CN110637977A - Instant noodles with can and ingredients used therein - Google Patents

Abstract

The invention discloses instant noodles with a can, which comprise a noodle block bag, a sauce bag, a powder bag, a vegetable bag and the can, wherein the noodle block bag, the sauce bag, the powder bag and the vegetable bag are packaged in a package, and the can is packaged in the package or placed outside the package. Compared with the traditional instant noodle food, the instant noodle food contains abundant natural livestock, aquatic products and vegetable products, solves the problems of low nutritive value, seasoning by food additives, existence of pictures or few objects, and provides the instant noodle food which is rich in high-quality protein and natural vitamins, balanced in nutrition, good in taste, delicious in taste, rich in variety and beneficial to human health.

Description

Instant noodles with can and ingredients used therein

Technical Field

The invention relates to the technical field of food, in particular to instant noodles with cans and ingredients thereof, and particularly relates to instant noodles with meat and vegetables and ingredients thereof.

Background

With the development of society, the life style of people is greatly changed, most young people and adults go out to work in rural areas, only old people and children are left in home, the old people need to live and take care of the children and teenagers, and the old people are busy and difficult to solve the problems of breakfast, Chinese meal and dinner; in cities, due to improvement of living conditions and change of living modes, parents and children of many families live separately, parents or parents who live separately are short of people and have a large age, and the parents or the mothers who live separately live little of the people and the parents eat little of the people, so that the current healthy living mode does not advocate eating leftovers, three meals a day of the parents are a nuisance, the current young people, adults, particularly office workers are busy in work and do not have time to cook and cook, the three meals a day of the parents are a nuisance, the parents and the mothers have a common choice that the parents and the mothers buy some convenient foods such as instant noodles, fine dried noodles, bagged rice noodles, bagged fresh and wet noodles or boiled foods, the existing instant noodles only contain cakes, a little of seasoning sauce, seasoning powder, dehydrated vegetables and pickled vegetables, but the fine dried noodles are not basically mixed with seasonings, the bagged rice noodles and the bagged fresh and wet noodles are mixed with a small amount of sauce bags, and the nutrient substances are few, the health of people is affected by lack of nutrition after eating the instant food for a long time, certainly, people can do some water heads (marinades) by themselves, but the people do little trouble and do much water heads, the sanitary state of the water heads cannot be guaranteed even if the people put the water heads in a refrigerator, and once one person lives alone for many years, the people need to go to work and often work again, the people need to look after the lives of the people, and the people often eat the instant noodles after several meals, so that the people are deeply aware of the bitterness. Vegetables are promoted in the Chinese resident dietary guideline (2016), and each person is recommended to take 300-500 g per day, and each person takes 120-200 g of fish, poultry, eggs and lean meat on average per day. Therefore, there is a need for an instant noodle food containing meat and vegetables, having good taste, delicious taste, rich varieties and high nutritive value. In addition, most people in China live in inland regions, particularly rural areas, and people who often eat marine aquatic products are few, and the marine aquatic products are as follows: the sea tangle, fish, shrimp, crab and shellfish contain more abundant nutrient substances, and if the canned marine aquatic product is matched with the instant noodle food to prepare the instant noodle food with high nutritive value, the instant noodle food can make a greater contribution to improving the physical quality of people living in inland regions.

The canned food (hard canned food) is the only processed food in the world at present which can be stored and circulated at normal temperature without any preservative, and can keep a certain color, fragrance and taste of the food, keep the original nutritive value of the food and be convenient to carry. China is a big cooking country, can make various livestock and poultry products, aquatic products and vegetables into cans with good taste, delicious taste and rich varieties, and can produce instant noodle foods with good taste, delicious taste, rich varieties and high nutritional value by matching the cans with the existing instant noodles, instant rice noodles, bagged dry noodles, bagged frozen wet cooked noodles, bagged fresh wet cooked noodles and bagged semi-dry fresh noodles. Compared with the existing instant noodles produced at home and abroad, the instant noodles contain rich natural livestock, aquatic products and vegetable products, solve the problems of low nutritive value, seasoning by food additives, existence of figures or few objects of the traditional instant noodles, provide the instant noodles which are rich in various natural nutrients, balanced in nutrition, good in taste, delicious in taste, rich in variety and beneficial to the health of people. The dehydrated vegetable has the advantages of color, fragrance, taste and quality of fresh vegetable, convenient storage and transportation, long storage time and the like,

disclosure of Invention

The invention aims to provide instant noodles with cans and ingredients used by the instant noodles. The instant noodles provided by the invention contain rich natural livestock, aquatic products and vegetable products, are balanced in nutrition, good in taste, delicious in taste and rich in variety, and are beneficial to the health of people.

In order to solve the technical problems, the invention adopts the following technical scheme: an instant noodle with can comprises (by weight parts) noodle lump package 30-300 parts, sauce package 0-30 parts, powder package 2-15 parts, flavoring vegetable package 0.2-8 parts, vegetable package 0-30 parts, sauce pickled vegetable package 0-30 parts, and can 80-200 parts packaged in or out of package.

In the instant noodles with the can, the instant noodles with the can comprise, by weight, 50-200 parts of noodle block packages, 0-15 parts of sauce packages, 2-5 parts of powder packages, 0.5-5 parts of seasoning vegetable packages, 0-20 parts of vegetable packages and 0-20 parts of sauce pickled vegetable packages, and further comprise 180 parts of cans 100 and 180 parts of cans packaged in the packages or placed outside the packages.

In the instant noodles with the can, the noodle block package is instant rice flour cake, instant noodle cake, dry rice flour, fresh-keeping wet rice flour, frozen wet rice flour, instant noodle, dry noodle, frozen wet raw noodle, frozen wet cooked noodle, fresh-keeping wet raw noodle, fresh-keeping wet cooked noodle, fresh-keeping hot dry noodle or fresh-keeping semi-dry noodle.

In the instant noodles with the can, the rice flour comprises rice flour, buckwheat flour, corn flour, millet flour, black rice flour, mung bean flour, pea flour, broad bean flour, chickpea flour, potato flour, purple potato flour, sweet potato flour, rice noodles, rice wrappers, vermicelli or macaroni;

the noodles comprise wheat flour, egg flour, duck egg flour, quail egg flour, barley flour, oat flour, buckwheat flour, rye flour, corn flour, sorghum flour, millet flour, highland barley flour, black rice flour, quinoa flour, soybean flour, mung bean flour, pea flour, broad bean flour, chickpea flour, potato flour, purple potato flour, sweet potato flour, cut noodles, stretched noodles, sliced noodles, hollow noodles, spiral noodles, butterfly noodles, conch noodles or macaroni noodles.

