| 摘要 |
The deep-cooled or cooled pasta dish comprises a piece of pasta, and a fatty cream sauce, where a piece-suitable quantity of the fatty cream sauce transportably adheres on one side of the piece of pasta, where the side is not completely coated. The fatty cream sauce has a fat content of 45-75 wt.% related to the total weight of the fatty cream sauce, and an effective amount of an emulsifier. The piece-suitable quantity of the fatty cream sauce is 10-50 wt.% related to the weight of the pasta and/or the volume of the piece-suitable quantity of the fatty cream sauce is 0.1-1.0 ml per cm 2>. The deep-cooled or cooled pasta dish comprises a piece of pasta, and a fatty cream sauce, where a piece-suitable quantity of the fatty cream sauce transportably adheres on one side of the piece of pasta, where the side is not completely coated. The fatty cream sauce has a fat content of 45-75 wt.% related to the total weight of the fatty cream sauce, and an effective amount of an emulsifier. The piece-suitable quantity of the fatty cream sauce is 10-50 wt.% related to the weight of the pasta and/or the volume of the piece-suitable quantity of the fatty cream sauce is 0.1-1.0 ml per cm 2>related to the surface of the pasta, on which the fatty cream sauce adheres. The pasta is precooked pasta, which has a swelling factor of 1.2-1.6, and is filled or unfilled pasta. An independent claim is included for a method for producing a pasta dish. |
