SI1338209T1 - A process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life - Google Patents
A process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-lifeInfo
- Publication number
- SI1338209T1 SI1338209T1 SI200230057T SI200230057T SI1338209T1 SI 1338209 T1 SI1338209 T1 SI 1338209T1 SI 200230057 T SI200230057 T SI 200230057T SI 200230057 T SI200230057 T SI 200230057T SI 1338209 T1 SI1338209 T1 SI 1338209T1
- Authority
- SI
- Slovenia
- Prior art keywords
- preparation
- ready
- life
- long shelf
- cooked pasta
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Vacuum Packaging (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02425101A EP1338209B1 (en) | 2002-02-26 | 2002-02-26 | A process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life |
Publications (1)
Publication Number | Publication Date |
---|---|
SI1338209T1 true SI1338209T1 (en) | 2005-04-30 |
Family
ID=27635935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SI200230057T SI1338209T1 (en) | 2002-02-26 | 2002-02-26 | A process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life |
Country Status (9)
Country | Link |
---|---|
US (1) | US7374789B2 (ja) |
EP (1) | EP1338209B1 (ja) |
JP (1) | JP2003250474A (ja) |
AT (1) | ATE281082T1 (ja) |
DE (1) | DE60201814T2 (ja) |
DK (1) | DK1338209T3 (ja) |
ES (1) | ES2232726T3 (ja) |
PT (1) | PT1338209E (ja) |
SI (1) | SI1338209T1 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7887867B2 (en) | 2004-02-23 | 2011-02-15 | Kraft Foods Global Brands Llc | Stabilized non-sour dairy base materials and methods for preparation |
US20060198931A1 (en) * | 2005-03-04 | 2006-09-07 | Neto Jose Barbosa M | Method for obtaining packed food goods, ready for consuming, kept stable at room temperature |
GB0710228D0 (en) * | 2007-05-29 | 2007-07-11 | Mars Inc | Packaged cereal products |
IT201900012522A1 (it) * | 2019-07-22 | 2021-01-22 | Barilla Flli G & R | Procedimento per la produzione di un prodotto alimentare a forma di nido comprendente strisce di un vegetale essiccato e relativo prodotto |
CN111149992A (zh) * | 2020-01-09 | 2020-05-15 | 南京农业大学 | 一种即食鲜面及其加工方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3718480A (en) * | 1972-02-07 | 1973-02-27 | Lipton T Ltd | Pasta |
JPS57206350A (en) * | 1981-06-12 | 1982-12-17 | Mamaa Makaroni Kk | Preparation of boiled noodle |
US4597976A (en) * | 1983-12-07 | 1986-07-01 | Nestec S.A. | Process for producing shelf stable pasta containing product |
JPS63271A (ja) * | 1986-06-19 | 1988-01-05 | Izutsuya:Kk | 麺の製造方法 |
JP2811463B2 (ja) * | 1989-03-16 | 1998-10-15 | 日本製粉株式会社 | 麺類の製造方法 |
US5332587A (en) * | 1989-09-01 | 1994-07-26 | Mars, Incorporated | Acid stabilized pasta |
JP2723745B2 (ja) * | 1992-03-03 | 1998-03-09 | 日清食品株式会社 | 即席麺類の製造方法 |
JP2881084B2 (ja) * | 1992-11-19 | 1999-04-12 | ハウス食品株式会社 | 包装中華麺の製造方法 |
US5508053A (en) * | 1993-08-13 | 1996-04-16 | Kraft Foods, Inc. | Method for producing vegetable pasta |
US5599573A (en) * | 1995-05-31 | 1997-02-04 | Nestec S.A. | Preparation of acidified pastas |
US5817356A (en) * | 1996-05-13 | 1998-10-06 | Nestec S.A. | Preparation of pastas |
EP0947143A1 (en) * | 1998-03-29 | 1999-10-06 | Societe Des Produits Nestle S.A. | Cooked, acidified pasta |
ES2214678T3 (es) * | 1998-06-30 | 2004-09-16 | Societe Des Produits Nestle S.A. | Tallarines cocidos acidificados. |
-
2002
- 2002-02-26 PT PT02425101T patent/PT1338209E/pt unknown
- 2002-02-26 SI SI200230057T patent/SI1338209T1/xx unknown
- 2002-02-26 ES ES02425101T patent/ES2232726T3/es not_active Expired - Lifetime
- 2002-02-26 EP EP02425101A patent/EP1338209B1/en not_active Expired - Lifetime
- 2002-02-26 DE DE60201814T patent/DE60201814T2/de not_active Expired - Fee Related
- 2002-02-26 AT AT02425101T patent/ATE281082T1/de not_active IP Right Cessation
- 2002-02-26 DK DK02425101T patent/DK1338209T3/da active
-
2003
- 2003-02-25 JP JP2003047714A patent/JP2003250474A/ja active Pending
- 2003-02-25 US US10/374,352 patent/US7374789B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
ATE281082T1 (de) | 2004-11-15 |
PT1338209E (pt) | 2005-03-31 |
ES2232726T3 (es) | 2005-06-01 |
DE60201814T2 (de) | 2005-12-08 |
US7374789B2 (en) | 2008-05-20 |
DK1338209T3 (da) | 2005-02-28 |
EP1338209A1 (en) | 2003-08-27 |
JP2003250474A (ja) | 2003-09-09 |
DE60201814D1 (de) | 2004-12-09 |
EP1338209B1 (en) | 2004-11-03 |
US20030190400A1 (en) | 2003-10-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5599573A (en) | Preparation of acidified pastas | |
CN101983586B (zh) | 一种即食泥鳅食品及其生产方法 | |
CN102349669A (zh) | 一种即食鲜海参的制作方法 | |
CN105360992A (zh) | 一种草木灰腌制咸鸭蛋及其制作方法 | |
CN107568634B (zh) | 一种低盐海味咸鸭蛋及其腌制方法 | |
CN108936528A (zh) | 一种卤香小龙虾风味腌料及其使用方法 | |
CN104055062A (zh) | 调味即食香菇的制作方法 | |
DE69829479D1 (de) | Verfahren zur herstellung gefüllter teigwaren | |
DE69824599D1 (de) | Verfahren zur herstellung von gesäuerten, feuchten, lagerstabilen gefüllten teigwaren | |
SI1338209T1 (en) | A process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life | |
CN101254003B (zh) | 一种半干调味鱼食品的制备方法 | |
KR100778271B1 (ko) | 반건조 조미 굴 가공품의 제조방법 | |
KR20010010505A (ko) | 인삼맛 건어포 제조방법 | |
CN106072073A (zh) | 一种利用太阳能干燥工艺制备的牡蛎干 | |
CN108991416A (zh) | 一种采用秸秆灰腌制的家禽蛋 | |
CN103653035A (zh) | 一种咸辣鸭蛋 | |
CN108497332A (zh) | 牛肉粒及其制备工艺 | |
CN108497327A (zh) | 牛肉肉松及其制备工艺 | |
JPS575680A (en) | Food preservative and its method of use | |
KR20090096794A (ko) | 향미를 추가한 기능성 건오징어 | |
KR101947082B1 (ko) | 해수명란 장조림의 제조방법 | |
CN113397119A (zh) | 一种竹筒鲜香鸽的加工方法 | |
JP2001057854A (ja) | 食物繊維を添加した精白米、米飯食品、及びその米飯食品の製造方法 | |
CN104886508A (zh) | 一种罐装腌制梅干菜和高山辣椒的制备方法 | |
JP4226194B2 (ja) | 玉葱及びアルカリ性原料含有混合肉製品の製造方法 |