FIELD: food industry. SUBSTANCE: invention relates to production of macaroni articles of fast preparing, i. e. without boiling. Method involves additional addition of potato or corn starch, food soda and citric acid to mixture of formulation components and components are taken in the following ratio, wt. -%: wheat meal of the highest quality, 43.0-81.0; starch, 2.5-22.0; sodium chloride, 2.1-2.5; food soda, 0.52- 0.6; citric acid, 0.021-0.028; food biologically active additions, 0.1-0.15; preserving agents, 0.12-0.20; vitamins, 0.1-0.12; protein- -fat- containing aqueous solution, the balance. EFFECT: improved quality, broadened assortment of articles. 1 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| INSTANT MACARONI | 2000 |
|
RU2156582C1 |
| METHOD AND DEVICE FOR PRODUCING FAST-COOKING MACARONI FOODS | 1997 |
|
RU2129808C1 |
| CULINARY COMPOSITION ON THE BASE OF FAST COOK MACARONI PRODUCT | 2000 |
|
RU2159561C1 |
| DRY MIXTURE FOR PREPARING GLUTEN-FREE DOUGH, DOUGH COMPOSITION AND METHOD FOR PRODUCTION | 2021 |
|
RU2770206C1 |
| FOOD PRODUCT PREPARING METHOD | 1998 |
|
RU2141763C1 |
| COMPOSITION FOR PREPARING WAFERS WITH FATTY FILLING | 2021 |
|
RU2779059C1 |
| METHOD FOR PRODUCTION OF LOW-PROTEIN PASTA | 2019 |
|
RU2752901C2 |
| GLUTEN-FREE WAFFLES AND THEIR PRODUCTION METHOD | 2013 |
|
RU2520147C1 |
| METHOD OF PRODUCING DRY FUNCTIONAL MIXTURES | 2015 |
|
RU2602629C1 |
| INSTANT MACARONI PRODUCT (VERSIONS) | 2004 |
|
RU2274244C2 |