In the instant noodles with the can, the sauce bag comprises, by weight, 1-10 parts of refined animal oil, 5-50 parts of refined vegetable oil, 0.5-8 parts of salt, 0.5-10 parts of sweetener, 5-15 parts of soy sauce, 0.5-5 parts of oil consumption, 0.5-5 parts of vinegar, 1-10 parts of cooking wine, 0.3-3 parts of monosodium glutamate, 0.1-1 part of yeast extract, 0.015-0.15 part of 5' -flavour development nucleotide disodium, 0.1-1 part of succinic acid disodium, 0.5-5 parts of acid hydrolysis vegetable protein seasoning liquid, 1-30 parts of seasoning oil, 1-20 parts of seasoning sauce, 1-20 parts of pickled vegetables, 1-10 parts of seasoning vegetables, 0.01-2 parts of spices, 0.01-0.1 part of citric acid, 0.1-0.3 part of thickening agent a, 1-6 parts of starch and 1-6 parts of maltodextrin, 0.1-1 part of caramel color, 0.01-0.05 part of vitamin E, 0-0.1 part of sucrose fatty acid ester, 0.1-1 part of meat flavor and 2-20 parts of soup;

the powder package is prepared from all or part of the following food materials in parts by weight: 1-4 parts of salt, 1-20 parts of white granulated sugar, 1-15 parts of monosodium glutamate, 0.25-5 parts of yeast extract, 0.05-0.75 part of 5' -flavour development disodium ribonucleotide, 0.1-2 parts of disodium succinate, 0.05-0.5 part of hydrolyzed vegetable protein powder, 1-4 parts of soy sauce powder, 0.1-1 part of meat flavor, 1-10 parts of chili powder, 0.25-2.5 parts of pepper powder, 0.4-4 parts of white pepper powder, 0.4-4 parts of black pepper powder, 0.5-5 parts of curry powder, 1-10 parts of cumin powder, 0.3-3 parts of ginger powder, 0.5-5 parts of scallion powder, 0.3-3 parts of garlic powder, 0.75-7.5 parts of onion powder, 0.5-5 parts of coriander powder, 5-15 parts of ground peanuts, 0.5-5 parts of cooked sesame, 0.02-2 parts of caramel color, 0.5-5 parts of starch, 5-5 parts of maltodextrin and 0.5-5 parts of maltodextrin, 0.002-0.02 part of vitamin E and 0.2-1.5 parts of silicon dioxide.

In the instant noodles with can, the refined animal oil comprises the following edible oil: beef tallow, lard, chicken fat or duck fat;

the refined vegetable oil comprises one or more of the following edible oils: rapeseed oil, palm oil, peanut oil, corn oil, sunflower seed oil, soybean oil, salad oil, olive oil or camellia oil;

the sweetener comprises white granulated sugar, brown sugar, crystal sugar, maltose, glucose or xylitol;

the sauce comprises one or more of the following food materials: fermented soya beans, fermented bean curd, chilli sauce, sour and hot sauce, spicy sauce, hot and spicy sauce, sweet and hot sauce, broad bean sauce, sweet soybean sauce, dried soybean sauce, rice sauce, wheat sauce, soybean sauce, sauce Lemong, three-bar sauce, winter-yin sauce, sesame sauce, peanut sauce, hoisin sauce, fish sauce, shrimp sauce, crab sauce, rainbow sauce, oyster sauce, scallop sauce, caviar, zhanghou sauce, tomato sauce, barbeque sauce, XO sauce, black pepper sauce, pasta sauce, curry sauce, red sauce, chopped chili sauce, pickled ginger or pickled peppers;

the flavoring oil comprises chili oil, zanthoxylum oil, sesame oil or cooked peanut oil;

the pickles comprise one or more of the following food materials: pickled mustard tuber, preserved cabbage, sprout, root mustard, pickled Chinese cabbage, pickled green vegetable, pickled garlic sprout, pickled black vegetable, pickled eight-treasure cucumber, pickled assorted coriander, pickled ginger bud, pickled radish, pickled white gourd, pickled cabbage, pickled carrot, pickled cucumber, pickled black vegetable, pickled eight-treasure cucumber, pickled mushroom, pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, pickled bamboo shoot, pickled oyster mushroom, pickled cabbage, pickled radish, pickled carrot, pickled cucumber, pickled celery, pickled cabbage;

the seasoning vegetable is prepared from one or more of the following vegetables: shallot, ginger, garlic, coriander, garlic sprout, or onion;

the spice comprises one or more of the following food materials: anise, pepper, cinnamon, fennel, clove, bay leaf, nutmeg, cardamom, amomum tsao-ko, allspice, tsaoko cardamom, mustard, amomum villosum, angelica dahurica, dried orange peel, long pepper, pimento, galangal, sand ginger, coriander seed, origanum vulgaris, lemongrass, sage, perilla leaf, nardostachyos, magnolia flower, white pepper, black pepper, horseradish, licorice, hawthorn, plum, mint leaf, basil leaf, rosemary, parsley tablet, dill grass, dill seed or majoram;

the thickener a comprises the following components in parts by weight: comprises 0.1 to 0.3 portion of xanthan gum, 0.03 to 0.3 portion of carrageenan or 0.01 to 0.1 portion of gelatin;

the meat flavor comprises reaction type pork flavor, reaction type beef flavor, reaction type chicken flavor, reaction type mutton flavor, reaction type seafood flavor or smoking flavor;

the soup comprises chicken bone soup, pork bone soup, beef bone soup, mutton bone soup, fish soup, oyster soup, abalone soup, mussel soup, scallop soup or water.

In the instant noodles with can, the seasoning vegetable packet is made of one or more of the following dehydrated vegetables: shallot, ginger, garlic, coriander, garlic sprout, and onion;

the vegetable bag is composed of the following dehydrated vegetables: carrot, radish, Korean vegetable, caulis et folium Brassicae Capitatae, herba Apii Graveolentis, herba Spinaciae, green vegetable, Chinese cabbage, caulis et folium Brassicae Junceae, sweet potato leaf, caulis et folium Brassicae Capitatae, broccoli, Germinatus Phragmitis, caulis et folium Brassicae Capitatae, Capsici fructus, potato, fructus Cucurbitae Moschatae, fructus Cucumidis Sativi, fructus Momordicae Charantiae, semen Phaseoli, flos Hemerocallis, Trigon;

the sauce pickled vegetable bag comprises the following components in parts by weight: prepared by 900-1000 parts of pickled vegetables, 0-100 parts of seasoning a, 1-2 parts of sodium erythorbate, 0-5 parts of citric acid and 0.045-1 parts of preservative;

the pickles comprise one or more of the following food materials: pickled mustard tuber, preserved cabbage, sprout, root mustard, pickled Chinese cabbage, pickled green vegetable, pickled garlic sprout, pickled black vegetable, pickled eight-treasure cucumber, pickled assorted coriander, pickled ginger bud, pickled radish, pickled white gourd, pickled cabbage, pickled carrot, pickled cucumber, pickled black vegetable, pickled eight-treasure cucumber, pickled mushroom, pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, pickled bamboo shoot, pickled oyster mushroom, pickled cabbage, pickled radish, pickled carrot, pickled cucumber, pickled celery, pickled cabbage;

the seasoning a comprises the following components in parts by weight: comprises 0-40 parts of salt, 0-40 parts of white granulated sugar, 0-40 parts of cooking wine, 0-20 parts of monosodium glutamate, 0-50 parts of chili oil and 0-20 parts of pepper oil;

the preservative is a natural preservative or a chemical preservative;

the natural preservative comprises the following components in parts by weight: comprises 0.02-0.2 part of nisin, 0.005-0.05 part of natamycin and 0.02-0.2 part of phytic acid;

the chemical preservative comprises sodium benzoate or potassium sorbate.

