PROCESS FOR MANUFACTURE OF FAST-COOKING MACARONI PRODUCTS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: this process prescribes manufacturing fast-cooking macaroni products having moisture content of 30 to 40 by mixing wheat flour and bouillon during 7.5 to 30 min, molding semi-finished product into sheet having thickness between 0.4 and 1.9 mm, cutting sheets into cords each having 0.7 to 1.5 mm in width, treating cords in steam chamber at pressure of 0.15 to 3.0 atm and temperature of 101 to 135 C, dividing cords into portions, roasting these portions by passing them through oil reservoir having several temperature zones, separating roasted portions of semi-finished product preferably having moisture content of up to 5.7 from oil excess, and then packaging end product. EFFECT: more sophisticated technique. 4 cl