PROCEDIMENTO PER LA PRODUZIONE DI PASTA ALIMENTARE COTTA, A LUNGA CONSERVAZIONE E PRONTA DA CONSUMARE.

摘要

In a sterile environment, metered amounts of a pasta product are sterilized by means of steam, cooked in salted water, freed of all the cooking water, and finally packaged within sealed containers. The end product is a dish of long-term preservation cooked pasta for direct consumption, it having organoleptic properties quite comparable with those of a freshly prepared dish of pasta.