong), Sanyang Foods' Sanyang Ramen
Thailand: "Mama" Brand Instant Noodles (i.e., the brand produced by Nongshim and sold in Hong Kong). "(i.e., "mom noodles" sold in Hong Kong, usually eaten dry)
Interesting fact: Thailand adopted the "Mama Instant Noodle Index" in 2005, using sales of mom noodles as an indicator of economic growth or decline (economic growth or decline). (There is a negative correlation between economic growth and the number of mom 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
Noodles, a food made from grain or legume flour and water, then pressed or rolled into sheets and then cut or pressed, or rolled, pulled, or pinched into strips (narrow or wide, flat or round) or small sheets, and then boiled, stir-fried, braised, or deep-fried.
History and origins
China, Arabia and Italy all claim that noodles originated in their countries, but the earliest documented written record of noodles is from the Eastern Han Dynasty in China. 2002, Ye Maolin, a researcher at the Institute of Archaeology of the Chinese Academy of Social Sciences, discovered at the Lajia site in Minhe County, Qinghai Province, which had been buried by an earthquake about 4,000 years ago, noodles more than 4,000 years old. Noodles, about 50 centimeters long and 0.3 centimeters wide, were made of corn, and a related paper was published in the October 2005 issue of the American journal Nature.
Noodles in China
History
In China, all noodles were originally called cakes, and those cooked in soup were called "soup cakes," the earliest form of noodles. Han Liu Xi, "interpretation of the name - interpretation of the diet" in the Suo cake; Northern Wei Jia Si Foxi "Qimin Essentials" in the record of the "water-induced cake", is a one-foot break, as thin as a "leek leaves" of boiled food; Tang Dynasty, there is also known as cold amoy of the cold noodles in the water; the Song Dynasty, dietary market noodle varieties Up to 10 kinds of noodles on the food market in the Song Dynasty, colorful, there are inserted into the meat noodles, topping noodles, etc.; Yuan Dynasty appeared can be stored for a long time of hanging noodles; Ming Dynasty, there are highly skilled in the production of ramen, as well as Shanxi and other places to make a special knife-shaved noodles; the Qing Dynasty, Qianlong years, and then after boiling, frying, and then add dishes stewed and cooked Yifu noodles, which are famous for the noodles in China's history products.
The Jing Chu Chronicle says: "The soup cake is entered on the June ambrosia day, which is called avoiding evil." Evil, disease and filth also. Fly bacteria, food and drink unclean, prone to intestinal diseases, and "soup cake" with boiling water, eat while hot, which may be the least contaminated food in the ancient days of ambrosia, will greatly reduce the incidence of disease. The patient's resistance is poor, of course, to eat the cleanest food. This is why, for thousands of years, serving the patient's meals, mostly with noodles.
Nowadays, people testify that the soup cake is actually a kind of noodle soup, and good dough in the hands of tearing into a sheet of noodles, cooked in a pot. If the "tear" is changed to "knife", it becomes the knife-shaved noodles that are still widely spread around Shanxi. Later, the noodle-making process was changed to: first kneaded to the thickness of chopsticks, a foot and a break, a plate of water soak. "It is appropriate to use the hand on the pan, 挼令薄如韭叶，逐沸煮" ("Qimin Essentials"), at this time the noodles look similar to wide noodles. By the time of the Jin Dynasty, it had become thin strips again. Fu Xuan, "Seven Mills" said, "there are three animals and soup, lemon face, suddenly swim in the water and the long lead, into the flying feathers of the thin diffusion, fine as the Shu cocoon of the thread, like Lu Onyx line," which can almost be compared to the Li Enhai's handiwork.
The shape of the noodles was finally finalized as a long strip. In the Song Dynasty, the soup cake was also renamed noodles (in the Tang Dynasty, it was called "Bu Tuo"). Noodles of this kind of appearance, so that people's associations "due to the situation of the shape", the noodles and birthday, birthday associated. According to the custom and etiquette, birthday congratulations on the birthday to eat longevity noodles. Why do you want to eat noodles on your birthday? Song Ma Yongqing in the "lazy true son" said: "must eat soup cake, then the world wants to so-called 'longevity' noodles also." Why are noodles a symbol of longevity? Because the shape of the noodles is "long and thin", which harmonizes with the word "longevity". Noodles became the best food to make people happy. There is also a theory that during the time of Emperor Wu of the Han Dynasty, it was believed that the length of life was related to the length of the middle of the human body, and that the length of the middle of the human body depended on the length of the face, and the noodles alluded to the "long face," from which the longevity of the noodles was derived.
Types
In ancient China, where food hygiene was poor, boiled noodles were the cleanest of all foods, greatly reducing the incidence of gastrointestinal diseases, making noodles one of the most common foods in China. Because of the different ways of making and flavoring noodles, thousands of noodle varieties have appeared all over China, all over the world. Famous noodle dishes include:
Beijing's fried noodles and dragon's beard noodles;
Shandong's Fushan noodles;
Jinan's brined noodles;
Penglai's small noodles;
Henan's chow mein, mushy noodles, handmade noodle pages, etc.
