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Processing method of wine leached cheese

A wine and red wine technology, applied in the field of wine washing and dipping cheese processing, can solve the problems of obvious pungent smell, unacceptable, long cycle, etc., and achieve the effects of short production cycle, improved smell and low manufacturing cost

Pending Publication Date: 2020-04-14
XINJIANG SHIHEZI VOCATIONAL TECHN COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional cheese uses rennet to coagulate and ferment sterilized milk, which is costly, takes a long time, and has obvious pungent odor characteristics, which is not easily accepted by ordinary domestic consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: A method for processing wine-soaked cheese. Take 1000ml of fresh milk and 2.5 grams of gluconolactone, heat them together to 92°C, keep them for 2 minutes, then cool them down, separate the milk curd, and separate the milk curd Put in sterilized gauze, cool naturally to 40°C, add 10ml of starter into the milk curd and stir, then put the mixture of milk curd and starter into a porous container to exclude whey, the starter has no special Requirements, just use a conventional leavening agent. The cheese after the whey is discharged is compacted in a mold, and 0.5 grams of salt is added to spread evenly on the surface of the formed cheese. The cheese is fermented in a sealed environment at 28°C for 48 hours, and then placed in a sealed environment. Spray 3ml of red wine on the surface of the cheese, continue to ferment for 72 hours, and then spray 3ml of red wine every 72 hours for a total of six times to obtain washed cheese.

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PUM

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Abstract

The invention discloses a processing method of wine leached cheese. The method comprises the steps of (1) sterilizing and curding: mixing fresh milk and glucolactone, heating to 92 to 95 DEG C together, maintaining for 2 minutes, cooling, and separating milk curds; (2) adding a leavening agent: putting the separated milk curds into sterilized gauze, naturally cooling to 40 DEG C, adding the leavening agent into the milk curds, and stirring; (3) whey removal: putting the gauze wrapped with the cheese raw material into a porous container, and discharging whey; (4) forming: compacting and formingthe cheese without whey in a mold; (5) adding salt: adding salt in parts by weight, and uniformly smearing on the surface of the formed cheese; (6) primary fermentation: placing the cheese in a 28 DEG C sealed environment to ferment for 48 hours; and (7) washing, soaking and fermenting: spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, and continuously fermenting for 72 hours; and spraying 3 parts by weight of red wine every 72 hours for 6 times to obtain the product which can be eaten.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing cheese soaked in wine. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yoghurt. They are all made through the fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and therefore richer in nutritional value. [0003] Every kilogram of cheese products is concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Cheese is also a traditional food of Mongolians, Kazakhs and other nomadic peoples in Northwest China. It is called milk tofu in Inner Mongolia. [0004] Traditional ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/045A23C19/06
CPCA23C19/045A23C19/06
Inventor 吴江超李晓华张秋霞任羽姜黎赵群林祥群
Owner XINJIANG SHIHEZI VOCATIONAL TECHN COLLEGE