TH14277A3 - Nuan Chan fish noodles with seaweed bunch grapes - Google Patents

Abstract

------ 26/06/2018 ------ (OCR) page 1 of number 1 page invention summary. Noodles from nuan Chan fish with seaweed and grapes, consisting of minced milk, minced chicken breast and minced fish Chopped, mixed with other ingredients, including salt, yoke powder (Sodium Tripolyphosphate and Potassium polyphosphate), garlic cloves, tapioca flour, all-purpose wheat flour, sugar, white pepper, baking powder, egg white, during chopping, the mixture will be gradually added to the ice so as not to spread. Spoiled meat When chopped and mixed until a sticky mass is formed, then add bunches of grapes in dry powder form into the process. Finally, before putting it into print Race in warm water To create a texture that bounces before being cooked And cut into strips along Desired size ------------ 3/10/2560 Noodles from Nuanchan fish, added with seaweed bunch. Ingredients have ingredients in the production, including fish meat, milk, minced chicken breast, fish, nibble, flour, egg white, seaweed. Grape bunch in dry powder form mixed with salt, sugar, pepper, garlic and fortified with baking powder and phosphate (Sodium Tripolyphosphate and Potassium poly (hosphate)).

Claims (6)

Disclaimer (all) which will not appear on the advertisement page. : ------ 26/06/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Product of Nuan Chan Chao Chao, Supplemented with Sea Grapes. It has the following ingredients Grounded fish meat 40.23% per weight, minced fish 11.49% per weight of ground chicken breast 5.75% per egg white weight 11.49% / 'wt, tapioca starch 1.72% per weight of all purpose wheat flour 1.72% per weight of garlic. Small cloves 0.57% per weight, salt 1.15% per weight, sugar 1.15% per weight, white pepper powder, 0.46% per weight, baking powder 0.23% per weight, acacia powder 0.17% per weight, ice 22.99% per weight of seaweed. Dried grape bunch 0.86% per weight 2. The process of producing noodle noodle from fish meat, added to seaweed bunch of grapes, consists of the following steps: (Minced fish fillet Ground chicken breast and fish fillet 2. Mixing the garlic and dry ingredients with a temperature of 5 degrees Celsius) with a chopping machine, then slowly add the salt, powder, yoke (Sodium Tripolyphosphate and Potassium polyphosphate) and some hardener (for 2-3 minutes). B. Mix the garlic and dry ingredients. All the rest (tapioca flour, all purpose flour, sugar, white pepper, baking powder) gradually add egg white alternately with ice. Chop and mix until well blended and A sticky mass (5-10 minutes or notice when using a scoop, fish meat will not muddy) (Ground into coarse powder) in the last step. D. Scoop into print (size 8 X 16 cm 2) 300 g per print, spread smooth. And try not to have air bubbles. Mon. (Item D.) Clown in warm water (40 degrees Celsius) for 40 minutes so that the fish has a bouncy texture, then boil it in hot water (85-90 degrees Celsius) for a long time. 30 minutes to cook, then stop the heat in an ice bath (5-10 minutes) before draining the water to dry. Cm. And 1-2 cm thick) and put in a container. ------------ 3/10/2560 Disclaimer 1. Products of noodle from Nuanchan fish add seaweed bunch of grapes. Per weight) are as follows: Nuan Chan Fish Fillet 40.23%, Nile Fish Meat 11.49%, Chicken Breast 5.75%, Egg White 11.49%, Tapioca Starch 1.72%, All Purpose Flour 1.72%, Small Cloves Garlic 0.57%, Salt 1.15%, Sugar 1.15%, White Pepper Powder 0.46%, Baking Powder 0.23% Accol powder 0.17% Ice 22.99% Dried grape seaweed (coarse powder grinding) 0.86% 2. Fish noodle production process. It consists of the following steps 1. Mince meat mix. (Ground Nuan Chan beef Ground chicken breast and fish fillet At a temperature not higher than 5 ° C) with a cold mixer, then salt the fudge and some ice (for 2-3 minutes). 2. Mix the garlic and the rest of the dry ingredients (tapioca flour, wheat flour, Anek, Priksong, sugar) (white pepper, baking powder), gradually add egg white and ice. Chop until well blended and a sticky mass is formed (5-10 minutes or synonyms when using a spoon to scoop the fish meat will not stick to the spoon). 3. Add seaweed and dried grapes. At the last step 4. Scoop into the mold (size 8-16 cm 2), type 300 g each, spread flat. And try not to have bubbles 5. Soak (item 4) in warm water (40 degrees Celsius) for 40 minutes to give the fish a bouncy texture. Then boil in hot water (85-90 degrees Celsius) for 30 minutes to cook, then stop the heat in a solid bowl (5-10 minutes) before draining the water. 6. Bring (item 5) cut into strips according to the desired size (width 5 mm., Length 16 cm. And thickness 1-2 cm.) And place in a container.