Always joyful, always beautiful.
Wen 丨 Hua Shang Tao Luo Si Hao
In the top competition, how to make athletes eat well is no less than a logistical battle.
Typical examples such as the 2018 World Cup in Russia, Spain's Iberian ham, Uruguayan's yerba mate, Portugal's dried cod, German sausages, beer and even potatoes, turned the football field into a gourmet award.....
Soldiers and horses did not move the grain and grass first, in order for the team to play well, on the one hand, countries must make the players eat happy, but also to ensure safety and nutrition. Strict people such as the head coach of the Korean team ordered the players to eat less kimchi to avoid too much salt, which can be described as a broken heart.
On the road to the championship, delicious, healthy, nutritious, safe, dietary supplies lead the whole body.
【Help, a bowl of warmth in the ice and snow arena】
December 31, 2021, is the end of Master Kong's three decades of entering China, and what is more significant is that this is the dawn of a new round of ice and snow sports in China.
At 10:30 a.m., Master Kong released the newly upgraded China Ice and Snow Customized Functional Products - Champion Canteen Series, which contains two products: Champion Canteen High Energy Beef Nutrition Noodles + Champion Canteen Light Beef Nutrition Powder, which once again refreshed the market's awareness of sports food.
You should know that two months later, a top ice and snow event is about to open, and the Chinese Ice and Snow Army, which is on its doorstep, has its own new mission goal - to participate in the whole project, to go up the ladder in the ice project, to make breakthroughs in the snow project, and to achieve the best result in the history of the Winter Olympic Games. It is precisely because of this that ensuring that athletes can prepare for the game with peace of mind and participate safely has become a requirement of the General Administration of Sport for the entire security system.
At the critical moment, Master Kong released the champion canteen, which is not only the responsibility of the enterprise society, but also the profound product skill.
After all, letting athletes eat well is not only a requirement of modern sports science, but also a manifestation of a country's strength, and it is even more difficult to let Chinese athletes in a gourmet country eat well.
Competitive sports are not embroidery painting, to face high-intensity consumption, water, minerals, dietary fiber, carb heat, the same can not be less. Energy supply and nutrition are interlinked, and at the level of top competition, the difference of a millimeter means the difference between winning and losing.
When it comes to snow sports, these problems are magnified again. Ice and snow are extremely cold, which will cause drastic changes in the metabolism of the human body, and the nervous body has higher requirements for energy and nutrient supply. To make matters worse, ice and snow training is often in exotic wilderness, the difficulty of supply, the difference in conditions, even the escape expert Bell has to silently shed tears.
In this matter, Chinese athletes have not suffered losses. At the 2007 Asian Winter Games, 24-year-old skier Wang Chunli had just won the gold medal in the free sprint event, and she lost the cross-country event champion in a turn, because of the stifling - physical weakness.
For Chinese sports that climb the tree of modern sports technology, when more and more athletes go abroad to seek international influence, it is imperative to make up for the long-term arrears of food technology.
In 2019, the Winter Games Center of the State General Administration of Sport set up a team to solve the problem of food supply for ice and snow sports. Among them, the only enterprise outside the system is Master Kong Holdings, and soon launched the first generation of ice and snow customized products - Suda Noodle House, directly attacking the dietary pain points of athletes' competitions and filling the gap in the current domestic sports nutrition diet.
After two years of competition, the newly released champion canteen, on the basis of targeted solutions to the nutritional and health pain points of athletes, according to feedback, has carried out a more scientific and healthy addition upgrade - more reasonable calorie intake, lower fat intake, with 26.9g of high-quality protein provided by high-quality grass-fed cattle brain meat, which can distinguish the energy required for muscle gain and weight control, realize weight fat control, and help athletes maintain the best physical condition while recovering physical strength.
In addition, the low GI (glycemic index) characteristics of the Champion Canteen series can also effectively improve sports endurance, maintain the stability of physical function during exercise, and directly improve the performance of the field, which has been recognized by the top sports laboratories in China.
In view of the higher requirements of athletes vitamin B1, vitamin B2, niacin, potassium, calcium, iron, zinc and other nutrients, the champion canteen also selected spinach, mushrooms, broccoli, yellow cauliflower, shiitake mushrooms, green pepper 6 kinds of fresh vegetables, rich in vitamin dark leafy vegetables accounted for more than half.
The most critical thing is that after 7 food safety testing procedures and 248 anti-doping prohibited substance tests by authoritative anti-doping testing agencies, the champion canteen series can be delivered to the hands of athletes on the field.
