CN101999474B - Grease flavored buffalo cheese and preparation method thereof - Google Patents
Grease flavored buffalo cheese and preparation method thereof Download PDFInfo
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- CN101999474B CN101999474B CN2010102900660A CN201010290066A CN101999474B CN 101999474 B CN101999474 B CN 101999474B CN 2010102900660 A CN2010102900660 A CN 2010102900660A CN 201010290066 A CN201010290066 A CN 201010290066A CN 101999474 B CN101999474 B CN 101999474B
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- cheese
- light red
- oil
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- flavor
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000004519 grease Substances 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 27
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 235000013339 cereals Nutrition 0.000 claims description 13
- 239000010499 rapseed oil Substances 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 5
- 229960003255 natamycin Drugs 0.000 claims description 5
- 235000010298 natamycin Nutrition 0.000 claims description 5
- 239000004311 natamycin Substances 0.000 claims description 5
- 235000015927 pasta Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 239000002699 waste material Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 206010013786 Dry skin Diseases 0.000 description 2
- 235000020246 buffalo milk Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a grease flavored buffalo cheese and a preparation method thereof. The method comprises the following steps of: adding accessories in the fresh buffalo cheese made by the traditional processes such as fermentation and the like, sousing, secondarily controlling temperature and dewatering, tearing into silk shape or particles, adding mixed reddish oil and a plurality of seasonings to prepare the cheese food in original taste, spicy taste, ginger and garlic flavor and the like, which can not only keep the cheese nutrition, but also restrain the flavor which is unacceptable to Chinese customers. The grease flavored buffalo cheese is suitable for the public and can be preserved for a long time without being frozen.
Description
Technical field:
The invention belongs to milk system food, especially a kind of oil stain adds flavor buffalo cheese and preparation method.
Background technology:
Cheese has another name called the cheese, originates from about 5000 the warm Central Asia and the Middle Easts of preclimax, is the earliest one of people's processing food in the world; It is a kind of milk product of fermentation, and its concentration is high, almost solid food; Nutritive value is very abundant, buffalo cheese particularly, and nutrient content more is higher than general cheese; For many people like, but blemish in an otherwise perfect thing be cheese all must refrigeration in links such as preservation, transportation, sale, otherwise apt to deteriorate addling; And cheese is because through the spontaneous fermentation process of different time, its smell, mouthfeel make many China popular beyond affordability.
Summary of the invention:
Deficiency to above-mentioned traditional cheese existence; The object of the invention is to propose a kind ofly can keep cheese nutrition; Can restrain the breath taste that it makes Chinese masses be difficult to accept again, be more suitable for popular taste, and need not refrigerate the oil stain that to guarantee the quality for a long time and add flavor buffalo cheese and preparation method.
The present invention realizes its purpose through following technical scheme:
A kind of oil stain adds the preparation method of flavor buffalo cheese; Adopt the fresh water milk junket of processing through traditional handicrafts such as fermentations to be equipped with auxiliary material; Through pickle, secondary temperature control dehydration, be torn into thread or granular; Add the cheese food of processing tastes such as original flavor, spicy flavor and ginger is garlicky through the light red oil mixed and multiple seasoning seasoning matter again, concrete making step is following:
The first step: the cheese of processing fresh water milk is torn into small pieces, adds auxiliary material by proportioning and mixes thoroughly, under 2～6 ℃ of temperature, pickles 12～14 hours; The weight portion proportioning of said cheese and auxiliary material is a cheese: the flavor thing reaches flavoring: salt: natamycin: tsaoko powder: star aniseed powder: cape jasmine=100: 10: 0.5～1: 0.03: 0.1: 0.1: 0.15; The good cheese temperature control that salts down is dried down for 50～55 ℃ and was made moisture content reach 20～25% in 10～12 hours; Cheese after will drying again is torn into thread or granular; 1 portion of thread or granular cheese adds 0.1 part of flavor thing and reaches flavoring and mix thoroughly by weight ratio; 50～55 ℃ of temperature controls oven dry down made moisture content be lower than 13% in 1～1.5 hour, rose under 90～92 ℃ of temperature sterilization 20～25 minutes;
Second step: 1 part of chilli face adds 4 parts of water loggings bubbles 12～14 hours by weight ratio, adds 8 parts high again and cooks rape oil and in pot, boiled 2～2.5 hours, when no steam, filters waste and processes chilli oil, is blended into 10 times high and cooks rape oil and promptly get light red oil;
The 3rd step: light red oil is warming up to 150 ℃～200 ℃ can be connect the adding of following weight portion proportioning and mix thoroughly by the cheese that first step is made and seasoning seasoning matter; Be cooled to 30 ℃～25 ℃ and go into bottle encapsulation, pasta must cover cheese and seasoning seasoning matter: light red oily 5, cheese 2; Or
Light red oily 250, cheese 100, chilli section 100, zanthoxylum powder 0.3, aniseed powder 0.3 and black pepper 0.1; Or
Light red oily 150, cheese 50, living capsicum grain 250, ginger grain 50 and living garlic grain 25.
