Abstract: There is provided a process for making non-oil-fried, filled snacks that keep longer, are palatable, attractive, and assure good shape retention, thereby presenting high commercial value. The process for making filled snacks as dried by non-oil-frying includes the steps of kneading a wheat flour mixture to prepare dough, rolling the dough to prepare a dough sheet, steaming the rolled dough sheet, air cooling the steamed dough sheet, cutting the cooled dough sheet into a plurality of sections of a specified size and a specified shape, placing a dried filling on each of the sections, joining the opposite edges of each of these sections so that the filling is enclosed in each section, and drying the wrapped dumpling by means other than oil frying.

Abstract: A process for manufacturing a dry instant-noodles product comprising steaming or boiling noodle strings that have been cut out of a dough, transporting said strings on a net conveyor, and applying air, an inert gas or a mixture thereof to said strings from both above and below so as to expand and dry them; wherein the air, inert gas or mixture thereof is controlled to have an elevated temperature of 100.degree.-200.degree. C. and supplied from a separate high-pressure compartment at high speed through spray nozzle tubes provided both above and below said net conveyor.

Abstract: Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at room temperature, and mixing the two components. When the noodles is immersed in boiling water, they become ready to eat within a period of from 1 minute at the shortest to 2 minutes at the longest.

Abstract: A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.

Abstract: A disposable plastic upper lid adapted for frictional mounting upon the rim of a container of a quick-cooking food has an annular horizontal member which is provided thereon with a lid holding ridged portion which is composed of saw-toothed ridges and, if desired, provided with a plurality of anti-stacking notches in a random arrangement along the outer or inner periphery of the horizontal member.