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.

Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.

Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.

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.

The method of manufacturing instant noodles includes: mixing a noodle base material, water, and salt into a mixture; extruding the mixture into noodles of appropriate width, thickness, and shape; steaming the noodles; cutting the noodles after the noodles are steamed; half-puff or fully puff drying the noodles after they are cut, based on the thickness of the noodles and the expected cook or soak time Finally, instant noodles that are easy to cook and soak are formed. The noodle base material includes flour, semolina or durum wheat flour.

The method of manufacturing instant noodles includes: mixing a noodle base material, water, and salt into a mixture; extruding the mixture into noodles of appropriate width, thickness, and shape; steaming the noodles; cutting the noodles after the noodles are steamed; half-puff or fully puff drying the noodles after they are cut, based on the thickness of the noodles and the expected cook or soak time Finally, instant noodles that are easy to cook and soak are formed. The noodle base material includes flour, semolina or durum wheat flour.

A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.

A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.