FIELD: food-processing industry, in particular, preparing of macaroni products, which do not require further cooking process.
SUBSTANCE: method involves providing kneading dough while introducing complex additive composed of two parts, with first part including ascorbic acid and/or citric acid and/or salts thereof, which are introduced in conjunction with carbonates thereof, and second part including sulfites, surfactants and/or amino acids, with first and second parts of complex additive being used in weight ratio of (6.0-84.0):(16.0-94.0). Complex additive is used in the ratio of 0.005-1.5% by weight of flour. Owing to using of complex additive, macaroni product has structure allowing product to be prepared for 5-6 min by pouring hot water or bouillon having temperature of 85-100°C.
EFFECT: stabilized shape of macaroni products, simplified production and reduced production costs.
4 cl, 4 tbl, 9 cl
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