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Manufacture method of spicy cheese

A production method and cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of increasing logistics, sales costs, raising the terminal price of products, and consumer acceptance, etc., to achieve aroma and spicy taste. Perfect fusion, reduced preservation, smooth taste effect

Inactive Publication Date: 2013-06-05
广西百菲投资股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cheese has a fine structure and is easier to be digested and absorbed by the human body than raw milk, which is of great benefit to human health, but its unique smell and taste are difficult to be accepted by consumers
In addition, cheese is easy to deteriorate and requires low-temperature storage, which increases the cost of logistics and sales links, and increases the terminal price of the product. The high price also makes consumers discouraged.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Tear fresh cheese into finely shredded cheese slices;

[0016] 2) Preparation of seasoning: Take 4.5kg of anise, 1.6kg of cumin, 1.8kg of cinnamon sticks, 0.8kg of licorice, 15kg of tangerine peel, 25kg of cinnamon, 5kg of pepper, 5kg of clove, 3kg of clematis, 4kg of hawthorn, and 5kg of heather vine , respectively crushed and put in a container, mix well, then add 2kg of salt, add water to submerge the material, simmer for 0.5h, filter, and the filtrate is the seasoning;

[0017] 3) Mix the cheese slices with the seasoning at a weight ratio of 100:8, marinate at 7°C for 12 hours, cool down to 3°C and continue to marinate for 8 hours;

[0018] 4) Bake the marinated cheese slices at 50°C until the water content is 10%, and then heat up to 90°C to sterilize for 20 minutes, that is spicy cheese.

Embodiment 2

[0020] 1) Tear fresh cheese into finely shredded cheese slices;

[0021] 2) Preparation of seasoning: Take 5kg anise, 1.8kg cumin, 2.2kg cinnamon sticks, 1kg licorice, 17kg tangerine peel, 28kg cinnamon, 8kg pepper, 7kg clove, 5kg clematis, 6kg hawthorn, and 6kg heather vine, respectively Put it in a container after crushing, mix well, then add 4kg of salt, add water to submerge the material, decoct for 1 hour, filter, and the filtrate is the seasoning;

[0022] 3) Mix the cheese slices with the seasoning at a weight ratio of 100:15, marinate at 14°C for 14 hours, cool down to 5°C and continue to marinate for 10 hours;

[0023] 4) Bake the marinated cheese slices at 55°C until the water content is 13%, then heat up to 92°C and sterilize for 25 minutes, that is spicy cheese.

Embodiment 3

[0025] 1) Tear fresh cheese into finely shredded cheese slices;

[0026] 2) Preparation of seasoning: Take 4.8kg of anise, 1.7kg of fennel, 2.0kg of cinnamon sticks, 0.9kg of licorice, 16kg of tangerine peel, 26kg of cinnamon, 7kg of pepper, 6kg of clove, 4kg of clematis, 4kg of hawthorn, and 5.5kg of heather vine. kg, crushed separately, put in a container, mix well, then add 3kg of salt, add water to submerge the material, simmer for 0.5-1h, filter, and the filtrate is the seasoning;

[0027] 3) Mix the cheese slices with the seasoning at a weight ratio of 100:14, marinate at 12°C for 13 hours, cool down to 4°C and continue to marinate for 9 hours;

[0028] 4) Bake the marinated cheese slices at 53°C until the water content is 11%, then heat up to 91°C and sterilize for 23 minutes, that is spicy cheese.

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PUM

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Abstract

The invention discloses a manufacture method of a spicy cheese. The manufacture method comprises the following steps of: tearing the fresh cheese manufactured by the conventional process into cheese pieces; curing the cheese pieces for 12 to 14 hours at 7 to 14 DEG C by spices, wherein the spices are obtained by mixing and boiling out anise, fennel, cassia twig, liquorice, pericarpium citri reticulatae, cinnamon, hot pepper, syzygium aromaticum, radix clematidis, hawthorn, piper wallichii and table salt; cooling to reach 3 to 5 DEG C; continuously curing for 8 to 10 hours; drying; and sterilizing to obtain the five-spice-flavored cheese. The spicy cheese is hardly deteriorated and does not need to be refrigerated, so that the costs of storage, logistics and sales are reduced, the nutritional ingredients of the cheese are remained; and the spicy cheese is spicy, smooth, overflows the flavor, and better satisfies the taste and custom of Chinese people.

Description

technical field [0001] The invention belongs to dairy food, and relates to a method for making spicy cheese. Background technique [0002] Cheese (cheese) is a mature or immature product made from milk and (or) dairy products, with or without adding auxiliary materials, through sterilization, curd, whey separation or non-separation, fermentation or non-fermentation . Cheese is a nutritious nourishing food. It not only contains nutritionally balanced amino acid components, but also contains a variety of functional polypeptides that have special effects on the metabolism of physiological organs in the human body. Organic phosphate casein, which helps calcium absorption, can supplement the bone development of children and the loss of calcium in the elderly. Cheese has a fine tissue state and is easier to be digested and absorbed by the human body than raw milk. Cheese has a fine structure and is easier to be digested and absorbed by the human body than raw milk, which is of ...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 李海
Owner 广西百菲投资股份有限公司
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