1. Tear off the shrink film, take out the paper sleeve, open the outer cover, and take out the lunch box, vegetable bag, tableware bag, heating bag and hot water bag;

2. First, gently squeeze the two sides and bottom of the rice by hand to loosen the rice, so that it can be heated more quickly and evenly;

3. Cut the sealed plastic wrap on the lunch box with the sawtooth of the spoon in the tableware bag along the dotted line marked on the lunch box, and tear off the sealed plastic wrap;

4. Tear open the food bag, pour the food evenly on the rice and put it aside for the time being;

5. Tear open the hot water bottle and pour all the water into the outer box;

6. Tear off the outer plastic bag of the heating bag and put it flat in the water;

7. At this time, quickly put the lunch box above the heating bag and cover the outer box cover;

8. Start the automatic heating after a few seconds, wait for 8 minutes (winter 10 minutes), and carefully open the lid to enjoy.

Traditional convenience foods need to be soaked in boiling water before they can be eaten. Some special people, such as outdoor exploration, tourism, troops and police officers on duty, can't eat without boiling water. Self-heated rice eats without boiling water or heat. Tear open the outer package, pour the purified water bag inside on the heating bag, and the water and the heating bag will automatically mix and heat. Rice and vegetables should be steamed for 8- 15 minutes.

Decoding the components of the self-heating rice heating bag: A multifunctional self-heating bag is invented, which is mainly composed of roasted diatomite, iron powder, aluminum powder, coke powder, activated carbon and salt. It can be heated to 60℃ after kneading, and can be used for heating and medical hot compress in winter. After adding quicklime, sodium carbonate and water, the temperature can be raised to 120℃ to heat or cook food and keep the temperature for 20 minutes. The materials used for heating and hot compress in winter can be used repeatedly, and can still be mixed with quicklime and sodium carbonate after use, and then water is added to heat the food.

As we all know, the eating habits of China people are fundamentally different from those of westerners. For example, American bread, cheese, jam and butter are both convenient fast food and good nutritious food. Obviously, we can't copy them. Because China's diet structure is mainly starch food, and the food pays attention to color, fragrance and taste, which is essentially different from the western food structure which is mainly protein and fat. No matter how nutritious the food is, if you can't eat it or don't want to eat it, it will lose its value. So southerners love rice, while northerners love pasta. These two basic factors must be considered in developing military fast food in China.

Rice and white flour are both starch foods, and the biggest problem is that they will become "raw" after being placed under certain moisture for a period of time, which is called "retrogradation" by professional proverbs. The retrogradated starch food not only loses its nutritional value, but also loses its normal taste. Starch retrogradation is an international problem that all countries in the world have failed to overcome. The contradiction of starch retrogradation is not prominent in western countries because of the lack of starch food in their diet structure, but it is an unavoidable problem to study military fast food. In order to solve this problem, generations of military food science and technology workers have made unremitting efforts. They finally found an effective way to dehydrate and preserve starchy food through circuitous methods. Instant rice and instant noodles on the market now are the products of this achievement. During the period of 1999, military researchers cooperated with Wuxi University of Light Industry to explore the starch retrogradation mechanism and found a more advanced method to solve the retrogradation problem. It can be predicted that in the near future, a canned rice flour that meets the requirements of the army and will not be "thoroughly remoulded" for a long time will surely become the staple food in our army's "canned battlefield". The successful development of these varieties will push the civil fast food to a new height.

Wu Dezhi, a retired senior engineer from the Military Food Research Institute of the General Logistics Department, told reporters that the second worldwide problem encountered in the research of military fast food is the brittleness of canned vegetables. Anyone who is slightly familiar with canned food processing technology knows that canned vegetables will rot and have no soul once they are sterilized. Eating this kind of canned food is like chewing a sponge in your mouth. It's not crisp at all. The way to improve brittleness is to reduce the sterilization intensity, which will affect the shelf life of canned food. In order to solve this contradiction, after many twists and turns, they finally screened out a new bacteriostatic agent and developed canned vegetables with good brittleness. After the trial of this new canned vegetable in the army, the officers and men all gave thumbs up, and the qualified rate of taste reached over 90%.