Method of treating and conserving filled dough food products

Details Method of treating and conserving filled dough food products Method of treating and conserving filled dough food products

1984-05-11

1985-01-15

Yeung, George

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

Dough type preform

426412, 426458, 426496, 426451, A21D 600, A21D 1504, A23L 110

Patent

active

044938500

ABSTRACT:
For treating and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc.

REFERENCES:
patent: 3193389 (1965-07-01), Dehne
patent: 3281248 (1966-10-01), Fioravanti et al.

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