1958 In the spring, Ando built a simple hut in the backyard of his home in Osaka, which was less than 10 square meter and was used as an instant noodle research room. He found an old chef who made noodles, bought a wok with a diameter of 1 m, flour, cooking oil and other raw materials, plunged into the wooden house and began various experiments before the advent of instant noodles.

The experiment made Ando a little obsessed. Once at the dinner table, his wife cooked a delicious stir-fry dish, from which he suddenly realized a trick of making instant noodles: frying. Noodles are mixed with water, and water will be released when frying, so there will be countless holes on the surface of fried noodles. After adding boiling water, noodles will become soft like sponges.

In this way, noodles are soaked in soup to make them tasty, then fried and dried to make noodles that can be preserved and brewed with boiling water. This practice was called "instant hot oil drying method" by him, and he soon got the patent of instant noodles.

Production mode of instant noodles

The production of so many instant noodles is inseparable from a special ingredient, that is palm oil. In an instant noodle packaging workshop in Tianjin, a production line can produce 500 packets of instant noodles per minute, and each packet consumes 12g oil, which means 12kg oil per minute. Palm oil is widely used in the processing of instant noodles, biscuits, popsicles and other foods because of its good stability and non-deterioration. To meet the national demand for instant noodles, millions of tons of palm oil are needed.

In addition to noodles, most products also contain dry ingredients, such as dehydrated vegetables and dehydrated meat. With the development of food science and technology, vacuum-packed food conditioning packages have also been introduced into some high-priced instant noodle products.