FIELD: food industry.
SUBSTANCE: invention relates to food industry, specifically to a method of producing cooked and frozen pasta products. Dough is extruded into noodles under pressure from 80 kgf/cm2 to 200 kgf/cm2 to produce fresh pasta products, which are subjected to boiling. Cooked pasta products are in contact with a liquid containing oil or fat with melting temperature of 10 °C or lower. Pasta products that were brought into contact with liquid are frozen. Invention makes it possible to store pasta products frozen form for a long period of time, which retain good appearance and texture, comparable with cooked fresh pasta products even after defrosting. Cooked and frozen pasta products have high resistance to freezing.
EFFECT: preventing movement of water or oil in said pasta products during freezing or defrosting.
16 cl, 8 tbl, 44 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING COOKED AND FROZEN PASTA PRODUCTS | 2012 |
|
RU2610313C2 |
| METHOD FOR MANUFACTURING FRESH PASTA | 2013 |
|
RU2628284C2 |
| FROZEN NOODLES AND METHOD OF THEIR PRODUCTION | 2013 |
|
RU2628281C2 |
| METHOD FOR PRODUCING FROZEN NOODLES AND COMPOSITION FOR PREVENTING FREEZING INJURY | 2013 |
|
RU2619244C2 |
| DRY INSTANT NOODLES AND THEIR PRODUCTION METHOD | 2010 |
|
RU2518004C1 |
| MACARONI PASTE PRODUCTION METHOD | 0 |
|
SU1812951A3 |
| METHOD OF PRODUCING PASTA FOOD PRODUCT BY EXTRUSION THROUGH POLYACETAL RESIN INSERT AND BY-PRODUCT | 2020 |
|
RU2822047C1 |
| UBIQUINONE-ENRICHED FAT-CONTAINING FOOD PRODUCT, METHOD FOR ITS OBTAINING AND METHOD FOR DELIVERING UBIQUINONE | 2003 |
|
RU2311801C2 |
| EXTRUDED CHEESE CRACKERS AND SNACKS PRODUCTION | 2009 |
|
RU2531753C2 |
| METHOD FOR MANUFACTURING OF MACARONI PRODUCTS WITH THE USE OF NON-STANDARD RAW MATERIAL SUCH AS AMARANTH | 2001 |
|
RU2222223C2 |
