How about Instant Noodles? by Chatchanan Sereesirikarjorn

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    14-Jun-2015

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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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  • 1. HOW ABOUT INSTANT NOODLESBY CHATCHANAN SEREESIRIKARJORN NO. 56030015

2. OVERVIEW1. History of instant noodles2. Instant noodles in Thailand3. Elements in seasoning4. Specific noodles processing5. Thailand instant noodles circulation in 2014 3. HISTORY OF INSTANT NOODLES 4. at the Instant Ramen Museum,Osaka JapanHistory of instant noodlesInstant noodle was invented by Taiwanese-Japanese inventor MomofukuAndo ( Founder Nissin company ) . 5. First marketed on August 25, 1958, Ando's company, Nissin 6. Chikin Ramen 7. In 1971, Nissin introduced Nissin Cup Noodles,In 2010, approximately 95 billion servings ofinstant noodles are eaten worldwide every year 8. INSTANT NOODLES IN THAILAND 9. Instant noodles in ThailandIn Thailand, instant noodles were introduced in 1971 with fourbrands including Sunwa, YumYum, WaiWai and MaMa 10. 1. Sanwa2.YumYum3. Wai Wai4. MaMaThe original instant noodles in Thailand 11. You believe it or not?Thai People has consume instant noodles around 5million instant noodle packs per day, so in one year oneperson can eat 30 to 40 instant noodle packs. 12. This is the most popular instantnoodles in Thailand MaMa Mama means mother the wordis easy to here and rememberMaMaThe best flavorTom Yum Kung 13. In the factory of MaMaThe MaMa warehouse has an averageof fifteenth million packs and releasesfive million packs per daysWheat Flour being a vital partof noodles processing 14. Everyday the truck aroundcountry will send a wheat flourto the factoryWheat flour in MaMa FactoryThis is a large towerwheat flour of MaMafactory 15. When the trucks arrives , QualityControl confirms the quality of thewheat flour instantlytaking a wheat flour sampleand taking it to the laboratory 16. In laboratory, He pours awheat flour into BeakerThen, Pour a hot water into beaker 17. QC smells the wheat flour todetermine if the odor is goodor bad. If the sample is bad,the shipment is rejectedIf it passes the hot water andsmell test, it is permitted to beloaded into a large factorytower for storage. 18. ELEMENTS IN SEASONING 19. gingerMonosodium glutamatePalm oilLemon grassGalangaFried shallots Lemon leafDried chilli 20. SPECIFIC NOODLES PROCESSING 21. Noodles processing1. Mix wheat flour with water and knead the mixture until asticky flour combination is obtained 22. 2. Compress all of flour it is only around 0.9 millimeter thin. 23. 3. Cut the mixture by using a combing machine 24. 4. Steam the flour for 1.3 minute 1.45 minute 25. 5. Cut the flour into similar square pieces which then flows into a chickensoup stock conveyor so that noodles gain their famous favor. 26. 6. After this the noodles are inspected and sorted with irregularpieces removed from the production process. 27. 7. Stir fry three hundred noodles for 1 minute at one hundred sixtydegrees Celsius in Palm oil. 28. THANK YOU 29. 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