CN1692806A - Method for preparing instant noodles, and noodles made therewith - Google Patents
Method for preparing instant noodles, and noodles made therewith Download PDFInfo
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- CN1692806A CN1692806A CNA2005100119223A CN200510011922A CN1692806A CN 1692806 A CN1692806 A CN 1692806A CN A2005100119223 A CNA2005100119223 A CN A2005100119223A CN 200510011922 A CN200510011922 A CN 200510011922A CN 1692806 A CN1692806 A CN 1692806A
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Abstract
A process for preparing the instant noodles without frying in oil includes such steps as proportionally mixing wheat flour with one of corn powder soybean powder, sweet potato starch, rice flour and buckwheat flour, adding egg and juice of vegetable or fruit, kneading, shaping, boiling, immersing in cold water, quantitative loading in trays, adding water, freezing, vacuum drying and packing with aluminium foil.
Description
Technical field
The present invention relates to a kind of preparation method of food, relate in particular to a kind of preparation method of instant noodle.
Background technology
Along with the progress of society, and growth in the living standard, people recognize that progressively fast food noodles such as fried instant noodle have very big harm to health.And existing noodles and vermicelli etc. can only boil with boiling water, live for people efficiently and bring a lot of troubles.The noodles that have some utilization Freeze Drying Techniques to produce have at present solved fried problem, but have rehydration difference or problem that can not rehydration, do not reach the effect of fast food.
Summary of the invention
This bright purpose provides a kind of preparation method of instant noodle and the instant noodle of preparation thereof.The instant noodle of the present invention's preparation need not be fried, and rehydration is good, thereby solved the shortcoming that present instant noodle exists.
The preparation method's of instant noodle of the present invention step is as follows:
1. get the raw materials ready
The component and the percentage by weight of the former charge level of noodles consist of:
Flour 60-100%,
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or foster wheat face 0-40%;
Its weight of vegetable juice or fruit juice is the 0-25% of former charge level weight;
Its weight of egg is the 0-30% of former charge level weight;
Wherein vegetable juice can adopt spinach juice, Celery Juice, Tomato juice, carrot juice; Wherein fruit juice can adopt strawberry juice, pineapple juice, cider; The component and the preferred weight percent of the former charge level of noodles consist of:
Flour 70-95%,
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 5-30%;
Its preferred weight of vegetable juice or fruit juice is the 5-15% of former charge level weight;
Its preferred weight of egg is the 5-20% of former charge level weight;
2. with face, system noodles
Required former charge level, vegetable juice or fruit juice, egg shell breaking are put into container mix, Jia Shui and the face that becomes daily life of a family system noodles to use; Make noodles with noodle machine again, noodles are that the cross section is circular disc bar, and diameter is 0.5-3mm; The cross section is rectangular lasagne, and wide is 0.5-3mm, and thick is 0.5-2mm; One of or hollow noodles, internal diameter is 0.5-6mm, external diameter is 1-8mm;
3. boil face
The above-mentioned noodles that process are placed 100 ℃ boiling water, and the weight of water is more than 200% of noodles weight, boils 3-10 minute;
4. cold water soak
The above-mentioned noodles that boil are pulled out, put into sterilization, temperature is less than 30 ℃ cold water, soaked 20-30 minute;
5. balance
Above-mentioned soaked noodles are put in the lattice dish, and its thickness is 1.5-2.5cm; Preferred thickness is 2.5cm;
6. adding water freezes
The sterilized water that adds noodles weight 50% in the above-mentioned lattice dish that sets noodles places then in-18 ℃～-25 ℃ the low temperature storehouse and freezes, and the quick-frozen time is 8～12 hours; Wherein the preferred temperature in low temperature storehouse is-18 ℃, and the preferred time of quick-frozen is 9 hours.
7. vacuum drying
The above-mentioned frozen noodles that finish are placed in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ ± 5 ℃ with 20 minutes, heating preferred temperature is 100 ℃, and air pressure keeps 120 handkerchiefs ± 20 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal barometric pressure with 60 minutes by 120 handkerchiefs ± 20 handkerchiefs; Deliver from godown then, obtain the noodles piece;
8. In Aluminium Foil Packing
Be not more than in air humidity under 50% the environment, above-mentioned noodles piece packaging of aluminium foil bag.
