Smoked processed cheese and preparation method thereof

A processed cheese and smoking technology, which is applied in the field of processed cheese, can solve the problems of difficulty in obtaining cheese slices, inability to smoke in place, easy breakage of cheese slices, etc., to achieve uniform appearance and state, moderate elasticity and hardness, and fusion of flavors high effect

Active Publication Date: 2013-06-12
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to overcome the difficulty in obtaining cheese slices with uniform color and flavor after enema and smoking in the existing processed cheese, especially cheese slices with a diameter of more than 9 cm are very easy to brea

Method used

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  • Smoked processed cheese and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The raw material formula of smoked processed cheese is shown in Table 1.

[0044] The raw material formula of the smoked processed cheese of table 1 embodiment 1

[0045] raw material

Contentwt%

3 months mature cheddar cheese

42

mozzarella cheese

28

sodium pyrophosphate

1.56

Sodium citrate

1.4

rennet casein

4

smoke liquid

0.04

water

23

total

100

[0046] A method for preparing smoked processed cheese, comprising the steps of:

[0047] (1) Finely cut the cheddar cheese and mozzarella cheese that have matured for 3 months, and then stir with the raw materials except the smoked liquid at 70°C for 8 minutes, then add the smoked liquid, continue to stir for 1 minute, and use Ultra-high temperature instantaneous sterilization: Sterilize at 138°C for 5s, stir and emulsify at 700rpm at 88°C for 8min to obtain a mixture;

[0048] (2) Use the method of vacuuming to remo...

Embodiment 2

[0052] The raw material formula of smoked processed cheese is shown in Table 2.

[0053] The raw material formula of the smoked processed cheese of table 2 embodiment 2

[0054] raw material

Contentwt%

6 months old cheddar cheese

42

mozzarella cheese

18

butter

3

Disodium phosphate

1.5

Sodium citrate

1.5

smoke liquid

0.03

rennet casein

7

water

26.78

cheese essence

0.1

Sorbic acid

0.09

total

100

[0055] A method for preparing smoked processed cheese, comprising the steps of:

[0056] (1) Finely cut the cheddar cheese and mozzarella cheese that have matured for 6 months, and then stir with the raw materials except the smoked liquid at 80°C for 5 minutes, then add the smoked liquid, continue to stir for 1 minute, and use Ultra-high temperature instantaneous sterilization: Sterilize at 139°C for 4s, stir and emulsify at 85°C at a speed o...

Embodiment 3

[0061] The raw material formula of smoked processed cheese is shown in Table 3.

[0062] The raw material formula of the smoked processed cheese of table 3 embodiment 3

[0063] raw material

Contentwt%

3 months mature cheddar cheese

45

anhydrous butter

6.4

sodium pyrophosphate

1

potassium citrate

1

rennet casein

11

smoke liquid

0.02

salt

0.5

water

35

Benzoic acid

0.08

total

100

[0064] A method for preparing smoked processed cheese, comprising the steps of:

[0065] (1) Finely cut the cheddar cheese that has matured for 3 months, then stir it with raw materials other than the smoked liquid at 68°C for 10 minutes, then add the smoked liquid, continue stirring for 1 minute, and use ultra-high temperature instantaneous sterilization : Sterilize at 140°C for 2s, stir and emulsify at 87°C at a speed of 1000rpm for 5min to obtain a mixture;

[0066] (...

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Abstract

The invention discloses a smoked processed cheese and a preparation method thereof. The smoked processed cheese comprises the following raw materials: 45%-70% of natural cheese, 2%-3% of phosphate and citrate, 4%-11% of rennet casein, 0.02%-0.04% of a smoke solution, 23%-35% of water, 0-0.1% of a preservative, 0-0.005% of a coloring material, 0-0.5% of edible salt, 0-10% of milk fat and 0-0.1% of flavor substances, wherein the natural cheese is Cheddar cheese or Mozzarella cheese with the maturation period of 3-6 months. The preparation method comprises the following steps of: melting and mixing the raw materials, sterilizing the mixed materials, and stirring the sterilized materials for emulsification to obtain a mixture; expulsing bubbles inside the mixture, stuffing the mixture into sausages to obtain cheese sausages, and cooling the cheese sausages; and expulsing air inside the cheese sausages, smoking the cheese sausages at 30-35 DEG C for 30-50 minutes, and drying the smoked cheese sausages to obtain the smoked processed cheese. The smoked processed cheese is proper in elasticity and hardness, free from air holes and fractures of slices, uniform in appearance and state of slices, uniform in skin luster, and glossy.

Description

technical field [0001] The invention relates to the field of processed cheese, in particular to smoked processed cheese and a preparation method thereof. Background technique [0002] Cheese is a product with very high nutritional value. It can be divided into two types: original cheese and processed cheese. Cheese products made by heating, melting, emulsifying, sterilizing and other processes. Processed cheese has a soft and uniform taste, a large degree of product freedom, various shapes, and a wide variety of tastes. Processed cheese can improve the flavor of original cheese and increase the variety of cheese products. Its production cost is low and its flavor is soft. It is a cheese product suitable for the market demand of our country. [0003] Smoked cheese sausage is a very popular product abroad. Smoking can endow the product with a special smoky flavor, and form a dark brown shiny skin on the surface of the product, which is easy to arouse people's appetite. How...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 莫蓓红郭本恒刘振民高红艳郑远荣石春权焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD
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