Tag Archives: aloe

Meet The Manufacturer: Interview With Jingqi

 

Interview with Jingqi * Product Samples from JingqiJingqi Black Eyes Bean Pumpkin Noodles With Basil SauceJingqi Aloe Vera Guan Mian Cyanobacteria Noodles With Ginger Oil SauceJingqi Black Eyes Bean Purple Sweet Potato Noodles With Spicy Miso SauceJingqi Aloe Vera Guan Mian Original Noodles With Sesame SauceJingqi Black Eyes Bean Cyanobacteria Noodles With Ginger Oil SauceJingqi Aloe Vera Guan Mian Pumpkin Noodles With Basil SauceJingqi Black Eyes Bean Original Noodles With Sesame SauceJingqi Aloe Vera Guan Mian Purple Sweet Potato Noodles With Spicy Miso Sauce

I was contacted by Tony Wu from Jingqi a couple months ago about trying the Jingqi line of noodles – and I was very interested. This range has some interesting varieties! Here is the interview I conducted with him.

 

THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Jingqi?

JINGQI> We founded in April 2013 in Taiwan,
The idea is to help the disadvantaged hard organic farmers marketing their products in Taiwan,
Finally, we choose to use “instant noodles” approach to the use of their crops,
Want to make people to accept and know that those days is to have a healthy choice,
These help further digestion of organic farmers planted their crops hard.

TRR> What was the first product you made?

JINGQI> It is currently available in two series that you try to eat the product, even if I develop together at the same time out!

TRR> Your company is located in Taiwan. Can you tell us a little about your country?

JINGQI> My country “Taiwan” is a free and democratic peace-loving countries
In this year we use our people vote freely elected in the current global women leaders also considered a few, “Tsai Ing-wen,” This is something we are very proud!
My country also has many internationally renowned cuisine and attractions,
Most dishes such as Xiaolongbao, pineapple cakes …
Attractions such as the part of our respective cities have evening activities “night market”
Welcome to Taiwan

TRR> Can you tell us about the varieties of noodles you make?

JINGQI>
1. Aloe Vera Guan Miau Noodle
Our water is added to flour is substituted with an organic aloe juice, after twelve process, finally after two days of sun dried before they are made of.
Further addition of various organic farmers bought from natural vegetable powder, such as pumpkin, sweet potatoes, purple, blue-green algae
Made colored noodles
Characteristic
Aloe ingredients 1. Let the noodles more elastic,
2. Let the noodles are cooked too long is not easy to soft rot,
3.better promote gastrointestinal motility, to help digestion.

2. Black eye bean Noodle
This is part of Taiwan’s unique noodle
In 1930 ~ 1940, Taiwan’s economy is not good, need to import wheat flour, high cost, most people had to join a similar material in soy noodles, to reduce the amount of flour!
In the modern concept of the pursuit of health, we want to promote this re-noodles.
Characteristic
1. The high-protein low-GI noodles
2. Suitable for human consumption, glycemic control

TRR> How many noodle products do you produce every year?

JINGQI> We worked hard for three years to develop
We have developed two kinds of noodles, four kinds of sauces *
So we have eight combinations of instant noodles
Next year will be one or two of instant noodles to speed the introduction of Goods

TRR> How does your noodle making process differ from other instant noodle manufacturers?

JINGQI> This question should be answered in two parts
1. Part noodles
Many factories in order to make the noodles can be saved and can brew with hot water consumption
Many will join a number of artificial additives and antioxidants to prevent spoilage and pasta noodles shorten cooking time
Easy to mass production
But we only flour noodles, vegetables, natural powder, salt, nor with frying, but with a very ancient way of natural sun drying is, as a product preservation techniques, there is sunlight in order to produce a waste of time and manpower, but 100% natural
2. Sauces
Many factories in order to save costs, the proportion of ingredients may really only about 0.05, others are artificial flavoring monosodium glutamate and spices to make sauces taste, but also to save, will be added preservatives, these health and himself, may not be it is good.
And after our sauces, using only natural ingredients, hand-cooked, and finally artificial filling After sterilization techniques without preservatives, to preserve the stability of our sauces, the same waste of manpower and time, usually plant is not so willing production

TRR> You pride yourselves on your non-toxic noodles – can you explain?

