Novel string cheese and preparation method thereof

Abstract

The invention relates to novel string cheese and a preparation method thereof. The preparation method comprises the following steps of: making a cheese coagulum by using lactic acid bacteria and acidulant chymosin; performing steam jet or hot-water hot iron on the cheese coagulum; stretching at a high temperature to obtain a cheese block mass; adding emulsifying salt, table salt and seasoner into the cheese block mass; and extruding to obtain a product, wherein the product can be eaten without being cooked and has a hand-torn string texture and various flavors. On the basis of a Mozzarella cheese technology and the novel string cheese and the preparation method thereof, the acidulant is used, the hot-water hot iron is performed, a minor-diameter long-distance outlet molding method is used, and the positive effects of shortening acidification time, increasing the adaptability to production conditions and improving the uniformity and the stability of a cheese fiber structure are achieved.

Description

technical field [0001] The invention belongs to the field of food and relates to cheese, in particular to a novel filament cheese and a preparation method thereof. Background technique [0002] Filament cheese is a type of unripe mozzarella cheese that can be torn apart by hand to separate the cheese fibers and eaten directly. The traditional production process of Mozzarella cheese mainly includes: pasteurization of raw milk, fermentation, curdling, cutting, draining of whey, pile brewing, thermal stretching, and then molding, salting, aging, Mozzarella cheese in the stretching machine After being heated, stirred, stretched and extruded, a fiber structure is formed. Fresh Mozzarella cheese has a high moisture content and cannot be sold over long distances and for a long time; while low-moisture part-skimmed Mozzarella cheese has high elasticity in fresh products and needs to mature for more than two weeks before it can be used for pizza baking Simultaneously because its di...

AI Technical Summary

Problems solved by technology

Fresh Mozzarella cheese has a high moisture content and cannot be sold over long distances and for a long time; while low-moisture part-skimmed Mozzarella cheese has high elasticity in fresh products and needs to mature for more than two weeks before it can be used for pizza baking ; Simultaneously because its direct edible mouthfeel is not good, unsuitable direct edible

[0003] In the disclosed "a kind of fibrous cheese and its preparation method" (CN101843279A), a method using fermentation acidification, steam injection, and one-time extrusion is provided. The acidification time of this method is relatively long, and the steam injection method is limited by the requirement of clean steam. ; And one extrusion, resulting in insufficient uniformity of product fibers