Making method of additive-free crisp cheese

Abstract

The invention provides a making method of additive-free crisp cheese. The additive-free crisp cheese is made from the following materials of edible starch, glutinous rice flour, fresh eggs, drinking water, anchor butter, white granulated sugar, milk powder, cheese and edible salt. The crisp cheese disclosed by the invention is free from additives of preservatives and leavening agents, and is produced by a physical whisking principle and a conventional baking technology. The additive-free crisp cheese is a non-puffed food, is made by a baking technology, and does not cause excessive internal heat after being eaten; the additive-free crisp cheese has natural milk fragrance, and does not contain pigment or essence; the anchor butter is selected, and hydrogenated vegetable oil is not contained, so that diseases of cardiovascular diseases, diabetes and the like cannot be caused; the additive-free crisp cheese is fragrant, crisp and loose in mouth feel, not sweet or greasy, just melts in mouths, and is suitable for old people and young people; the additive-free crisp cheese is mellow and small in shape, and is convenient for consumers to carry and preserve; a cooling sterilization technology is adopted, and the quality guarantee period of the additive-free crisp cheese is prolonged by a physical method; and pop-top can packages are adopted, so that the additive-free crisp cheese is guaranteed not to be crushed and free from air leakage in the transportation process, and is convenient to store, and the effect of fresh keeping is achieved.

Description

technical field [0001] The invention relates to a method for making cheese brittle without additives, and belongs to the technical field of pastry processing. Background technique [0002] At present, the largest production volume of my country's pastry industry is baked pastries. Baking cakes are widely loved by people because of their rich nutrition, easy absorption, good taste and color. However, compared with other countries in the world, there is still a considerable gap between my country's baked pastry and other countries in terms of processing technology, finished product quality, production scale, and variety. [0003] Cheese brittle is a more common variety in baked pastries, which are made by thermal processing. Cheese brittle itself has a crispy taste and contains unique nutritional ingredients of cheese, so it has always been sought after by people. However, while many cheese brittles on the market are loved by consumers, they are also facing food safety prob...

AI Technical Summary

Problems solved by technology

[0006] The problem to be solved by the present invention is that at present, the cheese crisps sold on the market are all added with a certain amount of additives such as pigments, leavening agents and preservatives, which have a certain impact on the health of consumers and are not conducive to large or long-term consumption.

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