| 摘要 |
A process for the production of a refrigerated filled or non-filled pasta which comprises coating either the dough shell of a raw filled pasta or a non-filled raw pasta with salt to obtain a water activity of from 0.85 to 0.94, steaming the salt-coated pasta to give a moisture content of the pasta dough of from 30 to 40% by weight, and packaging the pasta under modified atmospheric or vacuum conditions. |
