A commercial chicken-baked fresh pasta dish is a combination of tender chicken, savoury herbs, and cheesy goodness. The aroma of freshly baked pasta prepared and packed to industrial standards make everyone eagerly anticipate the moment. With its rich flavours and comforting textures, this recipe is sure to satisfy customer cravings.

Quality Control Measures

1. Raw Material Inspection: Prior to the process, a thorough inspection of the raw materials, including chicken, pasta, and sauces, is conducted. This includes checking for freshness, quality, and adherence to food safety standards.
2. Process Monitoring: Throughout the production process, automated systems and trained personnel monitor critical control points to ensure that all steps are carried out correctly. This includes monitoring cooking times, temperatures, mixing ratios, and packaging procedures.
3. Sensory Evaluation: Trained quality control personnel conduct sensory evaluations to assess the appearance, taste, texture, and aroma of the frozen cooked chicken pasta.
4. Microbiological Testing: Regular microbiological tests are performed on samples to detect the presence of harmful pathogens. This meets food safety standards and is safe for consumption.
5. Packaging Integrity Checks: The packaging is checked to ensure its integrity, including proper sealing and the absence of leaks. This helps to maintain freshness, prevent freezer burn, and extend its shelf life.
6. Shelf Life Testing: Samples are periodically subjected to shelf life tests. They are stored under controlled conditions to assess their quality over time. This helps determine the appropriate expiration dates and storage recommendations for the product.
7. Compliance with Regulations: Quality control measures ensure that the frozen cooked chicken pasta complies with relevant regulations and standards set by food safety authorities. This includes adhering to labelling requirements, ingredient declarations, and nutritional information.
8. Continuous Improvement: Quality control teams regularly analyze data and feedback to identify areas for improvement in the production process. This includes addressing any customer complaints, making necessary adjustments, and implementing corrective actions to enhance overall product quality.

By implementing these quality control measures, the food industry ensures that the frozen cooked chicken pasta consistently meets the desired quality standards, providing consumers with a safe, tasty, and enjoyable dining experience.

Print Recipe

Chicken Baked Pasta – Commercial

Difficulty: Advanced Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 450 kCal

Description

A commercial chicken-baked fresh pasta dish is a combination of tender chicken, savoury herbs, and cheesy goodness. The aroma of freshly baked pasta prepared and packed to industrial standards make everyone eagerly anticipate the moment. With its rich flavours and comforting textures, this recipe is sure to satisfy customer cravings.

List of Ingredients

Servings

• 2 Boneless, skinless chicken breasts
• 1 lb Fresh pasta
• 1 cup Shredded mozzarella cheese
• 0.5 cup Parmesan cheese
• 2 cup Marinara sauce
• 1 tbsp Olive oil
• 5 g cloves AND garlic
• 2 tsp Oregano Dried
• 2 tsp Basil Dried
• 1 tbsp Salt
• 1 tbsp Pepper

Instructions

1. Preheat the Convention oven to 375°F (190°C).

2. Cook the fresh pasta according to the package instructions until al dente. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

4. Season the chicken breasts with salt, pepper, dried oregano, and dried basil. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.; checking the internal temperature.

5. Remove the chicken from the skillet and set aside.

6. In the same skillet, add the marinara sauce and stir well. Simmer for 5 minutes to allow the flavours to melt together.

7. In an Aluminium based packaging material bake tray, spread a thin layer of the marinara sauce. Place half of the cooked pasta on top.

8. Slice the cooked chicken breasts into thin strips and arrange them over the pasta.

9. Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the chicken.

10. Pour half of the remaining marinara sauce over the cheese.

11. Repeat the layers with the remaining pasta, chicken, cheese, and marinara sauce.

12. Cover the baking dish with foil and bake for 20 minutes.

13. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

14. Let the chicken-baked fresh pasta cool until final packaging.

15. After final packaging; it can be cooled to +5 degrees Celsius with 3 days shelf life OR frozen to -18C with 6 months shelf life.

16. Provided shelf life study is a must before final despatch.

Nutrition Facts

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 7g35%

Cholesterol 75mg25%

Sodium 850mg36%

Total Carbohydrate 47g16%

Dietary Fiber 4g16%

Sugars 6g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Read more: How to make a diet plan out of a RDA Table?

Keywords: industrial recipes, pasta,frozen foods