Process for the preparation of canned mussel freeze-dried paste in tomato

The cooked, clean and frozen mussel is subjected to a freeze-drying treatment, subsequently it is mixed with durum wheat flour, egg, oil, salt and tuna bone powder in suitable proportions, kneading to obtain a consistent but flexible and elastic, which is later laminated, and then cut with the desired shapes and sizes. The dough or dried pasta is cut to achieve its dehydration. It is then cooled, and the pasta dehydrated and dried is packaged with the addition of water and tomato sauce with guar and xanthan gum in the appropriate proportions, to finally carry out a sterilization by heating of the obtained preserved product, consisting of pasta with tomato sauce, and a subsequent rapid cooling with agitation until a temperature below 20º C is achieved in the center of the product.