TH5178C3 - Instant noodles containing pectin - Google Patents

Abstract

Instant noodles containing pectin Instant noodles Ready to eat Looks like standard instant noodles. But will give you less calories Starchy Less wheat than conventional noodles, with potassium diphosphate and sodium bicarbonate. This helps pectin to bind together to form noodles together with wheat flour, salt and chicken (or other flavorings) powder as flavoring and egg as a nutritional supplement, protein and colorant, along with yellow food coloring. Knead until the dough starts to set, then rolled into strips and cut into noodles, then cooked by frying Resulting in noodles with pectin as a ready-to-eat ingredient

Claims (1)

1. Instant noodles contain wheat flour 20-25.0 g, citrus spectin 6.0 g, dicalcium phosphate 0.4-0.5 g, chicken flavor powder 0.5 g, sodium bicarbonate 0.1 g, salt 0.4-0.5 g, saffron, mixed food 0.00125 g, chicken egg 5.0 g 1.8. ml at 25 ํ C) and adjust the weight to reach 150 grams to get the desired salt and color solution. In the next preparation of instant noodles. 2.3 Mix wheat flour, citrus spectin (low methoxy; LM and high methoxy; HM), dicalcium phosphate. And chicken flavor powder to combine according to the formula. 2.4 Add chicken eggs to the ingredients in item 2.3, mix them together. 2.5 Add the prepared sodium bicarbonate solution in item 2.1. Mix well according to the recipe. 2.6 Add the salt and yellow solution. Can be in item 2.2, mix them together according to the recipe. 2.7 Add water little by little, knead until the dough starts to set, then knead for 10-15 minutes. 2.8 Stay at room temperature for 10-15 minutes. 2.9 Roll the dough that has been rolled. Into sheets and cut into noodles by using wheat flour into white flour. 2.10 The noodles are cooked again by frying to make the noodles that are puffy. Eat more 2.11. Packed in a vacuum. So that noodles can be stored for a long time