Smoked processed cheese and preparation method thereof

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...

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 break, and there are a lot of pores on the cut surface , high-temperature smoking will cause the cheese to melt, while low-temperature smoking will cause microbial contamination and defects that cannot be smoked in place, providing a smoked processed cheese and a preparation method thereof

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