The noodles that boil in the preparation process of the present invention are 20-30 minute with the time of cold water soak, noodles are fully absorbed water rise outward; Thickness is no more than 2.5cm during balance, can make rate of drying and rehydration effect the best; Add the sterilized water of noodles weight 50% before freezing, make color, the shape that can keep noodles in the dry run better.
Adopt the noodles rehydration of the present invention's preparation good, and the hot water or cold water all can brew, general brewed in hot water can restore to the original state in 4 minutes, brewed with cold water, can restore to the original state in 10 minutes.
The raw material of wanting required for the present invention, equipment all can be bought in market.
The specific embodiment
The instant noodle of employing the present invention preparation can satisfy the multiple demand in market owing to former charge level is wide in variety, also can contain egg, vegetable juice or fruit juice in the noodles simultaneously, not only nutrition is abundanter, and color is various, and noodles also can be made into multiple shape in addition, makes more horn of plenty of product variety.
Adopt the rehydration of noodles of the present invention's preparation good, and the hot water or cold water all can brew, the time length difference that just brews can restore to the original state after brewing, and therefore its color, shape, mouthfeel eat more convenient as what just cooked from pot.Normal temperature is preserved, the advantage of long shelf-life but the instant noodle that adopts the present invention's preparation has, and the shelf-life can reach 3 years; Also have carry, store conveniently, advantage that processing cost is lower than fried instant noodles about 20%.
Embodiment 1
100kg flour, egg 30kg shell breaking are put into container and mixed, Jia Shui and the face that becomes daily life of a family system noodles; Make wide 2mm with noodle machine again, the lasagne of thick 0.5mm; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 4 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 25 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2.5cm, and adds the sterilized water of noodles weight 50%, places then in-18 ℃ the low temperature storehouse to freeze 8 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 130 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 130 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 2
81kg flour is put into container and mixed with corn flour 19kg, egg 5kg shell breaking, Jia Shui and the face that becomes daily life of a family system noodles; Make the disc bar that diameter is 0.5mm with noodle machine again; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 3 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 20 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2.3cm, and adds the sterilized water of noodles weight 50%, places then in-19 ℃ the low temperature storehouse to freeze 8 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 110 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 110 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 3
95kg flour is put into container and mixed with 5kg mung bean face, egg 20kg shell breaking, cider 25kg, Jia Shui and the face that becomes daily life of a family system noodles; Make wide 3mm with noodle machine again, the lasagne of thick 0.5mm; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 3 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 22 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 1.5cm, and adds the sterilized water of noodles weight 50%, places then in-20 ℃ the low temperature storehouse to freeze 9 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 95 ℃ with 20 minutes, air pressure keeps 100 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 100 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 4
70kg flour is put into container and mixed with 30kg rice flour, 5kg carrot juice, egg 15kg shell breaking, Jia Shui and the face that becomes daily life of a family system noodles; Make the disc bar that diameter is 2mm with noodle machine again; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 10 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 25 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2cm, and adds the sterilized water of noodles weight 50%, places then in-19 ℃ the low temperature storehouse to freeze 9 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 120 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 120 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 5
82kg flour is put into container and mixed with 18kg Ipomoea batatas face, 15kg strawberry juice, egg 25kg shell breaking, Jia Shui and the face that becomes daily life of a family system noodles; Making internal diameter with noodle machine again is the hollow noodles of 1mm for the 0.5mm external diameter; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 5 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 30 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2.5cm, and adds the sterilized water of noodles weight 50%, places then in-18 ℃ the low temperature storehouse to freeze 8 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 105 ℃ with 20 minutes, air pressure keeps 125 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 125 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 6
63kg flour is put into container and mixed with 37kg buckwheat flour, 25kg Tomato juice, egg 10kg shell breaking, Jia Shui and the face that becomes daily life of a family system noodles; Making external diameter with noodle machine again is the hollow noodles of 6mm for the 8mm internal diameter; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 6 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 25 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2cm, and adds the sterilized water of noodles weight 50%, places then in-18 ℃ the low temperature storehouse to freeze 9 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 140 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 140 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 7
