5 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 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.

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.

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.