326 results about "Staple food" patented technology

The invention provides a staple food grain crop disease grading method and system based on a prompt-driven large model, and the method comprises the following steps: collecting and preprocessing a main food crop image, and obtaining a main food crop data set; training a ResNet-18 network based on the main grain crop data set to perform initial disease grading, and obtaining disease characterization prompt information; utilizing disease characterization prompt information to drive a prompt drive large model, and segmenting a focus area and a leaf area of the to-be-graded main grain crop image; and calculating the proportion of the lesion area in the leaf area, obtaining a final fine-grained disease grading result of the to-be-graded main grain crop image, and completing staple food crop disease grading based on the prompt-driven large model. According to the method, automatic detection and grading of crop diseases are realized by integrating deep learning and an interactive segmentation technology, so that the accuracy of disease detection and classification is improved, possibility is provided for optimizing the use of pesticides, and environmental pollution and the risk of crop drug resistance are reduced.

The invention relates to the technical field of remote sensing images, and provides a staple food grain crop planting area evaluation method and device, and the method comprises the steps: carrying out the target extraction of a first medium-resolution remote sensing image of a to-be-investigated region through a first target extraction network, layering the terrain and planting structure of the to-be-investigated area according to the extracted planting distribution information and cultivated land distribution information of the first staple food grain crop; determining a first sub-meter remote sensing image corresponding to the extracted sample frame of each layer; according to the first sub-meter remote sensing image corresponding to the extracted sample frame of each layer, area extraction is carried out by using a second target extraction network to obtain a first staple food grain crop planting area in the extracted sample frame corresponding to each layer, and according to the first staple food grain crop planting area in the extracted sample frame corresponding to each layer, a second sub-meter remote sensing image corresponding to the extracted sample frame is obtained; and determining an estimated value of the total planting area of the staple food crops in the to-be-investigated area. According to the invention, the accuracy of staple food grain crop planting area evaluation is improved.

The invention relates to the technical field of dog food feeding buckets, and discloses a dog food feeding bucket capable of automatically adjusting slow eating, which comprises a feed bucket, an adjusting mechanism is arranged on the feed bucket, the adjusting mechanism comprises an adjusting ring, an adjusting groove is formed in the adjusting ring, a supporting mechanism is arranged at the bottom of the feed bucket, and the supporting mechanism is arranged on the feed bucket. The supporting mechanism comprises a side plate, a first supporting leg and a second supporting leg, the second supporting leg is movably connected to the first supporting leg in an inserted mode, and the side plate is fixedly installed at the bottom of the feed bucket; a medicine adding mechanism is arranged on one side of the feed barrel, the medicine adding mechanism comprises a rotating wheel, a medicine storage cavity is formed in the rotating wheel, and the medicine adding mechanism is used for adding medicine during feeding every time; by arranging a plurality of feed barrels and an adjusting mechanism, the proportion of staple food and complementary food of dog food is adjusted, nutrition balance is achieved, and meanwhile the slow eating behavior of pet dogs can be controlled by adjusting the frequency and weight of food output.

Provided in the present invention are a food processor and a control method. The food processor comprises: an input and display device, which is configured to at least receive information input by a user and display food-processing-type information; a stirring device, which is configured to contain ingredients and stir the ingredients; a heating device, which is configured to heat the ingredients; a weighing device, which is configured to weigh the ingredients; and a central controller, which is connected to the input and display device, the stirring device, the heating device and the weighing device and is configured to determine a reference recipe on the basis of the information input by the user, determine, by means of the weighing device, the actual weight of main ingredients added by the user, determine a target recipe by taking into account the reference recipe and the actual weight, and then control the operation of the stirring device and / or the heating device on the basis of the target recipe, so as to complete food processing, wherein the weights of ingredients and parameters involved in a food processing flow in the target recipe are different from those in the reference recipe. The food processor of the present invention can flexibly configure a recipe according to user requirements, and can implement food processing on the basis of a newly configured recipe.

The invention provides a double-layer heat preservation cabinet control method and system and electronic equipment. The control method comprises the steps that type information of target food in each layer of heat preservation cabinet is obtained; the type information comprises fresh fruits and vegetables, cooked wheaten food staple food, meat, soup and porridge, bean products and baked pastries; determining target temperature and target humidity corresponding to the target food according to the type information of the target food; the current temperature of each layer of heat preservation cabinet is obtained in real time, and the temperature of each layer of heat preservation cabinet is adjusted in real time according to the current temperature and the target temperature; the current humidity of each layer of heat preservation cabinet is obtained in real time, and the humidity of each layer of heat preservation cabinet is adjusted in real time according to the current humidity and the target humidity. According to the control method and system provided by the invention, the freshness of the food is effectively improved.

