Recently, Lanzhou noodle has a strong limelight. Before it was 'Dejian Life', Lanzhou ramen noodle packaging design won the German iF packaging design award. Later, the NPC deputies announced the Lanzhou beef noodle plan application, and they also set up related specialties to include higher vocational education. It can only be said that this small restaurant can be seen everywhere. The Lanzhou Ramen is in the impression of many people standing by the station, next to the school, and the small restaurant under the company's building. The price of the restaurant has soared to twenty or thirty. , still need only ten dollars or less to eat a delicious meal.
The Lanzhou Ramen nomination was mainly due to the difficulties encountered in the inscription of Chinese cuisine. To date, there has been no Chinese food on the “intangible” throne. Currently, there is only Japanese food, French cuisine, Mediterranean diet, and Mexican diet. , Korean kimchi and Turkish wheat porridge are listed in the intangible list. If Lanzhou noodles want to go further on the road to Shen Yu, I am afraid that they still need former teachers to promote their own further development.
With Korean kimchi as a teacher, we can see that Korean kimchi focuses on the exquisite kimchi culture when it is applied, and emphasizes the inheritance characteristics of kimchi from generation to generation. This cultural level pursuit is not much to say here. According to the survey, for the first time in Korea, the number of people who gave up their hand-made kimchi has more than half. Housewives began to prefer to go to the supermarket to buy ready-made kimchi in order to save manpower and material resources. This is not only because housewives’ ideas have changed, but also because kimchi itself has changed. In the development process can adapt to the batch, standardized production methods, keep up with the trend of the times.
Currently, Lanzhou noodles are mostly in the form of small restaurants. The skill of the chef is not only crucial to the taste of Lanzhou noodles. In Japan, where the first Lanzhou noodle was opened last year, this specialty pasta is popular with many people. Few Japanese shopkeepers can ask the master who will do noodles to continue this hot scene. It has to be said that this method of production by relying on craftsmen has become a big step for Lanzhou noodles to go out and standardized production is imminent.
In fact, many companies have attempted to use food machinery and equipment to standardize the production of Lanzhou noodles. Li Wanxiang, an associate professor at Lanzhou Jiaotong University, has developed a semi-automatic ramen machine that can achieve smooth texture, but it is still needed in ramen noodles. The master chef of ramen noodles kept the most ornamental parts of the Lanzhou Ramen, and some companies introduced the McDonald's standardized operation system to produce the Lanzhou noodles. After the raw materials were purchased together, the food safety testing equipment was used to detect and eliminate unsafe factors. Impact, then in the food processing plant, the raw materials are made into semi-finished products, and then delivered to the terminal with the mode of central distribution; the company also uses Lanzhou Beef Ramen as a “convenience” and adopts the green raw material preservation technology, which makes the finished product noodles flavor characteristics unchanged... ...
It can be seen that the use of food machinery and equipment in the production of Lanzhou noodles has at least three advantages. First, the labor force is greatly reduced. Ramen is a craft activity. In the scarcity of ramen masters, a ramen equipment is equal to the labor force of two or three people. This will undoubtedly ease the pressure on the production and operation of small-cost restaurants. The second is to shorten the production time of ramen noodles. Even if it is only done in a smooth and smooth manner, a ramen noodle machine can be used in about ten minutes, and it will also save the time to wake up. While a ramen chef finishes kneading dough, kneading dough, and throwing noodles, it takes more than one hour. The third is the possibility of standardized production of ramen. Take the dough for example. Food machinery equipment can be set to knead. The strength of time, the length of time, unless the device fails, otherwise there is no saying that cutting corners, but the artificial labor in the labor force, the intensity of control is more random, it is difficult to quantify.
Of course, the way that Lanzhou noodles will take the world heritage will inevitably be produced in a standardized manner. The use of food machinery and equipment to produce Lanzhou noodles is only one of the roads for standardization. With the establishment of Lanzhou noodle specialty, there will be more talent influx. Lanzhou noodles industry, its future there is more room for imagination.