Elaboration process of dehydrated mussel puree paste

The mussel as raw material, cooked, cleaned and frozen, is first subjected to a thawing process, after which it is mixed with ingredients that correspond to: durum wheat flour, egg, salt, oil and tuna bone powder, in suitable proportions, then kneading the mixture to obtain a consistent but flexible and elastic dough, which is later laminated, and then cut with the desired shapes and sizes (noodles, spaghetti, etc.). This cut dough or paste is subjected to a drying process to achieve dehydration. The dehydrated and dry pasta is then cooled and finally packaged for later storage, conservation and marketing.