30 results about "Cheese sauce" patented technology

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the composition. The acidified composition has a pH of not more than 4.6, moisture in an amount of at least about 55% by weight of the composition, a moisture phase acidity level of not more than about 1.5%, and organoleptic properties similar to a low acid cheese sauce or low acid pudding. Methods for the preparation of the acidified composition are also provided herein.

The invention discloses a preparation method of plain cheese sauce. The preparation method comprises the following steps: fermenting whole milk powder by lactobacillus to obtain lactobacillus fermentation broth, then adding milk fat, carrying out enzymolysis by adopting lipase and protease to obtain milk enzymatic hydrolysate, and then adding salt, aginomoto and sugar for carrying out high-temperature thermal reaction to prepare the plain cheese sauce. According to the invention, the preparation process is natural, the cheese sauce is natural and harmonious in flavor, milk powder is taken as the main material, so that the cost is effectively controlled, heating is carried out for generating the Maillard reaction, so that the flavor and the mouthfeel are further promoted, and therefore, the cheese sauce has unique characteristics, can meet the hobby of the Chinese people for sweet aroma, and has a wide market prospect.

A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes.

The invention discloses a cheese and dry cheese moon cake. The cheese and dry cheese moon cake comprises stuffing and a cake wrapper which is used for wrapping the stuffing; the stuffing is prepared from the following raw materials in percentage by weight: 30 to 40 percent of cream, 15 to 25 percent of white granulated sugar, 8 to 15 percent of water, 8 to 15 percent of dry cheese, 3 to 7 percent of cheese sauce, 3 to 7 percent of non-dairy powder, 3 to 5 percent of milk powder and 10 to 16 percent of food additives; the cake wrapper is prepared from the following raw materials in percentage by weight: 35 to 45 percent of powder special for the moon cake, 30 to 35 percent of syrup, 10 to 12 percent of soybean oil, 3 to 5 percent of custard powder, 0.5 to 1.0 percent of water containing soda and 10 to 13 percent of milk powder. The moon cake disclosed by the invention integrates the flavour of the dry cheese and the cheese, and has the characteristics of long fragrance, softness and smoothness.

A frozen Queso Fundido preparation or similar product is formed in individual frozen chunks so as to be conveniently microwavable. A cheese sauce is first prepared, including heating the cheese with salts, starch and any other desired ingredients, then cooling the sauce in a sheet and freezing it. The frozen sauce is cut into cubes or other chunks and kept frozen. Separately, vegetables, meat or other ingredients are frozen in chunks and the frozen vegetable chunks are placed with the cheese sauce chunks in packaging and sealed. The consumer takes the frozen package, empties it into a bowl and microwaves the chunks together. The individual chunks will thaw and melt efficiently.

The invention discloses a vegetable cheese sauce for spaghettis. The vegetable cheese sauce is made through the following steps of cutting up carrots and garlic; putting soybean oil in a pot for preheating, adding the cut-up carrots, the cut-up garlic, cheese and corn syrup for frying until the cut-up carrots, the cut-up garlic, the cheese and the corn syrup are cooked, and then adding tomato paste and cheese powder for decoction; controlling oil temperature, adding seasoning additives, performing stirring, cooking and blending, then stopping heating, and sequentially adding spices, table salt, citric acid and white granulated sugar for uniformly stirring and mixing; and finally when the oil temperature is reduced, performing sterilization, sealing and filling. The vegetable cheese sauce is rich in fragrance and delicious in taste; the vegetable cheese sauce can be matched with the spaghetti for eating conveniently and effortlessly, besides, the vegetable cheese sauce is rich in mouth feel and rich in nutrition, and people can well enjoy eating the spaghetti matched with the vegetable cheese sauce.

The invention relates to the field of food processing, and discloses baked cheese sauce. The baked cheese sauce comprises the following raw materials: cream cheese, butter, whey powder, spent meal, white granulated sugar, starch, lactic acid, emulsifying salt, edible essence and a natural pigment. The preparation technology comprises the following processes: evenly mixing, sterilizing, emulsifying, filtering, filling and the like. The baked cheese sauce has the beneficial effects that the roughed immature cream cheese and butter are adopted as raw materials, and the whey powder and the spent meal are added, so that the taste and the nutrients of the cheese sauce are ensured; the production cost is reduced; the cheese sauce is emulsified and then directly filled when being hot after being sterilized at a high temperature; the mobility of the cheese sauce is ensured; and the cheese sauce is directly cooled, stored and transported after being filled. The edible essence and the white granulated sugar are also added, so that the condition that the flavor of a traditional cheese sauce is relatively strong is avoided; and the baked cheese sauce is very suitable for the tastes of Chinese people, and is suitable for people of all age.

