Preparation method of freeze-dried flavored cheese blocks and prepared cheese product
A flavor and cheese technology, applied in the field of food manufacturing, can solve the problems of short shelf life and inconvenient storage of cheese, and achieve the effect of high protein content and no loss of nutrients
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Embodiment 1
[0023] Weighing of raw materials: Weigh 70 kg of processed cheese sauce, 5 kg of edible starch, 20 kg of water, 1 kg of maltodextrin, and 5 kg of fruit granules in sequence.
[0024] Follow the steps below to prepare a freeze-dried flavored cheese block, including:
[0025] Step 1. Weigh edible starch and maltodextrin and dissolve them in cold water. After fully dissolving, heat and boil until transparent, and cool to room temperature.
[0026] Step 2: Add the cheese sauce into the cooled starch solution, stir well and pass through a colloid mill.
[0027] Step 3: Add the fruit or nuts into the prepared cheese sauce, stir evenly and pour into the mold.
[0028] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -35°C; then put it into the vacuum drying bin for drying, the drying vacuum degree is 100pa; the drying temperature is 52°C.
[0029] Step 5. After the drying is completed, use a metal detector to detect it, and then p...
Embodiment 2
[0031] Weighing of raw materials: Weigh 65 kg of processed cheese sauce, 4.0 kg of edible starch, 15 kg of water, 0.6 kg of maltodextrin, and 4.5 kg of nuts in sequence.
[0032] Prepare a kind of freeze-dried flavor cheese piece according to the step of embodiment 1, difference is:
[0033] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -38°C; then put it into the vacuum drying bin for drying, the drying vacuum degree is 140pa; the drying temperature is 54°C.
Embodiment 3
[0035] Weighing of raw materials: Weigh 75 kg of processed cheese sauce, 6.0 kg of edible starch, 25 kg of water, 1.4 kg of maltodextrin, and 5.5 kg of nuts in sequence.
[0036] Prepare a kind of freeze-dried flavor cheese piece according to the step of embodiment 1, difference is:
[0037] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -40°C; put it into the vacuum drying bin for drying, the drying vacuum degree is 60pa; the drying temperature is 50°C.
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