procedure for the continuous manufacture of sterile cooked or partially cooked pasta.

摘要

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 DEG C to 170 DEG 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.