The invention provides a rock-baked cheese sauce. The rock-baked cheese sauce is prepared from, by weight, 28-34 parts of Anchor whipping cream, 11-17 parts of Korean castor sugar, 28-31 parts of Zelanian butter and 20-26 parts of Anchor cheese slices. The raw materials are mixed, heated to melt in a water insulation mode, cooled, packaged and stored in a refrigeration mode. The made rock-baked cheese sauce bread is palatable, the used raw materials are cheap, and as the making process is simple, the rock-baked cheese sauce bread can be conveniently made in common families.

The preparation method comprises the following steps: step 1, weighing edible starch and maltodextrin, dissolving the weighed edible starch and maltodextrin in cold water, heating and boiling the edible starch and maltodextrin until the edible starch and maltodextrin are transparent after the edible starch and maltodextrin are fully dissolved, and cooling the edible starch and maltodextrin to normal temperature; step 2, adding the cheese sauce into the cooled starch solution, fully and uniformly stirring, and passing through a colloid mill; step 3, adding the fruit grains or nut grains into the blended cheese sauce, uniformly stirring, and pouring into a mold; 4, putting the molded product into a quick-freezing bin for freezing, wherein the freezing temperature is 30 DEG C below zero to 40 DEG C below zero; then putting into a vacuum drying bin for drying, wherein the drying vacuum degree is 60-140 pa; the highest drying temperature is 55 DEG C; and step 5, after drying is completed, detecting by using a metal detector, and packaging into a finished product after manual selection. The flavored cheese blocks processed by the technical scheme provided by the invention can be stored at normal temperature, the shelf life is 12 months, nutritional ingredients are not lost, the protein content is high, and meanwhile, nutritional substances such as fruits, nuts and the like are added, so that the cheese is balanced in nutrition.

A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

A method of preparing a French fry by using an automated device to inject an already cooked French fry with a condiment (such as ketchup, cheese sauce, ranch dressing, or barbeque sauce) substantially without manual assistance from a user. In particular embodiments, the method may involve using a first injection nozzle to inject the cooked French fry with condiment while also using a second injection nozzle to inject the cooked French fry with condiment. Also, in some embodiments, the method may involve injecting the French fry with condiment via an injection nozzle that is in an “injection position” in which a portion of the injection nozzle and an exterior portion of the French fry form an angle of less than 75 degrees.

The invention provides a cheese sauce preparation method. The cheese sauce preparation method includes 1), mixing sugar with a fermentation accelerant and water according to a certain ratio to prepare fermentation acceleration liquid; 2), evenly mixing milk powder with modified starch, high fructose corn syrup and water proportionally to obtain additive liquor; 3), mixing cheese with the fermentation acceleration liquid obtained in the step 1) proportionally to allow reaction to obtain cheese fermented liquid; 4), mixing the cheese fermented liquid obtained in the step 3) with the additive liquor obtained in the step 2) and sugar proportionally to obtain a mixture; 5), subjecting the mixture to glue grinding and sterilization to obtain a cheese sauce. The cheese sauce preparation method has the advantages that production process is simplified, and shelf time of the cheese is prolonged to a large extent.

The invention relates to the field of edible sauce, and particularly discloses cheese sauce and a preparation method thereof. The cheese sauce comprises a solid matter, a sweetening agent, a flavoring agent, vegetable oil, water, a flavoring agent, a preservative, an antioxidant, hydroxy propyl distarch phosphate, microcrystalline cellulose and potassium hydrogen tartrate. The preparation method comprises the following steps: step 1, weighing the solid matter, the sweetening agent, the flavoring agent, the flavoring agent, the preservative, the antioxidant, the hydroxy propyl distarch phosphate, the microcrystalline cellulose and the potassium hydrogen tartrate according to a formula, adding the weighed materials into a production pot, weighing water according to a formula, adding the weighed water into the production pot, and uniformly mixing the materials to obtain a powder mixture; step 2, performing homogenizing; step 3, adding vegetable oil and performing emulsifying; step 4, performing heating and preserving heat; step 5, taking out the product of pot; and step 6, performing packaging. The cheese sauce has the advantages that the cheese sauce is compounded by the hydroxy propyl distarch phosphate, the microcrystalline cellulose and the potassium hydrogen tartrate, accordingly, sauce systems can resist high temperatures, and the baking-resistant stability of the sauce systems can be greatly improved.

