PROCEDIMENTO PER LA PRODUZIONE DI PASTA ALIMENTARE FRESCA A LUNGA CONSERVAZIONE

摘要

A method of producing commercially newly made "pasta" products comprises a pasteurization step followed by a drying treatment effective to cause the final food product to achieve a moisture content of 25% and a lower Aw value than 0.87. The products are packaged under an inert gas atmosphere and thereafter heat stabilized.