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The instant noodle was invented by Taiwanese-Japanese inventor Momofuku Ando in Japan. It was first marketed on August 25, 1958, by Ando's company, Nissin, under the brand name Chikin Ramen. Ando developed the production method of flash frying noodles after they had been made, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of frozen noodles. In 1971, Nissin introduced Nissin Cup Noodles, instant noodles in a polystyrene cup, to which boiling water is added to cook the noodles. In 2010, approximately 95 billion servings of instant noodles are eaten worldwide every year
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HOW ABOUT INSTANT NOODLES BY CHATCHANAN SEREESIRIKARJORN NO. 56030015
OVERVIEW1. History of instant noodles2. Instant noodles in Thailand3. Elements in seasoning 4. Specific noodles processing5. Thailand instant noodles circulation in 2014
HISTORY OF INSTANT NOODLES
Instant noodle was invented by Taiwanese-Japanese inventor
Momofuku Ando ( Founder Nissin company ) .
at the Instant Ramen Museum ,Osaka Japan
History of instant noodles
First marketed on August 25, 1958, Ando's company, Nissin
“Chikin Ramen”
In 1971, Nissin introduced Nissin Cup
Noodles,
In 2010, approximately 95 billion servings
of instant noodles are eaten worldwide
every year
INSTANT NOODLES IN THAILAND
Instant noodles in Thailand
In Thailand, instant noodles were introduced in 1971
with four brands including Sunwa, YumYum, WaiWai and
MaMa
1. Sanwa
2.YumYum
3. Wai Wai
4. MaMa
The original instant noodles in Thailand
Thai People has consume instant noodles
around 5 million instant noodle packs per day,
so in one year one person can eat 30 to 40
instant noodle packs.
You believe it or not?
This is the most popular instant noodles in Thailand “ MaMa ’’ Mama means mother the word is easy to here and remember
MaMa
The best flavor “Tom Yum Kung”
In the factory of MaMa
The MaMa warehouse has an average of fifteenth million packs and releases five million packs per days
Wheat Flour being a vital part of noodles processing
Everyday the truck around country will send a wheat flour to the factory
This is a large tower wheat flour of MaMa factory
Wheat flour in MaMa Factory
When the trucks arrives , Quality Control confirms the quality of the wheat flour instantly
taking a wheat flour sample and taking it to the laboratory
In laboratory, He pours a wheat flour into Beaker
Then, Pour a hot water into beaker
QC smells the wheat flour to determine if the odor is good or bad. If the sample is bad, the shipment is rejected
If it passes the hot water and smell test, it is permitted to be loaded into a large factory tower for storage.
ELEMENTS IN SEASONING
ginger
Monosodium glutamate
Palm oil
Lemon grass
Lemon leaf Fried shallots
Galanga
Dried chilli
SPECIFIC NOODLES PROCESSING
Noodles processing1. Mix wheat flour with water and knead the mixture until a sticky flour combination is obtained
2. Compress all of flour it is only around 0.9 millimeter thin.
3. Cut the mixture by using a combing machine
4. Steam the flour for 1.3 minute – 1.45 minute
5. Cut the flour into similar square pieces which then flows into a chicken soup stock conveyor so that noodles gain their famous favor.
6. After this the noodles are inspected and sorted with irregular pieces removed from the production process.
7. Stir – fry three hundred noodles for 1 minute at one hundred sixty degrees Celsius in Palm oil.
Thailand instant noodles circulation in
2014
THANK YOU
BIBLIOGRAPHYhttp://www.youtube.com/watch?v=nMXdXwJJDxMhttp://www.youtube.com/watch?v=9gITloPcevEhttp://www.vcharkarn.com/varticle/42106http://www.foodnetworksolution.com/wiki/word/1608/instant-noodle
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