The instant noodles with the can are packaged by a metal can, a glass bottle can and a composite material can, and the content of the can is prepared from 20-98% of meat and 2-80% of auxiliary materials in percentage by weight;

the auxiliary materials comprise, by weight, 20-40 parts of beans, 20-40 parts of peanuts, 20-40 parts of Chinese chestnuts, 5-10 parts of ginkgo nuts, 5-40 parts of mushroom, 5-40 parts of vegetables, 5-40 parts of pickled vegetables, 35-60 parts of tomato sauce, 3-8 parts of plant fruits, 1-10 parts of refined animal oil, 2-20 parts of refined plant oil, 0.5-1.5 parts of salt, 1-8 parts of butter, 2-30 parts of vinegar, 0.1-1 part of monosodium glutamate, 0.005-0.05 part of 5' -flavour nucleotide disodium, 0.02-0.2 part of disodium succinate, 0.2-2 parts of yeast extract, 1-8 parts of sweetener, 1-10 parts of wine, 0.1-5 parts of seasoning b, 0.5-5 parts of seasoning oil, 5-35 parts of seasoning sauce, 0.03-1 part of spice, 0.03-1 part of sauce, 0.1 to 1 portion of thickener b, 0.5 to 5 portions of starch, 0.01 to 0.1 portion of acidity regulator, 0.1 to 1 portion of phosphate, 0.05 to 0.5 portion of colorant, 0.05 to 0.1 portion of D-isoascorbate, 0.05 to 0.5 portion of meat flavor and 3 to 40 portions of soup;

the can packaged in the package or placed outside the package comprises the steps of packaging the can by a food bag, and then packaging the can in the package together with a flour block bag, a sauce bag, a flour bag, a seasoning vegetable bag, a vegetable bag and a sauce pickled vegetable bag; or the package is only filled with the flour block bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag, and the can is placed outside the package, or another package bag or a package box is used for packaging the can and the package filled with the flour block bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag together.

In the instant noodles with can, the meat comprises: pork, beef, mutton, horse meat, donkey meat, rabbit meat, chicken meat, duck meat, goose meat, pig offal, beef offal, sheep offal, horse offal, donkey offal, rabbit offal, chicken offal, duck offal, goose offal, egg, duck egg, goose egg, quail egg, frog meat, turtle meat, snail meat, carp, grass carp, silver carp, crucian, catfish, tilapia, dace, rainbow trout, bighead carp, herring, salmon, mandarin fish, sturgeon, megalobrama amblycephala, silverfish, eel, maitake, bream, Ictalurus punctatus, eel, mud fish, eel, tuna, salmon, sardine, saury, mackerel, bonito, yellow croaker, spotted maigre, white spotted maigre, hairtail, silverfish, butterfish, mackerel, herring fish, sardine, mackerel, cod, sardine, sarong, herring mackerel, mac, Swordfish, green squama fish, anchovy, salmon, squid, octopus, cuttlefish, sea cucumber, sea rabbit, sea snail, oyster, abalone, mussel, scallop, young clam, shellfish, clam, panopea abrupta, sea mussel, solen, conch, sea urchin, portunus trituberculatus, king crab, snow crab, prawn, cricket, claw shrimp, drum shrimp, red shrimp, brachypomus Macrobrachium, palaemon carinicauda, tubular whip shrimp, crayfish, scale shrimp, macrobrachium nipponensis, freshwater lobster, river crab, corbicula fluminea, river snail or spiral shell;

the beans comprise soybeans, peas, kidney beans, broad beans, red beans or mung beans;

the mushroom comprises: kohlrabi, agrocybe cylindracea, chanterelle, boletus, matsutake, sparassis crispa, morchella, brown mushroom, clitocybe maxima, pleurotus ostreatus, pleurotus abalonus, pleurotus citrinopileatus, hericium erinaceus, beefsteak mushroom, grifola frondosus, shiitake mushroom, oyster mushroom, phoenix mushroom, pleurotus florida, pleurotus eryngii, pleurotus nebrodensis, pleurotus ostreatus, pleurotus tuber fleeceflower, pleurotus eryngii, canned hazel mushroom, armillaria pseudomellea, hypsizygus marmoreus, pleurotus ulmi, tricholoma giganteum, pleurotus lobelia, volvulus, volvaccaria, agropyrodis, agaricus bisporus, agaricus blazei, coprinus gallinacea, populina, poplar, stropharmorus, pholiota esculenta, pholiota, pleurotus citrina, coprinus, copr;

the vegetables comprise one or more of the following vegetables: carrot, potato, bamboo shoot, daylily, onion, dried chili, undaria pinnatifida, agar, asparagus, sargassum fusiforme, ramose scouring rush herb, kelp, laver, sea sedge, bean curd or bean curd skin;

the pickles comprise: preserved szechuan pickle, preserved cabbage, bean sprout, preserved vegetable, potherb mustard, tribute vegetable, sea grass, cowpea, pickled cabbage, pickled garlic sprout, sweet pickled black vegetable, sweet pickled eight-treasure melon, sweet pickled eight-treasure vegetable, sweet pickled cucumber, sweet pickled assorted coriander, sweet ginger bud, small pickled radish, sweet white gourd, sweet pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, sauced mushroom, spicy cabbage, pickled carrot, pickled celery, pickled cucumber, pickled celery, pickled cabbage, spicy carrot, spicy celery, spicy cabbage with chilli oil, spicy carrot, spicy cucumber, spicy celery, spicy kohlrabi or rose root mustard;

the plant fruit comprises: walnut kernel, sunflower seed kernel, pine nut kernel, cashew kernel, almond kernel or sesame;

the soy sauce comprises soy sauce, oil, fish sauce, flavoring agent or flavoring agent;

the wine comprises white spirit, cooking wine, beer or sweet fermented glutinous rice;

the seasoning b comprises shallot, ginger, garlic, coriander, onion, curry powder, cumin or dried chili;

the acidity regulator comprises citric acid or glacial acetic acid;

the phosphate comprises sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;

the colorant comprises caramel color, capsanthin or monascus red;

the refined animal oil comprises the following edible oil: beef tallow, lard, chicken fat or duck fat;

the refined vegetable oil comprises one or more of the following edible oils: rapeseed oil, palm oil, peanut oil, corn oil, sunflower seed oil, soybean oil, salad oil, olive oil or camellia oil;

the sweetener comprises white granulated sugar, brown sugar, crystal sugar, maltose, glucose or xylitol;

the sauce comprises one or more of the following food materials: fermented soya beans, fermented bean curd, chilli sauce, sour and hot sauce, spicy sauce, hot and spicy sauce, sweet and hot sauce, broad bean sauce, sweet soybean sauce, dried soybean sauce, rice sauce, wheat sauce, soybean sauce, sauce Lemong, three-bar sauce, winter-yin sauce, sesame sauce, peanut sauce, hoisin sauce, fish sauce, shrimp sauce, crab sauce, rainbow sauce, oyster sauce, scallop sauce, caviar, zhanghou sauce, tomato sauce, barbeque sauce, XO sauce, black pepper sauce, pasta sauce, curry sauce, red sauce, chopped chili sauce, pickled ginger or pickled peppers;

the flavoring oil comprises chili oil, zanthoxylum oil, sesame oil or cooked peanut oil;

the spice comprises one or more of the following food materials: anise, pepper, cinnamon, fennel, clove, bay leaf, nutmeg, cardamom, amomum tsao-ko, allspice, tsaoko cardamom, mustard, amomum villosum, angelica dahurica, dried orange peel, long pepper, pimento, galangal, sand ginger, coriander seed, origanum vulgaris, lemongrass, sage, perilla leaf, nardostachyos, magnolia flower, white pepper, black pepper, horseradish, licorice, hawthorn, plum, mint leaf, basil leaf, rosemary, parsley tablet, dill grass, dill seed or majoram;

the thickener b comprises the following components in parts by weight: comprises 0.1 to 0.3 portion of xanthan gum, 0.5 to 1 portion of carrageenan, 0.5 to 1 portion of gelatin and 0.3 to 0.5 portion of agar;

the meat flavor comprises reaction type pork flavor, reaction type beef flavor, reaction type chicken flavor, reaction type mutton flavor, reaction type seafood flavor or smoking flavor;

the soup comprises chicken bone soup, pork bone soup, beef bone soup, mutton bone soup, fish soup, oyster soup, abalone soup, mussel soup, scallop soup or water.

