Method of making sterile cooked, or part-cooked, pasta products

Details Method of making sterile cooked, or part-cooked, pasta products Method of making sterile cooked, or part-cooked, pasta products

1989-04-13

1990-11-06

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426448, 426451, 426516, 426521, 426557, A21D 600, A23P 112

Patent

active

049685198

ABSTRACT:
A method is disclosed wherein a dough, prepared from flour and water, as well as other possible ingredients, is subjected to cooking and sterilization at temperatures in the 90.degree. C. to 170.degree. C. range by processing with saturated steam under a pressure, and then cooled inside an aseptic vacuum pan, in a sterile environment. From this vacuum pan, the dough, as sterilized, cooked, cooled, and brought to a predetermined moisture content level, is conveyed, again in a sterile environment, to a forming unit which delivers selected patterns of pasta for packaging in a sterile environment. The dough is mixed and extruded into thin shapes in the absence of heat prior to cooking and sterilization and is formed into the selected patterns subsequent to being cooled.

REFERENCES:
patent: 3484251 (1969-12-01), Lawrence
patent: 3642489 (1972-02-01), Bartley et al.
patent: 4001452 (1977-01-01), Williams
patent: 4540592 (1985-09-01), Myer et al.

Affiliated with

Also associated with

Rating

Method of making sterile cooked, or part-cooked, pasta products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of making sterile cooked, or part-cooked, pasta products , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of making sterile cooked, or part-cooked, pasta products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1306086