Pasta preparation technology. Cooking technology and rules for selling pasta dishes. Equipment for the production of pasta

Assortment of pasta;

LECTURE No. 24-25

Topic: “Production of pasta”

Questions:

1. Assortment of pasta;

2. Pasta production technology;

3. Requirements for the quality of pasta and their storage conditions

Answers:

The range of pasta includes more than 100 items. Depending on the quality and type of flour from which they are made, pasta products are divided into groups A, B, C: A – products made from durum wheat flour; B – products made from soft, highly glassy wheat flour; B – products made from soft wheat baking flour and classes 1 and 2: 1 – products made from premium flour; 2 – products made from first grade flour.

The name of the fortifiers is added to the group and class: group A, 1st class egg; group A, 1st class dairy; group A, 2nd class tomato; group B, 1st class carrots, etc.

Depending on the shape, pasta products are divided into the following types: tubular, vermicelli, noodles and curly products. In turn, each type of product is divided into types depending on their size. Types of pasta are divided into varieties depending on the type of flour and the addition of fortifiers.

Tubular products include pasta, feathers and horns.

Pasta is a sized product in the form of tubes 15, 22, 30 and 40 cm long. They are produced in the following types: straws - with an outer diameter of up to 4 mm, special and special corrugated - 4 - 5.5 mm, ordinary and ordinary corrugated - 5, 5-7 mm, amateur and amateur corrugated - more than 7 mm. There are longitudinal grooves on the surface of corrugated products.

Feathers are tubes with beveled cuts 10-15 cm long. They are produced in the same types as pasta, with the exception of straws.

Horns are tubes curved in the form of an arc, 1 - 5 cm long. They come in the following types: straws - up to 4 mm in diameter, special and special corrugated - 4-5.5 mm, ordinary - 5-7 mm, polyhedral - edge size no more than 7 mm.

The wall thickness of tubular products should be no more than 1.5 mm (for corrugated products 2 mm.)

Vermicelli - products in the form of threads. Depending on the thickness of the thread, vermicelli webs with a diameter of up to 0.8 mm are produced; thin 1.2, ordinary - up to 1.5 and amateur - up to 3 mm. According to the length of the thread, vermicelli is divided into a short one with a length of at least 1.5 cm, a long one with a length of at least 20 cm, and a long bent one with a length of at least 20 cm, bent in half. Gossamer and thin vermicelli are also made in the form of bows and skeins weighing up to 30 grams.

Noodles - products in the form of ribbons. They produce narrow noodles up to 3 mm wide, up to 2 mm thick, and at least 1.5 cm long; wide - 3.7 mm wide, up to 1.5 mm thick, at least 2 cm long; long and long bent - up to 7 mm wide, up to 2 mm thick, at least 20 mm long; oval wavy, sawtooth - from 3 to 20 mm wide, up to 2 mm thick and at least 2 mm (short) and 20 mm (long) long. Noodles are also made in the form of bows and skeins weighing up to 50 g.



Figured products - are produced in the form of flat and three-dimensional figures of certain sizes. They are divided into the following types: shells, ears, grains, stars, letters of the alphabet, etc.

The industry produces pasta of the following varieties: from semolina flour - extra and extra egg grade with the addition of 100 - 152 kg of melange per 1 ton of flour; from premium flour - premium (without additions), premium egg with the addition of melange or eggs, premium milk with the addition of whole or skim milk powder (5-10% of the flour weight), premium tomato with the addition of 15 kg of tomato paste per 100 kg of flour (containing 40% solids) and the highest for baby food with the addition of 400 eggs and 3.5 kg of milk powder per 100 kg of flour; from 1st grade flour - first (without additions), first tomato, first milk and first for baby food.

The technological scheme includes the following stages: storage and preparation of raw materials for production, dough preparation, pressing of products, cutting, drying, cooling and packaging.

Storage and preparation of raw materials. Pasta is made from wheat flour, water and additional raw materials. Additional raw materials are divided into traditional (egg, dairy products) and non-traditional (bean seed flour, vegetable and fruit and berry powders, vegetable and fruit and berry purees, etc.). In addition, various food additives can be used to make pasta: ascorbic acid, lecithin, methyl cellulose, carbulose, gelatin, etc.

