TH17317C3 - Recipe and process for producing purple potato noodles. - Google Patents

Abstract

------11/04/2019------(OCR) Page 1 of 1 page Summarize the invention This invention is the development of a noodle product formula containing purple yam. The ingredients consist of all-purpose flour, purple potatoes, eggs and salt. The production process is as follows. Bring the prepared purple potatoes to clean. It is then heated to cook and finely ground to mix it with the flour that will be used to make the noodles. Then use the egg as a mixture to help adhere to the structure of the line. And mix well until it forms a dough and set aside. Take the dough and roll it into a long sheet, then roll it into a thin sheet. and then cut into strips and then knead with all-purpose flour to prevent the lines from sticking together and fold the noodles together until they form a square cube and steam them with a steamer to cook them and stick together The noodles are then dried in a tray dryer to reduce the moisture content that affects the shelf life. until the noodles are dry and bring the obtained noodles to be vacuum packed and packed into the prepared packaging will become a noodle product containing purple yam to be an alternative for general consumers And consumers who are health conscious ------------ Page 1 of 1 page Summarize the invention This invention is to develop a recipe for purple sweet potato noodles. The ingredients consist of all-purpose flour, purple potato, eggs and salt. The production process is as follows. Clean the prepared purple potatoes, then heat them to ripen and grind them to mix them together. Flour used to make noodles Then add the eggs as a mixture to help adhere to the structure of the noodles and mix them together until it forms a dough and set aside. Roll the dough into long strips, then roll into thin strips and cut into strips and coat with all-purpose flour to prevent the strips from sticking together. and bring the noodles that have been folded together until it becomes Square cubes and steamed with a steamer to cook the noodles and stick together. Then the noodles are baked by a machine. Tray drying to reduce moisture that affects shelf life. until the noodles are dry and brought the noodles that were obtained Vacuum packed and packed into prepared packaging. It will be a product of purple sweet potato noodles as an alternative for general consumers. and health-conscious consumers

Claims (2)

Disclaimer (all) that will not appear on the advertisement page. : ------ 11/04/2019 ------ (OCR) Page 1 of 1 page Disclaimer 1. Formula of purple potato noodles. The ingredients are as follows: - Multi-purpose flour, 48.42% by weight - Purple potato, 36.43% by weight - Egg, 12.59% by weight - Salt 2.56% by weight. According to claim 1, there are steps as follows: a. The prepared purple potato is cleaned. Then bring to a boil in a pot of boiling water for 30 minutes and bring the purple potatoes to cool down by soaking in cold water. Then peeled off And ground them thoroughly Using a fork to mash to smooth together. B. Mashed purple potato obtained from item A. All purpose flour and salt mixed until homogeneous. With the help of hand blending Then add the eggs and mix them together to form a dough. Knead the dough from item B until the dough is smooth and does not stick to your hands when kneading. Then the dough that has been rested at 25-30 degrees Celsius for 50 minutes by moistened with water and covered with a thin white cloth. Rolled into a thin sheet With the line rolling machine, then cut into the desired size noodles with the rolling machine again And bring the noodles that have been cut into strips and mixed with all purpose flour to avoid sticking together. F. Bake the noodle cubes from section E and bake them in a tray dryer at 70 degrees Celsius until the noodle cubes have reduced moisture and dried. And bring it to rest to make the noodle cubes disappear hot. Ch. Bring the noodle cubes from item F. To be vacuum packed with a vacuum sealer. And put it in the prepared packaging Will be a product of purple potato noodles ------------ page 1 of the number 1 page. 1. Purple potato noodles recipe The ingredients are as follows: - All purpose flour, 48.42% by weight, - Purple potato, 36.43% by weight, - Egg, 12.59% by weight - Salt, 2.56% by weight. 2. Production process for purple potato noodles According to claim 1, there are steps as follows: a. The prepared purple potato is cleaned. Then bring to a boil in a pot of boiling water for 30 minutes and bring the purple potatoes to cool down by soaking in cold water. Then peeled off And ground them thoroughly by using a fork to smooth them together. B. Mashed purple potato obtained from item A. All purpose flour and salt mixed until homogeneous. By using your hands to mix, add the eggs and mix them together to form a dough. Knead the dough from item B. Knead until the dough is smooth and does not stick to your hands when kneading. Then the dough that has been To rest at a temperature of 25-30 degrees Celsius for 50 minutes by covering with some white cloth moistened with water. D. Roll the dough from item C and roll it into a long sheet, then roll it into a thin sheet. With line rolling machine The noodles are then bent into the desired size with a rolling machine again. And bring the noodles that have been cut into The lines are then mixed with all purpose flour to prevent the lines from sticking together. E. Take the noodles from the D section and fold them together into 3-4 layers of desired size and steamed with a steamer to make the noodles. Stick together F. Take the noodle cubes obtained from Section E and bake them in a tray dryer at a temperature of 70 degrees Celsius until the noodle cubes have reduced moisture and dry. And bring it to rest to make the noodle cubes disappear hot. Ch. Bring the noodle cubes from item F. To be vacuum packed with a vacuum sealer. And put it into packing Prepared packaging Will be a product of purple potato noodles