55 results about "Mozzarella cheese" patented technology

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.

The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is studied to facilitate the handling and improve preservability of the latter.

Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of said pasta filata cheese.

The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.

PCT No. PCT/IE97/00061 Sec. 371 Date Mar. 1, 1999 Sec. 102(e) Date Mar. 1, 1999 PCT Filed Aug. 22, 1997 PCT Pub. No. WO98/09149 PCT Pub. Date Mar. 5, 1998An apparatus and method for quantifying the stretchability of molten cheese, typically mozzarella cheese, on a pizza pie. The apparatus includes a first platform (1) having clamp (11) of which one part (7) of the pizza base is affixed to the first platform (1). The other part (8) of the pizza base is affixed to a second platform (2) by a clamp (12). The second platform (2) is mounted on a wheeled bogey which is drawn along rails by a winch driven by an electric motor for moving the second platform (2) relative to the first platform (1), at a constant velocity, in a horizontal plane, to draw the two parts (7, 8) of the pizza base apart thereby stretching the mass of cheese into strands (13). Elements are provided for measuring the distance traveled by the second platform (2) at breakage of the cheese strands.

The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd is cut and salted. The resulting curd (i.e., base curd) may be frozen or refrigerated and stored until needed. Once needed, the stored base curd is ground and treated in a blender where it is partially standardized to form a "partially standardized base curd." The partially standardized base curd is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker) where standardization is completed by the addition of a cultured or uncultured skim milk retentate. No emulsifying salts are used in the cooker/stretcher. The cheese mass is then rapidly cooled to produce the mozzarella cheese. The conventional brine cooling step normally used in mozzarella cheese production is not used in the present invention. In an especially preferred embodiment, starch is also added to the standardized, cooked, stretched mozzarella prior to the cooling step. Such starch is typically added at a level of up to about 10 percent of the finished product and, more preferably, at a level of about 0.1 to about 2 percent. The added starch serves to bind the moisture in the product and results in a firmer cheese which is easier to shred.

The invention relates to a refrigerated spherical Mozzarella cheese and a preparation method thereof. The preparation method of the refrigerated spherical Mozzarella cheese comprises the following steps: using lactic acid bacteria and an acidifying agent chymosin to make cheese curds, carrying out steam injection or hot water blanching heating on the cheese curds, carrying out high temperature stretching to form plastic cheese clumps, and using a spherical tool or machine to make the clumps form a spherical product; and quickly freezing preserved or unpreserved cheese spheres at -30 ~ -80 DEG C, spraying water to form an ice dressing, and preserving the obtained product at -12 ~ -18 DEG C. The shelf life of the product can reach 6 months or more, and can be instantly eaten after being unfrozen. The product has similar freshness and mouthfeel with fresh Mozzarella cheese, and has long shelf life.

Cheese is particularly well adapted for certain applications, such as for example as a pizza topping, where there is a need for the cheese to melt and flow when heated. Conversely this property makes cheese particularly unsuited to pan-fried or oven cooked products where shape-retention is important.

The aforementioned problem is solved by providing a food composition consisting of:

• a) 80-90% by weight of a cheese mixture; and
• b) 10-20% by weight starch, modified starch, cellulose, modified cellulose, gum, carrageenan, pectin, gelatin, agar, calcium cross-linking agents, phosphate cross-linking agents, enzyme cross-linking agents or a mixture thereof,

wherein the cheese mixture consists of:

c) 50-80% by weight Mozzarella cheese; and

d) 20-50% by weight Emmental cheese.

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

This invention relates to a process for making mozzarella cheese using lactic acid as the acidifying agent. Mozzarella cheese is currently acidified with either vinegar or citric acid. Either of these ingredients add undesirable taste. Mozzarella cheese made with vinegar or citric acid has a shelf life of about 25 days. In order to supply fresh mozzarella cheese to supermarkets across the country, a shelf life of at least 30 days is highly advantageous. Lactic acid provides the fresh mozzarella with a natural taste, smooth texture and significantly longer shelf life.

