TH25535U - Chlorophyll noodles from morning glory - Google Patents

Abstract

OCR Chlorophyll noodles from morning glory and the production process according to this invention consist of chlorophyll from morning glory, wheat flour, chicken eggs, vegetable oil, salt, lye powder. The production process is by blending morning glory leaves with water and boiling them over the fire for 2 minutes. The chlorophyll floating on top is used. Then, it is mixed with wheat flour, chicken eggs, vegetable oil, salt, lye powder, mixed and kneaded. Then, the rolled dough sheets are put into a rolling machine to roll into thin sheets. The rolled dough sheets are put into the rolling machine to cut into strips. The texture is soft and chewy. The green color comes from chlorophyll.

Claims (2)

OCR 09WP 20/03/2568 1. Chlorophyll noodles made from water spinach contain the following ingredients: 12.5% by weight of chlorophyll extracted from water spinach, 61.8% by weight of wheat flour, 20.6% by weight of chicken eggs, 3.7% by weight of vegetable oil, 0.4% by weight of salt, and 1% by weight of lye powder. 2. Manufacturing process of chlorophyll noodles from water spinach, as per claim 1, which involves the following steps: a. Mix chlorophyll extracted from water spinach with wheat flour, eggs, vegetable oil, salt, and lye powder. Knead the mixture and let the dough rest for 20 minutes. b. Divide the rested dough into portions, sprinkle with wheat flour, and roll each portion. c. Roll the dough into thin sheets using a rolling machine. d. Cut the rolled dough into noodles using a cutting machine. e. Package the noodles.