Method for preparing and preserving filled pasta products

Details Method for preparing and preserving filled pasta products Method for preparing and preserving filled pasta products

1987-12-22

1990-02-06

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426 94, 426399, 426418, 426458, 426521, D21D 208, A23L 300, A23L 1162

Patent

active

048987441

ABSTRACT:
The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0.04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to "filling" machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

REFERENCES:
patent: 3219456 (1965-11-01), Matz et al.
patent: 4493850 (1985-01-01), Fioravanti
patent: 4597976 (1986-07-01), Doster et al.
Food Engineering, 1986, Dec., pp. 28-29.

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