A method for preparing yak milk mozzarella cheese. Raw milk is prepared; the raw milk is standardized and then sterilized; the sterilized material is cooled naturally and a starter is added; the acidity of the material after the starter is added is adjusted, and Add calcium chloride; add rennet to the material for curd operation, cut the curd material, stir and heat, and discharge the whey; shape and squeeze the material after the whey is discharged, and add salt for Salting: the salted material is blanched, stretched and shaped, and then vacuum-packed after cooling to obtain a mature yak milk mozzarella cheese. The process of the present invention uses yak milk with high nutritional content as raw material and uses special bacterial colonies on the Qinghai-Tibet Plateau for fermentation, so that the mozzarella cheese has higher nutritional content, more unique taste and facilitates the experimenters to obtain the pH value.

The invention discloses a mozzarella cheese level discriminating method based on identify label characteristic flavor components. The method comprises the following steps: selecting mozzarella cheeseof different levels as standard substances and extracting volatile flavor substances therefrom; screening characteristic flavor substances which are relatively great in flavor strength by adopting anaroma extract diluting and analyzing method combined with a gaseous phase-smelling device; clustering the characteristic flavor substances to obtain the identify label characteristic flavor components; determining the concentration of the identify label characteristic flavor components of the mozzarella cheese of known level to construct a training set and training a support vector machine by thetraining set; and determining the concentration of the identify label characteristic flavor components of the mozzarella cheese, inputting the concentration into the trained support vector machine anddiscriminating the level of the to-be-tested mozzarella cheese. The identify label characteristic flavor components of the mozzarella cheese is obtained by the clustering algorithm. Therefore, the types and levels of the mozzarella cheese can be discriminated quickly.

The invention discloses processed cheese and a preparation method thereof. The processed cheese comprises following raw materials: 50%-80% of natural cheese, 7%-20% of a fat product, 2%-4% of emulsified salt, 0.1%-0.5% of methylcellulose and water, wherein all the percentages are mass percentages in the total amount of the raw materials. The preparation method comprises the following steps: shearing and pre-mixing the raw materials; heating and agitating; carrying out pasteurization; agitating and emulsifying; cooling to temperature in a range from -30 DEG C to -8 DEG C. The processed cheese has flavor and functional characteristics capable of being comparable with natural Mozzarella cheese, is good in heat stability, is not easy to deform, is good in elasticity and is good in processing performance.

The invention relates to a lactobacillus kefiranofaciens strain as well as a screening culture medium, a screening method and application thereof, and belongs to the technical field of microorganisms. The lactobacillus kefiranofaciens subsp.kefiranofaciens has the collection number of CGMCCNo.2809. By the use of the screening culture medium of the lactobacillus kefiranofaciens strain for screening, lactobacillus kefiranofaciens can be obtained and is relatively high in repetitiveness; meanwhile, the screening time is shortened, and the screening process is simplified. When the strain is applied to preparing a medicine for preventing or treating constipation and diarrhea and enhancing the organ immunity, growth of healthful intestinal microflora can be effectively promoted, and multiplication of harmful bacteria is inhibited; moreover, when the strain is applied to improving the quality of cheese, the tensile strength of mozzarella cheese can be improved.

The invention provides a special grease composition for processed cheese and application thereof. The special grease composition is prepared from the following components in percentage by weight: 60-93% of a vegetable oil composition, 3-20% of beef tallow, 3-30% of butterfat, 0.3-5% of an emulsifying agent, 0.5-6% of milk solid, 0.1-5% of an essence, 0.001-0.01% of a pigment and 0.002-0.02% of an antioxidant. The special grease composition for processed cheese is mainly of a beta' crystal form, has a suitable slide melting point and certain flexibility, and is favorable for production and cutting. Cheese processed by using the special grease composition for processed cheese can crystallize at refrigerating temperature to form uniformly distributed fat globules, thereby enabling a cheese product to have certain plastic flexibility. The crystallinity, SFC curve characteristic and emulsifying property of the special grease composition for processed cheese enable the processed cheese to have better fineness, glossiness and plumpness of taste, and enable baked cheese such as processed mozzarella cheese baked at high temperature to have suitable ingress of oil, drawing length and the like.

