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Fibrillar cheese and method for preparing same

A cheese and filament technology, applied in the food field, can solve the problems of poor taste, long-distance sales, long-term sales, and no public literature on filament cheese.

Active Publication Date: 2011-11-30
妙可蓝多(天津)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mozzarella cheese that can be eaten fresh has a high moisture content and cannot be sold for a long distance or for a long time; while Mozzarella cheese with low moisture content and partially skimmed cheese has high elasticity in fresh products and cannot form wire drawing with a small diameter and length, which requires more than two weeks It can be used for baking pizzas when it is mature; at the same time, it cannot be eaten directly by consumers because of its poor taste when eaten directly.
[0003] Search did not find any published literature on shredded cheese

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0030] Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

[0031] A kind of filament cheese, comprises following raw material and the weight percent of each raw material is respectively:

[0032] Fresh animal milk 91% to 97%;

[0033] Salt 1% to 2%;

[0034] Lactic acid bacteria 0.01% to 0.03%;

[0035] Rennet 0.001%~0.005%;

[0036] Emulsifying salt 1% to 3%.

[0037] At the same time, seasonings can also be added in the present invention, and the added amount is 0.5% to 3% of the total weight of raw materials.

[0038] The fresh animal milk in the present invention includes fresh cow's milk, fresh goat's milk or sheep's milk.

[0039] The lactic acid bacteria described in the present invention include one or more mixtures of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacill...

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PUM

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Abstract

The invention relates to fibrillar cheese and a method for preparing the same. The fibrillar cheese comprises the following raw materials: fresh animal milk, common salt, lactic acid bacteria, rennin and emulsifying salt. The preparation method comprises the following steps of: making fresh cheese curds by using the lactic acid bacteria and the rennin; and jetting the fresh cheese curds with steam and drawing and extruding the cheese curds at a high temperature to obtain finished products, wherein flavoring can be added during the drawing and extruding; and the product can be eaten directly without being cooked. The fibrillar cheese has hand-tearable fibrillar texture and various flavors so as to provide ready-to-serve leisure cheese foods for consumers; and in addition, the cheese and the method are also characterized by not producing fat and protein-containing waste water.

Description

technical field [0001] The invention belongs to the field of food, and relates to cheese, in particular to a kind of shredded cheese and a preparation method thereof. Background technique [0002] Filament cheese is an unripened mozzarella cheese. The traditional production process of Mozzarella cheese mainly includes: pasteurization of raw milk, fermentation, curdling, cutting, draining of whey, stacking, heat stretching, and then molding, salting, and maturation. Mozzarella cheese is heated, stirred, stretched and extruded in a stretching machine to form a fiber structure. Mozzarella cheese that can be eaten fresh has a high moisture content and cannot be sold for a long distance or for a long time; while Mozzarella cheese with low moisture content and partially skimmed cheese has high elasticity in fresh products and cannot form wire drawing with a small diameter and length, which requires more than two weeks It can be used for baking of pizza and the like when it is ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/082
Inventor 赵征冯文燕王淞
Owner 妙可蓝多(天津)食品科技有限公司
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