Type 90 military single soldier field compressed dry food was developed by the Quartermaster Research Institute of the General Logistics Department of the People's Liberation Army in 1990. It took three years to successfully develop a new generation of military food for the troops to use in the field environment. It is light in weight, small in size and easy to carry and use. The dry food can not only provide nutrients and calories needed by human body, but also have obvious functions of mobilizing fat in human body, refreshing and anti-fatigue. People can do high-intensity exercise even if they eat a small amount of food. In the case of no fire and no water emergency, a box of 90-type military single-soldier field dry food (5 kg) can provide a person with the minimum living guarantee for half a year, and a small bag 1 can also support a person for half a month. This kind of instant noodles is completely different from instant noodles on the market. Instant noodles on the market are brewed with boiling water, which is bulky and has a short shelf life, and cannot meet the military requirements. The requirements of the army for military surface are small size, easy to carry, can be brewed with cold and hot water at different temperatures, and the shelf life should be more than two years. In order to overcome these technical problems, the Institute of Quartermaster Equipment concentrated on elite soldiers and set up a research group headed by Master He Jinfeng, director of the Military Grain Research Office, to jointly tackle key problems. A plan was taken out and one was overturned.
The experiment failed again and again, and a new experiment was launched. Finally, the technical problems such as narrow rehydration temperature range, low gelatinization degree and low industrial productivity of instant noodles studied by our army in recent 40 years were successfully solved, and instant noodles suitable for field use were successfully developed. This scientific research achievement won two national invention patents and the gold medal of the 2000 Hong Kong International Invention Exhibition, and the second prize of the 200 1 Military Science and Technology Progress Award.
According to reports, straight nutritious instant noodles have high technology content. Solved the problem that the noodle soup produced by extrusion technology is turbid and sticky at high temperature. Its research results (including products and equipment) are the first in China. Straight nutritious instant noodles have many advantages: all kinds of instant noodles can be rehydrated in water at 20~ 100 degrees Celsius; Straight shape, compression resistance and easy to carry; Nutrition strengthening in protein; The taste is close to handmade noodles; The shelf life is more than two years. One of the biggest problems in making instant food with rice and white flour is that it will "grow again" after being left for a period of time. The "reborn" food not only lost its nutritional value, but also lost its normal taste. "Rebirth" is a worldwide problem. After repeated experiments, the Military Equipment Research Institute found an effective method to preserve starch food by dehydration, and successfully developed dehydrated fast food rice.
According to technicians, dehydrated fast-food rice is dried at high temperature and quickly when the rice is mature, so that starch molecules are dried and fixed, the structure of starch is maintained, and the water activity is reduced. Such long-term storage will not cause "retrogradation" and mildew. When eating, just add a proper amount of water to restore the gelatinization state, which is as delicious as the freshly cooked rice.
Dehydrated fast food rice not only has small packages for individual soldiers to eat, but also forms a series of products for class, platoon and company to eat, adding new varieties to our army's field food. This kind of military fast food is especially suitable for troops marching, field training and fast eating in wartime, which can shorten the cooking time by two thirds, especially for emergency support when troops have no cooking equipment in the field, and is also suitable for long-term use on submarines and ships. It not only saves valuable water and oil on board, but also occupies a small area and does not need to cook, thus reducing the pollution of cooking to the air inside the ship. Individual self-heating field food is a new generation of field food newly developed by our army. It has the characteristics of good food acceptability, short heating time and high quality. It is mainly eaten by troops under field conditions, and the heat can meet the needs of moderate military labor intensity. In outdoor sports, including in carriages and tents, when it is inconvenient or forbidden to use naked flame due to adverse weather such as strong wind, dust, rain, snow and low temperature, it can be heated and eaten conveniently and safely. When the heater is working, the water consumption is only about 100ml, and clean water is not needed. The total amount of ingredients in each meal of the new generation of field food exceeds 500g·g g. If it is eaten with other foods, drinking water or soup, each meal can meet the needs of 2-3 people, which is economical and practical.
Individual soldier self-heating field food (menu of three meals a, b and c)
Menu a menu b menu c
280 grams of white rice, fried noodles with shredded pork and cabbage, 280 grams of assorted fried rice, 280 grams.
Fish-flavored shredded pork 100g fried noodles with shredded mushrooms 280g fried rice with diced cabbage 280g
90 compressed dry food 125g Chili sauce 10g Chili sauce 10g
thick pepper/chilli sauce
10g anti-hypoxia food is a kind of high-efficiency war food with moderate moisture content newly developed by our army. It has the characteristics of comprehensive nutrition, easy digestion and good taste, and can obviously alleviate the symptoms of altitude hypoxia. It is mainly used for plateau troops to carry this food when they go to areas above 2000 meters above sea level to ensure good health.