Chinese style texture hand-torn fresh cheese and processing technology thereof

Abstract

The invention discloses Chinese style texture hand-torn fresh cheese and a processing technology, and relates to the technical field of pure cheese production and processing. The processing technology comprises the following steps: sterilizing 1 ton of standardized raw milk at 75 DEG C for 15 minutes, cooling, pumping into a fermentation tank, adding 18 kg of lactic acid bacteria and 0.1 kg of calcium chloride, continuously fermenting at 40 DEG C until the raw milk is weakly acidic for 2 hours, then adding 0.3 kg of citric acid and 0.3 kg of composite chymosin to wait for forming coagulated milk blocks, dicing after the milk blocks are formed, and discharging whey to obtain 240 kg of clots; placing the obtained clots in an ingredient cheese tank, adding required edible color and taste foods such as natural seasonings and processing seasonings, and physically stretching the clots to grains required by the process (the longer the stretching length is, the thinner the grains are, otherwise, the thicker the grains can be stretched according to an adaptive length according to actual requirements) by using equipment; and adding the stretched clots into a mold to be cut into strips (or rods and sections), and performing vacuum packaging in the environment with the relative humidity being 60%. The large market popularization value is achieved.

Description

technical field [0001] The invention relates to the technical field of pure cheese production and processing, in particular to a Chinese-style texture shredded fresh cheese and its processing technology. Background technique [0002] At present, most of the similar products produced in various parts of our country are processed by hand, (such as milk cakes and milk fans of the Bai nationality in Yunnan, milk skin, milk tofu, dry milk, milk wine, butter of the Mongolian nationality, ghee and milk tea of ​​the Tibetan nationality, milk tea of ​​the Xinjiang nationality, etc. Geda and other ethnic milk products are completely different from foreign cheese and its products) without standardization of raw milk, so there are a series of problems such as "cow hair smell, cow shed smell, cow dung smell and impurities" after the finished product comes out At the same time, there are all kinds of cheese and cheese products on the shelves of Western-style fast food restaurants, high-end ...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the similar products produced in various parts of our country are processed by hand, (such as milk cakes and milk fans of the Bai nationality in Yunnan, milk skin, milk tofu, dry milk, milk wine, butter of the Mongolian nationality, ghee and milk tea of ​​the Tibetan nationality, milk tea of ​​the Xinjiang nationality, etc. Geda and other ethnic milk products are completely different from foreign cheese and its products) without standardization of raw milk, so there are a series of problems such as "cow hair smell, cow shed smell, cow dung smell and impurities" after the finished product comes out At the same time, there are all kinds of cheese and cheese products on the shelves of Western-style fast food restaurants, high-end restaurants, and supermarkets in major and medium-sized cities in my country. However, there are very few food companies that standardize the production of pure cheese in China. Less, and there is no Chinese texture fresh cheese and its products suitable for our Chinese taste

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