Xi'an's bashful noodles;
Shanxi's knife-shaved noodles;
Lanzhou's beef noodles in clear soup (Lanzhou ramen);
Lanzhou's beef noodles in clear soup (Lanzhou ramen). Beef Noodles in Clear Soup (Lanzhou Ramen);
Hot Dry Noodles in Wuhan;
Dan Dan Noodles in Sichuan;
Yangchun Noodles in Shanghai;
Hundun Noodles (with wontons and noodle threads synthesized) in Guangzhou;
Lao Noodles, Che Chezai Noodles, Shrimp Noodles, etc., in Hong Kong;
Dan Dan Noodles, Beef Noodles, etc., in Taiwan.
It is used as a staple food in the Yellow River basin and areas north of it in the north, and is mostly used for breakfast in the south. Rice noodles, rice noodles and river noodles are also types of noodles.
Practices
There are many different ways to make noodles, so here are some common ways to make them:
Brined Noodles
Ingredients: noodles, minced pork, cauliflower, fungus, mushrooms, scallions, eggs, soy sauce, cooking wine, sugar, salt, chicken broth, garlic.
How to do: 1. mushrooms, fungus, yellow flowers soaked. 2. pan into the oil, into the meat mixture stir-fried, add onion, mushrooms, fungus, yellow flowers stir-fried for a few moments, and then add soy sauce, cooking wine, sugar, salt, chicken essence, and then add the right amount of water. 3. pour into the beaten egg, thickening sprinkle with chopped scallions, garlic. 4. water boiling, put the noodles cooked, then put into a bowl and pour marinade on the noodles! You can eat it.
Dan Dan Noodles
Materials: noodles, pork stuffing, bean sprouts, scallions, minced ginger, minced garlic, chili peppers, sesame paste, cabbage, cilantro, soy sauce, cooking wine, rice vinegar, broth, pepper, lard.
Practice: 1. Pour oil into the pot, put the pork stuffing stir-fried loose for use; cabbage heart blanched for use. 2. With lard onion, ginger, garlic burst incense, put the chili pepper, bean sprouts, meat stuffing stir-fried, and then add cooking wine, soy sauce, soy sauce, rice vinegar, broth, out of the pot into the sesame sauce, pepper noodles stir-fried. 3. Boil the water into the noodles and cook, then put into a bowl, and then pour the marinade in the noodles, and then pour it on. 4. Add blanched choy sum and cilantro to serve.
Braised Beef Noodles
Materials: Beef, Noodles, Cabbage, Green Onion, Ginger, Star Anise, Chili Peppers, Soy Sauce, Wine, Spicy Bean Sauce, Sesame Oil.
Practice: 1. Wash and cut the beef into pieces. 2. Pour oil into the pot, add green onion, ginger, star anise, chili pepper, beef and stir-fry, then add soy sauce, water, wine, spicy bean paste, and cook for about 1 hour over medium heat. 3. When the water boils, add the noodles and cook them, then blanch the baby bok choy. 4. Put sesame oil, green onion, and beef broth into the bowl, and then put in the noodles, baby bok choy, and beef and then eat it.
Shredded Chicken Cold Noodles
Ingredients: white chicken, noodles, cucumber, sesame sauce, sesame oil, sugar, soy sauce.
How to do: 1. cooked noodles, fish out, in cold water. 2. white chicken cut into julienne, cucumber cleaned and cut into julienne, are placed on the boiled noodles. 3. sesame sauce into a bowl and add sesame oil and stir, and then add soy sauce, sugar diluted in cold water, and then drizzled on the chicken cold noodles can be eaten.
Sesame Sauce Noodles
Materials: noodles, sesame sauce, scallions, refined salt, monosodium glutamate, cooked salad oil.
How to do: Boil water and put the noodles to cook, then put them into a bowl, add sesame sauce, green onion, refined salt, monosodium glutamate, cooked salad oil and mix well to serve.
Shrimp meatball soup noodles
Ingredients: cucumber, shrimp, meat, ginger, buckwheat noodles, salt, starch, cooking wine, black fungus.
Practice: 1. Clean the shrimp, add a little wine and salt and mix well before rinsing with water. 2. Mince the shrimp, add the right amount of salt, starch, stir clockwise into a puree, and then hand grabbed into a ball shape to be used; add the right amount of salt and starch in the meat filling, stir clockwise into a puree, and then grabbed into a ball shape to be used. 3. Boil the buckwheat noodles and put them in a bowl for spare use. 4, Meat ball, black fungus, cucumber slices, ginger slices together in boiling water to cook, and then add a little salt to taste. 5. Seasoned marinade poured over the noodles can be eaten.
Squash noodles with shredded pork
Materials: lean pork, squash, scallions, noodles, cooking wine, soy sauce, wet starch.
How to do: 1. lean meat cut into shreds, add cooking wine, soy sauce, wet starch and mix well, marinate for 10 minutes; squash cut into shreds and then soaked for 20 minutes to remove the salty taste. 2. pot of oil, add the shredded meat and stir fry, then add squash, stir fry well, and then served. 3. water boiled and then put in the pasta to cook, then put into a bowl, and put in the stir frying squash shredded meat and green onion can be eaten.
1 In addition to milk and soybean milk, the elderly can also eat porridge, noodles, pork floss and peanut butter for break