TH11965A3 - Production process of Kaentawan vermicelli - Google Patents

Abstract

The process of producing vermicelli from the Kaen Tawan head consists of washing, cleaning, peeling and slicing, drying and grinding to flour. Mixing Kaen Tawan flour with mung bean flour, flour until cooked. And forming lines Get Kaen Tawan vermicelli with nutritional value for Create agricultural product value and develop competitiveness and product self-reliance. Agriculture in the healthy food market

Claims (2)

1. The production process of vermicelli from Hua Kaen Tawan. Contains the following steps: A. Preparation of Kaen Tawan powder - Nam Hua Kaen Tawan Washed and cleaned - brought to the shell. And cut into sheets 0.5 - 1.0 mm thick. - Drying at 50-60 degrees Celsius until the remaining moisture does not exceed 6 percent. Then sifted with a sieve with a size of 100 mesh will get Kaen Tawan flour. B. Making Kaen Tawan vermicelli - Weigh the flour Kaen Tawan from item A. 20-30 parts by weight of all ingredients. Mix with green bean flour 70-80 parts by weight of all ingredients. Mix well. - Pour into a brass pan and add 800-900 parts of water by weight of all ingredients. - Bring to low heat. Stir with a spatula until the batter is cooked, ie all clear gel appearance. Do not clump - scoop the cooked dough into the mold. Press the cooked dough to form a long continuous strand into cold water at 4-8 degrees Celsius. - Leave the strands together in cold water for 3-5 minutes. - Spoon the strands up from the cold water. Drain the water to get vermicelli. 2. Production process of vermicelli from Hua Kaen Tawan According to claim 1 where can be transformed into Kaen Tawan vermicelli Dry-style vermicelli noodle It consists of the following steps: A. Bring Kaen Tawan Vermicelli To be painted on a stainless steel rod that looks like a straight line. B. Drying until the vermicelli has no more than 6 percent moisture.