The ingredients for the instant noodles with the cans comprise a sauce bag, a flour bag, a seasoning vegetable bag, a sauce pickled vegetable bag and the cans.

The preparation method of the instant noodles with the can comprises the following steps:

1. making a sauce bag:

a. pre-treating the material, seasoning vegetable → selecting, selecting unqualified product → washing → draining → chopping to less than 1.5mm → metering → obtaining pre-treated seasoning vegetable, seasoning sauce containing large particles → chopping to less than 1.5mm → mixing with fine particle seasoning sauce → metering → obtaining pre-treated small particle seasoning sauce, pickles in the formula → chopping to less than 1.5mm → metering → obtaining pre-treated pickles, seasoning vegetable in the formula → chopping to less than 1.5mm → metering → obtaining pre-treated seasoning vegetable, non-gelatinized spicery in the formula → cooling and crushing to 100 mesh → adding powdery spicery in the formula → mixing powdery spicery → obtaining starch → starch paste;

b. preparing sauce, adding various oils in the formula → metering → mixing → heating to 135-, 5' -disodium ribonucleotide, disodium succinate, acid hydrolyzed vegetable protein seasoning liquid, a sweetening agent, caramel color → stirring, boiling → stopping heating, seasoning oil, citric acid, vitamin E and meat flavor added in the formula → stirring, cooling to 20-40 ℃ → quantitative packaging → inspection → finished product of sauce bag.

2. Making a powder bag:

drying various powdery materials in the formula until the water content is less than 8% → metering → using a small amount of the materials (yeast extract, disodium 5' -ribonucleotide, disodium succinate, hydrolyzed vegetable protein powder, meat flavor, Chinese prickly ash powder, white pepper powder, black pepper powder, ginger powder, garlic powder, caramel color, vitamins or silicon dioxide) to form a premix in advance, then mixing the materials (salt, white granulated sugar, monosodium glutamate, soy sauce powder, chili powder, curry powder, cumin powder, onion powder, coriander powder, ground peanuts, cooked sesames, starch and maltodextrin) with a large amount of the materials for 3-5 minutes, then adding the premix to mix for 15-20 minutes → curing → automatic quantitative packaging → sterilizing → inspecting → powder packaging finished products.

3. Making a seasoning vegetable bag: the technological process of vegetable bag includes purchasing dewatered seasoning vegetable in the recipe → automatic quantitative packing → disinfection → inspection → finished dewatered seasoning vegetable bag.

4. The vegetable bag is prepared: the technological process of vegetable bag includes purchasing dewatered vegetable in the recipe → automatic quantitative packing → sterilizing → inspection → finished product of dewatered vegetable bag.

5. Making the sauce pickled vegetable bag: the process flow of the production of the sauce pickled vegetable bag comprises the steps of sauce pickled vegetable in a formula → rinsing → cutting vegetable → soaking (desalting) → squeezing (dehydrating) → adding a preservative → adding a seasoning → vacuum packaging → sterilizing (78 ℃ water bath for 15min) → inspecting → obtaining the finished product of the sauce pickled vegetable bag.

6. Making the bread: the production process of the rice flour and the noodles is mature, and the actual production flow and technical parameters are produced according to the technical scheme provided by equipment manufacturers.

The formula of the fried instant noodles comprises the following components in parts by weight: 100 parts of refined flour, 1.5 parts of salt, 0.2 part of dietary alkali (sodium bicarbonate: potassium bicarbonate: 1) and 35 parts of water.

The preparation process flow of the fried instant noodles comprises the following steps: mixing raw materials → vacuum kneading dough → curing → composite pressing → continuous pressing → cutting strip → shaping → steaming dough → cutting and separating row → frying → cooling → packaging → finished product. (actual production process and technical parameters are based on the technical scheme provided by the equipment manufacturer)

7. The preparation of the can: the production process of the can is mature, and the actual production flow and the actual technology refer to the can industry manual (new edition), 323 cases of can products (lower) and various can production books, data organization production or customization and purchase of other can production enterprises.

8. The packaging can be selected in the following modes:

a. packaging the canned food with food bag, and packaging with flour piece bag, sauce bag, powder bag, flavoring vegetable bag, vegetable bag and sauce pickled vegetable bag in packaging material;

b. packaging the flour piece bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the pickled vegetable bag together by using a packaging material, and then putting the can and the packaging material together;

c. packaging the can and the wrapper containing the flour piece bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag together by using a packaging bag or a packaging box;

d, packaging the can, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag by using a packaging material;

and e, packaging the sauce bag, the flour bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag by using a packaging material, and then putting the packaged materials together with the can.

Has the advantages that: compared with the prior art, the instant noodles provided by the invention contain rich natural livestock, aquatic products and vegetable products, are balanced in nutrition, good in taste, delicious in taste, rich in variety and beneficial to human health.

Detailed Description

The present invention is not limited to the following embodiments.

Example (b):

instant noodles with braised beef in soy sauce

1. And (3) preparing dehydrated vegetable bags, purchasing dehydrated carrots, packaging the dehydrated carrots into small bags with the weight of 15 g/bag by using an automatic quantitative packaging machine, sterilizing and inspecting to obtain the dehydrated carrot bags.

2. The preparation method of the seasoning dehydrated vegetable bag comprises the steps of purchasing dehydrated scallion and dehydrated caraway, then cutting the dehydrated scallion and the dehydrated caraway into pieces, mixing the pieces by a V-shaped mixer according to the proportion of 1:1, packaging the pieces into small bags with the weight of 2 g/bag by an automatic quantitative packaging machine, sterilizing and inspecting to obtain the dehydrated scallion and the dehydrated caraway bag.

3. Making a powder bag:

A. the formula of the braised beef powder material bag comprises: 1kg of table salt, 0.4kg of white granulated sugar, 0.4kg of monosodium glutamate, 0.02kg of 5' -flavor nucleotide disodium, 0.3kg of soy sauce powder and 0.02kg of potato starch.

B. The manufacturing process comprises the following steps: the raw materials are respectively dried until the water content is 6%, potato starch and 5' -flavour nucleotide disodium are mixed for 5 minutes by a V-shaped mixer, then salt, white granulated sugar, monosodium glutamate and soy sauce powder are added and mixed for 20 minutes, and the mixture is packaged into a small bag with the weight of 3 g/bag by an automatic quantitative packaging machine, sterilized and inspected to obtain the powder material bag of the braised beef in brown sauce.

4. Making a sauce bag:

A. the formula of the sauce packet of the braised beef in soy sauce comprises the following components: 0.8kg of salt, 0.2kg of white granulated sugar, 0.2kg of monosodium glutamate, 0.01kg of 5' -flavor nucleotide disodium, 0.6kg of soy sauce, 0.8kg of rapeseed oil, 0.025kg of white pepper powder, 0.05kg of ginger, 0.15kg of scallion, 0.3kg of potato starch and 2kg of water.