The invention discloses a preparation method of a cheese sauce. The cheese sauce comprises the following raw materials: 8-15% of cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% ofwhey protein powder, 4-12% of whole milk powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of table salt, 0.1-0.4% of a stabilizer and the balance of water, wherein the percentages are the percentagesof the mass of the raw materials in the total mass of the raw materials, and the salt content of the cheddar cheese is 80-240 mg / 100g. The preparation method comprises the following steps: (1) mixingand heating the cheddar cheese, the cream cheese, the single cream, the whey protein powder, the whole milk powder, the emulsifying salt, the table salt, the stabilizer and the water, and carrying outheat preservation and stirring; (2) adding an acid regulator into a material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring; and (3) sterilizing and homogenizing a material obtained in the step (2), and performing filling, cooling at room temperature, refrigerating and storing. The invention also discloses the cheese sauce prepared by the method. Thecheese sauce is smooth in texture, fine and smooth in taste, good in flavor, high in nutritional value, stable in state and free of bleeding within the shelf life.

The invention discloses cheese sauce seasoning, relates to the field of seasoning and aims to solve the problems of long cheese sauce seasoning preparation time of preparation processes and difficultyin controlling uniformity of final finished products in the prior art. The technical scheme is characterized in that a formula comprises 4-8 parts of butter, 3-7 parts of an emulsifier, 6.6-10.6 parts of a thickener, 90-110 parts of maltodextrin, 130-150 parts of white granulated sugar, 0.3-0.5 part of aspartame, 2.5-3.5 parts of table salt, 8-10 parts of monosodium glutamate, 10-14 parts of cheese powder, 80-120 parts of cow's milk, 0.2-0.4 part of disodium ribonucleotide, 13-17 parts of edible essence, 0.5-0.7 part of a preservative, 45-55 parts of non-dairy creamer and 145-165 parts of water. The thickener contains at least one edible gum and at least one modified starch. The cheese sauce seasoning has the advantages that the cheese flavor is clear, the cost is low and mass productionis facilitated. The invention also provides a preparation method of the cheese sauce seasoning. The cheese sauce seasoning prepared with the method has the advantages that the production process is simple, time cost compression is facilitated and the product has good taste and flavor uniformity.

The invention discloses a jack fruit cheese sauce and a process thereof, and particularly relates to the technical field of cheese sauces, and the jack fruit cheese sauce comprises the following raw materials (in parts by weight): 80-90 parts of jack fruit pulp, 5-10 parts of cheese and 5-10 parts of beef tallow. According to the invention, the jack fruit pulp, the cheese and the beef tallow are used as main raw materials, and the cheese sauce with fruit taste can be obtained without a fermentation process in the preparation process, so that the gap of jack fruit flavor in the field of fruity foods is filled, the rich nutritional ingredients in the cheese are retained, and the cheese sauce is novel in taste, and the jackfruit cheese sauce adapts to dietary habits of most regions in China, development of the cheese market in China is facilitated, foreign flavor in the jackfruit cheese sauce is adsorbed through use of distilled monoglyceride, carrageenan and modified starch, so that the finished product is not prone to precipitation or layering, the stability is enhanced, and by use of nisin and table salt, the proliferation of microorganisms in cheese sauce is inhibited, the stability of the cheese sauce is improved, the shelf life of the cheese sauce is prolonged, and the cheese sauce is beneficial to popularization.

The functional floating yoghourt comprises the following raw materials: milk, collagen liquid, concentrated milk protein liquid, acerola cherry cheese sauce, single cream, functional sugar, dietary fibers, concentrated milk, a composite food additive, a nutritional agent and a composite leavening agent, the preparation method comprises the following steps: (1) weighing the raw materials; (2) heating half of the milk; (3) adding other raw materials except for the balance of milk, collagen liquid, nutritional agent and composite leavening agent, uniformly mixing, and stirring for dissolving; (4) adding the nutritional agent and the balance of milk and collagen liquid, preheating, and homogenizing; (5) sterilizing and cooling; (6) adding a composite leavening agent for fermentation; and (7) cooling, aging, congealing, puffing, filling and hardening. The functional floating yoghurt is high in nutrient content, and compared with plant or animal cream, the functional floating yoghurt is low in fat content, low in energy, high in floatability, wide in application range and capable of better providing health guarantee.

The invention provides a cheese sauce preparation method. The cheese sauce preparation method includes 1), mixing sugar with a fermentation accelerant and water according to a certain ratio to prepare fermentation acceleration liquid; 2), evenly mixing milk powder with modified starch, high fructose corn syrup and water proportionally to obtain additive liquor; 3), mixing cheese with the fermentation acceleration liquid obtained in the step 1) proportionally to allow reaction to obtain cheese fermented liquid; 4), mixing the cheese fermented liquid obtained in the step 3) with the additive liquor obtained in the step 2) and sugar proportionally to obtain a mixture; 5), subjecting the mixture to glue grinding and sterilization to obtain a cheese sauce. The cheese sauce preparation method has the advantages that production process is simplified, and shelf time of the cheese is prolonged to a large extent.

