30 results about "Cheese sauce" patented technology

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

The invention discloses a preparation method of plain cheese sauce. The preparation method comprises the following steps: fermenting whole milk powder by lactobacillus to obtain lactobacillus fermentation broth, then adding milk fat, carrying out enzymolysis by adopting lipase and protease to obtain milk enzymatic hydrolysate, and then adding salt, aginomoto and sugar for carrying out high-temperature thermal reaction to prepare the plain cheese sauce. According to the invention, the preparation process is natural, the cheese sauce is natural and harmonious in flavor, milk powder is taken as the main material, so that the cost is effectively controlled, heating is carried out for generating the Maillard reaction, so that the flavor and the mouthfeel are further promoted, and therefore, the cheese sauce has unique characteristics, can meet the hobby of the Chinese people for sweet aroma, and has a wide market prospect.

The invention discloses a cheese and dry cheese moon cake. The cheese and dry cheese moon cake comprises stuffing and a cake wrapper which is used for wrapping the stuffing; the stuffing is prepared from the following raw materials in percentage by weight: 30 to 40 percent of cream, 15 to 25 percent of white granulated sugar, 8 to 15 percent of water, 8 to 15 percent of dry cheese, 3 to 7 percent of cheese sauce, 3 to 7 percent of non-dairy powder, 3 to 5 percent of milk powder and 10 to 16 percent of food additives; the cake wrapper is prepared from the following raw materials in percentage by weight: 35 to 45 percent of powder special for the moon cake, 30 to 35 percent of syrup, 10 to 12 percent of soybean oil, 3 to 5 percent of custard powder, 0.5 to 1.0 percent of water containing soda and 10 to 13 percent of milk powder. The moon cake disclosed by the invention integrates the flavour of the dry cheese and the cheese, and has the characteristics of long fragrance, softness and smoothness.

A frozen Queso Fundido preparation or similar product is formed in individual frozen chunks so as to be conveniently microwavable. A cheese sauce is first prepared, including heating the cheese with salts, starch and any other desired ingredients, then cooling the sauce in a sheet and freezing it. The frozen sauce is cut into cubes or other chunks and kept frozen. Separately, vegetables, meat or other ingredients are frozen in chunks and the frozen vegetable chunks are placed with the cheese sauce chunks in packaging and sealed. The consumer takes the frozen package, empties it into a bowl and microwaves the chunks together. The individual chunks will thaw and melt efficiently.

The invention discloses a vegetable cheese sauce for spaghettis. The vegetable cheese sauce is made through the following steps of cutting up carrots and garlic; putting soybean oil in a pot for preheating, adding the cut-up carrots, the cut-up garlic, cheese and corn syrup for frying until the cut-up carrots, the cut-up garlic, the cheese and the corn syrup are cooked, and then adding tomato paste and cheese powder for decoction; controlling oil temperature, adding seasoning additives, performing stirring, cooking and blending, then stopping heating, and sequentially adding spices, table salt, citric acid and white granulated sugar for uniformly stirring and mixing; and finally when the oil temperature is reduced, performing sterilization, sealing and filling. The vegetable cheese sauce is rich in fragrance and delicious in taste; the vegetable cheese sauce can be matched with the spaghetti for eating conveniently and effortlessly, besides, the vegetable cheese sauce is rich in mouth feel and rich in nutrition, and people can well enjoy eating the spaghetti matched with the vegetable cheese sauce.

The invention relates to the field of food processing, and discloses baked cheese sauce. The baked cheese sauce comprises the following raw materials: cream cheese, butter, whey powder, spent meal, white granulated sugar, starch, lactic acid, emulsifying salt, edible essence and a natural pigment. The preparation technology comprises the following processes: evenly mixing, sterilizing, emulsifying, filtering, filling and the like. The baked cheese sauce has the beneficial effects that the roughed immature cream cheese and butter are adopted as raw materials, and the whey powder and the spent meal are added, so that the taste and the nutrients of the cheese sauce are ensured; the production cost is reduced; the cheese sauce is emulsified and then directly filled when being hot after being sterilized at a high temperature; the mobility of the cheese sauce is ensured; and the cheese sauce is directly cooled, stored and transported after being filled. The edible essence and the white granulated sugar are also added, so that the condition that the flavor of a traditional cheese sauce is relatively strong is avoided; and the baked cheese sauce is very suitable for the tastes of Chinese people, and is suitable for people of all age.

The preparation method comprises the following steps: step 1, weighing edible starch and maltodextrin, dissolving the weighed edible starch and maltodextrin in cold water, heating and boiling the edible starch and maltodextrin until the edible starch and maltodextrin are transparent after the edible starch and maltodextrin are fully dissolved, and cooling the edible starch and maltodextrin to normal temperature; step 2, adding the cheese sauce into the cooled starch solution, fully and uniformly stirring, and passing through a colloid mill; step 3, adding the fruit grains or nut grains into the blended cheese sauce, uniformly stirring, and pouring into a mold; 4, putting the molded product into a quick-freezing bin for freezing, wherein the freezing temperature is 30 DEG C below zero to 40 DEG C below zero; then putting into a vacuum drying bin for drying, wherein the drying vacuum degree is 60-140 pa; the highest drying temperature is 55 DEG C; and step 5, after drying is completed, detecting by using a metal detector, and packaging into a finished product after manual selection. The flavored cheese blocks processed by the technical scheme provided by the invention can be stored at normal temperature, the shelf life is 12 months, nutritional ingredients are not lost, the protein content is high, and meanwhile, nutritional substances such as fruits, nuts and the like are added, so that the cheese is balanced in nutrition.

