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A kind of preparation method of brown buffalo milk sauce

A buffalo milk and brown technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of inability to meet the diversified needs of consumers for dairy products, and achieve the effect of soft texture, stable shelf life and strong viscosity

Inactive Publication Date: 2011-12-28
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, dairy products are required to develop in the direction of diversified high-end products. Traditional buffalo dairy products are mainly cheese, lactic acid, etc., which cannot meet consumers' diversified needs for dairy products. Various buffalo milk It is the requirement of the improvement of people's living standard and the progress of science and technology to form products and provide them to the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of Niri-Raffi brown buffalo milk sauce

[0017] 1) Pour 100 liters of Niri-Rafi buffalo fresh milk into a jacketed steam heating pot to heat.

[0018] 2) When heating to 30°C, add 130g of sodium bicarbonate, stir for 3 minutes to make the mixture uniform, and continue heating.

[0019] 3) When heated to 70°C, heat on low heat and keep stirring.

[0020] 4) Heat to 100°C over low heat, and keep boiling slightly without forming foam. In order to prevent sticking to the bottom of the pan and burning, the buffalo milk should be stirred continuously after it turns yellowish brown.

[0021] 5) Heat on low heat, after the slight boiling state lasts for 2.0 hours, put a drop of brown buffalo milk sauce into a cup filled with water, if the brown buffalo milk sauce does not disperse in the water, then continue to heat on low heat Keep it in a slightly boiling state for 0.5 hours, then put a drop of brown buffalo milk sauce into a cup filled with water. If the brown ...

Embodiment 2

[0025] Preparation of Morrah Brown Buffalo Milk Sauce

[0026] 1) Pour 100 liters of Mora buffalo fresh milk into the interlayer steam heating pot to heat.

[0027] 2) When heating to 50°C, add 160g of sodium bicarbonate, stir for 5 minutes to make the mixture uniform, and continue heating.

[0028] 3) When heating to 80°C, add 20 kg of white granulated sugar, stir for 5 minutes, mix well, and heat on low heat.

[0029] 4) Heat to 100°C over low heat, and keep boiling slightly without forming foam. In order to prevent sticking to the bottom of the pan and burning, the buffalo milk should be stirred continuously after it turns yellowish brown.

[0030] 5) After the slight boiling state lasts for 3.5 hours, put a drop of brown buffalo milk sauce into a cup filled with water, if the brown buffalo milk sauce does not disperse in the water.

[0031] 6) Filling. Filling should be carried out when the temperature of the finished product is between 80°C and 90°C. Put the high-temper...

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PUM

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Abstract

The invention discloses a preparation method of brown buffalo milk sauce. In the method, fresh buffalo milk, sodium bicarbonate and white sugar are used as raw materials, and the buffalo milk is evaporated to form a stable thick brown buffalo milk sauce by heating and concentrating to maintain a slightly boiling state. The invention successfully manufactures the brown buffalo milk sauce with soft texture, fine and smooth texture, strong viscosity and stable shelf life. The buffalo milk sauce avoids the original strong flavor of traditional cheese, and retains the unique milk flavor of buffalo milk, is suitable for the public taste in my country, and is suitable for spreading bread, steamed buns and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy product production and processing. Specifically, it is a preparation method of brown buffalo milk sauce. Background technique [0002] With the improvement of people's living standards, dairy products are required to develop in the direction of diversified high-end products. Traditional buffalo dairy products are mainly cheese, lactic acid, etc., which cannot meet consumers' diversified needs for dairy products. Various buffalo milk It is the requirement of the improvement of people's living standard and the progress of science and technology to form products into products and provide them to the market. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of brown buffalo milk sauce. [0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows. [0005] A method for preparing brown ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/18
Inventor 覃广胜邹彩霞梁贤威杨炳壮
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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