案例库 · 产品与设计 · 产品决策 · 1958
这条还没译成中文，下面是英文原文。
Nissin made noodles that keep for months and cook in three minutes by frying them.
Momofuku Ando flash-fried boiled noodles, which dried them for the shelf and left a porous web that hot water rehydrates in minutes.
Nissin Foods
那一手
After the war Ando wanted a cheap, shelf-stable, quick meal for a country short on food, and the obvious approaches, freeze-drying, was expensive and slow, while ordinary dried noodles still took time to cook.
Working in a shed behind his house, he launched Chikin Ramen in August 1958: the noodles were boiled, seasoned and then flash-fried.
Frying drove off the remaining water so the noodles kept on a shelf, and left them with a warren of empty space so boiling water rushed in and cooked them in a few minutes.
The move made a perishable noodle into a lightweight, cheap-to-ship staple and let a single step carry the load of both preservation and instant preparation.
为什么管用
- Frying removes the water that would spoil the noodles, so they can sit on a shelf.
- The air pockets left by frying are what let water rehydrate them in minutes.
- It turned a perishable food into a lightweight, cheap-to-ship staple.
可以搬走什么
Look for one operation that solves two constraints at once, here frying that both preserves the food and creates the porosity that lets it rehydrate, instead of adding a separate step for each.
后来呢
Chikin Ramen launched priced above a bowl of fresh noodles, then scaled down in cost, and instant noodles went from a Japanese novelty to tens of billions of packs a year, around 98 billion by 2015. Ando later added Cup Noodles, instant ramen became a global comfort food with an annual day of celebration, and the flash-frying insight still underpins the entire category.
资料来源
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