Elaboration pocess of dehydrated tuna puree paste

Tuna as a 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, oil, salt 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. .). The cut dough or paste is subjected to a drying process to achieve dehydration thereof. The dehydrated and dry pasta is then cooled and finally packaged for later storage, conservation and marketing.