| 摘要 |
A ready-to-eat pasta product, and process for making, which is storable for extended periods of time is disclosed. The pasta product is formed by blanching dry pasta in a heated acidic aqueous solution, rinsing the blanched pasta, and then dipping the pasta in a cooler acidic aqueous solution. The pasta product is then stored in a sauce such that the equilibrated pH is between about 3.8 to 4.3. |
