Verfahren zur Herstellung von gekochter Pasta, insbesondere zur Herstellung von ready-to-eat hohekonservierten Gerichten

摘要

A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, and eventually metered into suitable packages and subjected to sanitization.