The main raw material used in pasta production is flour.

The pasta properties of flour, which characterize the possibility of obtaining high-quality pasta from it, are determined
four main indicators, namely: the amount of gluten, the content of carotenoid pigments, the content of dark inclusions and
coarse grinding.

Pasta flour is significantly different from cotton flour. It has a grainy structure with particles ranging in size from 250 to 350 microns, which are larger in grains compared to semi-grains; gluten content not less than 30...32%; must be yellow in color and not darken during processing

Gluten in pasta production performs two main functions: it is a plasticizer, that is, it acts as a kind of lubricant that gives fluidity to the mass of starch grains, and a binder that connects starch grains into a single dough mass. The first property of gluten allows the dough to be molded by pressing it through the holes of the matrix, the second property allows it to maintain the shape given to the dough.

The uniqueness of gluten also lies in the fact that the gluten frame formed during dough pressing, which holds the mass of starch grains in the raw products being pressed out and is then strengthened when drying the products, when lowered into boiling water, i.e. when cooking the products, not only does not liquefy, but on the contrary, it is fixed and strengthened as a result of gluten denaturation.

For pasta production, the most valuable fraction is gliadin: it is its presence and properties that determine the fluidity and cohesion of the dough. However, glutenin also plays a certain role here, providing the necessary firmness and elasticity of raw pasta. In addition, about 80% of flour lipids form bound and tightly bound complexes that protect carotenoids from oxidation, specifically with the glutenin fraction of the protein.

Typically, flour gluten is assessed not only quantitatively, but also qualitatively, determining the degree of its extensibility, elasticity and elasticity. However, these properties of gluten reflect mainly the properties of the glutenin fraction, which is of secondary importance in the formation of the structure of pasta.

Because carotenoid pigments give pasta a pleasant amber-yellow color, flours with a high carotenoid content are most preferred for pasta production. This does not mean that flour, for example, white or cream-colored, cannot be used in pasta production, but the color of products made from it will be less attractive and the price of such products should be lower.

Particles of the shell, aleurone layer, wheat germ and seeds of other crops present in flour appear on the surface of pasta in the form of dark dots, worsening the appearance of the product. In addition, the presence of a significant amount of peripheral parts of the grain in flour indicates an increased content of amino acids and enzymes, in particular tyrosine and polyphenol oxidase, involved in the undesirable process of darkening of pasta during drying. Therefore, from the point of view of the appearance of pasta, it is advisable to use premium flour for their production.

Grinding coarseness (granulometric composition, flour particle size). With all other flour parameters being equal, the size of its particles in the range of 150...400 microns does not have a noticeable effect on the quality of dry and cooked pasta. The granulometric composition of flour has a significant impact on its water absorption capacity, and, consequently, on the physical properties of compacted dough and raw products, on the ratio of their strength and elastic-plastic properties.

Drinking water (GOST 2874-73), used for preparing dough, must meet the requirements for drinking water supplied by centralized drinking water supply systems.

At pasta factories, water is used for kneading pasta dough, washing matrices, heating or cooling pressing devices.
press cylinders, heating water heaters of dryers, as well as for sanitary and domestic needs.

At a pasta enterprise, special attention should be paid to the quality of water intended for kneading dough; for this purpose, only drinking water that meets the requirements of GOST 2874 is used. It must be transparent, colorless, free of foreign tastes and odors, and free of organic impurities and suspended particles.

In addition to the listed organoleptic indicators, water is characterized by general hardness. The value of this indicator depends on the content of calcium and magnesium salts in water and is expressed in milligram equivalents per 1 liter (mg.eq.). 1 mg.eq. cruelty corresponds to the content of 20.04 mg Ca or 21.16 mgM in 1 liter of water.

Water hardness does not have a noticeable effect on the progress of the technological process or on the quality of pasta, so water of any degree of hardness can be used for kneading dough. To knead pasta dough, usually use warm water at a temperature of 40... 60 ‘C, which is obtained by mixing cold tap and hot water in the required ratio. Hot water can be supplied centrally (from the city water supply), or it can be obtained at the factory by heating cold water in a heat exchanger - a boiler.

In Russia, a small part of pasta is produced using additional raw materials - additives. Additives are divided into fortifying and flavoring additives.