JINGQI> This is a small thing to mention
I have an article on the web and chat with friends, and most of the mentioned instant noodles are unhealthy, why so many people have to eat? The answer to answer and friends on the web between, say I’m willing to buy their own and eat instant noodles, but also worried about health problems? let this thing I always remember, until I think when you start, want to help farmers to want to take this product to give it a try, you can not do those days non-toxic healthy choice?
I began to research the market to buy imports and domestic three hundred kinds of instant noodles, really did not find!
So I like a madman, began to study, expected production from the original packaging, require non-toxic way to create, test for every batch, fed to a third party laboratory to test the middle failed many times, but finally I was developed out!
So I can very confidently say that I have no problem with the product, because these products just like my kids that I scratch a little bit out of production!

TRR> What does the name Jingqi mean and why did you choose it?

JINGQI> The period is the Chinese pronunciation “surprise”
So I hope like products people can give a surprise

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

JINGQI> The question is what we knew from the beginning of
So I started at the time of product development is moving in the direction of low sodium in the R & D.Why the high sodium content of instant noodles will be, where there is a reason, not just to make sauces perishable
But we wanted to make a low sodium product, but fear of a reduced sodium content, the sauce is not easy to save more,
Later we went to change the PH value, we use natural lemon juice, without affecting the taste of sauces under the circumstances
Reduce the PH value of the sauce, which also makes sauces easy to save, and we can reduce the amount of sodium content
So now our products are generally satisfied that the content of instant noodles is relatively low.

TRR> Are you involved in in your local community or participate in charities?

JINGQI> I have no business before and after the start now, there are occasional purchase of supplies donated to orphanages around Taiwan! It’s something I have been a part of my life as faith

TRR> Are there any new products coming soon?

JINGQI> In the near future, we will develop a series of instant noodles soup
Just give us a little time

TRR> In what countries are your products popular? Do people enjoy them differently in different places?

JINGQI> Our products in March this year just listed, there is currently only in Taiwan Sold!
What happened there is no new way of eating, if any, will share with you
But someone with a stew pot to cook our products, but did not use hot water to cook!
Very appropriate time to go to work to eat!
practice
1. do first hot water burns stew pot or hot water bottle to carry
2. Place the noodles into the bottle, add hot water, hot water height over the noodles for about one finger knuckles!
3. Soak for about 8 minutes, pour about 5/4 of hot water, add the sauce, mix well and serve!

This is indeed a very convenient way to eat if you just can not have a gas stove for cooking

TRR> When you make noodles for yourself, what do you like to add to them to make them extra special?

JINGQI> Sesame sauce
I will add mushrooms and broccoli
Basil sauce
I would add shrimp and clams
Spicy miso sauce
I will add one egg green vegetables
Ginger oil sauce
I’ll add pork or beef slices
Focus when I eat noodles, I will join shallots

THE RAMEN RATER> Thank you very much for this opportunity to learn about Jingqi and your products!

JINGQI> Thank you very much
HANS try to eat our products
We do hope that the intentions of the product, you will love!

There we are! Thank you to Tony Wu for samples, garnish accompaniment ideas and translation help! Let’s have a look at these noodles!

#1667: Deshome Aloe Thin Noodles With Camellia Oil Vegetable Sauce Flavor

Camelia oil – this is a new thing to me. I was curious – why camelia oil? Wikipedia had this to say:

Tea seed oil (also known as Tea Oil Camellia or oil-seed Camellia) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia sinensis.

With its high smoke point (252°C, 485°F), tea seed oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country’s population.

Tea seed oil resembles olive oil and grape seed oil in its excellent storage qualities[citation needed] and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88 percent of the fatty acids. It is high in vitamin E and other antioxidants and contains no natural trans fats.

Tea seed oil is used in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production.

Interesting! Let’s check it out!

A sticker on the back of the package (click image to enlarge).

