PROCESS FOR PRODUCING RAPID COOKING PASTAS HAVING GOOD KEEPING QUALITY

摘要

(a) a mixt. of wheat (I) and H2O is kneaded to form a dough; (b) the dough is fed to a cylinder and extruded through a die at 50 kg/cm2 or more into an atmos. having the deg. of vacuum not more than 650 mm; (c) the strands are cut to the desired length, then dried to H2O-content 264%; and (d) the dried strands are sealed in heat-resistant packages and sterilised at 70-95 deg.C. The prepd. pasta has good keeping properties and may be reconstituted to the ready-to-eat state by boiling for 4 min.