Fortification additives increase the nutritional value of products, often also changing their color and taste. In Russia, eggs and egg products (egg powder, melange), as well as dairy products (milk powder, low-fat cottage cheese) and some
vitamins. Flavoring additives do not increase the nutritional value of products, but give them a specific taste and color. These additives primarily include a variety of vegetable pastes, purees and powders.

Egg products are added at the rate of 260-400 eggs or 10-15 kg of melange per 100 kg of flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as products enriched with egg products.

When using wheat gluten, the protein content in products can increase by 30-40%. Gluten is a waste product in the production of wheat starch and its use as a fortifier is economically feasible.

Vegetable and fruit natural juices, concentrated or dry, are used as flavoring additives in the production of pasta. The most commonly used products are tomato paste and tomato powders.

Surfactants are used as improvers. They help improve the quality of pasta, which sticks together less when dried and retains its shape better when cooked.

To enrich pasta, you can use heat-resistant water-soluble vitamins B1, B2, PP.

Non-traditional raw materials for pasta production include mainly products of processing grain and seeds of various plant crops (except wheat), fruits of tuber crops, as well as by-products of their processing.

Among the variety of these raw materials, triticale flour, flour and starch of gluten-free starch-containing grains, legumes and tubers are of primary interest.

Pasta dough is significantly different from all other dough masses. It is not subjected to fermentation or artificial leavening. Since the amount of water added to flour during kneading is about 1/2 of the amount that the main components of flour - Starch and protein - can absorb, the dough requires long-term kneading for 20...30 minutes.

The dough is a loose mass of crumbs of various sizes, which only during further processing turns into a dense plastic mass suitable for molding.

The recipe for pasta dough depends on the quality of flour, type of product, drying method and some other factors. It indicates the amount and temperature of flour and water, moisture content and temperature of the dough. The amount of water is given per 100 kg of flour.

When calculating recipes, the moisture content of the dough is specified, the value of which determines the type of batch: hard (moisture content of the dough is 28...29%); medium (dough moisture content 29.1...31%) and soft (dough moisture content 31.1...32.5%). The most common is medium kneading, in which the dough turns out to be finely lumpy; after pressing, the products retain their shape well, do not wrinkle, and do not stick together when laid out and dried in several layers. The higher the moisture content in the dough, the faster and more evenly the flour particles are hydrated, the dough is easier to mold and the better quality products are obtained from it. However, with a very high moisture content, raw products do not retain their shape well (stick together, stretch out), and the drying process is lengthened.

Based on the given moisture content of the dough, the required amount of water for kneading is calculated:

where M – flour dosing, kg; W – moisture content of flour and dough, %

Then the dough temperature is set based on the fact that after kneading it should not be higher than 40 °C. It is taken into account that during the process of molding products in screw presses, the dough temperature increases by 10...20 °C, and in front of the matrix it should be 50...55 °C.

Depending on the temperature of the water used to knead the dough, there are three types of kneading: hot (temperature 75...85 °C), warm (temperature 55...65 °C)** and cold (temperature below 30 °C) . In practice, warm kneading is more often used, which makes it possible to obtain a medium-lumpy, free-flowing dough that fills the auger turns well. The process of kneading dough using warm water is faster than using cold water, the dough is more plastic, well shaped, and the surface of the products is smoother, the color is more yellow than with other kneading.

Hot kneading is used relatively rarely, since when hot water comes into contact with flour, some of the proteins denature, as a result of which the dough partially loses its elasticity. Hot kneading is applicable only for flour with a high gluten content, excessively elastic in quality, when it is necessary to obtain a less viscous and sufficiently plastic dough.

Cold kneading is used for the manufacture of products intended for long-term storage, as well as for flour with low gluten content and low quality.

When preparing dough with additives, the moisture content in them is taken into account. If the moisture content of the additives is higher than that of the flour, then the water consumption for kneading the dough should be reduced accordingly.

For the purpose of recycling, the formulation may also include benign waste. For this purpose, semi-finished products (raw scraps, deformed products, etc.) that do not have any foreign taste or smell, and dry waste are used.