The invention discloses nutrition-balanced, sugar-controllable, fat-reducing and staple food nutrition-improving medicated food and a preparation method thereof. The medicated food is prepared from the following raw material components: 5-10% of high-quality protein, 1-10% of high-quality fat-containing food raw materials, 0.8-15% of medicinal and edible traditional Chinese medicines, 5-15% of high-quality carbohydrates, 5-60% of dietary fibers, 2-10% of functional sugar and 1-2% of minerals. The formula food is directly cooked with rice to form rice and porridge or is directly mixed with flour to form cooked wheaten food, so that the contact degree of starch and digestive enzyme and the activity of glycosidase can be reduced, the starch hydrolysis rate can be reduced, and the generation of postprandial blood sugar can be delayed. The formula food is prepared from various functional food raw materials and medicinal and edible food materials, is safe and free of side effects, and can be taken for a long time. All the components supplement each other to achieve a synergistic effect, the glycemic index of a patient can be adjusted, diabetic complications of the patient are improved, and therefore disease rehabilitation of the diabetic patient is promoted.

The invention provides noodles with a low glycemic index (GI) and a preparation method thereof, and relates to the technical field of food processing. The low-GI noodles provided by the invention are prepared from the following raw materials in parts by mass: 5-10 parts of kale powder, 8-14 parts of bean dreg and wheat bran powder, 75-85 parts of flour and other auxiliary materials, and the bean dreg and wheat bran powder is prepared by mixing a yeast strain in a laboratory with dry bean dregs and dry wheat bran (in a mass ratio of 1: 1), fermenting and then carrying out superfine grinding. The noodles provided by the invention are low-glycemic-index food, have the advantages of low sugar, low fat, low salt, high fiber, moderate hardness, good elasticity and uniform tissue structure, are simple and convenient in processing method and high in product stability, are suitable for serving as staple food to be applied to diet management of diabetes and obesity, are beneficial to improving the blood sugar level of related people, and are suitable for being eaten by people with diabetes and obesity. The overall health condition of citizens is improved.

The invention belongs to the technical field of food, and discloses low-GI highland barley bread and a preparation method thereof. The low-GI highland barley bread is characterized by comprising the following raw materials in percentage by weight: 12%-28% of highland barley compound powder, 10%-24% of wheat flour, 0.6%-1% of stachyose compound prebiotic powder, 10%-13% of vital gluten, 6%-9% of a sweetening agent, 0.3%-0.5% of a modifying agent, 0.03%-0.15% of a preservative, 0.3%-0.5% of an emulsifying agent, 1%-2% of glycerol and 6%-8% of eggs. 4%-5% of butter, 1%-2% of yeast, 25%-30% of water and 0.4%-0.5% of salt. The low-GI highland barley bread prepared from the highland barley compound powder provided by the invention not only can meet the nutritional requirements of consumers for staple food bread products, but also better meets the health demands of the consumers for stabilizing and controlling sugar.

The invention discloses a method for preparing highly branched starch by using double enzymes, and belongs to the field of biologically modified starch. According to the invention, glycogen branching enzyme and cyclodextrin glucosyltransferase are adopted to synergistically modify different crystal forms of starch in a non-gelatinization swelling system (60 DEG C) to prepare highly branched starch, the reaction is carried out on the premise of ensuring the morphology of starch particles, and the later processing application characteristics are ensured, so that the highly branched starch can be fused with a traditional starch staple food carrier, and the preparation process is simple and convenient. According to the method, the enzyme modified starch and the swelling reaction are synchronously carried out, the step of cooling after high-temperature gelatinization is reduced, the production efficiency is improved, the adverse effect of high viscosity caused by high-temperature gelatinization on starch products is avoided, and the obtained product is high in yield, high in branching degree, low in digestibility and high in glucosidic bond proportion; a healthy and green new thought is provided for the field of starch deep processing.

The present invention provides a flavored radish processing method, which comprises: (1) screening, washing, trimming and slicing a radish raw material to obtain radish slices; (2) soaking the radish slices in a crispness-keeping solution for crispness-keeping treatment to obtain crispness-kept radish slices; (3) sequentially performing marinating and boiling treatment, draining, cooling and vacuum packaging on the crisp-keeping radish slices to obtain a flavored radish prefabricated bag; and (4) performing sterilization treatment and post-treatment on the flavored radish prefabricated bag to obtain the flavored radish. The processing method provided by the invention can keep the radish sweet and white, soft and glutinous in biting feeling, tasty and juicy, and complete in appearance, and the nutrition is not lost; in addition, the flavored radish can be stored at normal temperature, is ready-to-eat, can be used as a staple food dish, also can be used as a leisure food, can be matched with instant food for eating, is delicious and tasty, can promote appetite, and has a very wide market prospect.

