Cheese suitable for Chinese cooking and preparation method of cheese

A cheese, Chinese-style technology, applied in cheese substitutes, bacteria used in food preparation, dairy products, etc., can solve problems such as heating and melting cheese, and achieve the effect of optimizing processing technology, promoting the healthy development of dairy industry, and good meat taste.

Active Publication Date: 2017-12-29
HEILONGJIANG FEIHE DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the problem of heating and melting cheese, the invention provides a kind of cheese suitable for Chinese cooking and its preparation method

Method used

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  • Cheese suitable for Chinese cooking and preparation method of cheese
  • Cheese suitable for Chinese cooking and preparation method of cheese
  • Cheese suitable for Chinese cooking and preparation method of cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a kind of natural cheese suitable for Chinese cooking, and the specific preparation steps are as follows:

[0044] 500 parts of raw milk are sterilized at 75°C for 15 seconds, then cooled to 32°C, add starter type R704 mesophilic starter, add 0.025 parts, stir evenly and ferment for 30 minutes, then add chymosin of product model CHY-MAX 0.012g portion, rennet needs to be dissolved in demineralized water sterilized at room temperature, slowly added, stirred for 2 minutes, allowed to stand at 32°C for 40 minutes, cut the curd into 10mm cubes, stood for 5 minutes, slowly stirred to heat up, press 1 Raise the temperature from 32°C to 39°C at a rate of °C / 4min, keep stirring at 39°C for 45 minutes, remove most of the whey, put the curd particles into a mold with a thickness of 12cm, and stack every 5 molds into a stack, at 38~ Under the condition of 40°C, turn the mold every 15 minutes, stack the brew to pH 6.0, about 60 minutes, cool the cheese to 5...

Embodiment 2

[0046] This embodiment provides a kind of natural cheese suitable for Chinese cooking, and the specific preparation steps are as follows:

[0047] 500 parts of raw milk were sterilized at 75°C for 15 seconds, then cooled to 35°C, added 0.007 parts of starter type R704 mesophilic starter and 0.007 part of ST1-13 thermophilic starter, stirred evenly and fermented for 30 minutes, then added the product model: 0.012 parts of CHY-MAX chymosin, chymosin needs to be dissolved in room temperature sterilized demineralized water, slowly added, stirred for 2 minutes, allowed to stand at 35°C for 40 minutes, cut the curd into 10mm cubes, let stand for 5 minutes, Slowly stir and heat up, raise the temperature from 35°C to 42°C at a rate of 1°C / 4min, keep stirring at 42°C for 45min, remove most of the whey, put the curd particles into the mold, the thickness is 12cm, every 5 molds Make a pile, turn the mold every 15 minutes under the condition of 40-42°C, pile up to pH 6.0, about 60 minutes...

Embodiment 3

[0049] This embodiment provides a kind of natural cheese suitable for Chinese cooking, and the specific preparation steps are as follows:

[0050] 500 parts of raw goat milk were sterilized at 75°C for 15 seconds, then cooled to 35°C, added 0.020 parts of starter type STI-13 thermophilic starter, stirred evenly and fermented for 30 minutes, then added chymosin of product type CHY-MAX 0.012 parts, chymosin needs to be dissolved in demineralized water sterilized at room temperature, slowly added, stirred for 2 minutes, 35 ℃ for 40 minutes, cut the curd into 10mm cubes, stood for 5 minutes, slowly stirred to heat up, at 1 ℃ Raise the temperature from 35°C to 42°C at a rate of / 4min, keep stirring at 42°C for 45min, remove the whey, divide the curd particles into two parts evenly, and add crushed black pepper to a part of the curd by 0.8% by weight, and mix well Put it into a mold with a thickness of 12cm. Stack every 5 molds into a stack. At 40-42°C, turn the molds over every 15 ...

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Abstract

The invention relates to cheese suitable for Chinese cooking and a preparation method of the cheese. The preparation method comprises the following steps of (1) sterilizing raw milk, lowering the temperature to 31-36 DEG C, performing inoculation with a fermenting agent, and performing fermentation; (2) maintaining the temperature, and adding chymosin and curds; (3) performing cutting, performing stirring, raising the temperature to 38-42 DEG C from 31-36 DEG C, performing heat insulating, and performing stirring; (4) removing whey, loading curd granules in a mold, maintaining the temperature, and performing pile fermentation until the pH is 5.6-6.3; and (5) performing cooling, performing demolding, performing heat insulating in water of 85-95 DEG C, performing enzyme deactivation, performing salting so as to obtain salty cheese, or obtaining mild cheese without performing salting, and performing vacuum packing. In the step (4), after the whey is removed, 0.2-2% of broken spice or spice powder is added to curds, uniform stirring is performed, and then the step (5) is performed, so that fragrant cheese can also be obtained. The cheese disclosed by the invention has favorable heat-resisting non-melting characteristics, is elastic and chewy in mouth feel like meat products, and is especially suitable for Chinese cooking manners of stir-frying, stewing, frying, deep-frying, instant-boiling and the like, so that the application blank of the cheese in Chinese foods is filled.

Description

technical field [0001] The invention relates to a cheese and a preparation method, in particular to a natural cheese which does not melt when heated and is suitable for Chinese cooking such as frying, stewing, frying, frying, and rinsing, and a preparation method thereof, and belongs to the technical field of dairy product production. Background technique [0002] In Western countries, cheese is an indispensable cooking ingredient or seasoning. Cheese occupies a very important position in Western food cooking. Many dishes are inseparable from cheese. Cheese can be used in cold salads, noodles, soups, Cheese fondue and pizza, etc., mainly use the flavor and melting characteristics of cheese. my country is one of the three major culinary kingdoms in the world. There are many Chinese cooking methods: slipping, braising, roasting, simmering, steaming, frying, crisping, braising, grilling, stewing, bursting, frying, casserole, shredded, etc., but cheese is used as an ingredient. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/08A23C19/097
CPCA23C19/08A23C19/0973A23V2400/123A23V2400/231A23V2400/249
Inventor 解庆刚李雪刘洋蒋士龙肖光辉
Owner HEILONGJIANG FEIHE DAIRY
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