With 100kg flour Jia Shui and the face that becomes daily life of a family system noodles; Make the disc bar that diameter is 1.5mm with noodle machine again; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 4 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 25 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2cm, and adds the sterilized water of noodles weight 50%, places then in-25 ℃ the low temperature storehouse to freeze 10 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 100 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 100 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag,
Embodiment 8
60kg flour is put into container with 40kg soy noodle, 5kg spinach juice mix, Jia Shui and the face that becomes daily life of a family system noodles; Make wide 1mm with noodle machine again, the lasagne of thick 1mm; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 5 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 25 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2cm, and adds the sterilized water of noodles weight 50%, places then in-18 ℃ the low temperature storehouse to freeze 8 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 120 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 120 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Embodiment 9
100kg flour is put into container with the 5kg pineapple juice mix, Jia Shui and the face that becomes daily life of a family system noodles; Make wide 3mm with noodle machine again, the lasagne of thick 2mm; The above-mentioned noodles that processed are put into 100 ℃ of boiling water, and the weight of water is 200% of noodles weight; Boiled 5 minutes; Insert after pulling out sterilization, temperature is less than soaking in 30 ℃ the cold water 30 minutes; Then above-mentioned soaked noodles are put in the lattice dish, its thickness is 2.5cm, and adds the sterilized water of noodles weight 50%, places then in-23 ℃ the low temperature storehouse to freeze 10 hours time; The above-mentioned frozen noodles that finish are inserted in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ with 20 minutes, air pressure keeps 140 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal atmospheric pressure with 60 minutes by 140 handkerchiefs; Deliver from godown then, must be to the face piece; At last under air humidity is not more than 50% environment, with above-mentioned noodles piece packaging of aluminium foil bag.
Claims (10)
1. the preparation method of an instant noodle, its step is as follows:
(1) gets the raw materials ready
The component and the percentage by weight of the former charge level of noodles consist of:
Flour 60-100%,
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 0-40%;
Its weight of vegetable juice or fruit juice is the 0-25% of former charge level weight;
Its weight of egg is the 0-30% of former charge level weight;
(2) and face, the system noodles
Required former charge level, vegetable juice or fruit juice, egg shell breaking are put into container mix, Jia Shui and the face that becomes daily life of a family system noodles to use; Make noodles with noodle machine again, noodles are that the cross section is that circular disc bar, cross section is one of square lasagne or hollow noodles.
(3) boil face
The above-mentioned noodles that process are placed 100 ℃ boiling water, and the weight of water is more than 200% of noodles weight, boils 3-10 minute;
(4) cold water soak
The above-mentioned noodles that boil are pulled out, put into sterilization, temperature is less than 30 ℃ cold water, soaked 20-30 minute;
(5) balance
Above-mentioned soaked noodles are put in the lattice dish, and its thickness is 1.5-2.5cm;
(6) adding water freezes
In the above-mentioned lattice dish that sets noodles, adding the sterilized water of noodles weight 50%, place-18 ℃ then--freeze in 25 ℃ the low temperature storehouse, the quick-frozen time is 8-12 hour;
(7) vacuum drying
The above-mentioned frozen noodles that finish are placed in the dryness storehouse, the heating system in the vacuum storehouse was heated to 100 ℃ ± 5 ℃ with 20 minutes, air pressure keeps 120 handkerchiefs ± 20 handkerchiefs, keeps 10 hours; Heating system is closed, and air pressure reverted to normal barometric pressure with 60 minutes by 120 handkerchiefs ± 20 handkerchiefs; Deliver from godown then, obtain the noodles piece;
(8) In Aluminium Foil Packing
Be not more than in air humidity under 50% the environment, above-mentioned noodles piece packaging of aluminium foil bag.
2. according to the preparation method of the described instant noodle of claim 1, it is characterized in that the component and the percentage by weight of the former charge level of noodles consists of:
Flour 70-95%,
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 5-30%;
3. according to the preparation method of the described instant noodle of claim 2, the weight that it is characterized in that described egg is the 5-20% of former charge level weight.
4. according to the preparation method of the described instant noodle of claim 3, the weight that it is characterized in that described vegetable juice or fruit juice is the 5-15% of former charge level weight.
5. according to the preparation method of the described instant noodle of claim 4, it is characterized in that described vegetable juice is spinach juice, Celery Juice, Tomato juice, carrot juice; Described fruit juice is for using strawberry juice, pineapple juice, cider.