The invention provides cream cheese and a preparation method thereof. The cream cheese has the hardness of 310-323 g, the viscous force of 41-45 g and the elasticity of 0.198-0.219. The hardness, the viscous force and the elasticity of the cream cheese are limited in a proper range, so that the cream cheese has excellent smearing performance and bonding performance. The cream cheese can maintain a stable state when being used as a coating of bread, hardly permeates into the bread, is good in durability, can keep a bonding state with staple food, vegetables and fruits when being used as dipping sauce for mixing the vegetables and the fruits, and is remarkable in wire drawing effect.

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The invention discloses walnut crude fiber noodle processing equipment and technology. The technology comprises the following steps: S1, raw material preparation: selecting high-quality wheat flour and walnut crude fibers; the walnut crude fibers can be obtained by crushing, grinding and screening walnut shells; meanwhile, dryness and cleanness of the wheat flour and the walnut crude fibers are ensured, so that impurities are prevented from being introduced in the processing process. The walnut crude fiber noodles are prepared from the mixed flour of the walnut crude fibers and the wheat flour, so that the toughness, the ductility and the cooking performance of the noodles are improved, the prepared walnut crude fiber noodles keep the characteristics of existing noodles, and meanwhile, the health-care function of the noodles is enhanced by adding the walnut crude fibers; the walnut crude fiber noodles provided by the invention are good in quality stability, do not fade during storage or cooking, are good in taste stability, can be stored for a long time, are convenient to use, are low in cost, are suitable for serving as staple food in daily life and catering, and are beneficial to body health of people.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing potato raw materials and a product prepared by the method. The potato probiotic fermented beverage and the potato vinegar product provided by the invention are rich in potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and have potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato high-fiber nutrition powder is rich in dietary fiber and can be widely applied to processing of staple food and snack food. In addition, through continuous production of the potato probiotic fermented beverage / vinegar and the high-fiber nutrition powder, full utilization of potato raw materials can be realized.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.

The utility model discloses a self-heating food packaging box, which belongs to the technical field of self-heating packaging boxes and comprises a bowl body, a bowl cover is movably arranged at the top of the bowl body, a staple food box positioned under the bowl cover is arranged in the bowl body, and a heating mechanism positioned under the staple food box is arranged at the bottom in the bowl body. Four groups of independent spaces for storing auxiliary materials, staple food, a heating agent and a water source bag are arranged on the self-heating food box, four groups of tearing films are adopted to seal the four groups of spaces, four groups of drawing ropes are fixedly connected to the outer wall of the easy-to-tear film, the free ends of the drawing ropes are converged and connected to a drawing block, the drawing block is arranged on the outer wall of the food box, and the self-heating food box is convenient to use. A user can drive the four groups of easy-to-tear films to be opened and drawn out of the meal box at a time through the drawing block, auxiliary materials and staple food are combined together, a water source makes contact with a heat generating agent to generate heat, heating of self-heating food can be completed through one action, and the dining experience and the dining efficiency are improved.

The present invention discloses a whole-grain convenient staple food and a production technology thereof, and relates to the field of food processing technology. The present invention includes fixing one end of noodles on a noodle winding column, synchronously driving multiple noodle winding columns to rotate and move up and down; the drying port corresponding to the noodle winding column performs hot air drying treatment on the whole-grain noodles passing through; synchronously rotating multiple noodle winding columns in the opposite direction, so that the compressed spiral noodles stay on the noodle carrying plate, and the whole-grain compressed spiral noodles are collected. The present invention can realize the spiral winding of noodles on the noodle winding column by rotating the noodle winding column while moving up and down, drying the noodles by using the air supply hole, and finally compressing the spirally wound noodles on the noodle winding column into spiral noodles of smaller size by the pressing plate, and the noodle winding column is rotated in the opposite direction to move up to realize the collection of the spiral noodles, which can greatly reduce the packaging space occupied by the noodles during packaging, thereby realizing efficient use of the packaging space.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

A pet feeder includes a main food tank, and a food conveyer including a food storage member and a driving assembly; the food conveyer has a food inlet communicating with the main food tank and a food outlet communicating with outside; the food storage member has an opening; pet foods in the main food tank enter the food storage member through the food inlet and the opening of the food storage member sequentially; when the driving assembly drives the food storage member to move from lower position to higher position, pet foods in the food storage member fall to outside through the food outlet. The driving assembly and food storage member carry pet foods in the main food tank from lower position to higher position and convey to outside through the food outlet for pets to eat, solving problem of low feeding position is inconvenient for pets to eat.

