Egg-free instant mushroom noodle product formula.

Abstract

OCR 09WP 02 / 06 / 2569 The recipe for egg-free instant mushroom noodles includes all-purpose flour and a thickener. Mushroom powder, baking soda or lime water, water, salt, and vinegar or lemon powder are used to make mushroom noodles. Egg-free instant meals are a convenient option for health-conscious and general consumers.

Claims

OCR 09WP 02 / 06 / 2569 1. The formula for producing egg-free instant mushroom noodles consists of: - All-purpose wheat flour 30-70% by weight - Viscosity enhancer 0.5 - 5% by weight. - Mushroom powder 5-30% by weight. - Baking soda or lime water 0.05 - 1.50% by weight. - 20-50% water by weight. - Salt 0.1 - 0.5% by weight - Vinegar or lemon powder 0.2 - 1.0% by weight.

2. The formula for producing egg-free instant mushroom noodles, as per claim 1, which includes the appropriate mushroom powder ingredient. This is Bhutanese oyster mushroom powder.

3. The formula for producing egg-free instant mushroom noodles under claim 1, which includes a thickening agent as an ingredient. Suitable hydrocolloid compounds that can be used include xanthan gum, guar gum, and carboxymethylcellulose.