800 Kcal 輕量化脫水食物 Macaroni Cheese (High Energy 800kcal)

特點
• 緊急口糧；戶外活動食品
• 只需加入熱水（或冷水，如有必要），密封袋子並等待補充水分
• 最高的卡路里重量比

規格
乾重：179克
重量（含袋子）：199 克
準備好的餐點重量：449克
所需水：250毫升

成分：通心粉義大利麵（小麥）（69.5%）、起司醬（30.5%）（全脂牛奶、奶油（牛奶）、磨碎的紅萊斯特起司（巴氏殺菌牛奶、鹽、發酵劑、素食凝乳酵素、胭脂紅：E160b(ii)） )、磨碎的切達乾酪（全脂牛奶、鹽、乳酸菌、素食凝乳酶）、洋蔥、磨碎的馬蘇里拉奶酪（巴氏殺菌牛奶、鹽、素食凝乳酵素、乳酸發酵劑、凝結劑：E509、抗結劑：馬鈴薯澱粉）） 、玉米粉、菜籽油、鹽、白胡椒）。

過敏原資訊：牛奶、小麥

準備：從袋內取出氧氣吸收劑（小袋）。慢慢加入熱水，邊倒邊攪拌，然後合上袋子。等待 5 分鐘，讓食物重新水化。 注意：冷水即可，但復水時間較長。

脫氧劑有助於保持產品新鮮度且無毒。不要吃。

細節
起司、奶油味和絕妙的味道…通心粉和起司！最受歡迎的舒適食品之一非常受歡迎。歷史學家不確定我們到底要感謝誰才創造了這道頹廢的菜餚，但已知最早的通心粉和奶酪食譜是1769 年伊麗莎白·拉法德(Elizabeth Raffald) 所著的《經驗豐富的英國管家》一書。只需添加熱水，攪拌並等待五分鐘。您也可以將這一餐當作早餐和午餐。

Feature
‧ Emergency Rations; Food for Outdoor Activities 
‧ Just add hot (or cold water, if necessary), seal the bag and wait to rehydrate
‧ Highest calorie-to-weight ratio  

Specification
Dry weight: 179 g
Gross weight (incl pouch): 199 g
Prepared meal weight: 449 g
Water equired: 250 ml

INGREDIENTS: Macaroni Pasta (Wheat) (69.5%), Cheese Sauce (30.5%) (Whole Milk, Cream (Milk), Grated Red Leicester Cheese (Pasteurised Cow's Milk, Salt, Starter Culture, Vegetarian Rennet, Annatto: E160b(ii)), Grated Cheddar Cheese (Whole Cow's Milk, Salt, Lactic Culture, Vegetarian Rennet), Onion, Grated Mozzarella (Pasteurised Cow's Milk, Salt, Vegetarian Rennet, Lactic Acid Starter Culture, Curdling Agent: E509, Anticaking Agent: Potato Starch)), Cornflour, Rapeseed Oil, Salt, White Pepper).

ALLERGEN INFORMATION: Milk, Wheat

PREPARATION: REMOVE THE OXYGEN ABSORBER (Sachet) from inside the pouch. Slowly add hot water, stirring as you pour and then close the bag. Wait 5 minutes for the food to rehydrate.  Note: Cold water will suffice, however the re-hydration time is longer.

The oxygen absorber helps maintain product freshness and is non toxic. DO NOT EAT.

Details
Cheesy, creamy and out of this world… macaroni and cheese! One of the most popular comfort foods is over-the-top popular. Historians are unsure who exactly we have to thank for this decadent dish, but the earliest known recipe for mac and cheese was in 1769 in Elizabeth Raffald’s book "The Experienced English Housekeeper." Just add hot water, stir and wait five minutes. You may well eat this meal for breakfast and lunch too.