| 摘要 |
According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product comprising mixing pasta ingredients with an encapsulated, hot water soluble/cold water insoluble edible acid, forming the dough into a pasta, steaming the pasta a first time, then treating the steamed pasta with water, afterwards steaming the pasta a second time and finally packaging the twice steamed pasta either with heat processing or under modified atmospheric conditions. |
