TH17317A3 - Recipe and process for producing purple potato noodles. - Google Patents

Abstract

------11/04/2019------(OCR) Page 1 of 1 page Summary of invention This invention is the development of a noodle product formula containing purple potatoes. The ingredients include all-purpose flour, purple potatoes, eggs, and salt. The production process is as follows. Take the prepared purple potatoes and clean them. It is then heated to cook and then finely ground to be mixed into a paste that will be used to make noodles. Then use chicken eggs as an ingredient to help adhere to the structure of the noodles. And mix well until it forms a dough and set aside. Roll the dough into long sheets and then roll it out into thin sheets. And cut into strips and then mixed with all-purpose flour to keep the strips from sticking together. The noodles are then folded together until they are square and steamed in a steamer so that the noodles cook and stick together. Then the noodles are dried in a tray dryer to reduce moisture that affects shelf life. Until the noodles are dry. and vacuum-pack the noodles and place them in prepared packaging sheets. It will be a noodle product containing purple potatoes as an alternative for general consumers. and health-conscious consumers ------------ Page 1 of 1 page Summary of invention This invention is the development of a product formula for purple yam noodles. The ingredients include multi-purpose flour, purple potatoes, eggs, and salt. The production process is as follows. Take the prepared purple potatoes and clean them, then heat them to make them ripe and then finely grind them to mix them into the same consistency. Flour to be used for making noodles Then use eggs as an ingredient to help adhere to the structure of the noodles and mix well until it forms a dough and then set aside. Roll the dough into long sheets, then roll it out into thin sheets and cut it into strips, then mix with all-purpose flour to keep the strips from sticking together. and fold the noodles together until it becomes Square cubes and steamed in a steamer to make the noodles cooked and stick together. Then take the noodles and bake them in the 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 placed in prepared packaging. It will be a product of purple yam noodles to be 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 for the noodle cubes to disappear from the heat. 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