B. The manufacturing process comprises the following steps: cleaning ginger and scallion, filtering to remove water, cutting into granules smaller than 1.5mm, adding water to dilute potato starch, pouring rapeseed oil into a jacketed pan, heating to 135-140 ℃, adding ginger and scallion, frying to remove water, adding salt, white granulated sugar, soy sauce, white pepper powder and diluted potato starch, frying to 105 ℃, adding monosodium glutamate and disodium 5' -ribonucleotide, stirring uniformly, stopping heating, rapidly cooling to 30 ℃, and packaging into small bags with 8 g/bag by using an automatic quantitative packaging machine to obtain the sauce bag for the braised beef.

5. 80 g/fried instant noodle cake, 180 g/package fresh-keeping wet-cooked hand-pulled noodles, 200 g/package udon noodle and 80 g/instant rice flour cake were purchased.

6. The canned braised beef with a net weight of 100 g/can is purchased or customized.

7. Packaging:

a. packaging 100 g/can of braised beef in soy sauce with a food bag, and packaging with 80 g/can of fried instant noodle cake (subjected to microwave sterilization), 8 g/bag of braised beef sauce bag, 3 g/bag of braised beef powder bag, 2 g/bag of dehydrated scallion, dehydrated coriander bag and 15 g/bag of dehydrated carrot bag in a braised beef instant noodle packaging bag to obtain the braised beef instant noodle with can.

b. The method comprises the steps of packaging 80 g/fried instant noodle cake (subjected to microwave sterilization), 8 g/package sauce bag for the braised beef, 3 g/package powder bag for the braised beef, 2 g/package dehydrated scallion and dehydrated coriander bag and 15 g/package dehydrated carrot bag by using instant noodle packaging bags for the braised beef, and putting 100 g/can canned braised beef in net weight and packaging materials together to obtain the instant noodle with canned braised beef.

c. Packaging the instant noodles containing 80 g/piece of fried instant noodles (subjected to microwave sterilization), 8 g/piece of sauce bag containing braised beef, 3 g/piece of powder bag containing braised beef, 2 g/piece of dehydrated shallot and dehydrated coriander bag, and 15 g/piece of dehydrated carrot bag with a transparent packaging bag together with a canned steamed beef with a net weight of 100 g/can to obtain the canned steamed beef instant noodles with red color.

d. Packaging 100 g/can of braised beef in soy sauce with a food bag, and packaging with 80 g/can of instant rice flour cake (subjected to microwave sterilization), 8 g/bag of braised beef sauce bag, 3 g/bag of braised beef powder bag, 2 g/bag of dehydrated scallion, dehydrated coriander bag and 15 g/bag of dehydrated carrot bag in a braised beef instant noodle packaging bag to obtain the braised beef instant rice noodle with can.

e. The instant rice flour cake with braised beef in brown sauce is packaged into a packaging bag, wherein each 80 g of instant rice flour cake is subjected to microwave sterilization, each 8 g of braised beef in brown sauce bag, each 3 g of braised beef in brown sauce bag, each 2 g of dehydrated shallot and dehydrated coriander bag, and each 15 g of dehydrated carrot bag are packaged together, and then the canned braised beef in brown sauce with the net weight of 100 g/can and the packaging material are put together to obtain the instant rice flour with braised beef in brown sauce with canned food.

f. Packaging the instant noodles containing 80 g/instant rice flour cake (subjected to microwave sterilization), 8 g/package sauce bag containing braised beef, 3 g/package sauce bag containing braised beef, 2 g/package dehydrated shallot and dehydrated coriander bag, and 15 g/package dehydrated carrot bag with a transparent packaging bag together with a canned steamed beef with a net weight of 100 g/can to obtain the canned steamed beef with brown sauce.

g. Packaging 100 g/can of braised beef in soy sauce with a food bag, and packaging with 80 g/can of fried instant noodle cake (subjected to microwave sterilization), 8 g/bag of braised beef sauce bag, 3 g/bag of braised beef powder bag, 2 g/bag of dehydrated scallion, dehydrated coriander bag and 15 g/bag of dehydrated carrot bag in a braised beef instant noodle packaging bowl to obtain the braised beef instant noodle with can.

h. Using a packaging bowl of the instant noodles with the braised beef in soy sauce to package 80 g/piece of fried instant noodle cake (which is sterilized by microwave firstly), 8 g/piece of sauce bag with the braised beef in soy sauce bag, 3 g/piece of powder bag with the braised beef in soy sauce bag, 2 g/piece of dehydrated shallot and dehydrated caraway bag, and 15 g/piece of dehydrated carrot bag together, and then putting 100 g/jar of canned braised beef in soy sauce and the packaging bowl of the instant noodles with the braised beef in soy sauce together to obtain the instant noodles with the canned braised beef in soy sauce.

i. Packaging a braised beef instant noodle packaging bowl which is filled with 80 g/piece of fried instant noodle cake (subjected to microwave sterilization firstly), 8 g/piece of braised beef sauce bag, 3 g/piece of braised beef powder bag, 2 g/piece of dehydrated scallion and dehydrated coriander bag, and 15 g/piece of dehydrated carrot bag with a net weight of 100 g/jar braised beef can head by using a transparent packaging bag to obtain the braised beef instant noodle with can.

j. Packaging the canned braised beef with net weight of 100 g/can, the udon noodle with net weight of 200 g/bag, the sauce bag with braised beef of 8 g/bag, the powder bag with braised beef of 3 g/bag, the dehydrated scallion and dehydrated coriander bags of 2 g/bag and the dehydrated carrot bag of 15 g/bag together in a packaging bag of the udon noodle with braised beef, and obtaining the udon noodle with braised beef with net weight of can.

k. The braised beef and udon noodle with the canned food is prepared by using braised beef and udon noodle packaging bags with 200 g/bag of udon noodle, 8 g/bag of braised beef sauce bag, 3 g/bag of braised beef powder bag, 2 g/bag of dehydrated scallion and dehydrated coriander bag and 15 g/bag of dehydrated carrot bag together, and then putting 100 g/can of braised beef can with the braised beef and udon noodle packaging bags with the net weight together.

And l, packaging the stewed beef and winter noodles with 200 g/bag of stewed beef, 8 g/bag of stewed beef sauce bag, 3 g/bag of stewed beef powder bag, 2 g/bag of dehydrated scallion and dehydrated coriander bag and 15 g/bag of dehydrated carrot bag together with a canned stewed beef with a net weight of 100 g/can by using a transparent packaging bag to obtain the canned stewed beef and winter noodles.

And m, packaging the canned braised beef with net weight of 100 g/can, the fresh wet-cooked hand-pulled noodles with net weight of 180 g/bag, the sauce bag of braised beef with net weight of 8 g/bag, the powder bag of braised beef with net weight of 3 g/bag, the dehydrated scallion and dehydrated coriander bags with each bag and the dehydrated carrot bag with each bag in a braised beef and udon noodle packaging bag with net weight of 15 g/bag together to obtain the fresh wet-cooked hand-pulled noodles with braised beef with net weight of can.

And n, packaging 180 g/bag of fresh-keeping wet-cooked hand-pulled noodles, 8 g/bag of sauce bag of the braised beef, 3 g/bag of powder bag of the braised beef, 2 g/bag of dehydrated scallion and dehydrated coriander bag and 15 g/bag of dehydrated carrot with a packaging bag of the braised beef and udon noodles, and then putting 100 g/can of canned braised beef in net weight and the packaging bag of the braised beef and udon noodles together to obtain the fresh-keeping wet-cooked hand-pulled noodles with the canned braised beef.