Immediately after cutting, raw trimmings are crushed and added to the dough mixer in an amount of up to 15% of the flour weight. Dry waste is crushed into grains up to 1 mm in size and added in an amount of up to 10% to the flour mass. It is advisable to add waste to produce short-cut products (vermicelli and noodles)

Forming pasta.

Two methods of forming pasta dough are used: pressing and stamping, and the latter is based on obtaining a dough strip by pressing, from which products of complex shapes are then stamped.

The most important part of the press is the dies. They can be round, flat disc-shaped or rectangular. The material for their manufacture must be durable, withstand significant loads and be resistant to corrosion, since the dough is an aggressive environment due to the content of acid-reacting substances. It is best to make matrices from brass and bronze, but stainless steel can also be used.

The shape of products obtained by pressing depends on the configuration of the forming holes of the matrix. There are three types of holes: ring holes with liners for obtaining a pasta tube; without liners for molding thread-like products; slot-shaped for pressing noodles, figured products and wide ribbons for subsequent molding of stamped products from them.

Cutting raw pasta

Cutting raw pasta consists of blowing, cutting and laying out in order to prepare the semi-finished product for the most time-consuming and labor-intensive stage of production - drying. The duration of drying and the quality of the finished products depend on the correct cutting.

For quick drying, raw products are blown with air taken from the workshop premises. At the same time, the moisture content of the products decreases by 2....3%, as a result, the plasticity of the semi-finished product decreases, its elasticity increases, and a crust forms on the surface, which prevents the products from sticking and bending.

The purpose of cutting is to obtain a product of a certain length. Short-cut products are cut in two ways. In the first case, the knife slides along the surface of the matrix or cuts a hanging strand at some distance from the matrix; in the second case, cutting is carried out after the products have dried a little.

To lay out raw short-cut products, mechanical spreaders (rasters) are used, the pipe or conveyor of which makes an oscillating movement over the moving dryer belt, distributing the product on it in an even layer 2...5 cm thick, depending on the type of product.

Cutting and laying out pasta depends on the drying method: cassette (in cassettes) or hanging (on bastuns). In the first case, cassettes made of plywood, wooden planks and duralumin are used. The cassette is a box that has only two side walls, between which the pasta is placed so that drying air passes through them along the tubes. The strike is a hollow aluminum tube 2000 mm long with pins at the ends, with the help of which it rests on the conveyor chains. On strike, a strand of pasta is hung up.

During cassette drying, pressed products that have reached a length of 1.5...2 m are mechanically picked up, placed on cassettes and cut by a spreading-cutting mechanism into pieces 250 mm long.

Cutting pasta for hanging drying is carried out by self-weighing, which is part of an automated line. Empty bastuns move horizontally with some breaks. At the moment they stop, the rows of molded products, passing the blower, reach the required length, falling below the bass-tun, which is at rest. The lower knives trim the ends of the products. The scraps fall into the auger located below, are crushed and then fed by a pneumatic conveyor into the dough mixer for recycling.

Raw materials used in the production of pasta

The main raw material for pasta production is wheat flour of the highest or first grade. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special premium pasta flour (grains), obtained by grinding durum wheat grain or soft glassy wheat. Pasta flour of the first grade (semi-grain of hard or soft glassy wheat) produces products with a brownish tint of greater or lesser intensity. Baking flour of the highest or first grade, obtained by grinding soft wheat grains, is used in the absence of pasta flour. Pasta made from baking flour the highest grade, usually have a light cream color, and those made from grade I flour are dark cream with a gray tint.

The most important indicators of the quality of pasta flour are color, coarseness, quantity and quality of raw gluten. Flour with low gluten content produces fragile, crumbly products. The quality of raw gluten must be no lower than the second group. Coarse flour is valued more highly because it absorbs water more slowly and forms a plastic dough. Flour used in pasta production should not contain significant quantities of free amino acids, reducing sugars and active polyphenol oxidase (tyrosinase), which causes darkening of the dough and deterioration in the quality of the finished product.

Water is an integral part of pasta dough. It determines the biochemical and physicochemical properties of the dough.

When using wheat gluten, the protein content in products can increase by 30 - 40%. Gluten is a waste product in the production of wheat starch and its use as a fortifier is economically feasible.

Surfactants serve as improvers. They help improve the quality of pasta, which sticks together less when dried and retains its shape better when cooked.

