Transcript
Page 1: How about Instant Noodles? by Chatchanan Sereesirikarjorn

HOW ABOUT INSTANT NOODLES BY CHATCHANAN SEREESIRIKARJORN NO. 56030015

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OVERVIEW1. History of instant noodles2. Instant noodles in Thailand3. Elements in seasoning 4. Specific noodles processing5. Thailand instant noodles circulation in 2014

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HISTORY OF INSTANT NOODLES

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Instant noodle was invented by Taiwanese-Japanese inventor

Momofuku Ando ( Founder Nissin company ) .

at the Instant Ramen Museum ,Osaka Japan

History of instant noodles

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First marketed on August 25, 1958, Ando's company, Nissin

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“Chikin Ramen”

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In 1971, Nissin introduced Nissin Cup

Noodles,

In 2010, approximately 95 billion servings

of instant noodles are eaten worldwide

every year

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INSTANT NOODLES IN THAILAND

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Instant noodles in Thailand

In Thailand, instant noodles were introduced in 1971

with four brands including Sunwa, YumYum, WaiWai and

MaMa

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1. Sanwa

2.YumYum

3. Wai Wai

4. MaMa

The original instant noodles in Thailand

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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?

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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”

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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

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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

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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

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In laboratory, He pours a wheat flour into Beaker

Then, Pour a hot water into beaker

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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.

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ELEMENTS IN SEASONING

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ginger

Monosodium glutamate

Palm oil

Lemon grass

Lemon leaf Fried shallots

Galanga

Dried chilli

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SPECIFIC NOODLES PROCESSING

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Noodles processing1. Mix wheat flour with water and knead the mixture until a sticky flour combination is obtained

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2. Compress all of flour it is only around 0.9 millimeter thin.

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3. Cut the mixture by using a combing machine

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4. Steam the flour for 1.3 minute – 1.45 minute

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5. Cut the flour into similar square pieces which then flows into a chicken soup stock conveyor so that noodles gain their famous favor.

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6. After this the noodles are inspected and sorted with irregular pieces removed from the production process.

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7. Stir – fry three hundred noodles for 1 minute at one hundred sixty degrees Celsius in Palm oil.

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Thailand instant noodles circulation in

2014

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THANK YOU


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