To this end, as early as 2015, Master Kong invested 500 million yuan to build a joint innovation research and development center in Shanghai, equipped with a working team of up to 3,000 people, which can achieve 3.5 million inspections and tests per year, covering more than 1,500 indicators, with systematic food research and development functions and safety testing system, is a representative of the enterprise to participate in the national sports industry scientific research, and also undertakes the heavy responsibility of providing a new generation of sports nutrition diet for the Chinese sports legion.
Of course, in addition to health, nutrition and safety, the same delicious taste is still the core of the same.
The mature pasta processing process locks the noodles in the best condition and maintains the Q-bomb taste, while the vermicelli part of the beef powder uses traditional handicrafts, combined with the latest hot air drying technology, presenting the strength and smoothness of Master Kong's series of products in people's impression.
Grasp the times, deeply cultivate science and technology, continue to evolve, for thirty years, Master Kong has never stopped moving forward.
【Shock, the consumption symbol of the Chinese era】
On February 13, 1985, the 273nd train departed from Beijing to Taiyuan, and in the soft sleeping car at lunchtime, a young boy was sitting on the lower bunk, staring at him, and opposite him was a white plastic foam bowl.
Three minutes ago, the Hong Kong people on the other side unpacked, sprinkled a packet of powder and a bag of grease into the bowl, picked up the kettle in the carriage, and poured some hot water into the bowl. Soon, a strange aroma wafted up in the carriage.
After another two minutes, the Hong Kongers used a fork to pick out the noodles from the bowl and eat the noodles and drink the soup. This smell, the little boy had never smelled before. So he leaned over his dad's ear and said, "I want to eat too."
This request made Dad feel very embarrassed. In the Chinese mainland at that time, instant noodles only had one pack of ingredients, chicken soup instant noodles had neither chicken nor chicken soup, and diners had to taste the noodles while relying on imagination to make up for it.
So the dad had never seen the noodles or where to buy them, so he had to make a secret determination to work hard so that his children could "enjoy what already existed in the world." Three months later, Dad's independently created magazine launched its inaugural issue, which had a memorable name, the Fairy Tale King.
Zheng Yuanjie's story is inspirational, but both father and son are unexpected about the future. In August 1992, Master Kong brought their enviable products to China – braised beef noodles wrapped in groundbreaking oil sauce, a variety of dehydrated vegetables and meat grains, and the taste impact after cooking, bringing Unprecedented enjoyment to Chinese consumers at that time:
A family of three with a bowl of braised beef noodles is not lazy to cook, but a happy moment to taste a new diet.
In The history of China, the 1990s carried too many peculiarities. The shackles of material scarcity have just been broken, and the public's desire to consume is like a beast breaking out. The citizens of the first-tier cities who have just become rich love Master Kong's mellow and plump taste and cost-effective experience. But more importantly, the golden noodles in that bowl of brown soup have the most real imagination of a better life in the future.
As a new thing upgraded from traditional instant noodles, Chef Kong's braised beef noodles are like the smartphones of the future, whistling past Chinese mainland.
A hit, for Master Kang, is just a beginning.
The development of the food industry is driving the social economy forward, and also urging the continuous innovation of instant noodles, the first is the diversification of tastes.
The braised beef that made Master Kang a blockbuster was promoted by Sichuan veterans in Taiwan as a flavor, the "delicious and visible" TV commercial, and the history of widespread dissemination for thirty years, so that Master Kang not only conquered the stomach of Chinese, but also conquered the heart of Chinese. No matter where you are, the warmth of this bowl emitting a rich aroma is the best comfort for the flavor of hometown and the nostalgia of thousands of miles.
The differentiated geographical climate has bred the treasure house of Chinese cuisine, starting from braised beef noodles, carrying forward the food culture has become an endless source of vitality for Master Kong to maintain the vitality of his products.
Under the careful excavation of a group of local commissioners, Master Kong combined the product technology with the cuisine in traditional Chinese food culture, and launched a new generation of products with local taste characteristics. From the chicken stewed mushroom noodles between the white mountains and the black water, to the oily spicy sour soup noodles on the northern Shaanxi Plateau, the old vinegar sour and spicy beef noodles that Shanxi people like, and the vine pepper beef noodles with strong Sichuan and Chongqing flavors, the 5,000-year-old gastronomic culture is concentrated into the square inches of the material package, and the source of innovation is deeply rooted in the stove table full of fireworks.
▲Source: Daxinyang cuisine
After a round of collision between traditional local cuisine and modern food technology, Chinese's requirements for food have become more and more refined, diversified and scene-oriented, and master Kang has also inspired Master Kang to cultivate along the way of deliciousness, nutrition and health, and has taken the road of upgrading to explore the future of a better diet and a better life for the public.