The quality of pasta largely depends on the technological process.

Range of manufactured products

Depending on the shape, pasta is divided into the following types: tubular, thread-like, ribbon-like and curly. In turn, each of these types of products is divided into types.

Tubular products, depending on the cross-sectional dimensions, are divided into types: straws (diameter up to 4 mm); special) diameter from 4.1 to 5.5 mm), ordinary (diameter from 5.6 to 7 mm), amateur (diameter more than 7 mm). The wall thickness of tubular products should be no more than 1.5 mm (up to 2 mm is allowed in an amount of no more than 5% of the weight of the products in a packaging unit).

Tubular products include: pasta - a tube with a straight cut, at least 15 cm long; horns - a curved or straight tube with a straight cut, 1.5 to 10 cm long; tube feathers with an oblique cut, 3 to 10 cm long.

Thread-like products (vermicelli) are divided into types according to their cross-sectional sizes; cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter no more than 1.5 mm); amateur (diameter no more than 3 mm).

Ribbon-shaped products (noodles) are produced in various names: smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should not be more than 2 mm.

Figured products can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed products 3 mm, for stamped ones - 1.5 mm.

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles, both long and short; horns, feathers, figured products - only short ones.

Main stages of pasta production

The pasta production process consists of the following main operations: preparing raw materials, preparing pasta dough, pressing dough, cutting raw products, drying, cooling dried products, rejecting and packaging finished products.

Preparation of raw materials. It consists of sifting flour, separating metallomagnetic impurities from it, heating (the temperature of the flour must be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for kneading the dough is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

Preparing additives involves stirring them in water intended for kneading dough. When using chicken eggs, they are pre-washed, and if melange is used, it is pre-thawed.

Preparation of pasta dough. It consists of dosing the ingredients (flour, water and additives) and kneading the dough.

Dosing is carried out using dispensers that supply flour and water with additives dissolved in it in a continuous flow into the kneading trough in a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed, flour particles are moistened and swollen, and the dough is kneaded. However, unlike bread or biscuit dough, pasta dough at the end of kneading is not a continuous cohesive mass, but a multitude of moistened scattered lumps and crumbs.

Pressing the dough. The goal is to compact the kneaded dough, turning it into a homogeneous, cohesive, plastic dough mass. and then give it a certain shape, mold it. Forming is carried out by pressing the dough through holes made in a metal matrix. The shape of the matrix holes determines the shape of the raw products (semi-finished product) being pressed out. For example, round holes will produce vermicelli, rectangular holes will produce noodles, etc.

Cutting raw products. It consists of cutting raw products pressed out of the matrix into pieces of the required length and preparing them for drying. This preparation, depending on the type of products being manufactured and the drying equipment used, consists of either laying out raw products on mesh conveyors, frames or tray cassettes, or hanging long strands of raw products onto special drying poles - bastuns.

Before cutting or during cutting, the pressed products are intensively blown with air to obtain a dried crust on their surface. This prevents wet items from sticking to drying surfaces and items from sticking together during drying.

Drying products. The goal is to fix their shape and prevent the possibility of microorganisms developing in them. This is the longest and most important stage of the technological process, the correctness of which primarily determines the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying can lead to souring of the products.

Pasta factories use convective drying of pasta - blowing heated air over the product being dried.

Cooling of dried products. This process is necessary in order to equalize the high temperature of the products with the air temperature of the packaging department. If pasta products are packaged without refrigeration, the evaporation of moisture will continue in the packaging, which will lead to a decrease in the weight of the packaged products.

It is most preferable to slowly cool dried products in special bins and chambers called storage stabilizers.

Refrigerated products are subjected to rejection, during which products that do not meet the quality requirements are removed, after which the products are packaged.

Package. Produced either in small containers (boxes, bags) manually or by filling machines, or in bulk in large containers (boxes, boxes, paper bags)

Which include various types of vermicelli, noodles, horns, shells, straws, etc., are among the dishes that are very easy to prepare. They are tasty, nutritious, satisfy hunger well and supply our body with much-needed B vitamins, carbohydrates, proteins and other valuable substances. In the cuisines of most peoples of the world, there are a huge number of ways to prepare this valuable product.

