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Smoke-dried cheese sausage and preparation method thereof

A cheese and smoking technology, applied in the field of smoked cheese sausage and its preparation, can solve problems such as unpleasant enema smoking, and achieve the effects of easy operation, feasible production process and high nutritional value

Active Publication Date: 2013-06-26
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to overcome the defect that the existing original fresh cheese or original mature cheese is not suitable for enema smoking, and to provide a smoked cheese sausage and its preparation method

Method used

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  • Smoke-dried cheese sausage and preparation method thereof
  • Smoke-dried cheese sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method for smoked cheese sausage, comprising the steps of:

[0041] (1) Add lactic acid bacteria starter LL-50 and rennet Fromase 750XLG to the whole milk to make the whole milk curd, cut into curds with a size of 10mm cubes, drain the whey and turn it over for brewing, add 2‰ Edible salt of whole milk quality to get curd grains;

[0042] (2) Put curd grains into molds, pre-press in cheese molds at 10°C with a pressure of 4 MPa for 15 minutes, turn over and repeat the previous pre-pressing once, demould after pre-pressing, and gently break up and demould The final material is enema with a sausage enema machine, and a cheese sausage with a diameter of 45mm and a single weight of 250g is obtained by using a collagen casing. Press the cheese sausage in a cheese mold at a pressure of 3 MPa for 8 hours at a pressing temperature of 10°C, and turn the cheese sausage every 2 hours during the pressing process;

[0043] (3) Dry the surface of the cheese sausage with...

Embodiment 2

[0046] A preparation method for smoked cheese sausage, comprising the steps of:

[0047] (1) Add lactic acid bacteria starter R707 and rennet to skim milk Calf rennet to make skim milk curd, cut into clots with a size of 8mm cubes, drain whey naturally, add water to rinse and drain the water, add 1.5‰ skim milk quality edible salt to obtain curd grains;

[0048] (2) Put curd grains into molds, pre-press in cheese molds at 15°C with a pressure of 6 MPa for 10 minutes, turn over and repeat the above-mentioned pre-pressing twice, demould after pre-pressing, lightly break up and take off The molded material is enema with a sausage enema machine, using a cellulose casing to obtain a cheese sausage with a diameter of 28mm and a single weight of 80g; after using a needle board to poke holes in the flat cheese sausage to remove the gas inside the cheese sausage, Then press the cheese sausage in a cheese mold with a pressure of 2 MPa for 10 hours, the pressing temperature is 5°C, and...

Embodiment 3

[0052] A preparation method for smoked cheese sausage, comprising the steps of:

[0053] (1) Add lactic acid bacteria starter MM100 and rennet to whole goat milk Calf rennet is used to make full-fat goat milk curd, cut into clots with a size of 15mm cubes, drain the whey, add 2‰ full-fat goat milk quality edible salt, and obtain curd grains;

[0054] (2) Put curd grains into molds, pre-press in cheese molds at 20°C with a pressure of 5 MPa for 10 minutes, turn over and repeat the previous pre-pressing once, demould after pre-pressing, and gently break up and demould The final material is enema with a sausage enema machine, and a cheese sausage with a diameter of 40 mm and a single weight of 220 g is obtained by using a collagen casing; Press the cheese sausage in a cheese mold at a pressure of 2 MPa for 12 hours at a pressing temperature of 4°C, and turn the cheese sausage every 1.5 hours during the pressing process;

[0055] (3) Dry the surface of the cheese sausage with c...

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Abstract

The invention discloses smoke-dried cheese sausage and a preparation method thereof. The preparation method comprises the following steps of: (1) curdling raw milk, cutting curdled raw milk into clots, discharging whey and adding salt to obtain curd particles; (2) molding the curd particles, pre-pressing the curd particles after molding for two to three times, demolding and clystering to obtain cheese sausage; and pressing after discharging air inside the cheese sausage, wherein the pre-pressing pressure is 4-6MPa, the pre-pressing time once is 10-15min, the temperature of the pre-pressing is 10-20 DEG C, the pressing pressure is 2-3MPa, the pressing time is 8-12h, and the pressing temperature is 4-10 DEG C; and (3) blow-drying the surface of the cheese sausage after being pressed, maturing under vacuum condition, smoke-drying and drying, wherein the smoke-drying temperature is 15-28 DEG C, and the smoke-drying time is 2-10h. Cheese inside the smoke-dried cheese sausage disclosed by the invention is raw cheese with a high nutritional value, the outer skin of the cheese is uniformly dark brown and glossy, and the smoke-dried cheese sausage has a good smoke-dried flavor.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a smoked cheese sausage 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. Liquid obtained fresh or mature product. Processed cheese is a cheese product that uses the original cheese as the main raw material, adds emulsifying salt, stabilizer, pigment and other auxiliary materials, and undergoes processes such as heating and melting, emulsification, and sterilization. Raw cheese tends to be more nutritious than processed cheese. [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. However, smoked cheese sausages are all smoked with processed cheese, because processed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 莫蓓红郭本恒刘振民郑远荣高红艳石春权焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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