METHOD FOR PRODUCING COOKED AND FROZEN PASTA PRODUCTS Russian patent published in 2017 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: invention refers to food industry. In the claimed method, the dough is prepared, then it is extruded under the pressure from 80 kgf/cm² to 200 kgf/cm² to give fresh noodles, then it is boiled and the cooked pasta products are subjected to freezing. The flour dough component comprises the following ingredients: a) durum wheat flour, selected from the group of durum wheat flour, semolina (coarse-ground flour) of durum wheat and their combinations, and b) at least one ingredient selected from the group consisting of starch, processed starch and conventional wheat flour in the ratio of ingredients a) and b) from 30:70 to 95:5.

EFFECT: invention provides for cooked and frozen pasta products, which can be stored frozen for a long time and which can maintain good appearance and texture comparable to cooked fresh pasta, even after defrosting.

3 cl, 6 tbl, 31 ex