METHOD FOR PREPARING EXTRUDED FOOD PRODUCT Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, obtaining of ready-to-eat product from cereals. SUBSTANCE: method involves mixing cereal flour and additives; wetting and heating mixture to temperature of 170-180 C; extruding under pressure of 2.0-4.0 MPa; exposing extruded mass to excessive pressure of air-and-vapor medium at outlet end of extruder die spinneret. Excessive pressure is 5-15% of extruding pressure and is gradually reduced to atmospheric pressure. Method allows explosion process at mass discharge end of spinneret to be suppressed. Extrudate acquires more uniform porous structure and stable form. EFFECT: increased efficiency and improved quality of extrudate. 2 cl, 1 ex