According to the present invention, fat and caloric content of processed cheese sauce can be reduced by the replacement of a portion fat content normally found in processed cheese sauce with an amount of dietary fiber gel. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, the processed cheese sauce can further comprise functional foods that increase health and nutritional benefits of the processed cheeses. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheese sauce by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and / or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

The invention discloses processed cheese with a long shelf life and a preparation method thereof. The processed cheese comprises the following raw materials: 3-7% of casein, 50-65% of natural cheese, 1-3% of whole milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water. The preparation method comprises the following steps: uniformly premixing casein, whole milk powder, emulsifying salt and butter to obtain an auxiliary material; dicing natural cheese to obtain cheese blocks; mixing the premixed auxiliary materials, cheese blocks and water, stirring and heating, and keeping the temperature to obtain crude cheese sauce; homogenizing the obtained crude cheese sauce to obtain a mixture; carrying out ultrahigh-temperature instantaneous sterilization on the mixture to obtain a cheese base material; and carrying out spray drying on the obtained cheese base material through a spray tower to obtain cheese powder, cooling and canning. The preparation method is simple in production process and easy to operate; the prepared processed cheese can meet the requirements of multiple scenes such as catering and household use, is convenient to eat, can be stored at normal temperature, has a shelf life of 2 years, and is stable in state and good in texture and taste.

The invention discloses a rock burn cheese cake and a processing method thereof. The cake is prepared from the following raw materials which are added according to the baking percentage: low-gluten flour, pasteurized egg liquid, white granulated sugar, baking powder, sorbitol, glycerol, milk powder, table salt, cream, vegetable oil, a compound emulsifier, a preservative, rock burn cheese sauce and egg yolk liquid. The processing method comprises the following steps: weighing the raw materials; adding the pasteurized egg liquid into a dough beating cylinder, adding table salt and white granulated sugar, and stirring; adding the sorbitol and the glycerin, and stirring; adding the low-gluten flour, the baking powder, the preservative or the milk powder; adding the compound emulsifier, stirring and beating dough; adding the vegetable oil and the cream, and stirring to obtain paste; transferring the paste into a mold; baking the mold for a first time in a waterproof manner; demolding and overturning the baked cake, smearing rock burning sauce, and brushing the egg yolk liquid; and baking for the second time. The preparation method is simple to operate and easy to control, and the finished product is excellent in shape and fine and soft in taste and can be stored at normal temperature for 60 days.

The invention discloses wiredrawing cheese sauce and a preparation method thereof. The wiredrawing cheese sauce comprises the following raw materials in percentage by mass: 15-23% of natural cheese, 28-30% of single cream, 4-12% of white granulated sugar, 2.5-3% of whole milk powder, 4-5% of whey protein powder, 0.2-0.3% of emulsifying salt, 0.16-0.3% of lactic acid, 3-7% of a stabilizer and the balance of water. Through formula optimization, a stretching process required by the traditional wiredrawing cheese is omitted, and the wiredrawing cheese can be produced only by adopting a traditional reproduced cheese production line. The prepared cheese sauce is rich in milk flavor, high in wire drawing property, flowability, mellow in taste and suitable for cooking, baking and the like, and meets the requirements of consumers for health.

The invention discloses a cheese sauce-containing fermented milk beverage and a preparation method thereof. The cheese sauce-containing fermented milk beverage comprises the following raw materials: cheese sauce popping beads, white granulated sugar, starch, a compound stabilizer, a leavening agent, water and a cow milk base material. The preparation method comprises the following steps: uniformly mixing the white granulated sugar, the starch, the stabilizer and the leavening agent, dissolving in the cow milk base material, stirring, homogenizing, pasteurizing and cooling; adding a fermentation microbial inoculum for fermentation to the end point, turning over the vat and cooling to obtain a yoghourt base material; uniformly mixing water and the yoghourt base material in proportion, and adding an acidity regulator; and performing secondary homogenization, performing cooling, adding cheese sauce popping beads, performing uniform stirring, and performing sterile canning so as to obtain the product. The invention provides the cheese sauce-containing fermented milk beverage and the preparation method thereof. The preparation method is simple in production process and easy to operate; the prepared fermented milk beverage is rich in taste and somatosensory, has very strong chewiness, and is stable in state and good in texture and taste.