FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of ready-to-eat food products, in particular, fried pasta products as snacks that do not require additional cooking. In the first embodiment, the method for preparation of snacks from pasta products envisages pasta products tinting at temperature of 80–120 °C for 8–25 minutes. Then tinted pasta products are cooked in unsalted or lightly salted water till state of al dente, water is drained, then pasta is fried in a pan with oil at temperature 195–225 °C for 12–22 minutes, continuously stirring until crispy crust is formed. Then it is allowed to drain oil residues. In the second embodiment, the method for preparation of pasta snacks from macaroni products envisages pasta products tinting at temperature of 80–120 °C for 8–25 minutes. Then tinned pasta products are cooked in unsalted or slightly salted water to the al dente state, draining the water, deep frying the pasta products in the oil using temperature of 195–225 °C for 3–15 minutes until crispy crust is formed. Then it is allowed to drain oil residues.
EFFECT: invention is aimed at improvement of taste properties of pasta products as snacks.
2 cl, 2 dwg, 14 ex
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