Collagen casing-wrapped reprocessed fish cheese easy to store at normal temperature and preparation method of collagen casing-wrapped reprocessed fish cheese
By regulating the addition amount of fish, cheese and auxiliary materials and the preparation process, combined with collagen casing wrapping and special sterilization packaging methods, the problem of single flavor and difficulty in storage at room temperature in existing remade cheese products is solved, and the effect of improving flavor and extending shelf life is achieved.
CN119632104APending Publication Date: 2025-03-18MILKLAND TIANJIN FOODS TECH CO LTD
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Patent Information
- Application Number
- CN202411982317.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-03-18
AI Technical Summary
Technical Problem
The existing remade cheese products have a single flavor, and there are almost no products with more than 1% fish added, and it is difficult to store at room temperature, and the shelf life is short.
Method used
By regulating the addition amount of fish, cheese and auxiliary materials and the preparation process, the preparation method of collagen casing is adopted, combined with steam direct injection UHT sterilization and special inflatable packaging methods, ensuring that the product can be stored at room temperature.
Benefits of technology
It improves the flavor and taste of the product, solves the problem of single flavor, and extends the shelf life, so that the product can be stored for a long time at room temperature.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to the technical field of preparation of processed cheese, in particular to collagen casing-wrapped processed fish cheese easy to store at normal temperature and a preparation method of the collagen casing-wrapped processed fish cheese. Comprising the following components in parts by weight: 1000-1200 parts of cheese, 10-20 parts of cream, 70-150 parts of minced fish, 80-120 parts of protein powder, 35-50 parts of emulsifying salt, 5-20 parts of a compound stabilizer, 340-500 parts of water and 0.2-2 parts of lactic acid. The preparation process comprises the steps of chopping and mixing, heating and shearing, sterilizing, sausage filling, integrated treatment and gas filling and packaging, and the obtained product has a special flavor, is fine and smooth in taste and can be stored at normal temperature. The product storage conditions are improved while the flavor and taste of the product are improved, and the problems that the fish cheese product in the prior art is single in flavor, rough in taste, not fine enough, not easy to store at normal temperature and the like are solved.
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