14 results about "Cheese sauce" patented technology

This application relates to a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum, a method for producing cheese sauce comprising the steps of (a) mixing raw cheese, xanthan gum, modified starch, and purified water to obtain a cheese sauce production composition, (b) heating the composition, and (c) retort heating sterilization of the heated composition, and a cheese sauce produced by the production method.

This product is a rice ball with multiple ingredients sandwiched between two pieces of flat rice with seaweed folded in half. As shown in the reference diagram indicating the names of each part, the ingredients between the top and bottom rice are cheese sauce, thinly sliced ​​beef, onion, sunny lettuce, rolled omelet, and luncheon meat. As shown in the oblique view, front view, right side view, and left side view of this product, all of the ingredients can be seen from diagonally above, the front, and the left and right sides.

The invention discloses a preparation method of lemon basil cheese sauce in the technical field of lemon basil cheese sauce. Comprising the following steps: step 1, cleaning raw materials such as lemons and basil leaves, and airing water; step 2, rubbing the lemon peel into fine peel scraps by using a rubbing device; cutting the lemons in half, and extruding lemon juice for later use; 3, the softened cream cheese, the lemon juice, the lemon peel and the basil leaves are poured into a lemon basil cheese sauce preparation device to be mixed and prepared, and finally the mixture is filled into a canning bottle; the cheese sauce and the olive oil can be sprayed out and filled at one time, and meanwhile, the olive oil can be excessively and uniformly soaked, added and mixed into the cheese sauce, so that the inside of the cheese sauce can be wrapped by the olive oil, air is isolated, and the shelf life is prolonged; the integrated filling forming is realized, and the working efficiency is improved; and the risk that the sauce is easy to splash during two-time filling is avoided.

The invention provides a functional cheese sauce. The functional cheese sauce may be combined with various stuffing ingredients to form a self-supporting stuffing composition, which may be pressed or shaped such that it is self-supporting at a refrigerated or frozen temperature. The stuffing composition maintains its shape and is suitable for use in automated high throughput processing of food products such as roll-like food or Mexican rolls. Upon heating the stuffing composition, the self-supporting properties of the functional cheese sauce may disappear, such that the stuffing composition breaks down into a food product having desired organoleptic properties. Compositions of the functional cheese sauce, stuffing compositions, rolled food products, and methods of making are described.

Dairy products, such as cheese sauces, process cheese, dairy spreads, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk, and methods include adjusting the protein, fat, lactose, and / or moisture content of the milk composition and then producing a fermentate from a lactic acid-producing culture and an enzyme including rennet over a fermentation tank filling period. The pH drop and final pH of the product is influenced by both the lactic acid-producing culture and rennet added during the filling period, and the pH may be controlled by adjusting the milk composition, the rennet and / or starter culture.

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

This invention discloses a peanut butter-containing cheese sauce, a coated cheese, and a method for preparing the same. The cheese sauce improves the stability of the mixture of peanut butter and cheese products and enriches the nutritional components of the cheese products. The coated cheese expands the types of cheese products and also enriches the texture of the cheese. The method for preparing the cheese sauce further improves its texture. The coated cheese product obtained by the method of this invention exhibits significantly improved stability during its shelf life.

The application provides a cheese sauce and a preparation method and application thereof, and raw materials of the cheese sauce include, in parts by weight, 5-15 parts of a lipid product, 10-40 parts of whipped cream, 15-30 parts of raw dry cheese, 5-30 parts of pasteurized milk, 0-7 parts of white granulated sugar, 0-10 parts of egg white powder, 0.03-0.1 parts of a stabilizer, 0.5-1.5 parts of an emulsifier and 0.05-0.1 parts of a preservative. The cheese sauce and the preparation method thereof can balance the stability and applicability of the product shelf life through the selection of raw material formula, stabilizer, emulsifier and other ingredients and the optimization of the preparation process. Especially for the cheese sauce product that needs to be whipped, the cheese sauce product can be applied to the baking and tea drinking channels, can be used to make puff filling or be combined with tea, coffee and other drinks, and the product has a more fluffy taste and a certain stiffness after being whipped.

The invention discloses cheese sauce, cheese-flavored thick milk and a preparation method thereof, and the cheese sauce comprises the following raw materials in 1000 parts by weight: 300-500 parts by weight of natural cheese, 60-160 parts by weight of skimmed milk powder, 30-100 parts by weight of white granulated sugar, 7-12 parts by weight of emulsifying salt, 1-2 parts by weight of hydroxy propyl distarch and the balance of water. The natural cheese comprises cream cheese, 12-month mature cheddar cheese and 24-month mature cheddar cheese in a mass ratio of (5-6): (2-3): 1. The cheese-flavored thick milk prepared by adopting the cheese sauce disclosed by the invention has rich, mellow and smooth flavor and taste, and the purpose of cheese fragrance can be achieved without adding essence; meanwhile, the thickness of the cheese-flavored thick milk can be effectively improved under the condition that the stability is effectively guaranteed, and the effect is very remarkable.

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and / or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Dairy products, such as cheese sauces, heat-treated cheese sauces, pasteurized cheese sauces, process cheese, pasteurized process cheese, dairy spreads, pasteurized process cheese spreads, pasteurized process cheese products, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk. Methods include adjusting the protein, fat, lactose, and / or moisture content of the milk composition and then fermenting the adjusted milk composition to produce in situ lactic acid, and in some cases, an antimicrobial such as nisin. Methods may also include one or more of pH-controlled fermentation, enzyme treatment, and split-fed batch processing. The methods are performed in a continuous, nearly continuous, or semi -continuous manner.

Dairy products, such as cheese sauces, process cheese, dairy' spreads, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk, and methods include adjusting the protein, fat, lactose, and / or moisture content of the milk composition and then producing a fermentate from a lactic acid-producing culture and an enzyme including rennet over a fermentation tank filling period. The pH drop and final pH of the product is influenced by both the lactic acid-producing culture and rennet added during the filling period, and the pH may be controlled by adjusting the milk composition, the rennet and / or starter culture.

The application discloses a special mixing equipment for emulsification of spreadable cheese sauce and a preparation process thereof, relates to the technical field of emulsification preparation of cheese sauce, and comprises a tank body, a shearing emulsification head arranged in the tank body and a powder injection system. The tank body is provided with a temperature control system for heating or cooling materials in the tank. The application further comprises a liftable eccentric flow guide cylinder. In the application, the flow field is positioned by a barrier, and the intelligent closed-loop control of the barrier being broken by the flow field fundamentally solves the coupling problem of powder caking and circulation dead zones. The three-dimensional motion of the liftable eccentric flow guide cylinder reconstructs the macroscopic flow field, accurately guides the main fluid to the barrier area to form directional impact, the angle-adjustable nozzle accurately delivers the powder jet to the preset wetting front in front of the barrier in the form of pulses, the eccentric design of the bottom of the auxiliary stirring paddle and the partial disturbance of the side wall effectively prevent deposition and enhance local mixing, and the three forces are concentrated in the barrier area to realize active tracking and directional breaking of the rheological barrier.