Here’s the back of the package, sans sticker (click image to enlarge). Says it is vegetarian on the front. To prepare, add noodles to a pot of boiling water and cook for 3-4 minutes. In a bowl, add sachet contents along with 1-2 spoonfuls of water and stir. Drain noodles and combine with sauce. Enjoy!

These noodles are made with aloe and are sun dried.

The vegetable sauce.

Has a very nice vegetable scent.

The camelia oil.

Definitely aromatic – pleasantly so.

Finished (click image to enlarge). Added a little spring onion. The noodles have a very light and happy texture to them – soft and springy. There’s quite a lot of them, too! The flavor is delicately balanced. Camellia oil is definitely not overwhelming and gives a nice slick feel to the noodles and the vegetable sauce has a nice veggie taste which has a light taste as well. Everything mingled just right in this one. 5.0 out of 5.0 stars. EAN bar code 4716873922511.

The Edible Flower Garden(from Amazon) A unique gardening guide and recipe collection offering over 25 planting schemes with accompanying recipes showing how to use the flowers in the kitchen, and including an illustrated directory of 45 edible flowers.

Deshome’s Shelley Su appearing on a Taiwanese talk show.

#1618: Deshome Aloe Thin Noodles With Camellia Oil Spicy Bean Sauce Flavor

Deshome makes some pretty unique noodles, using ingredients I’ve never thought would go into a noodle. Aloe, bee pollen, and now, camellia oil in a sachet.Fascinating! Let’s have a look at this camellia oil variety from Deshome of Taiwan!

Here’s the sticker from the back of the package (click image to enlarge).

Here’s the back of the package, sans sticker (click image to enlarge). Says it is vegetarian on the front. To prepare, add noodles to a pot of boiling water and cook for 3-4 minutes. In a bowl, add sachet contents along with 1-2 spoonfuls of water and stir. Drain noodles and combine with sauce. Enjoy!

The sun dried noodle blocks.

The spicy sauce sachet.

Has a nice soybean scent.

The camellia oil sachet.

Has an interesting aroma to it.

Finished (click image to enlarge). Added white onion and spring onion. The noodles were or very nice quality and quantity. The flavor was a little on the muted and bland side, however what I did taste I liked. The oil made it a very nice and rich dish of noodles. Unfortunately, the blandness weighed heavily on the score. 2.5 out of 5.0 stars. EAN bar code 4716873922528.

The Edible Flower Garden(from Amazon) A unique gardening guide and recipe collection offering over 25 planting schemes with accompanying recipes showing how to use the flowers in the kitchen, and including an illustrated directory of 45 edible flowers.

Deshome’s Shelley Su appearing on a Taiwanese talk show.

#1280: Deshome Sun Dried Noodle Chlorella Powder Noodle With Curry Sauce

A new one from Deshome! Not only is it new, but it’s curry! However, it’sd also chlorella. I put one variety on instant noodles on my bottom ten list that was a green tea and chlorella combo. I’m not sure if it was the green tea or the chlorella I dislikes, but I really disliked that one! So I guess we’ll see! As far as chlorella, Wikipedia has this to say:

Chlorella is a genus of single-cellgreen algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Through photosynthesis, it multiplies rapidly, requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce.[1]

The name Chlorella is taken from the Greekchloros, meaning green, and the Latin diminutive suffix ella, meaning small. German biochemist and cell physiologist Otto Heinrich Warburg, awarded with the Nobel Prize in Physiology or Medicine in 1931 for his research on cell respiration, also studied photosynthesis in Chlorella. In 1961, Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella.

Many people believe Chlorella could serve as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8%,[2] comparable with other highly efficient crops such as sugar cane.

It is an attractive potential food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. Mass-production methods are now being used to cultivate it in large artificial circular ponds. It is also abundant in calories, fat, and vitamins.[3]

When first harvested, Chlorella was suggested as an inexpensive protein supplement to the human diet. Advocates sometimes focus on other supposed health benefits of the algae, such as claims of weight control, cancer prevention, and immune system support.[3] According to the American Cancer Society, “available scientific studies do not support its effectiveness for preventing or treating cancer or any other disease in humans”.[4]

Under certain growing conditions, Chlorella yields oils that are high in polyunsaturated fatsChlorella minutissima has yielded EPA at 39.9% of total lipids.[5]

One small (35 participant) study suggested Chlorella supplementation has a positive effect on the reduction of dioxin levels in breast milk and it may also have beneficial effects on nursing infants by increasing the IgA levels in breast milk.[6]

So there we are. Let’s give this a try!

The back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil 400ml water. Put noodles in bowl and add water, cover for 3-4 minutes. Drain. Stir in curry sauce and it’s done.

Here’s one of the two noodle ‘fans.’

The curry sauce sachet.

This smells quite excellent.

 

Finished (click image to enlarge). Added fish ball with crab eggs, fish ball with shrimp eggs and green onion. The noodles are very green! They had an odd scent when steeping that was like tea. They have an absolutely wonderful chewiness and gauge. These are top notch folks – then we come to the curry sauce. It’s enough to coat everything nicely and has a wonderfully rich curry taste. There were lots of bits of mushroom and onion throughout and it had a very nice homemade feel. I am thoroughly impressed with this – quite possibly the best Taiwanese variety to date. 5.0 out of 5.0 stars. UPC bar code 4716873922252.

Here’s a news story (starts at 2m45s) on my Top Ten Taiwanese Instant Noodles list I came out with in 2013. Deshome was second place!

Samples From Deshome – With Ramen Rater Top Ten Taiwan Labeling!

Shelley S. from Deshome told me a package was one the way a couple of days ago. Let’s look inside!

Wow – lots of stuff!

Here’s #2 on the Top Ten Taiwanese instant noodles 2013 list!

Here’s the sticker! Wow it looks really neat!

Here’s #5 from the top ten!

…and it’s sticker!

A new variety – curry!

Shelley always sends neat stuff along with the noodles in packages. This is a bar of aloe soap. Deshome makes not only aloe infused noodles, but a variety of aloe products as well.

Has a nice scent!

Shampoo!

Here’s something she kindly sent for my wife!

Hmm what’s this? I looked it up on Wikipedia and it sounds interesting – looking forward to trying it!

A little box!

Small dog figuringes!

A notebook for my wife.

A little frame with an interesting piece of art!

Finally, a poster! Thank you Shelley – very kind of you and I’m really looking forward to trying the new curry variety!

Meet The Manufacturer: #1081: Deshome Aloe Noodle Sesame Sauce

So we are at the end of the Deshome Meet The Manufacturer. Let’s have a look at their aloe noodles with sesame sauce.

The sticker from the back of the packaging.

The back of the package (click image to enlarge). Vegetarian.

The noodle blocks.

The sesame sauce packet.

The familiar earthy tone and sesame scent.

Finished (click image to enlarge). Decided not to add anything. As usual, the aloe noodles are nice – wide, perfect texture and nice chew. The sesame sauce is very strong. I found it to be good with other packets, like the basil or the vegetable, but by itself, I’m not a big fan. 3.25 out of 5.0 stars. UPC bar code 4716873920982.

A demo of how to cook these noodles.

Meet The Manufacturer: #1080: Deshome Black Eyed Beans Noodle Basil Sauce & Sesame Sauce

Well, we’re down to the last two Deshome varieties. Let’s check ’em out.

The stickers from the back of the packaging.

The back of the package (click image to enlarge).

From left to right – seaweed, pollen, purple sweet potato and pumpkin infused noodles.

The sesame sauce packet.

A rich earthy color and sesame scent.

The basil sauce.

Has a strong basil scent.

Finished (click image to enlarge). Added Vidalia sweet onion, broccoli, beef and a little carrot that I sauteed with Worcestershire sauce. The noodles are really good with a nice texture. The flavor of the basil sauce is overwhelmed by the sesame sauce, and still they don’t seem to be enough for the entire dish. 3.5 out of 5.0 stars.UPC bar code 4716873920456.

A TV show featuring Deshome.

Meet The Manufacturer: #1079: Deshome Aloe Noodle Vegetable Sauce

Today it’s aloe noodles with vegetable sauce – no sesame sauce in this one! Let’s give it a try.

Sticker from the back of the package.

The back of the package (click image to enlarge). Vegetarian.

