| 摘要 |
The present utility model relates to a process for making naturally colorful udon noodles enriched with vegetables and root crops selected from a group of crucifers, spinach, pechay, squash, bell pepper, carrot, malunggay (moringa), sugarbeets, sweetpotato, gabi (Taro), yam (Dioscorea alata), turmeric, and the like to enhance food nutrient value, color and appearance without the utilization of artificial food colorings and preservatives. The process of making vegetables and root crops enriched udon noodles comprising the preparation of puree, sifting wheat flours, mixing the flour with the proportionate amount of salt and vegetable puree in spiral mixer until dough is formed, resting the dough for a few minutes, kneading and sheeting the dough through a sheeter several times to uniformly distribute all the ingredients and hydrate all the flour particles as well as obtain 5mm dough sheet and smooth surface, cutting the sheeted dough by 2mm length by 2mm width by 30mm height using knife, drying the fresh udon, weighing, apportioning, packing, sealing and storing. |