General technologies

Before we talk about specific recipes, let’s remember how products are prepared in general. They are placed in a large saucepan with enough boiling salted water. The calculation of the liquid is as follows: for every 100 g of “dough”, 2 glasses of water. Salt - half a teaspoon. After adding spaghetti, noodles, cones, etc., you need to stir them so that they do not stick to the bottom or walls of the pan. A pasta dish is cooked for 20-30 minutes, if the varieties are thinner, vermicelli, for example, then slightly less - 12-15. Then the water is drained, the “dough” is washed under running water and while still warm, it is topped with oil, sauce or gravy. This is, so to speak, the first, most famous method. But there is a second, less common one - when a pasta dish is cooked in a small amount of boiling water (1 glass per 100 g of product). Keep them on medium heat for 20 minutes, stirring. Then reduce the gas under the pan to a minimum and leave the pasta to finish heating for another 15 minutes. At the end, add oil to the food and serve.

Pasta with cottage cheese

The simplest pasta dish is when the “dough” is made with cottage cheese. Almost any variety and type of product is suitable for this. Boiled using one of the methods described above, the pasta is mixed with cottage cheese - sweet or salted, possibly feta cheese, as well as butter. When serving salted ones, sprinkle with chopped herbs and pepper. Do the same if pasta is seasoned with grated cheese. And instead of butter, frying from vegetable oil and sautéed onions is used. The appetizing smell and seductive taste will delight you!

Pasta in tomato-mushroom sauce

Recipes often recommend combining dishes with tomato sauces and gravies. For example like this. Cook “tubes” or spaghetti. Boil ham (100-150 g) and mushrooms (200-250 g). Cut them into small cubes and fry in vegetable oil. Separately, simmer 5-6 tomatoes, first removing the skin and finely chopping them. Then mix the fried mushrooms with tomatoes, add chopped garlic (3 cloves), and boil. Mix with pasta and serve hot.

Curd pasta

A very tasty and original dish is macaroni, or noodle maker. It is made with a variety of fillings: meat, vegetables, curd. Here is one of the simple but very appetizing recipes: boil the pasta, mix with raw eggs (2 for every 250 g of “dough”), add cottage cheese (a glass or more), mashed through a sieve. Grease a frying pan with oil, lay out the pasta and curd mixture, sprinkle vegetable oil on top and sprinkle with breadcrumbs. Place in the oven for 20 minutes to brown the dish. Then cut into portions, sprinkle with powdered sugar and serve as dessert. Yes, you can add vanillin. Or noodle soup is baked with tomato paste, bell pepper and carrots. This spicy and spicy dish emits a charming aroma and literally melts in your mouth. However, all pasta dishes, photos of which and recipes can be found in cookbooks, look very appetizing.

Cook, try, fantasize, create your own culinary masterpieces!


Rice. 8 Technological scheme for the production of pasta

1) Preparation of raw materials. It consists of sifting flour, separating metallomagnetic impurities from it, heating (the temperature should be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for kneading the dough is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

Preparation of additives consists of stirring them in water intended for kneading dough. Chicken eggs are pre-washed before use, and the melange is thawed.

2) Preparation of pasta dough. The dough preparation process consists of dosing ingredients (flour, water and additives) and kneading the dough.

The ingredients are introduced using dispensers that continuously feed flour and water with additives dissolved in it into the kneading trough in a ratio of approximately 3:1.

In the kneading trough, intensive mixing of flour and water takes place, moistening and swelling of flour particles - a process occurs that is conventionally called kneading pasta dough, since, unlike bread or biscuit dough, by the end of kneading, pasta dough is not a continuous connected mass, but many moistened scattered lumps and crumbs.

3) Pressing the dough. The purpose of pressing, otherwise known as extrusion, is to compact the kneaded dough, transform it into a homogeneous, cohesive, viscoplastic dough mass, and then shape it into a specific shape. The dough is shaped by pressing it through holes (dies) made in a metal matrix. The shape of the holes determines the shape of the raw products (semi-finished product) being pressed out. For example, through round holes you can get vermicelli, rectangular holes - noodles, etc.

