A method of continuously preparing pasta products, sterile, cooked or partially cooked.

摘要

A METHOD IS DISCOVERED WHERE A DOUGH, prepared flour and water, as other possible ingredients undergoes COOKED AND STERILIZATION TO TEMPERATURES IN THE ORDER OF 90 CA 170 C FOR PROCESSING WITH SATURATED STEAM UNDER PRESSURE, AND THEN COOLED IN A PAN ASEPTICA VACUUM IN A STERILE ENVIRONMENT. FROM THE PAN VACUUM, pasta is sterilized, CONCINADA, CHILLED AND CARRIED to a predetermined level moisture content is conveyed, BACK IN AN ENVIRONMENT ESTERIL, to a forming unit BURSTING SELECTED PULP MODELS FOR PACKAGED IN A STERILE ENVIRONMENT.