Abstract: 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.

Abstract: 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.

Abstract: A vegetable substance-made synthetic egg includes a vegetable substance-made synthetic egg powder that is in a dry form and packed in an enclosed form. To use, water of a predetermined ratio is uniformly mixed with the egg powder made of vegetable substance to make an egg liquid that is heatable and cookable to make egg cuisines of scrambled egg and fried egg, and as such, mimicking of an actual egg can be realized as being made close to the actual egg in respect of taste and quality and containing zero cholesterol and allowing for easy carrying, storing, and cooking. A composition of the egg powder made up of vegetable substances includes at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum and 31.90% of corn flour, and 3.00% of edible salt.

Abstract: A quick-cooking noodle structure includes a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is equal to a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.

Abstract: An method for manufacturing easy-to-cook and easy-to-brew noodles includes the following steps: mixing an appropriate amount of semolina or durum wheat flour with an appropriate amount of water and an appropriate amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into thin strips, spirals, sheets or other different shapes of noodles; steaming the formed noodles; cutting the steamed noodle quantitatively; and making instant pasta by carrying out semi-puff drying or full-puff drying on the steamed and quantitatively cut noodles according to the thickness or set brewing time, thereby allowing the pasta to be brewed or cooked in a short time, and fast edible.

Abstract: A quick-cooking noodle structure includes a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is greater than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.