FIELD: food industry.
SUBSTANCE: proposed is a method for cooking pasta (2) with a moisture content of at least 20 wt.% relative to the mass of pasta, wherein the percentage moisture content relates to the pasta (2) prior to implementing the method. The method involves a water supplying stage, wherein a certain amount of liquid water is supplied into a container (4); and a vapour supplying stage, wherein a certain amount of water vapour is supplied into a container (4) containing a certain amount of pasta for at least 7 seconds. The ratio between the weight of a certain amount of water and a certain amount of pasta (2) is therein in the range from 0.30 to 0.95. During at least part of the vapour supplying stage, the pressure within the container (4) exceeds 1 bar. The water vapour has a vapour quality, which is the ratio of the mass of vapour and the total mass of liquid and vapour, of less than 0.9. The water has a temperature of at least 50°C, but not exceeding 90°C.
EFFECT: invention provides a possibility of cooking pasta in a short time while maintaining high organoleptic characteristics of the product.
23 cl, 1 tbl, 1 ex, 3 dwg
