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Smoke-dried cheese sausage and preparation method thereof

A cheese and smoking technology, which is applied to the field of smoked cheese sausage and its preparation, can solve the problems of uncomfortable enema smoking and the like, and achieve the effects of easy operation, high nutritional value and feasible production process

Active Publication Date: 2014-07-30
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 curd the whole milk, cut into curds with a size of 10mm cubes, drain the whey and turn it over for brewing, add 2‰ whole milk Fatty milk quality edible salt 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 w...

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 a smoked cheese sausage and a preparation method thereof. The steps are as follows: (1) curd the raw milk, cut it into curds, drain the whey, add salt, and obtain curd grains; (2) curd the curd Pack into molds, pre-press for 2-3 times, remove the mold, enema, and get cheese sausages; squeeze after removing the internal gas of cheese sausages; the pre-pressing pressure is 4-6MPa, and the time of each pre-pressing is 10-15min , the pre-pressing temperature is 10-20°C; the pressing pressure is 2-3MPa, the pressing time is 8h-12h, and the pressing temperature is 4-10°C; (3) Dry the surface of the pressed cheese sausage, After ripening under vacuum condition, it is smoked and dried to obtain the final product; the temperature of the smoke is 15-28° C., and the time of the smoke is 2-10 hours. The cheese in the smoked cheese sausage of the present invention is the original cheese with high nutritional value, the outer skin is uniform tea brown and shiny, and the product has good smoked 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 Patents(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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