Multifunctional nutritive instant noodles

Abstract

A multifunctional nutritive instant noodles features that in its packing bag, there are the nutritive composite noodles prepared from composite flour, plant oil, edible salt, white sugar, egg, flavouring, viscosity increaser, edible soda and water, nutritive meat bag, nutritive vegetable bag, flavouring powder bag and flavouring paste bag. Said composite flour is prepared from wheat, buckwheat, wheat bran, corn, sweet potato, coix seed, red bean, soybean, etc.

Description

technical field [0001] The invention relates to an instant instant noodle, in particular to a multifunctional nutritious instant noodle. Background technique [0002] At present, in the instant noodle food field, there are following three problems to be solved urgently: 1, the nutritional structure of the main ingredient noodle cake and ingredients meat and vegetables is generally monotonous. Noodle cakes are generally composed of one or two kinds of raw materials such as wheat or buckwheat, and there are no more than 20 kinds of nutrients; there are generally less than ten kinds of meat and vegetables, and the portions are extremely limited. With the instant noodles of this main ingredient structure for people to make early, middle, dinner staple food, can not maintain the necessary supplementary nutrition of human body far away. 2. Fried noodles are harmful to health. Existing instant noodles are almost all fried, and the protein contained in the food...

AI Technical Summary

Problems solved by technology

[0002] At present, in the field of instant noodle food, there are following three problems to be solved urgently: 1. The nutritional structure of main ingredient noodle cake and ingredients carnivorous vegetables is generally monotonous

The instant noodles with this main ingredient structure are used as staple food for people for breakfast, middle and dinner, which is far from being able to maintain the necessary nutritional supplements for the human body.

2. Fried noodles are harmful to health

3. Due to the above two reasons, the mouthfeel of instant noodles lacks natural taste, is monotonous and boring, and makes instant noodles become a kind of alternative low-grade food that is convenient but disgusting

To sum up, all the instant noodles currently available to consumers on the market are only slightly improved in terms of convenience and seasoning, but without product design and process design in terms of naturalization, functionality, and multi-variety nutrition. Therefore, it still belongs to the category of traditional subsistence food in essence, rather than the category of modern nutritional food.