| 摘要 |
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/cmto 200 kgf/cmto 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 |
