Chinese style texture hand-torn fresh cheese and processing technology thereof

A fresh cheese and texture technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of cow dung smell, fresh cheese without Chinese texture and its products, and cowshed smell, etc., to achieve good source and large market promotion Value, nutritious effect

Pending Publication Date: 2021-06-01
张晓丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the similar products produced in various parts of our country are processed by hand, (such as milk cakes and milk fans of the Bai nationality in Yunnan, milk skin, milk tofu, dry milk, milk wine, butter of the Mongolian nationality, ghee and milk tea of ​​the Tibetan nationality, milk tea of ​​the Xinjiang nationality, etc. Geda and other ethnic milk products are completely different from foreign cheese and its products) without standardization of raw milk, so there are a series of proble

Method used

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  • Chinese style texture hand-torn fresh cheese and processing technology thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] It consists of the following raw materials by weight: 100-200 parts of raw milk, 100-200 parts of compound rennet, 10-20 parts of salt, 10-20 parts of sugar, 10-20 parts of aniseed, 10-20 parts of pepper, pepper 10-20 parts, 10-20 parts of cumin, 10-20 parts of cumin, 10-20 parts of green onion, 10-20 parts of ginger, 10-20 parts of garlic, 10-20 parts of Shiquan powder, 6-10 parts of monosodium glutamate , 6-10 parts of curry powder, 6-10 parts of fermented bean curd, 1-2 parts of dried strawberries, 1-2 parts of dried blueberries, and 1-2 parts of dried cranberries.

[0017] Further, the raw milk is put into use after passing the acceptance test, and the compound rennet is a liquid, powder and For the tablet enzyme preparation, the natural seasoning and the processed seasoning are not fixed, and other edible seasonings are applicable to the present invention.

[0018] Further, the processing technology of a Chinese-style texture shredded fresh cheese includes the fol...

Embodiment 2

[0022] Further, it consists of the following raw materials by weight: 120 parts of raw milk, 120 parts of compound rennet, 12 parts of salt, 12 parts of sugar, 12 parts of aniseed, 12 parts of Chinese prickly ash, 12 parts of pepper, 12 parts of cumin, 12 parts natural, 12 parts green onion, 12 parts ginger, 12 parts garlic, 12 parts Shiquan powder, 6 parts monosodium glutamate, 6 parts curry powder, 6 parts fermented bean curd, 1 part dried strawberry, 1 part dried blueberry, 1 part dried cranberry Parts, other raw material composition and technological process steps are identical with embodiment 1.

Embodiment 3

[0024] Further, it consists of the following raw materials by weight: 140 parts of raw milk, 140 parts of compound rennet, 14 parts of salt, 14 parts of sugar, 14 parts of aniseed, 14 parts of Chinese prickly ash, 14 parts of pepper, 14 parts of cumin, 14 parts natural, 14 parts green onion, 14 parts ginger, 14 parts garlic, 14 parts Shiquan powder, 7 parts monosodium glutamate, 7 parts curry powder, 7 parts fermented bean curd, 1 part dried strawberry, 1 part dried blueberry, 1 part dried cranberry Parts, other raw material composition and technological process steps are identical with embodiment 1.

[0025] Example 3:

[0026]Further, it is composed of the following raw materials by weight: 160 parts of raw milk, 160 parts of compound rennet, 16 parts of salt, 16 parts of sugar, 16 parts of aniseed, 16 parts of Chinese prickly ash, 16 parts of pepper, 16 parts of cumin, fennel 16 parts natural, 16 parts green onion, 16 parts ginger, 16 parts garlic, 16 parts Shiquan powder,...

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Abstract

The invention discloses Chinese style texture hand-torn fresh cheese and a processing technology, and relates to the technical field of pure cheese production and processing. The processing technology comprises the following steps: sterilizing 1 ton of standardized raw milk at 75 DEG C for 15 minutes, cooling, pumping into a fermentation tank, adding 18 kg of lactic acid bacteria and 0.1 kg of calcium chloride, continuously fermenting at 40 DEG C until the raw milk is weakly acidic for 2 hours, then adding 0.3 kg of citric acid and 0.3 kg of composite chymosin to wait for forming coagulated milk blocks, dicing after the milk blocks are formed, and discharging whey to obtain 240 kg of clots; placing the obtained clots in an ingredient cheese tank, adding required edible color and taste foods such as natural seasonings and processing seasonings, and physically stretching the clots to grains required by the process (the longer the stretching length is, the thinner the grains are, otherwise, the thicker the grains can be stretched according to an adaptive length according to actual requirements) by using equipment; and adding the stretched clots into a mold to be cut into strips (or rods and sections), and performing vacuum packaging in the environment with the relative humidity being 60%. The large market popularization value is achieved.

Description

technical field [0001] The invention relates to the technical field of pure cheese production and processing, in particular to a Chinese-style texture shredded fresh cheese and its processing technology. Background technique [0002] At present, most of the similar products produced in various parts of our country are processed by hand, (such as milk cakes and milk fans of the Bai nationality in Yunnan, milk skin, milk tofu, dry milk, milk wine, butter of the Mongolian nationality, ghee and milk tea of ​​the Tibetan nationality, milk tea of ​​the Xinjiang nationality, etc. Geda and other ethnic milk products are completely different from foreign cheese and its products) without standardization of raw milk, so there are a series of problems such as "cow hair smell, cow shed smell, cow dung smell and impurities" after the finished product comes out At the same time, there are all kinds of cheese and cheese products on the shelves of Western-style fast food restaurants, high-end ...

Claims

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Application Information

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IPC IPC(8): A23C19/04A23C19/06A23C19/09
CPCA23C19/04A23C19/06A23C19/09A23C19/0925
Inventor 张晓丽
Owner 张晓丽
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