【Upgrade, happy and beautiful forever accompanied】
The second decade of the new century is also the decade of the rise of China's new consumer groups, and the new generation of young people and Master Kong's concept of "happy diet and a better life" have formed a strong bond, but they are also in the wave of "consumption upgrading" in the whole society.
In the post-epidemic era, the demand for instant noodles in the era of healthy, high-end and formal meals is unstoppable.
A new round of upgrading is coming, as each food company spreads its influence, Master Kong, as a leading enterprise, not only uses existing technology to improve and innovate, but also adheres to technological innovation and predicts the cutting-edge needs of the times.
Enterprise research and development in essence is forced by the tide of the times, Master Kong and ice sports, aerospace industry cooperation, take the initiative to accept the most cutting-edge test, multi-pronged tempering out of the "demand - research and development - product" complete product upgrade chain, but also one step ahead of the new space for product research and development.
By upgrading the traditional steaming process, low-temperature vacuum rolling lock fresh, FD freeze-drying, RP rapid prototyping, broth extraction and other processes, Master Kong has built a moat for a new generation of products, and has become the core technology that the future "Speed Noodle Restaurant" relies on, and promoted a series of new products including Speed Noodle House Boiled Noodles, Speed Noodle House Self-heating Noodles, Vegetarian Noodles, Boiled Soup Noodles and so on in 2020.
In order to solve the inherent gap between instant noodles and traditional handmade noodles, Master Kong consulted a number of folk masters and targeted the upgrading of the process innovation to "three kneading and seven rolls", which not only made the noodles resistant to cooking, but also restored the taste of authentic traditional hand-rolled noodles. On this basis, expert-level freshly cooked noodles that take into account delicious nutrition have also greatly increased the upper limit of consumer taste with the enriched broth buns and selected ingredients.
Since becoming a meal partner of the Winter Games Center in 2019, Master Kong has continued to invest in the research and development of functional products, providing athletes with sports dietary nutrition guarantee for a long time, serving 14,000 athletes in total, and also accepting strict inspection standards, developing the first generation of ice and snow customized version of The Speed Noodle Restaurant, targeted to solve the pain points of athletes, and then feedback upgraded to "Champion Canteen", taking into account the needs of athletes and the public with healthier and more balanced nutrition standards, and promoting the seamless connection between cutting-edge food sports technology and mass consumption. virtuous circle.
The release of the ice and snow customized version of the "Champion Canteen" means that in the face of a more subdivided and changeable future, Master Kong has created a customized, multi-dimensional, sustainable and continuously optimized innovation paradigm, no longer stuck to the change of taste and taste, in order to achieve innovation that hits the pain points again and again in the epidemic, sports events and even more complex environments, and achieve a win-win situation for the country, enterprises and consumers.
Technological upgrading stimulates high-end demand, market upgrading triggers product innovation, and continuous product innovation has forged the upgrading of enterprise innovation mechanisms - by helping sports and aerospace science and technology, Master Kong has reshaped the rules of competition, and raised the pursuit of deliciousness, health, nutrition and safety in the entire convenience food industry to a new height.
From "I don't know where to buy" to selling tens of billions of copies a year; from the noisy station carriages, the warmth and healing in the hands of tens of millions of hurried passengers, to the warmth and health of the pot on countless family kitchens, the constantly upgraded Master Kang accompanies China through the wind and rain and towards prosperity.
From the pioneering beef flavor oil sauce bun to the design of the ingenious bowl and fork packaging, the fledgling Master Kong at that time merged into the tide of the market economy to break the ice, and the innovative gene is still there; from a single braised beef noodle, to the continuous pursuit of subdivision scene taste, and constantly deepening nutrition and health, today's Master Kong is constantly upgrading, and the original intention of serving the public has not changed.
In the past three decades, every different period, every bowl of Master Kong instant noodles, in a round of consumption changes that destroyed the decay, and today' progress as a speed noodle restaurant and a champion canteen accompanying athletes in the arena means that enterprises must be stable and far-reaching, and must be closely linked to the fate of the people of the country.
Insisting on the combination of social responsibility and corporate profits, Master Kong has been a national status for thirty years, and with the blessing of science and technology and health concepts, what this national enterprise will bring to Chinese consumers, the future prospects and imagination space are really difficult to say.
Only in the hands of ice and snow athletes, the bowl of inextricable warmth, accompanied by the historic winning picture, will surely leave endless memories of the times.
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Welcome to pay attention to [Huashang Taoluo], recognize the heroes, and read the legend of Taoli.
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