Elaboration process of preserved mussel puree paste in tomato

The mussel, cooked, cleaned and frozen, is subjected to a thawing process, after which it is mixed with durum wheat flour, egg, oil, salt and tuna bone powder, in suitable proportions, followed by kneading to obtain a consistent but flexible and elastic dough that is laminated and cut with the desired shapes and sizes This dough is subsequently dehydrated and 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 the obtained preserved product consisting of pasta with tomato sauce, and a subsequent rapid cooling with agitation until a temperature below 20ºC is achieved in the center of the product.