The invention discloses mozzarella cheese and a preparation technology thereof. According to the preparation technology, purple cabbage pigment powder is initiatively added to pre-acidified raw milk,besides, according to product characteristics, in the subsequent technology, blanched clots are impregnated in a purple cabbage pigment aqueous solution, anthocyanin in the purple cabbage pigment powder is used for monitoring changes of pH value of whey and the clots, and when the pH value changes, the structure of the anthocyanin changes, so that products generate remarkable color changes, guiding and prompting effects are achieved for producing and processing, and the problem that pH monitoring is time-consuming and labor-consuming in the preparation process of the mozzarella cheese is solved. Besides, in the subsequent technology, the blanched clots are impregnated into the purple cabbage pigment aqueous solution, and a storage technique is combined, so that pink effects of mozzarella cheese finished products can be better maintained, and the problem that the mozzarella cheese appearing in the market at present is single in color (yellowish or milky white) is solved.

The present invention discloses a sour type processed cheese containing probiotics and a preparation method of the sour type processed cheese. The sour type processed cheese containing the probioticscomprises natural cheese, milk fat, milk powder, protein powder, a sweetener, emulsifying salt, a stabilizer, a sour agent, inactivated lactic acid bacteria, essence and water. A weight ratio of the sweetener to the sour agent is 4.58:1 to 17:1, preferably 13.6:1 to 16.7:1; the natural cheese comprises mature cheddar cheese or Gouda cheese, at least one of mozzarella cheese and full-fat curd blocks, and/or at least one of Anchor cream cheese and mascarpone cheese; the stabilizer comprises xanthan gum and locust bean gum; the sour agent comprises lactic acid and citric acid, or comprises malicacid and tartaric acid; and the sweetener comprise at least two of white granulated sugar, glucose, and sugar substitute. The added amount of the inactivated lactic acid bacteria is 0.02-2% w/w; and the added amount of the essence is 0.06-0.15% w/w.

The present invention discloses a zanthoxylum armatum butterfly-like drumstick and a preparation method thereof. The zanthoxylum armatum butterfly-like drumstick is prepared from the following raw materials: a drumstick, cheddar cheese slices, mozzarella cheese granules, diced pineapples, a slurry material and a pickling material. Beneficial effects are as follows: through a scientific matching ofthe pickling material and the preparation technology, the obtained zanthoxylum armatum butterfly-like drumstick is delicate in meat quality, and spicy, fragrant and refreshing, tastes spicy and sufficient in aftertaste, contains the cheddar cheese slices, mozzarella cheese granules and diced pineapples, and is delicious and tender in meat quality. The cheddar cheese slices and mozzarella cheese are melted after being heated and melted in mouth, unique taste and fruit flavor are formed, greasy feeling is reduced, and mellow and rich fruity taste is increased.

The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.

The invention discloses a stuffing and application thereof. The stuffing is prepared from the following raw materials through taking 1%-28% of minced fillet, 1%-28% of minced crab, 1%-65% of shrimp meat, 0.8%-10% of avocado, 0.4%-10% of onion, 4%-15.5% of cream cheese, 10%-13% of mayonnaise, 0.25%-3% of white sugar, 0.1%-2.5% of Sriracha sauce, 4%-10% of Mozzarella cheese, 0.1%-0.15% of parsley, 0.05%-1% of mustard, 0.05% of sea salt, 0.3%-0.5% of edible starch, 0.5%-2% of egg white and 0.8%-1% of cheddar cheese as main raw materials and adding 2%-3% of coconut milk, 4%-5% of butter and 0.2%-0.25% of mint leaves. According to the stuffing and the application thereof, the minced fillet, the minced crab, the shrimp meat, the cheeses, the Sriracha sauce, the parsley, the mustard, the sea salt, the edible starch, the egg white and the mayonnaise are used as the main raw materials of the stuffing, so that the taste is innovated; meanwhile, the taste is greatly improved due to the mixing of the minced fillet and the cheeses; the nutritional value of the stuffing is substantially improved due to the existence of the minced fillet, and the stuffing has a calcium supplementing effect on children and adults; and the coconut milk, the butter and the mint leaves are adopted as auxiliary materials of the stuffing, so that the stuffing is more delicious, and the matching of vegetables and fruits can provide more balanced and more comprehensive nutrition.