6. according to the preparation method of the described instant noodle of claim 5, the diameter that it is characterized in that described disc bar is 0.5-3mm; The wide of described lasagne is 0.5-3mm, the thick 0.5-2mm of being; The internal diameter of described hollow noodles is that 0.5-6mm, external diameter are 1-8mm.
7. according to the preparation method of the described instant noodle of claim 6, it is characterized in that the thickness that noodles are put in the lattice dish is 2.5cm.
8. according to the preparation method of the described instant noodle of claim 7, it is characterized in that the temperature in the described low temperature storehouse is-18 ℃, the quick-frozen time is 9 hours.
9. the preparation method of described instant noodle according to Claim 8 is characterized in that the heating system in the described vacuum storehouse was heated to 100 ℃ with 20 minutes.
10. as the instant noodle of one of the preparation method of instant noodle as described in claim 1-9 preparation.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100119223A CN100493373C (en) | 2005-06-13 | 2005-06-13 | Method for preparing instant noodles, and noodles made therewith |
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| CN101803698A (en) * | 2010-04-27 | 2010-08-18 | 丹东佳家食品有限公司 | Method for processing instant noodles |
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN102511796A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Noodles containing elm bark powder and sweet potato powder |
| CN103932051A (en) * | 2014-05-13 | 2014-07-23 | 吕景海 | Method for mechanically producing multi-color vegetable nutritious noodles |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
| CN104621504A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Banana and corn nutritive noodle and preparation method thereof |
| CN104621505A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet apple and corn nutrient noodle and preparation method thereof |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN105410661A (en) * | 2015-11-27 | 2016-03-23 | 安徽家味食品有限公司 | Preparation method of fruit and vegetable noodles |
| CN105495329A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of instant noodles |
| CN105831589A (en) * | 2016-03-23 | 2016-08-10 | 河南科技学院 | Safflower sprouts fine dried noodles |
| CN106490473A (en) * | 2016-09-22 | 2017-03-15 | 淮南市农康生态农业有限公司 | A kind of instant noodles of full nutrient green environmental protection and its method for production |
| CN110122771A (en) * | 2019-05-24 | 2019-08-16 | 福建利众诚食品有限公司 | A kind of flour cake and preparation method thereof |
| CN113412908A (en) * | 2021-04-22 | 2021-09-21 | 晋中晋道劲爽餐饮管理有限公司 | Preparation process and eating method of quick-frozen hollow instant noodles |
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- 2005-06-13 CN CNB2005100119223A patent/CN100493373C/en active Active
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| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN101803698A (en) * | 2010-04-27 | 2010-08-18 | 丹东佳家食品有限公司 | Method for processing instant noodles |
| CN102511796A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Noodles containing elm bark powder and sweet potato powder |
| CN103932051A (en) * | 2014-05-13 | 2014-07-23 | 吕景海 | Method for mechanically producing multi-color vegetable nutritious noodles |
| CN103932051B (en) * | 2014-05-13 | 2015-10-14 | 吕景海 | A kind of method of mechanization production polychrome vegetable nutrient noodles |
| CN104304988B (en) * | 2014-11-06 | 2018-03-02 | 中粮营养健康研究院有限公司 | A kind of whole wheat boils face and its processing method soon |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
| CN104621504A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Banana and corn nutritive noodle and preparation method thereof |
| CN104621505A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet apple and corn nutrient noodle and preparation method thereof |
| CN105410661A (en) * | 2015-11-27 | 2016-03-23 | 安徽家味食品有限公司 | Preparation method of fruit and vegetable noodles |
| CN105495329A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of instant noodles |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN105831589A (en) * | 2016-03-23 | 2016-08-10 | 河南科技学院 | Safflower sprouts fine dried noodles |
| CN106490473A (en) * | 2016-09-22 | 2017-03-15 | 淮南市农康生态农业有限公司 | A kind of instant noodles of full nutrient green environmental protection and its method for production |
| CN110122771A (en) * | 2019-05-24 | 2019-08-16 | 福建利众诚食品有限公司 | A kind of flour cake and preparation method thereof |
| CN113412908A (en) * | 2021-04-22 | 2021-09-21 | 晋中晋道劲爽餐饮管理有限公司 | Preparation process and eating method of quick-frozen hollow instant noodles |
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| CN100493373C (en) | 2009-06-03 |
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