A kind of processing method of cheese molar stick for infants and young children
A processing method and molar stick technology, which are applied in the processing field of infant cheese molar sticks, can solve problems such as germs, respiratory system obstruction of infants and young children, hidden dangers of health and safety, etc. Good strength, ensure safety and health effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0019] A kind of processing method of ripe cheese molar stick for infants, taking 100kg of raw milk as an example, comprises the following steps:
[0020] S1. Select raw milk raw materials: select 100kg of raw milk that is directly squeezed from cows or goats, and conforms to the CNS national standard for hygiene inspection, and must not contain processed or heated raw milk or half milk or reduced milk;
[0021] S2. Sterilization and testing of raw milk: after sterilization, fresh milk that meets the hygiene standards for raw milk in GB19301-2010 National Food Safety Standard is obtained; that is, the number of live bacteria does not exceed 100,000 per CC, the protein content is more than 3kg, and the specific gravity is more than 1.030 , no peculiar smell, no sediment when heated at 131°C for 1 minute, unsuitable for making cheese if it contains ingredients of overheated raw milk, or unqualified if it coagulates inappropriately in the rennet test;
[0022] S3. Extract the mil...
Embodiment 2
[0030] A kind of processing method of raw cheese molar stick for infants, taking 100kg of raw milk as an example, comprises the following steps:
[0031] S1. Selection of raw milk raw materials: raw milk or goat milk directly squeezed from cows or goats, hygienic inspection conforms to CNS national standards, and must not contain processed or heated raw milk or half milk or reconstituted milk;
[0032] S2. Sterilization and testing of raw milk: after sterilization, fresh milk that meets the hygiene standards for raw milk in GB19301-2010 National Food Safety Standard is obtained; that is, the number of live bacteria does not exceed 100,000 per CC, the protein content is more than 3kg, and the specific gravity is more than 1.030 , no peculiar smell, no sediment when heated at 131°C for 1 minute, unsuitable for making cheese if it contains ingredients of overheated raw milk, or unqualified if it coagulates inappropriately in the rennet test;
[0033] S3. Curdling reaction: add la...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com