| 摘要 |
In a process to prepare pasta food the mixture of ingredients is cooked. The pasta is then rapidly chilled and placed in a chilled room at a given temperature for a pre-determined period of time. The pasta (9) is prepared from a mixture of flour (18), water (17) and eggs (16) as required. The batter is then formed e.g. by extrusion or cutting and cooked at pref. 95-98 as pasta. The pasta is then rapidly cooled in water at 3-4 with a pH of 4.9. The water pH is lowered by the admixture of sodium acetate with ascorbic acid. The pasta is placed in a chilled store (15) for approx. 30 minutes at +/-0. Preferred Feature: A regional speciality pasta is prepared, in which mixer blades are continually operated until air bubbles emerge from the batter. Batter is then discharged through a funnel (6) slot (8) outlet over boiling water (10), allowing the morsels to form under their own weight. |
