The invention discloses convenient instant
staple food with various flavors. The convenient instant
staple food is produced by the following preparation method: selecting
insect-free,
mildew-free, fresh and clean cereal grains; and cleaning and removing impurities from the screened cereal grains; putting the cleaned cereal grains subjected to
impurity removal into a hopper of a smashing
machine for smashing, and screening through a screen of 10 meshes; adding water and oil into the smashed and screened cereal grains at a ratio for uniform mixing; adding water with
double weight, heating to 95 to 100 DEG C, and keeping the temperature for 40 minutes, thus obtaining hot food; cooling the food, laying the food in a freezing plate, putting the freezing plate into a freeze-dry
machine, starting a
vacuum pump after the temperature of the material is below -35 DEG C and the cold-trap temperature is below -55 DEG C, starting to heat a shelf in a gradient manner if the pressure is below 20 Pa, and setting the initial temperature of the shelf to be -35 DEG C and the final temperature of the shelf to be 40 DEG C; controlling the
vacuum pressure of the whole freeze-dry process to be 10 to 20 Pa to obtain a freeze-dried core structure; and filling a
capsule layer with the freeze-dried core structure to obtain the convenient instant
staple food. The convenient instant staple food is convenient to use and prepare, has various flavors, is long in storage life, guarantees sufficient
nutrition, has
digestion resistance and
fitness effects, and is particularly suitable for being eaten by female, old people and diabetic patients.