TH12246C3 - Noodle products that contain Sawan jelly and the production process - Google Patents

Abstract

This invention is made from heavenly jelly noodles: wheat flour, eggs, pumpkin, salt, vegetable oil, sodium carbonate / potassium carbonate. Heavenly jelly from Acetobacter bacteria fermentation Mixed together Knead until homogeneous. Then rolled into sheets and cut into strips. Allow to dry Then taken into a mass Get noodles that contain heavenly jelly ingredients

Claims (6)

1. Noodles products that contain Sawan Jelly contain the following ingredients: Wheat flour 25 - 50 percent by weight, eggs 7 - 20 percent by weight, pumpkin 3 - 15 percent by weight, salt 0.5 - 2 percent by weight, vegetable oil 4 - 10 percent by weight. Sodium carbonate / potassium carbonate 0.5 - 2 percent by weight Sawan agar, obtained by fermentation of acetobacteria bacteria 1 - 60% by weight. 2. Noodles products that contain Sawan Agar as Clause 1, where salt can be chosen from either cured salt or iodized salt or a combination. 3. Production process for noodle products containing Sawan agar according to one or two of claim, where the steps are as follows: a. Preparation of wheat flour. By sifted to make a fine flour texture b. Mix sifted wheat flour. Finely ground steamed pumpkin, salt, vegetable oil, soap carbonate / potassium carbonate And heavenly agar, obtained from fermentation of acetobacteria bacteria Mix well. C. Knead until homogeneous. By sprinkling flour on the board to be rolled and gently kneaded with a stick. D. Roll the dough into a sheet. By using a wooden rolling pin, pull out the wood and slice it crosswise to a thickness of 1.0 - 2.0 mm or use a rolling machine as two rollers to rotate together. Use a stick to roll the thickness of the dough sheet 1.0 - 2.0 mm and cut into strips. Unfold the noodles. E. Dry the noodles for 20 - 30 minutes and then coagulate. Put in the package 4. Production process for noodle products containing Sawan agar according to claim 3, where the agar agar obtained by fermentation of acetobacteria used must be boiled in boiling water. Until sour Of the jelly meat is gone And then blended thoroughly Filter it with a thin white cloth to remove the watery part. 5. Production process of noodle products containing Sawan Agar according to claim 3 where food coloring and natural color were added. 6. Production process for noodles products containing Sawan Agar, according to claim 3, where nutrients are added: calcium, iron, vitamins, minerals.