Preparation of pasta
1991
Jau, Yann Hsu | Larson, G.J. | Wedral, E.R.
This paper relates to the process of preparing a precooked pasta product. The process of preparation includes: a.) boiling raw pasta in acidified water to partially cook the pasta; b.) soaking the partially cooked pasta in acidified water (cooking and soaking conditions were chosen to give the soaked, partially cooked pasta a pH of 3.8 to 4.3 and a moisture content of from 61% to 68%, the soaking time was sufficient to enable the partially cooked pasta to absorb a further 3% to 7% water after boiling); c.) coating with acidified cream having a milk fat content from 20% to 40% by weight based on the weight of cream; d.) flush packaging with an inert gas or vacuum packaging; e.) sealing; and f.) heat processing to complete the cooking.
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