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Flavor dried buffalo cheese and making method thereof

A production method and technology of dried cheese, which can be used in dairy products, cheese substitutes, applications, etc., can solve the problems of inconvenience, and achieve the effect of easy preservation, rich nutrition, and delicious taste

Inactive Publication Date: 2011-02-16
TENGCHONG COUNTY AIAIMOLA COW DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cheese is a fermented milk product. Like yogurt, it is made by fermenting milk with special bacteria and enzymes, but the concentration of cheese is much higher than that of yogurt, which is similar to solid food, and its nutritional value is also higher than that of yogurt. Much higher; because the nutritional content of buffalo milk itself is better than that of ordinary milk, the nutrition of buffalo cheese is also much higher than that of ordinary cheese. It is a nutritious protein food, but the fly in the ointment is that buffalo cheese is the same as ordinary cheese. It is very inconvenient to keep refrigerated during storage, transportation, and sales. In addition, the unique smell and taste of cheese make it difficult for many Chinese to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1kg of buffalo cheese made by conventional technology is torn into pieces of length × width × thickness = 6 × 3 × 0.5cm, put in the container and add 100g of seasoning, 8g of salt, 0.3g of natamycin, 1g grass fruit powder, 1g star anise powder, plus 30g water and 1.5g gardenia juice filtered by boiling. The moisture content is reduced to 25%, and the cheese is torn into 6×0.3×0.3cm filaments, and 90g of Master Seasoning is added to mix well, and the temperature is controlled at 52°C for a second drying for 1.5 hours. When the moisture content reaches 10%, , heat up to 90°C for 25 minutes to sterilize, after cooling, vacuum pack it into a bag under aseptic conditions to obtain 600g of original flavor buffalo mozzarella.

Embodiment 2

[0014] Tear 1kg of conventionally prepared buffalo cheese into length × width × thickness = 6 × 3 × 0.5 cheese slices, put them into a container and add 100g of seasoning, 8g of salt, 0.3g of natamycin, grass fruit powder and star anise powder 1g, then add 1.5g of gardenia and 30g of boiled water to filter out the juice, mix well and marinate for 13 hours, control the temperature at 5°C, then dry for the first time at 50°C for 12 hours, and tear it into 6×0.3 × 0.3cm shredded cheese and add 80g misida, 40g chili powder, 2.5g prickly ash powder, 0.4g fennel powder, 0.9g pepper powder, mix well and then dry at 50℃ for 1.5 hours to make the moisture content reach 10 %, heat up again at 92°C and sterilize for 20 minutes, wait for cooling, and aseptically pack and pack into bags to obtain 580g of flavored buffalo mozzarella.

Embodiment 3

[0016] Tear 1kg of buffalo cheese made by conventional methods into 6×3×0.5cm slices, mix 100g of Master Seasoning, 5g of salt, 0.3g of natamycin, grass fruit powder and star anise powder in the container. 1g, then add 30g water and 1.5g gardenia boiled and filtered juice, mix well, marinate at 4°C for 12 hours, dry at 55°C for 10 hours for the first time, and tear into 6×0.3×0.3cm cheese shreds again , and then add 250g of water into 2g of aspartame solution with a concentration of 0.8% and mix well. After soaking for 5 hours, dry it for 1.5 hours at 53°C for the second time. When the moisture content reaches 10%, heat up to 92°C. Sterilize for 20 minutes, wait until cool and aseptically operate and vacuum seal into bags to obtain 570 g of sweet dried buffalo mozzarella.

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PUM

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Abstract

The invention relates to a making method of flavor dried buffalo cheese, which is characterized by comprising the following steps of: tearing buffalo cheese made by adopting the traditional method of fermenting fresh buffalo milk, and the like into pieces, adding seasoning and pickling, carrying out primary temperature control drying, tearing into shreds, then adding a plurality of flavoring additives, carrying out secondary temperature control drying, and sterilizing to prepare various flavors of cheese foods. The flavor dried buffalo cheese prepared by adopting the method is unnecessary to be refrigerated and more convenient to preserve, transport and sell, not only retains high nutrition constituents of the buffalo cheese, but also has delicious and tasty mouthfeel due to special ingredients and making, is more suitable for taste habits of the masses in China and is a small milky flavor food which is full of nutriments and suitable for both children and adults.

Description

Technical field: [0001] The invention belongs to dairy food, in particular to a flavored dried buffalo cheese different from traditional cheese and a preparation method thereof. Background technique: [0002] Cheese is a fermented milk product. Like yogurt, it is made by fermenting milk with special bacteria and enzymes, but the concentration of cheese is much higher than that of yogurt, which is similar to solid food, and its nutritional value is also higher than that of yogurt. Much higher; because the nutritional content of buffalo milk itself is better than that of ordinary milk, the nutrition of buffalo cheese is also much higher than that of ordinary cheese. It is a nutritious protein food, but the fly in the ointment is that buffalo cheese is the same as ordinary cheese. It is very inconvenient to keep refrigerated during storage, transportation, and sales. In addition, the unique smell and taste of cheese make it difficult for many Chinese people to accept it. Inve...

Claims

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Application Information

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IPC IPC(8): A23C19/097
Inventor 艾习寿
Owner TENGCHONG COUNTY AIAIMOLA COW DAIRY
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