A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

The invention discloses a preparation method of a cheese sauce. The cheese sauce comprises the following raw materials: 8-15% of cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% ofwhey protein powder, 4-12% of whole milk powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of table salt, 0.1-0.4% of a stabilizer and the balance of water, wherein the percentages are the percentagesof the mass of the raw materials in the total mass of the raw materials, and the salt content of the cheddar cheese is 80-240 mg/100g. The preparation method comprises the following steps: (1) mixingand heating the cheddar cheese, the cream cheese, the single cream, the whey protein powder, the whole milk powder, the emulsifying salt, the table salt, the stabilizer and the water, and carrying outheat preservation and stirring; (2) adding an acid regulator into a material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring; and (3) sterilizing and homogenizing a material obtained in the step (2), and performing filling, cooling at room temperature, refrigerating and storing. The invention also discloses the cheese sauce prepared by the method. Thecheese sauce is smooth in texture, fine and smooth in taste, good in flavor, high in nutritional value, stable in state and free of bleeding within the shelf life.

The invention discloses a jack fruit cheese sauce and a process thereof, and particularly relates to the technical field of cheese sauces, and the jack fruit cheese sauce comprises the following raw materials (in parts by weight): 80-90 parts of jack fruit pulp, 5-10 parts of cheese and 5-10 parts of beef tallow. According to the invention, the jack fruit pulp, the cheese and the beef tallow are used as main raw materials, and the cheese sauce with fruit taste can be obtained without a fermentation process in the preparation process, so that the gap of jack fruit flavor in the field of fruity foods is filled, the rich nutritional ingredients in the cheese are retained, and the cheese sauce is novel in taste, and the jackfruit cheese sauce adapts to dietary habits of most regions in China, development of the cheese market in China is facilitated, foreign flavor in the jackfruit cheese sauce is adsorbed through use of distilled monoglyceride, carrageenan and modified starch, so that the finished product is not prone to precipitation or layering, the stability is enhanced, and by use of nisin and table salt, the proliferation of microorganisms in cheese sauce is inhibited, the stability of the cheese sauce is improved, the shelf life of the cheese sauce is prolonged, and the cheese sauce is beneficial to popularization.

According to the present invention, fat and caloric content of processed cheese sauce can be reduced by the replacement of a portion fat content normally found in processed cheese sauce with an amount of dietary fiber gel. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, the processed cheese sauce can further comprise functional foods that increase health and nutritional benefits of the processed cheeses. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheese sauce by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

The invention discloses processed cheese with a long shelf life and a preparation method thereof. The processed cheese comprises the following raw materials: 3-7% of casein, 50-65% of natural cheese, 1-3% of whole milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water. The preparation method comprises the following steps: uniformly premixing casein, whole milk powder, emulsifying salt and butter to obtain an auxiliary material; dicing natural cheese to obtain cheese blocks; mixing the premixed auxiliary materials, cheese blocks and water, stirring and heating, and keeping the temperature to obtain crude cheese sauce; homogenizing the obtained crude cheese sauce to obtain a mixture; carrying out ultrahigh-temperature instantaneous sterilization on the mixture to obtain a cheese base material; and carrying out spray drying on the obtained cheese base material through a spray tower to obtain cheese powder, cooling and canning. The preparation method is simple in production process and easy to operate; the prepared processed cheese can meet the requirements of multiple scenes such as catering and household use, is convenient to eat, can be stored at normal temperature, has a shelf life of 2 years, and is stable in state and good in texture and taste.

The invention discloses a cheese sauce-containing fermented milk beverage and a preparation method thereof. The cheese sauce-containing fermented milk beverage comprises the following raw materials: cheese sauce popping beads, white granulated sugar, starch, a compound stabilizer, a leavening agent, water and a cow milk base material. The preparation method comprises the following steps: uniformly mixing the white granulated sugar, the starch, the stabilizer and the leavening agent, dissolving in the cow milk base material, stirring, homogenizing, pasteurizing and cooling; adding a fermentation microbial inoculum for fermentation to the end point, turning over the vat and cooling to obtain a yoghourt base material; uniformly mixing water and the yoghourt base material in proportion, and adding an acidity regulator; and performing secondary homogenization, performing cooling, adding cheese sauce popping beads, performing uniform stirring, and performing sterile canning so as to obtain the product. The invention provides the cheese sauce-containing fermented milk beverage and the preparation method thereof. The preparation method is simple in production process and easy to operate; the prepared fermented milk beverage is rich in taste and somatosensory, has very strong chewiness, and is stable in state and good in texture and taste.