And o, packaging the packaging bag of the braised beef and udon noodles with 180 g/bag of fresh-keeping wet-cooked hand-pulled noodles, 8 g/bag of braised beef sauce bag, 3 g/bag of braised beef powder bag, 2 g/bag of dehydrated scallion and dehydrated coriander bag and 15 g/bag of dehydrated carrot bag with a net weight of 100 g/can of braised beef can head by using a transparent packaging bag, and thus obtaining the canned fresh-keeping wet-cooked hand-pulled noodles with braised beef.

The can (i.e. hard can) made of the meat and the auxiliary materials of the invention packaged by the metal can, the glass bottle can and the composite material can and the rice flour and noodles of the invention have various varieties, and the combination of the can, the rice flour and the noodles belongs to the protection scope of the invention, which is not exemplified herein.

At the same time, the applicant also tested instant noodles prepared according to example 1, as follows:

1. test sample

1.1 instant noodles of the invention: the procedure is as in example 1.

1.2 comparison of instant noodles: commercially available noodles with beef braised in soy sauce.

2. Test method

The instant noodle cake and the seasoning thereof are mature products, the quality difference is not great, the noodle cake and the seasoning are not evaluated, and since the instant noodle is braised beef in brown sauce, the braised beef in brown sauce is evaluated.

The two kinds of instant noodles are respectively used as test samples, the flour cakes and matched seasonings are placed, a can of the instant noodles is added, then the instant noodles are soaked for 5-8min by boiled water, 10 persons who usually eat the noodles with braised beef in brown sauce are asked to form an evaluation group to comprehensively score the color, the texture, the toughness, the aftertaste, the solid content of the braised beef in brown sauce and the taste of the instant noodles with braised beef in brown sauce according to the standard of a table 1, each full score is 10, and the average score is selected as the final sensory score.

TABLE 1 evaluation criteria

The invention not only protects instant noodles with cans, but also protects ingredients used by the instant noodles with cans, and the ingredients comprise sauce bags, powder bags, seasoning vegetable bags, sauce pickled vegetable bags and cans. The preparation methods of the sauce bag, the powder bag, the seasoning vegetable bag, the sauce pickled vegetable bag and the can in the ingredients are described in the foregoing, and are not described in detail herein. In the packaging process, the bags and the cans are packaged according to the proportion. In the using process, the bread is matched with the bread according to the proportion. The ingredients may be packaged in a variety of ways. For example, the following two methods are not limited to these, and other methods are possible.

Example (c): a1, packaging the canned braised beef with net weight of 100 g/can, the sauce bag for braised beef with net weight of 8 g/bag, the powder bag for braised beef with net weight of 3 g/bag, the dehydrated scallion and dehydrated coriander bags of 2 g/bag and the dehydrated carrot bag of 15 g/bag together by using packaging materials to obtain the ingredients (ingredients for braised beef with net weight) for the instant noodles with the can.

Example (c): a2, packaging 8 g/package sauce bag of braised beef in soy sauce, 3 g/package powder bag of braised beef in soy sauce, 2 g/package dehydrated shallot and dehydrated coriander bag, and 15 g/package dehydrated carrot bag by using packaging materials, and then putting the packaged materials together with a canned braised beef in soy sauce with a net weight of 100 g/can to obtain the ingredients (ingredients of braised beef in soy sauce) used for the instant noodles with the canned food.

Claims (10)

1. The instant noodles with the can are characterized by comprising, by weight, 30-300 parts of noodle block packages, 0-30 parts of sauce packages, 2-15 parts of powder packages, 0.2-8 parts of seasoning vegetable packages, 0-30 parts of sauce pickled vegetable packages and 80-200 parts of cans packaged in the packages or placed outside the packages.

2. The instant noodle with can as claimed in claim 1, wherein the instant noodle with can comprises 50-200 parts by weight of noodle lump package, 0-15 parts by weight of sauce package, 2-5 parts by weight of powder package, 0.5-5 parts by weight of seasoning vegetable package, 0-20 parts by weight of vegetable package and 0-20 parts by weight of sauce pickled vegetable package, and further comprises 100-180 parts by weight of can packaged in or out of the package.

3. Instant noodles provided with cans according to claim 1 or 2, wherein: the dough piece package is instant rice flour cake, instant noodle cake, dry rice flour, fresh-keeping wet rice flour, frozen wet rice flour, instant noodle, dry noodle, frozen wet uncooked noodle, frozen wet cooked noodle, fresh-keeping wet uncooked noodle, fresh-keeping wet cooked noodle, fresh-keeping hot dry noodle or fresh-keeping semi-dry noodle.

4. Instant noodles provided with cans according to claim 3, characterized in that: the rice flour comprises rice flour, buckwheat flour, corn flour, millet flour, black rice flour, mung bean flour, pea flour, broad bean flour, chickpea flour, potato flour, purple potato flour, sweet potato flour, rice noodles, rice husks, vermicelli or macaroni;

the noodles comprise wheat flour, egg flour, duck egg flour, quail egg flour, barley flour, oat flour, buckwheat flour, rye flour, corn flour, sorghum flour, millet flour, highland barley flour, black rice flour, quinoa flour, soybean flour, mung bean flour, pea flour, broad bean flour, chickpea flour, potato flour, purple potato flour, sweet potato flour, cut noodles, stretched noodles, sliced noodles, hollow noodles, spiral noodles, butterfly noodles, conch noodles or macaroni noodles.

5. Instant noodles with can according to claim 1 or 2, characterized in that: the sauce bag comprises, by weight, 1-10 parts of refined animal oil, 5-50 parts of refined vegetable oil, 0.5-8 parts of salt, 0.5-10 parts of a sweetening agent, 5-15 parts of soy sauce, 0.5-5 parts of oyster sauce, 0.5-5 parts of vinegar, 1-10 parts of cooking wine, 0.3-3 parts of monosodium glutamate, 0.1-1 part of yeast extract, 0.015-0.15 part of 5' -flavour development nucleotide disodium, 0.1-1 part of succinic acid disodium, 0.5-5 parts of acid hydrolysis vegetable protein seasoning liquid, 1-30 parts of seasoning oil, 1-20 parts of seasoning sauce, 1-20 parts of pickled vegetables, 1-10 parts of seasoning vegetable, 0.01-2 parts of spice, 0.01-0.1 part of citric acid, 0.1-0.3 part of a thickening agent, 1-6 parts of starch, 1-6 parts of maltodextrin and 0.1-1 part of caramel color, 0.01-0.05 part of vitamin E, 0-0.1 part of sucrose fatty acid ester, 0.1-1 part of meat flavor and 2-20 parts of soup;

the powder package is prepared from all or part of the following food materials in parts by weight: 1-4 parts of salt, 1-20 parts of white granulated sugar, 1-15 parts of monosodium glutamate, 0.25-5 parts of yeast extract, 0.05-0.75 part of 5' -flavour development disodium ribonucleotide, 0.1-2 parts of disodium succinate, 0.05-0.5 part of hydrolyzed vegetable protein powder, 1-4 parts of soy sauce powder, 0.1-1 part of meat flavor, 1-10 parts of chili powder, 0.25-2.5 parts of pepper powder, 0.4-4 parts of white pepper powder, 0.4-4 parts of black pepper powder, 0.5-5 parts of curry powder, 1-10 parts of cumin powder, 0.3-3 parts of ginger powder, 0.5-5 parts of scallion powder, 0.3-3 parts of garlic powder, 0.75-7.5 parts of onion powder, 0.5-5 parts of coriander powder, 5-15 parts of ground peanuts, 0.5-5 parts of cooked sesame, 0.02-2 parts of caramel color, 0.5-5 parts of starch, 5-5 parts of maltodextrin and 0.5-5 parts of maltodextrin, 0.002-0.02 part of vitamin E and 0.2-1.5 parts of silicon dioxide.

