Impact on instant food

Modern instant and cup noodles contain not just noodles, but also freeze-dried food such as pork, crab meat and mushroom that taste fresh when rehydrated. These ingredients add extra flavor and depth to the otherwise plain noodles, but are generally made small because the cost of manufacture quickly increases with size of the food. Imagine how satisfying it would be to find large chunks of char siu (i.e. Chinese barbecue pork) or a whole fillet of chicken breast in a cup noodle? This is where advanced sous-vide aseptic packaging (ASAP) may help! ASAP is a patent-pending technology that allows meat, seafood, eggs and vegetables to be stored at room temperature for up to two years. With ASAP, instant and cup noodle manufacturers can develop new products that rival the taste of noodles made by Michelin-starred restaurants. Now that’s what I call a revolution!

現代即食麵和杯麵提供的不只是麵，它們還提供一些冷凍乾燥食物，例如豬肉、蟹肉和冬菇等食物，加水後味道便能回復至新鮮食物水平。這些冷凍乾燥食物能夠令即食麵和杯麵變得好味和吸引，但普遍比較細小，因為製作成本會隨着食物體積急劇增加。試想像如果即食麵或杯麵能夠提供大塊叉燒或滷水雞髀？利用「先進真空低溫無菌包裝」（ASAP）技術，我們可以幫你做到！ASAP技術能夠令新鮮食物，例如肉類、海鮮、雞蛋和蔬菜等食物，可在室溫下長期儲存，儲存時間長達兩年。利用ASAP技術，即食麵和杯麵製造商可以開發能媲美米之蓮星級餐廳製作之麵食，一大科學革命是也。