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Processing equipment and method for industrialized production of dried cheese

A processing equipment and cheese drying technology, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problems of poor product quality stability and food safety, poor product quality stability, and low quality management level, so as to ensure stability and food safety, shorten production time, and improve the effect of processing automation

Active Publication Date: 2011-12-28
BEIJING SANYUAN FOOD
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Problems solved by technology

[0003] The traditional processing method takes a long time, consumes a lot of energy, and requires high manpower and material costs; at the same time, the control of product quality depends entirely on experience, with low standardization, poor product quality stability, low quality management level, and small production volume. Low efficiency, poor product quality stability and food safety
And, also do not have a kind of processing equipment that can suitably produce dried cheese at present

Method used

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  • Processing equipment and method for industrialized production of dried cheese
  • Processing equipment and method for industrialized production of dried cheese
  • Processing equipment and method for industrialized production of dried cheese

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Embodiment Construction

[0037] The specific implementation manners of the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0038] like figure 1 , figure 2 , image 3 As shown, the processing equipment of the present invention includes a concentration tank unit and an electric oil heating wok unit located on the right side of the concentration tank unit.

[0039]The concentration tank unit includes a concentration tank 1, a heating control system, and a vacuum concentration system communicated with the concentration tank 1. The concentration tank 1 is a closed interlayer tank, which includes a manhole cover 12 , a three-leaf spiral agitator 13 , and a liquid level sight glass 19 . The concentration tank 1 is provided with a material inlet 6 and a material outlet 20 , a spray pipe 31 , a ta...

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Abstract

The invention relates to the technical field of food processing machinery and discloses processing equipment for industrially producing dried cheese. The processing equipment comprises a concentration tank unit and an electric-fuel heating wok unit arranged at the right side of the concentration tank unit. The invention also discloses a method for processing the dried cheese by utilizing the processing equipment. The equipment disclosed by the invention is applicable to industrial production, vacuum concentration and automatic stir-frying devices are used for substituting for the traditional manual operation by virtue of the concentration tank unit and the electric-fuel heating wok unit; a vacuum concentration manner is adopted, thus concentration efficiency is improved, production time is shortened, and energy consumption is reduced; and electric-fuel heating wok equipment is adopted, thus standardization degree of product production is improved, and stability of product quality is guaranteed. By applying the equipment disclosed by the invention, processing automation degree is improved, and production capacity is improved.

Description

technical field [0001] The invention relates to the technical field of food processing machinery, in particular to a processing equipment and method for industrially producing dried cheese. Background technique [0002] Dried cheese belongs to the traditional Chinese dairy products and is a royal dairy product in the Qing Dynasty. It used to be a treasure of the imperial diet, and now it is a well-known traditional snack in Beijing. At present, the production of most traditional dairy products in my country is still in a state of manual production. The dried cheese has experienced decades of workshop-style manual production, mainly using fresh milk as the main raw material, adding white sugar and rice wine, and then cooking in an iron pan heated by gas. It is hand-fried after being boiled and condensed. It is in the shape of irregular balls, sticky, soft and chewy, and full of aftertaste. [0003] The traditional processing method takes a long time in the entire processing p...

Claims

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Application Information

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IPC IPC(8): A01J25/00
Inventor 陈历俊林莉金越周伟明
Owner BEIJING SANYUAN FOOD
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