4) Cutting raw products. This process consists of two operations: cutting the raw products pressed out of the matrix into pieces of the required length and preparing them for drying. Preparation for drying, depending on the type of products being manufactured and the drying equipment used, consists of either laying out raw products on mesh conveyors, frames or cassettes, or hanging long strands of raw products on drying poles - bastuns.

Before cutting or during the cutting process, the pressed products are intensively blown with air to obtain a dried crust on their surface. This prevents the products from sticking to each other, sticking to knives and drying surfaces.

5) Drying products. The purpose of drying is to fix the shape of products and prevent the development of microorganisms in them. This is the longest and most important stage of the technological process, the correctness of which primarily determines the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying, especially at the first stage of moisture removal, can lead to souring and molding of the products.

Currently, pasta factories use convective drying of pasta - blowing heated air over the products.

6) Cooling of dried products. This process is necessary in order to reduce the high temperature of the product leaving the dryer to the air temperature of the packaging department. If pasta is packaged without cooling, then the evaporation of moisture will continue in the package, which will lead to a decrease in the weight of the packaged products, and with moisture-proof packaging - to moisture condensation on its inner surface.

It is most preferable to slowly cool dried products in special bins and chambers, which are called storage stabilizers.

7) Sorting and rejecting finished products. Refrigerated products are subjected to sorting and rejection, during which products that do not meet the requirements for their quality are removed, after which the products are packaged.

8) Packing. Finished products are packaged either in small containers (boxes, bags) manually or using packaging machines, or in bulk in large containers (boxes, boxes, multi-layer paper bags).

The production of any type of traditional pasta always consists of the listed stages, however, the type of products produced, as well as the availability of this or that equipment and the production modes used, determine the specific technological scheme for the production of pasta at any particular enterprise. We will consider the main options for a fairly wide variety of technological schemes currently used at domestic pasta enterprises and offered by leading foreign companies.

Cooking technology and rules for selling pasta dishes

Cooking technology and rules for selling legume dishes

Bean dishes are seasoned with fat, sautéed onions, smoked brisket, stewed cabbage, as well as sauces - red, tomato, and milk. Boiled legumes are served as an independent dish or as a side dish for meat, fish, and sausages; Peas are rarely used as a side dish. Boiled beans are added to salads.

Pulse puree is made by running hot cooked legumes through a pulper. When leaving, season with fat or add boiled brisket (loin), cut into small cubes, or season with sautéed onions. Legume puree can be prepared with potatoes and carrots (the ratio of legumes to vegetables is 1: 1). Cutlets, meatballs, casseroles, zrazy, croquettes, and pancakes are prepared from legume puree in combination with other products. Semolina, eggs, wheat flour, crackers, herbs, etc. are used as additional products for preparing these dishes.

Boiled pasta, seasoned with fat, is served as an independent dish or side dish for boiled and stewed meat, boiled fish. Boiled pasta in different recipes can be combined: with sautéed vegetables (carrots, onions), with boiled broccoli or cauliflower cabbage, with pre-cooked and sautéed mushrooms, cottage cheese, cheese, feta cheese, boiled meat minced through a meat grinder (navy-style pasta ), tomato. Boiled noodles and vermicelli go well with non-fish seafood (shrimp). Boiled pasta can be used to make salads with fresh or canned vegetables.

For cooking baked pasta boiled pasta is seasoned with fat, mixed with an egg-milk mixture or sprinkled with grated cheese and baked. You can also bake pasta with meat products and apples.

For cooking pasta Boil the pasta in a mixture of water and milk or in water. Cool the cooked pasta to 65°C, add eggs beaten with sugar, butter or margarine and mix. The mass is spread on a baking sheet in a layer no more than 4 cm thick, sprinkled with breadcrumbs and baked. When on vacation, add butter, sweet sauce or jam.

For noodle soup with cottage cheese noodles, pasta or vermicelli are boiled with a limited amount of water (2.2...3 liters per 1 kg of dry pasta) and combined with pureed cottage cheese mixed with raw eggs, salt and sugar. The mass is spread on a baking sheet, greased and sprinkled with breadcrumbs, topped with sour cream, sprinkled with fat and baked. Served with fat or sour cream.

Cooking technology and rules for selling pasta dishes - concept and types. Classification and features of the category "Cooking technology and rules for selling pasta dishes" 2017, 2018.

 

It might be useful to read: