Nutritional flavor instant noodles, dried noodles and other rice and flour food and method for preparing same

Abstract

The invention relates to nutritional flavor instant noodles, dried noodles and other rice and flour food and a method for preparing the same. The method comprises the following steps: adding meat and marine water and freshwater product flavor yeast protein and yeast cell wall cellulose powder to various rice and flour food including instant noodles, instant rice flour, instant rice noodles, dried noodles, steamed rolls, steamed bread, steamed sponge cakes, biscuits, bread, cakes and various puffed food according to a certain proportion. The rice and flour food has the same appearance and shape but the improved quality, has the flavor of the pork, the beef, the mutton, the chicken, the duck meat, the goose meat, the fish meat, the shrimp meat, the crab meat and the shellfish meat and is the cheap high-fiber, high-nutrition, low-fat and low-cholesterol healthy food.

Description

1. Technical field: [0001] The invention relates to the field of food, and relates to rice and noodle foods such as nutritious flavor instant noodles and dried noodles and a production method thereof. 2. Background technology: [0002] In 2007, my country produced 48.9 billion packs of instant noodles, accounting for 46% of my country's industrially processed food that uses grain as raw material. It is responsible for transforming 10% of the country's wheat and driving the planting, processing and development of grain, vegetables, and spices for millions of farmers. The important task of comprehensive utilization of livestock and poultry. Instant noodles have not only become an indispensable food for ordinary people, they have also become strategic relief supplies in many countries and regions and have been stockpiled in large quantities. However, from the perspective of nutrition and hygiene, instant noodles are only a kind of food to satisfy hunger, with low nutritional va...

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards and the enhancement of health awareness, strengthening the nutrition of instant noodles and other rice and noodle foods is an inevitable trend in the development of my country's food industry, but it must conform to China's national conditions, adapt to most people's consumption levels, eating habits, and follow the region of each food Features, nutrition should be substantially improved, according to the principle of supplementing what is lacking, adding nutritional enhancers mainly including amino acids, nitrogenous compounds, fatty acids, dietary fiber, vitamins, calcium, iron, selenium and other minerals to food , otherwise it is wishful thinking, difficult to improve and promote