The invention relates to the technical field of food processing, in particular to seafood flavored pizza. The seafood flavored pizza comprises the following raw materials by weight of 100-500g of flour, 1-4g of dry yeast, 50-80g of warm water, 100-500g of fresh penaeus chinensis, 300-400g of fresh squids, 30-50g of bacon, 10-30g of fresh peas, 30-50g of chili peppers and 50-300g of Mozzarella cheese. The seafood flavored pizza which is good in color, fragrance and taste is made by a simple method, is simple in technology, is suitable for people to make at home, is rich in nutrient components and is suitable for old and young people.

The invention provides a brine gel for storing fresh Mozzarella cheese and a preparation method of the brine gel. The brine gel comprises 5% to 12% of whey, 0.25% to 1.25% of NaCl, 0.03% to 0.72% of lactoferrin proteolysis, 0.2% to 1% of a thickening agent, 01% to 0.7% of a stabilizing agent and the balance water (W/V). A preparation method of the lactoferrin proteolysis includes the steps that 9,000 U/ml to 30,000 U/ml of porcine pepsin is added to a 2% to 10% lactoferrin solution, enzymolysis is conducted for 20 to 120 minutes, the porcine pepsin is heated and inactivated, solid and liquid are separated, and supernate is acquired to be sterilized. The preparation method includes the steps that firstly, mixed liquid of the whey, the NaCl and the water is acquired and sterilized; secondly, the lactoferrin proteolysis, the stabilizing agent and the thickening agent are added and mixed evenly. By the adoption of the brine gel, the shelf life of the stored fresh Mozzarella cheese is as long as 30 days, the water content of the cheese is high, the taste is good, and operation is easy.

The invention discloses cheese-free long-shelf-life pizza wiredrawing sauce as well as a preparation method and application thereof. The wiredrawing sauce comprises the following components: malt syrup, oil, sorbitol, glycerol, modified starch, pullulan, locust bean gum, propylene glycol alginate, fibers, protein powder and an acidity regulator. The pizza wiredrawing sauce is in a semi-solid stateat normal temperature, is easy to smear on pizza cakes, becomes soft after being heated, has a similar wiredrawing phenomenon with mozzarella cheese during pulling, is lower in cost than cheese, onlyhas slight sweetness and strong processability, can be blended into pizza sauces with different flavors by matching with various food raw materials, and has a shelf life of 180 days.

The invention belongs to the technical field of beef ball preparation, and particularly relates to a formula and a preparation method of a perigord truffle cheese beef ball. The outer skin comprises the following components in percentage by weight: 30-40% of cattle hindquarter meat, 25-35% of pig hindquarter meat, 5-9% of beef tallow, 6-12% of first hydroxypropyl distarch phosphate, 10-15% of first water, 1-2% of first salt, 0.5-1.5% of first sugar, 0.1-0.5% of monosodium glutamate, 0.3-0.7% of phosphate, 0.1-0.5% of fried shallot crisp and 1-4% of soy sauce; the stuffing comprises the following components in percentage by weight: 60-70% of mozzarella cheese, 0.3-0.8% of second salt, 2-6% of second sugar, 2-8% of cheese powder, 1-3% of second hydroxy propyl distarch phosphate, 3-8% of butter, 3-8% of black truffle sauce and 10-20% of second water; according to the mozzarella cheese shaping device, mozzarella cheese can be shaped, stuffing can be conveniently wrapped in wrappers through a forming machine, the production efficiency of beef balls can be improved, and the taste of the mozzarella cheese cannot be affected.