CHEESE DONER

Abstract

The invention relates to a cheese turnover suitable for vegetarian diets, available in spicy and non-spicy, frozen and unfrozen options, made from milk and milk powder, and consumed in various portions, which is stable and does not deform depending on temperature, using stabilizers (raw materials) PC 101 (Stabilizer and phosphate mixture for the production of heat-resistant and non-melting cheese, mixture for the production of high-temperature non-melting cheese), PC 150 (a mixture for the production of high-temperature non-melting cheese, stabilizer and phosphate mixture for heat-resistant and non-melting cheese), GDL (mixture used to regulate and balance the pH value of milk cubes, used in the production of non-melting and heat-resistant cheese).

Description

CHEESE DONER This invention is suitable for all types of food sectors and as a food product for vegetarians. The cheese that can be consumed with meat is related to döner kebab. Döner is one of the most important delicacies in Turkish culinary culture and is generally made from lamb. It is produced from beef or chicken meat. It is primarily based on meat and fat. Traditional döner, as a concept, is particularly beneficial for cholesterol, heart, and vascular health. It can threaten health in later years. Vegetarian diets... Most consumers are unable to consume traditional döner kebabs made from meat or chicken. They are unsure about the quality and origin of the meat. The invention is presented as a new concept and an alternative product for the vegetarian sector. It has been developed. The raw materials used consist entirely of natural products. It can last for a long time. The product comes in spicy, plain, milky, and powdered milk versions. There is a variety of products available, both frozen and unfrozen. These products are döner kebab. They can be fried in a deep fryer, packaged, and offered to consumers. Current technology in cheese doner kebab production involves exposing the cheese to heat. The result is a lack of stabilization and the problem of the cheese deforming and melting. is encountered. In the literature, patent application number 2011 / 10630 describes the cheese doner kebab production method and this... The text refers to cheese döner prepared using a specific method. This method involves cheese production. The stages of milk fermentation into cheese have been mentioned, along with certain processes during fermentation. The stages mentioned include waiting for a while. The complexity of the production phase and The instability of the produced cheese and its tendency to disintegrate depending on the temperature are disadvantages. It appears before us. 1. Again, in the ATENT application numbered 2011 / 11779, regarding cheese doner kebab and its preparation... It refers to the process. Again, here we have fermentation, molding, waiting, and pre-treatment. Cheese, which goes through many stages such as ripening, brining, curd breaking and heating This is a method of transforming it into a rotary form. This method involves a time-consuming production process. The cheese used in cheese doner kebab remains stable despite all these production stages. This is because the cheese melts due to the temperature, losing its shape and becoming disintegrating. The desired goal has not been achieved. Our invention overcomes all of the disadvantages listed above. Its features include: suitable for vegetarian diets, spicy or non-spicy, frozen. It is stable, can be consumed unfrozen and in various portions, and does not deform depending on temperature. To prevent this, stabilizers (raw materials) PC 101 (Heat-resistant and non-melting cheese) Stabilizers and phosphate mixture for the production of cheese that does not melt at high temperatures. (mixture), PC 150 (a mixture for producing cheese that does not melt at high temperatures, heat resistant) (and a stabilizer and phosphate mixture for non-melting cheese), GDL (which adjusts the pH value of the milk cube). A mixture used to regulate and balance, non-melting and heat-resistant cheese. (used in its production) The cheese used in döner kebab is related to this. Although the cheeses used are produced using different methods, they are all affected by the heat while being placed on the rotating spit. When attached, it would melt and deform after a certain period of time. Our invention... We use PC 101 (Stabilizers for the production of heat-resistant and non-melting cheese). Phosphate mixture (mixture for the production of cheese that does not melt at high temperatures), PC 150 (high temperature A mixture for producing non-melting cheese, for heat-resistant and non-melting cheese. stabilizer and phosphate mixture), and GDL (to regulate the pH value of milk cubes and The mixture used for balancing is used in the production of non-melting and heat-resistant cheese. (used) stable raw materials are used to increase the cheese's resistance to heat, and Stabilization has been achieved. The invention involves yeast, milk, and PC 101 (for the production of heat-resistant and non-melting cheese). stabilizers and phosphate mixture (mixture for the production of cheese that does not melt at high temperatures), PC 150 (a mixture for producing cheese that does not melt at high temperatures, heat-resistant and non-melting) 2. Stabilizer and phosphate mixture for cheese), and GDL (which adjusts the pH value of the milk cube). A mixture used to regulate and balance, non-melting and heat-resistant cheese. (used in production) stable raw materials, according to the 72-degree cheese processing. is being done. The cheese, which does not deform, can be placed on a rotating spit and cooked at the desired temperature. Various spices can also be added if desired, and stabilization can be achieved. It is not deteriorating. The product comes in spicy, plain, milky, and milk powder versions, both frozen and unfrozen. There is a wide variety of products available. These products are fried in a rotating grilling machine. It can be offered to consumers in packaged form. 3

Claims

1- The invention is a vegetarian-friendly option, available in spicy and non-spicy, frozen versions. unfrozen, stable, can be made from milk and milk powder and can be consumed in various portions. and stabilizers (raw materials) PC 101 to prevent deformation depending on temperature. (High-performance mixture of stabilizers and phosphates for the production of heat-resistant and non-melting cheese) Mixture for the production of heat-resistant cheese), PC 150 (high-heat resistant cheese) A mixture for the production of heat-resistant and non-melting cheese, a stabilizer and phosphate. mixture), GDL (used to regulate and balance the pH of the milk cube) (The mixture is used in the production of cheese that does not melt and is heat resistant) It is related to döner kebab. 2- The stabilizers (raw materials) mentioned in Request 1 are PC 101 (Heat resistant and Stabilizer and phosphate mixture for the production of non-melting cheese; high temperature non-melting cheese. (mixture for cheese production), PC 150 (a mixture for producing cheese that does not melt at high temperatures) (mixture of stabilizer and phosphate for heat-resistant and non-melting cheese), GDL( The mixture used to regulate and balance the pH of milk cubes is non-dissolving. (and is used in the production of heat-resistant cheese) and its characteristic is that the cheese is resistant to heat. Preventing it from melting is related to maintaining its rotating format. 3- The cheese doner kebab mentioned in item 1 of the request has the following characteristics: spicy, plain, and milk-based versions. The product made from milk powder comes in both frozen and unfrozen varieties. The products are characterized by the fact that they can be grilled in a rotary grilling machine. 4- The cheese doner kebab mentioned in item 1 of the request has the following characteristics: yeast, milk, PC 101 (Heat resistant). A mixture of stabilizers and phosphates is used at high temperatures for the production of durable and non-melting cheese. Mixture for producing non-melting cheese), PC 150 (high temperature non-melting cheese production) (a mixture for heat-resistant and non-melting cheese, a stabilizer and phosphate mixture) and GDL (a mixture used to regulate and balance the pH of milk cubes, (Used in the production of non-melting and heat-resistant cheese) Stable raw materials, 72 degrees It is characterized by being made according to the cheese-making process. 4