Purely natural drawing cheese and making technology thereof

Abstract

The invention belongs to the field of making of dairy products, and particularly relates to purely natural drawing cheese and a making technology thereof. The technology comprises the following stepsof performing pasteurization on raw fresh milk, reducing the temperature to 30-40 DEG C, then adding rice vinegar, performing uniform stirring, and performing waiting until casein is coagulated into aflocculent; heating the fresh milk which is coagulated into the flocculent, promoting coagulated blocks to be concentrated into a ball, dumping out whey, and performing heating for 3-5 times once again so that the whey in the coagulated blocks is promoted to be removed and the coagulated blocks are further contracted; and when the coagulated blocks have gloss and hardness, heating the coagulatedblocks, when the internal temperature of the coagulated blocks reaches 70 DEG C or above, performing stretching, performing repeated heating and stretching repeatedly, and when the surface of the cheese is bright and the cheese has enough tenacity, performing shaping. According to the technology, the actual making time is less than 10 minutes, so that the technology is suitable for people to makethe cheese at home. No additives are used, so that the product namely the cheese is natural; and no salt is added during making of the cheese, so that requirements of low-salt consumers can be met, and particularly the requirements of infants for the cheese are met.

Description

technical field [0001] The invention belongs to the field of dairy product production, and in particular relates to a pure natural shredded cheese and a production process thereof. Background technique [0002] Cheese, also known as cheese, is a traditional western dairy product. As our country continues to integrate with the world, many traditional western foods are gradually accepted and promoted by Chinese people. At present, cheeses that can be shredded are relatively common on the market, but most of them are made of mozzarella cheese as raw material and added with various colloids. The technology used in these products applies the principles of food chemistry, but it violates the principles of food The essence of natural health. [0003] Mozzarella is cheese that can be drawn, but industrial production requires professional equipment and professional technicians. The production time is as long as 8 to 12 hours, and the finished product generally contains relatively he...

AI Technical Summary

Problems solved by technology

At present, cheeses that can be shredded are relatively common on the market, but most of them are made of mozzarella cheese as raw material and added with various colloids. The technology used in these products applies the principles of food chemistry, but it violates the principles of food The Essence of Natural Health

[0003] Mozzarella is cheese that can be drawn, but industrial production requires professional equipment and professional technicians. The production time is as long as 8 to 12 hours, and the finished product generally contains relatively heavy salt. The complicated process is not suitable for home production. , and the finished product cannot meet the needs of low-salt consumers, especially young children’s demand for cheese