Aloe noodles and purple sweet potato infused noodles.

The vegetable sauce packet.

The vegetable sauce – has a very veggie smell to it.

Finished (click image to enlarge). Added ham and Vidalia sweet onion sauteed in soy sauce. The noodles are broad and very nice – great chew and texture. The vegetable sauce works extremely well here and gives it an almost Italian feel. Lots of little bits going on with it and it’s really hearty – my favorite Deshome product so far! 5.0 out of 5.0 stars.UPC bar code 4716873920487.

How to make fried aloe noodles.

Meet The Manufacturer: #1078: Deshome Black Eyed Beans Noodle Spicy Soybean Sauce & Sesame Sauce

Here’s another flavor variant of the four-types noodle pack. Let’s check it out!

Stickers from the back.

Here’s the back of the package (click image to enlarge). Vegetarian.

The four types of noodles – from left to right: pumpkin, purple sweet potato, pollen and seaweed.

The sesame sauce packet.

As usual, a very earthy tone.

The spicy soybean sauce.

Has a nice smell to it.

 

Finished (click image to enlarge). Added a fried egg and some beef, bell pepper and Vidalia onion sauteed with Worcestershire sauce. The noodles are neat – great texture and lots of them. The flavoring is good too, although very light. I think twice as much of the soybean sauce would be nice here as it’s quite good. 3.75 out of 5.0 stars. UPC bar code 4716873920449.

How they peel aloe vera at the Deshome farm.

Meet The Manufacturer: #1077: Deshome Aloe Noodle Red Onion & Sesame Sauce

Here’s another one of the aloe varieties from Deshome – this time it’s sesame and red onion. Let’s check it out!

Here’s the sticker from the back of the package.

Here’s the back of the package (click image to enlarge). Vegetarian.

The noodle blocks. Purplish is made with purple sweet potato and the other is just aloe.

The sesame sauce packet.

Again, a earthy color and nice aroma.

The red onion packet.

Red onion in an oil base.

Finished (click image to enlarge). Added a fried egg and some Vidalia onion and ham sauteed in a little soy sauce. The noodles are again really good – nice and wide and perfect texture as well as chew. The flavoring was nice and hearty with a strong sesame and nice red onion notes. This was great – 5.0 out of 5.0 stars.UPC bar code 4716873921224.

Serving aloe samples at a trade show.

Meet The Manufacturer: #1076: Deshome Black Eyed Beans Noodles Vegetable & Sesame Sauce

Another one with four kinds of noodles. Let’s delve into this one.

Stickers from the back of the package.

The back of the package (click image to enlarge). Vegetarian.

Four types of noodles – purple sweet potato, aloe, pumpkin and seaweed.

Sesame sauce packet.

Has a rich sesame scent.

The vegetable sauce packet.

Smells like a garden!

Finished (click image to enlarge). Added green onion and beef sauteed in soy sauce. The noodles are great – really neat seeing the different types in there and they have a nice consistency. I found the flavor to be that of sesame sauce almost predominately, but the vegetable sauce added a nice little flavor of veggies. 3.75 out of 5.0 stars. UPC bar code 4716873920333.

Working with aloe vera.

Meet The Manufacturer: #1075: Deshome Aloe Noodle With Basil Sauce

Today it’s back to the aloe noodles. Basil? Never has basil in noodles except for pho! Let’s check it out!

Sticker on the back.

The back of the package (click image to enlarge). Vegetarian.

Aloe noodles on top, purple sweet potato noodles on bottom.

The sauce packet.

Has a nice basil scent.

Finished (click image to enlarge). Added green onions, mushrooms, beef and Vidalia sweet onion sauteed with a little soy sauce. The noodles are very nice – wide and thin and have a great texture. The basil flavoring goes extremely well; reminds me of marinara but different. I am continuously impressed by how Taiwanese noodles that I’ve tried recently don’t contain a huge list of ingredients but rather they take an avenue of simplicity that works so nicely. This one is excellent – bravo! 5.0 out of 5.0 stars. UPC bar code 4716873921941.

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Here’s another way to prepare these noodles – with clams and asparagus!