The present invention provides a pre-cooking device for sprouted whole grains, a sprouting device and a processing method thereof, comprising a draining mechanism, a packaging mechanism and a high-temperature and high-pressure sterilizing mechanism which are sequentially arranged along the direction of a processing process for the sprouted whole grains; the draining mechanism drains surface moisture of the sprouted whole grains before packaging; the packaging mechanism packs the drained sprouted whole grains into a plurality of packaging bags; and the high-temperature and high-pressure sterilizing mechanism performs high-temperature and high-pressure pre-cooking and sterilization treatments on the sprouted whole grains packaged in the packaging bags. On the one hand, moisture is locked in the sealed package, and water molecules move violently at high temperature, cortical fibers become loose, and internal starch is fully gelatinized. When steamed as a staple food, the grains have a softer taste and better steaming properties. On the other hand, all microorganisms in the packaging bags are killed by the action of high temperature and high pressure, thereby effectively extending the shelf life of the sprouted whole grains.

The invention provides an intelligent food sample reserving and checking device and method for solving the problems that in the large-scale dish sample reserving process of group meal enterprises, due to the fact that oil gas and water vapor emitted by hot dishes affect automatic induction and sanitary safety of equipment, cold dishes, hot dishes, soup food and staple food are difficult to automatically recognize and the like. Different types of food materials can be adapted and identified, and information output labels can be input; the main functional modules of the device comprise a shell, a weighing module, a control and processor module, an image acquisition module, a dish sensing module and a cleaning and disinfecting module. The device can enable the image acquisition module to obtain higher identification accuracy, and can identify, record and output labels on a large scale of dishes in a short time.

The invention discloses fine dried noodles with a low glycemic index and a preparation method of the fine dried noodles. The fine dried noodles are prepared from the following production raw materials: high-amylose corn starch subjected to alkaline hydrothermal modification and a composite structure base material, the composite structure base material is formed by compounding highland barley flour, vital gluten and wheat flour. The preparation method comprises the following steps: premixing the vital gluten and the wheat flour, and adding water for the first time to prepare a mixture 1; premixing modified starch and coarse cereal powder, and then adding water for the second time to prepare a mixture 2; and mixing the two mixtures, stirring, fermenting, rolling, cutting into strips, and drying. The invention has the following advantages: 1) through the synergistic effect of the high-amylose corn starch hydrothermally modified by the alkaline method and the composite structure base material with a specific ratio, the prepared fine dried noodles have significantly reduced glycemic index; the method has the advantages of low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index and good glycemic index.

The invention discloses an instant composite oligosaccharide solid beverage and a preparation method thereof. The solid beverage is prepared from the following components in parts by weight: 4 to 8 parts of xylooligosaccharide, 9 to 16 parts of fructo-oligosaccharide, 2 to 4 parts of chitosan oligosaccharide, 5 to 10 parts of galactooligosaccharide, 1 to 2 parts of agaric oligosaccharide, 1 to 2 parts of xanthan gum oligosaccharide, 0 to 0.5 part of citric acid and 0 to 4 parts of erythritol. According to a balanced dietary pagoda and daily dietary fiber recommended intake of a human body, xylooligosaccharide from staple food, fructo-oligosaccharide from fruits and vegetables, chitosan oligosaccharide from animals and galactooligosaccharide from dairy products are adopted; the oligosaccharide solid beverage is prepared by scientifically compounding agaric oligosaccharide from fungi, xanthan gum oligosaccharide from microorganisms and a sour and sweet flavoring agent, and the oligosaccharide solid beverage is good in taste, has the health-care effects of lowering lipid, tonifying the spleen, moistening the intestines and the like, is suitable for overweight old people and has a certain market prospect.

This invention provides a method for predicting staple food costs and related hardware, comprising: performing the following steps on any target staple food: acquiring cost data corresponding to multiple cost data items of the target staple food in different statistical periods; for any statistical period other than the baseline statistical period, determining at least one change characterization data corresponding to any cost data item; the change characterization data includes at least one of year-on-year data and month-on-month data; for any statistical period other than the baseline statistical period, determining a comprehensive evaluation index corresponding to the statistical period based on each change characterization data of each cost data item and the influence weight corresponding to each change characterization data; and determining the predicted cost of the target staple food in future statistical periods based on the comprehensive evaluation index corresponding to each statistical period and the cost data corresponding to each cost data item in at least some statistical periods.