6. The instant noodles equipped with can as claimed in claim 5, wherein: the refined animal oil comprises the following edible oil: beef tallow, lard, chicken fat or duck fat;

the refined vegetable oil comprises one or more of the following edible oils: rapeseed oil, palm oil, peanut oil, corn oil, sunflower seed oil, soybean oil, salad oil, olive oil or camellia oil;

the sweetener comprises white granulated sugar, brown sugar, crystal sugar, maltose, glucose or xylitol;

the sauce comprises one or more of the following food materials: fermented soya beans, fermented bean curd, chilli sauce, sour and hot sauce, spicy sauce, hot and spicy sauce, sweet and hot sauce, broad bean sauce, sweet soybean sauce, dried soybean sauce, rice sauce, wheat sauce, soybean sauce, sauce Lemong, three-bar sauce, winter-yin sauce, sesame sauce, peanut sauce, hoisin sauce, fish sauce, shrimp sauce, crab sauce, rainbow sauce, oyster sauce, scallop sauce, caviar, zhanghou sauce, tomato sauce, barbeque sauce, XO sauce, black pepper sauce, pasta sauce, curry sauce, red sauce, chopped chili sauce, pickled ginger or pickled peppers;

the flavoring oil comprises chili oil, zanthoxylum oil, sesame oil or cooked peanut oil;

the pickles comprise one or more of the following food materials: pickled mustard tuber, preserved cabbage, sprout, root mustard, pickled Chinese cabbage, pickled green vegetable, pickled garlic sprout, pickled black vegetable, pickled eight-treasure cucumber, pickled assorted coriander, pickled ginger bud, pickled radish, pickled white gourd, pickled cabbage, pickled carrot, pickled cucumber, pickled black vegetable, pickled eight-treasure cucumber, pickled mushroom, pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, pickled bamboo shoot, pickled oyster mushroom, pickled cabbage, pickled radish, pickled carrot, pickled cucumber, pickled celery, pickled cabbage;

the seasoning vegetable is prepared from one or more of the following vegetables: shallot, ginger, garlic, coriander, garlic sprout, or onion;

the spice comprises one or more of the following food materials: anise, pepper, cinnamon, fennel, clove, bay leaf, nutmeg, cardamom, amomum tsao-ko, allspice, tsaoko cardamom, mustard, amomum villosum, angelica dahurica, dried orange peel, long pepper, pimento, galangal, sand ginger, coriander seed, origanum vulgaris, lemongrass, sage, perilla leaf, nardostachyos, magnolia flower, white pepper, black pepper, horseradish, licorice, hawthorn, plum, mint leaf, basil leaf, rosemary, parsley tablet, dill grass, dill seed or majoram;

the thickener a comprises the following components in parts by weight: comprises 0.1 to 0.3 portion of xanthan gum, 0.03 to 0.3 portion of carrageenan or 0.01 to 0.1 portion of gelatin;

the meat flavor comprises reaction type pork flavor, reaction type beef flavor, reaction type chicken flavor, reaction type mutton flavor, reaction type seafood flavor or smoking flavor;

the soup comprises chicken bone soup, pork bone soup, beef bone soup, mutton bone soup, fish soup, oyster soup, abalone soup, mussel soup, scallop soup or water.

7. Instant noodles with can according to claim 1 or 2, characterized in that: the seasoning vegetable packet is prepared from one or more of the following dehydrated vegetables: shallot, ginger, garlic, coriander, garlic sprout, and onion;

the vegetable bag is composed of the following dehydrated vegetables: carrot, radish, Korean vegetable, caulis et folium Brassicae Capitatae, herba Apii Graveolentis, herba Spinaciae, green vegetable, Chinese cabbage, caulis et folium Brassicae Junceae, sweet potato leaf, caulis et folium Brassicae Capitatae, broccoli, Germinatus Phragmitis, caulis et folium Brassicae Capitatae, Capsici fructus, potato, fructus Cucurbitae Moschatae, fructus Cucumidis Sativi, fructus Momordicae Charantiae, semen Phaseoli, flos Hemerocallis, Trigon;

the sauce pickled vegetable bag comprises the following components in parts by weight: prepared by 900-1000 parts of pickled vegetables, 0-100 parts of seasoning a, 1-2 parts of sodium erythorbate, 0-5 parts of citric acid and 0.045-1 parts of preservative;

the pickles comprise one or more of the following food materials: pickled mustard tuber, preserved cabbage, sprout, root mustard, pickled Chinese cabbage, pickled green vegetable, pickled garlic sprout, pickled black vegetable, pickled eight-treasure cucumber, pickled assorted coriander, pickled ginger bud, pickled radish, pickled white gourd, pickled cabbage, pickled carrot, pickled cucumber, pickled black vegetable, pickled eight-treasure cucumber, pickled mushroom, pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, pickled bamboo shoot, pickled oyster mushroom, pickled cabbage, pickled radish, pickled carrot, pickled cucumber, pickled celery, pickled cabbage;

the seasoning a comprises the following components in parts by weight: comprises 0-40 parts of salt, 0-40 parts of white granulated sugar, 0-40 parts of cooking wine, 0-20 parts of monosodium glutamate, 0-50 parts of chili oil and 0-20 parts of pepper oil;

the preservative is a natural preservative or a chemical preservative;

the natural preservative comprises the following components in parts by weight: comprises 0.02-0.2 part of nisin, 0.005-0.05 part of natamycin and 0.02-0.2 part of phytic acid;

the chemical preservative comprises sodium benzoate or potassium sorbate.

8. Instant noodles with can according to claim 1 or 2, characterized in that: the can is packaged by a metal can, a glass bottle can and a composite material can, and the content of the can is prepared from 20-98% of meat and 2-80% of auxiliary materials according to weight percentage;

the auxiliary materials comprise, by weight, 20-40 parts of beans, 20-40 parts of peanuts, 20-40 parts of Chinese chestnuts, 5-10 parts of ginkgo nuts, 5-40 parts of mushroom, 5-40 parts of vegetables, 5-40 parts of pickled vegetables, 35-60 parts of tomato sauce, 3-8 parts of plant fruits, 1-10 parts of refined animal oil, 2-20 parts of refined plant oil, 0.5-1.5 parts of salt, 1-8 parts of butter, 2-30 parts of vinegar, 0.1-1 part of monosodium glutamate, 0.005-0.05 part of 5' -flavour nucleotide disodium, 0.02-0.2 part of disodium succinate, 0.2-2 parts of yeast extract, 1-8 parts of sweetener, 1-10 parts of wine, 0.1-5 parts of seasoning b, 0.5-5 parts of seasoning oil, 5-35 parts of seasoning sauce, 0.03-1 part of spice, 0.03-1 part of sauce, 0.1 to 1 portion of thickener b, 0.5 to 5 portions of starch, 0.01 to 0.1 portion of acidity regulator, 0.1 to 1 portion of phosphate, 0.05 to 0.5 portion of colorant, 0.05 to 0.1 portion of D-isoascorbate, 0.05 to 0.5 portion of meat flavor and 3 to 40 portions of soup;

the can packaged in the package or placed outside the package comprises the steps of packaging the can by a food bag, and then packaging the can in the package together with a flour block bag, a sauce bag, a flour bag, a seasoning vegetable bag, a vegetable bag and a sauce pickled vegetable bag; or the package is only filled with the flour block bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag, and the can is placed outside the package, or another package bag or a package box is used for packaging the can and the package filled with the flour block bag, the sauce bag, the powder bag, the seasoning vegetable bag, the vegetable bag and the sauce pickled vegetable bag together.

