Exemplary embodiments relate to a manufacturing method of herbal medicine processed food. The method comprises (a) drying raw materials of Leonurus japonicus Houtt, Dioscorea bulbifera, Solanum nigrum L, Scutellaria baicalensis, Akebiae Caulis, corn silk, Astragalus membranaceus, Pueraria lobata Ohwi, and Lithospermum erythrorhizon by means of vacuum drying, wherein the drying temperature is 20 to 80° C., (b) grinding each of the vacuum-dried raw material of the step (a) to produce powder, (c) shaping mixture of powder of the step (b) into a round shape.

Exemplary embodiments relate to a manufacturing method of herbal medicine processed food. The method comprises (a) drying raw materials of Leonurus japonicus Houtt, Dioscorea bulbifera, Solanum nigrum L, Scutellaria baicalensis, Akebiae Caulis, corn silk, Astragalus membranaceus, Pueraria lobata Ohwi, and Lithospermum erythrorhizon by means of vacuum drying, wherein the drying temperature is 20 to 80° C., (b) grinding each of the vacuum-dried raw material of the step (a) to produce powder, (c) shaping mixture of powder of the step (b) into a round shape.

Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 μm or less.

Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 μm or less.

Easy-to-cook and easy-to-brew noodles of physical fabrication process are provided, in which an appropriate amount of strong/medium strength flour or semolina or durum wheat flour is taken as a noodle base material, which is mixed with water and salt to forming a mixture that is extruded to form noodles of various shapes of thin strips spiral, or sheet. The so formed noodle are then steamed and cut quantitatively and the subjected to semi-puff drying or full-puff drying according to the thickness or set brewing time of the noodles so as to make instant pasta through the physical fabrication process, allowing the pasta to be brewed or cooked in a short time, and fast edible. The physical fabrication process does not involve adding of oil or additives, such as leavening agent or starch, and thus does not affect human health.

Easy-to-cook and easy-to-brew noodles of physical fabrication process are provided, in which an appropriate amount of strong/medium strength flour or semolina or durum wheat flour is taken as a noodle base material, which is mixed with water and salt to forming a mixture that is extruded to form noodles of various shapes of thin strips spiral, or sheet. The so formed noodle are then steamed and cut quantitatively and the subjected to semi-puff drying or full-puff drying according to the thickness or set brewing time of the noodles so as to make instant pasta through the physical fabrication process, allowing the pasta to be brewed or cooked in a short time, and fast edible. The physical fabrication process does not involve adding of oil or additives, such as leavening agent or starch, and thus does not affect human health.

The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, at least one airflow conditioner for conditioning the generated airflow, and at least one detector for detecting process conditions in the process space, wherein the detected process conditions include at least the relative humidity and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator and/or at least one airflow conditioner based on the detected relative humidity. The present invention further relates to a method for treating elongated food products.

The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, at least one airflow conditioner for conditioning the generated airflow, and at least one detector for detecting process conditions in the process space, wherein the detected process conditions include at least the relative humidity and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator and/or at least one airflow conditioner based on the detected relative humidity. The present invention further relates to a method for treating elongated food products.

A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.

A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.