The utility model discloses a lunch box, which relates to the technical field of lunch boxes and comprises a lunch box body, four first storage cavities are symmetrically arranged in the lunch box body, a shelving cavity is arranged in the middle of the four first storage cavities, two second storage cavities are symmetrically arranged on two sides of the four first storage cavities, partition strips are arranged in the second storage cavities, and the partition strips are arranged in the second storage cavities. The partition strips are used for dividing the internal space of the second storage cavity into a plurality of parts; the height of the partition strip is smaller than the depth of the second storage cavity. According to the meal box disclosed by the utility model, a person can place different dishes in the two placing grooves in the second storage cavity, juice of the different dishes cannot be interacted due to the action of the partition strip, so that the dishes are prevented from being tainted by odor, the person can also place staple food such as rice in the two placing grooves, and due to the fact that the height of the partition strip is smaller than the depth of the second storage cavity, the meal box is convenient to use. Namely, the internal space of the second storage cavity is not too small, so that the space of the dinner plate can be fully utilized, and the structural design is humanized.

The utility model discloses a built-in double-layer lunch box and relates to the technical field of lunch boxes. The lunch box comprises a lunch box body, second springs are installed on the inner walls of the two sides of the lunch box body, a first supporting frame and a second supporting frame are connected into the lunch box body, a first spring is connected between the first supporting frame and the lunch box body, and a first containing box and a second containing box are placed on the top of the first supporting frame and the top of the second supporting frame respectively. The top of the meal box body is connected with a box cover through a lock catch. According to the meal box, the first containing box and the two second containing boxes are arranged, the first containing box is used for containing staple food, the two second containing boxes are used for containing dishes, and therefore the containing capacity of the meal box is increased, the meal box can contain more meals, meanwhile, the first meal box body and the second meal box body are used for containing the meals respectively, and the meal box is convenient to use. Therefore, the food is prevented from being mixed together in the transportation process to affect the appetite during later eating.

The invention discloses a cooking control method. The cooking control method comprises the following steps that the cooking time of each cooking stage is calculated according to a menu, the actual hot oil amount and the actual quantity of staple food materials, # imgabs0 #, and t hot oil is the hot oil time; the P base oil is reference hot oil firepower in the menu; the t base oil is the reference oil heating time in the menu; the M base oil is the reference oil quantity in the menu; p oil is the current hot oil firepower; m oil is the current oil quantity; ti is the cooking time of the ith cooking stage; p base i is the reference cooking firepower of the i-th cooking stage; t base i is the reference cooking time of the i-th cooking stage, and P0 is the current fire power; k1 is a component influence coefficient; k2 is a firepower influence coefficient; m0 is the current staple food material component; the M0 base is the standard component of the main food materials in the menu.

[Problem] The present invention addresses the problem of providing: a frozen food product for microwave cooking, which has a thick soup when eaten, said soup having a natural consistency like a soup eaten in a restaurant; and a method for producing the frozen food product for microwave cooking. [Solution] A frozen food for microwave cooking in which the upper portion or the entire surface of a cooked staple food material is covered with a fat-starch mixture containing 25 wt% or less of starch, the fat-starch mixture being 3-20 wt% based on the weight of the staple food material, further, a concentrated liquid soup having a viscosity of 5 Pa.s or more at 25 DEG C is added to the upper portion of the main food material covered with the oil / fat-starch mixture in an amount of 25 to 75 wt% based on the weight of the main food material, and the concentrated liquid soup and the main food material are frozen in an integrated state. The frozen food for microwave cooking can be eaten after hot water is poured into the frozen food after microwave cooking.

The invention provides high-protein and low-breakage soybean fine dried noodles and a preparation method thereof, and belongs to the field of food processing. The fine dried noodles comprise the following raw materials in parts by mass: 48-50 parts of soybean meal, 42-44 parts of high gluten flour, 5-8 parts of egg white powder, 1-2 parts of edible salt, 0.01-0.02 part of tea polyphenol, 0.01-0.02 part of a rosemary extract and 30-36 parts of water (based on the total formula mass). Aiming at the problems of low soybean meal addition, low protein, high breaking rate, heavy beany flavor and easy grease oxidation of the traditional soybean fine dried noodles, industrial production of the high-protein fine dried noodles with the soybean meal content of 48-50% is realized through innovative raw material proportioning and process optimization, and meanwhile, excellent texture and eating quality of the product are ensured; the high-protein staple food has the advantages of remarkably improving the protein content and nutrition balance, effectively reducing the breaking rate, inhibiting the beany flavor, endowing natural bean fragrance, delaying grease oxidation, prolonging the shelf life and the like, the industrial production way of the high-protein staple food is widened, and the requirements of consumers for healthy, convenient and delicious staple food are met.