9. The instant noodles with can as claimed in claim 8, wherein: the meat comprises: pork, beef, mutton, horse meat, donkey meat, rabbit meat, chicken meat, duck meat, goose meat, pig offal, beef offal, sheep offal, horse offal, donkey offal, rabbit offal, chicken offal, duck offal, goose offal, egg, duck egg, goose egg, quail egg, frog meat, turtle meat, snail meat, carp, grass carp, silver carp, crucian, catfish, tilapia, dace, rainbow trout, bighead carp, herring, salmon, mandarin fish, sturgeon, megalobrama amblycephala, silverfish, eel, maitake, bream, Ictalurus punctatus, eel, mud fish, eel, tuna, salmon, sardine, saury, mackerel, bonito, yellow croaker, spotted maigre, white spotted maigre, hairtail, silverfish, butterfish, mackerel, herring fish, sardine, mackerel, cod, sardine, sarong, herring mackerel, mac, Swordfish, green squama fish, anchovy, salmon, squid, octopus, cuttlefish, sea cucumber, sea rabbit, sea snail, oyster, abalone, mussel, scallop, young clam, shellfish, clam, panopea abrupta, sea mussel, solen, conch, sea urchin, portunus trituberculatus, king crab, snow crab, prawn, cricket, claw shrimp, drum shrimp, red shrimp, brachypomus Macrobrachium, palaemon carinicauda, tubular whip shrimp, crayfish, scale shrimp, macrobrachium nipponensis, freshwater lobster, river crab, corbicula fluminea, river snail or spiral shell;

the beans comprise soybeans, peas, kidney beans, broad beans, red beans or mung beans;

the mushroom comprises: kohlrabi, agrocybe cylindracea, chanterelle, boletus, matsutake, sparassis crispa, morchella, brown mushroom, clitocybe maxima, pleurotus ostreatus, pleurotus abalonus, pleurotus citrinopileatus, hericium erinaceus, beefsteak mushroom, grifola frondosus, shiitake mushroom, oyster mushroom, phoenix mushroom, pleurotus florida, pleurotus eryngii, pleurotus nebrodensis, pleurotus ostreatus, pleurotus tuber fleeceflower, pleurotus eryngii, canned hazel mushroom, armillaria pseudomellea, hypsizygus marmoreus, pleurotus ulmi, tricholoma giganteum, pleurotus lobelia, volvulus, volvaccaria, agropyrodis, agaricus bisporus, agaricus blazei, coprinus gallinacea, populina, poplar, stropharmorus, pholiota esculenta, pholiota, pleurotus citrina, coprinus, copr;

the vegetables comprise one or more of the following vegetables: carrot, potato, bamboo shoot, daylily, onion, dried chili, undaria pinnatifida, agar, asparagus, sargassum fusiforme, ramose scouring rush herb, kelp, laver, sea sedge, bean curd or bean curd skin;

the pickles comprise: preserved szechuan pickle, preserved cabbage, bean sprout, preserved vegetable, potherb mustard, tribute vegetable, sea grass, cowpea, pickled cabbage, pickled garlic sprout, sweet pickled black vegetable, sweet pickled eight-treasure melon, sweet pickled eight-treasure vegetable, sweet pickled cucumber, sweet pickled assorted coriander, sweet ginger bud, small pickled radish, sweet white gourd, sweet pickled cabbage, pickled carrot, pickled celery, pickled cucumber, pickled garlic, sauced mushroom, spicy cabbage, pickled carrot, pickled celery, pickled cucumber, pickled celery, pickled cabbage, spicy carrot, spicy celery, spicy cabbage with chilli oil, spicy carrot, spicy cucumber, spicy celery, spicy kohlrabi or rose root mustard;

the plant fruit comprises: walnut kernel, sunflower seed kernel, pine nut kernel, cashew kernel, almond kernel or sesame;

the soy sauce comprises soy sauce, oil, fish sauce, flavoring agent or flavoring agent;

the wine comprises white spirit, cooking wine, beer or sweet fermented glutinous rice;

the seasoning b comprises shallot, ginger, garlic, coriander, onion, curry powder, cumin or dried chili;

the acidity regulator comprises citric acid or glacial acetic acid;

the phosphate comprises sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;

the colorant comprises caramel color, capsanthin or monascus red;

the refined animal oil comprises the following edible oil: beef tallow, lard, chicken fat or duck fat;

the refined vegetable oil comprises one or more of the following edible oils: rapeseed oil, palm oil, peanut oil, corn oil, sunflower seed oil, soybean oil, salad oil, olive oil or camellia oil;

the sweetener comprises white granulated sugar, brown sugar, crystal sugar, maltose, glucose or xylitol;

the sauce comprises one or more of the following food materials: fermented soya beans, fermented bean curd, chilli sauce, sour and hot sauce, spicy sauce, hot and spicy sauce, sweet and hot sauce, broad bean sauce, sweet soybean sauce, dried soybean sauce, rice sauce, wheat sauce, soybean sauce, sauce Lemong, three-bar sauce, winter-yin sauce, sesame sauce, peanut sauce, hoisin sauce, fish sauce, shrimp sauce, crab sauce, rainbow sauce, oyster sauce, scallop sauce, caviar, zhanghou sauce, tomato sauce, barbeque sauce, XO sauce, black pepper sauce, pasta sauce, curry sauce, red sauce, chopped chili sauce, pickled ginger or pickled peppers;

the flavoring oil comprises chili oil, zanthoxylum oil, sesame oil or cooked peanut oil;

the spice comprises one or more of the following food materials: anise, pepper, cinnamon, fennel, clove, bay leaf, nutmeg, cardamom, amomum tsao-ko, allspice, tsaoko cardamom, mustard, amomum villosum, angelica dahurica, dried orange peel, long pepper, pimento, galangal, sand ginger, coriander seed, origanum vulgaris, lemongrass, sage, perilla leaf, nardostachyos, magnolia flower, white pepper, black pepper, horseradish, licorice, hawthorn, plum, mint leaf, basil leaf, rosemary, parsley tablet, dill grass, dill seed or majoram;

the thickener b comprises the following components in parts by weight: comprises 0.1 to 0.3 portion of xanthan gum, 0.5 to 1 portion of carrageenan, 0.5 to 1 portion of gelatin and 0.3 to 0.5 portion of agar;

the meat flavor comprises reaction type pork flavor, reaction type beef flavor, reaction type chicken flavor, reaction type mutton flavor, reaction type seafood flavor or smoking flavor;

the soup comprises chicken bone soup, pork bone soup, beef bone soup, mutton bone soup, fish soup, oyster soup, abalone soup, mussel soup, scallop soup or water.

10. An ingredient for canned instant noodles according to any of claims 1 to 9, wherein: the ingredients comprise sauce bag, powder bag, flavoring vegetable bag, sauce pickled vegetable bag and can.