A kind of fermented chili cheese and preparation method thereof
A technology for fermenting chili and cheese, applied in the field of fermented chili cheese and its preparation, can solve the problems of graininess, easy to change, affecting the quality and safety of cheese, etc., and achieves no graininess and foreign body feeling, fine structure and appearance. Beautiful appearance
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Embodiment 1
[0032] The preparation method of fermented chili cheese of the present invention comprises the following steps:
[0033] 1. Preparation of fermented green peppers
[0034] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate, and the color-protecting agent is 0.2% citric acid, 0.1% vitamin C, 0.05% calcium chloride, and 0.015% sodium pyrosulfite. Remove the stalk of pepper, wash, blanch for sterilization and color protection, cool, soak in color protection agent for 1 hour, rinse in sterilized cooling water, dry in the air, and put garlic, pepper, ginger, sugar, etc. in the sterilized and cooled 6 % saline, insert pure Lactobacillus delbrueckii bulgaricus: Lactobacillus acidophilus: Lactococcus lactis subspecies lactis: Streptococcus thermophilus = 1:1:1:3 mixed lactic acid bacteria 1%, ferment for 8 days, before use , remove the core and seeds of the pepper, and chop it into 1~3mm 2 The size of the granular spare.
[0035] 2. After...
Embodiment 2
[0038] Another example of the preparation method of the fermented chili cheese of the present invention comprises the following steps:
[0039] 1. Preparation of fermented red peppers
[0040] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate, and the color-protecting agent is 0.3% citric acid, 0.1% vitamin C, and 0.05% calcium chloride. Remove the stalk of pepper, wash, blanch for sterilization and color protection, cool, soak in color protection agent for 1.5 hours, dry, put garlic, pepper, ginger, sugar in 8% saline after sterilization and cooling at the same time, add pure Lactobacillus bulgaricus species: Lactobacillus casei subspecies: Lactobacillus helveticus: Streptococcus thermophilus = 2:1:1:4 mixed lactic acid bacteria 4%, fermented for 7 days, before use, remove the core and seeds of peppers, cut Broken into 1~3mm 2 The size of the granular spare.
[0041] 2. After standardization, protein in milk: fat = 0.60, the steri...
Embodiment 3
[0044] Another example of the preparation method of the fermented chili cheese of the present invention comprises the following steps:
[0045] 1. Preparation of fermented green peppers
[0046] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate. Remove the stalks of peppers, wash them, blanch them to sterilize and protect their color, cool them down, and dry them in the air. Put them together with garlic, pepper, ginger, sugar, etc. in 10% saline after sterilization and cooling, and insert pure Lactobacillus bulgaricus: Lactobacillus plantarum: Leuconostoc enterococcus: Streptococcus thermophilus = 1:1:1:4 mixed lactic acid bacteria 6%, fermented for 6 days, before use, remove the core and seeds of peppers, and chop them into 1-3mm 2 The size of the granular spare.
[0047] 2. After standardization, protein in milk: fat = 0.60, the sterilization condition is 65°C, 30min, the amount of fermentation strain added is 1%, the strain is...
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