Just can be made into oil stain by above-mentioned steps and add flavor buffalo cheese finished product, because of different oil stain original flavor, spicy flavor and the garlicky cheese of ginger of obtaining of the last seasoning seasoning matter that adds.It has not only kept the high nutritional properties of buffalo milk, has increased fragrance again, has improved mouthfeel, has effectively restrained the unacceptable smell of traditional cheese, and need not refrigerate, and the long period is not perishable, and is nutritious, is a kind of good milk system appetizing food.
The specific embodiment
Below providing embodiments of the invention further specifies.
Embodiment one
To be torn into 6 * 3 * 0.5cm small pieces with the fresh milk junket 1kg that bright buffalo milk fermentation is processed and be placed in the container, and add 8g salt, 100g flavor thing reaches flavoring; 0.3g natamycin, 1g tsaoko powder, 1g star aniseed powder; 1.5g cape jasmine, wherein cape jasmine must add filtered juice usefulness behind the 30g water boil, and above raw material is mixed thoroughly; Temperature control was pickled 12 hours for 4 ℃, and 52 ℃ of temperature controls are dried first and reached 25% to moisture content in 10 hours, are torn into 6 * 0.3 * 0.3cm cheese silk again.Add the flavor thing and reach flavoring 100g and mix 55 ℃ of secondary dryings of temperature control thoroughly and made moisture content reach 10% in 1.5 hours, rising to 90 ℃ of sterilizations, to process the cheese silk in 25 minutes subsequent use; Add 0.4kg water logging bubble with 0.1kg chilli face and poured in the pot in 12 hours, add the 8kg height and cook the rape oil heating, moderate heat boiled 2 hours behind the first vigorous fire; When no steam, cross filter residue and get the 0.8kg chilli oil; Mix the 8kg height then and cook the light red oil of rape oil furnishing, be warming up to and reduce to 30 ℃ after 150 ℃ and subsequent use cheese silk put into mix thoroughly, the sterile working bottling is sealed; Pasta must cover cheese, just can make oil stain original flavor buffalo cheese silk.
Embodiment 2
Be torn into 6 * 3 * 0.5cm small pieces to the bright buffalo cheese of 1kg hand; Put into container and add 100g flavor thing and reach the filtered juice after flavoring, 8g salt, 0.3g natamycin, 1g tsaoko powder, 1g star aniseed powder and 1.5g cape jasmine add the 30g water boil; Above raw material is mixed 4 ℃ of temperature controls thoroughly and is pickled after 13 hours temperature control and dried first 10 hours for 52 ℃, makes moisture content reach 20%, and it is thread again cheese to be torn into 6 * 0.3 * 0.3cm; Adding 100g flavor thing reaches flavoring and mixes thoroughly; With 53 ℃ of temperature secondary dryings 1.5 hours, making moisture content was 10%, and sterilization is subsequent use after 20 minutes when rising to 91 ℃ again; With 0.1kg chilli face add water 0.4kg soak pour into after 12 hours add in the pot 0.8kg height cook rape oil elder generation vigorous fire after moderate heat boiled 2 hours, the filter waste makes chilli oil when no steam, cooks rape oil by 1: 10 weight ratio adding height again and mixes into light red oil; Get the light red oil of 250g and put into pot; Be warming up to 150 ℃ of tubular chilli section 100g that add long 1cm; After fully mixing thoroughly, zanthoxylum powder 0.3g, aniseed powder 0.05g, black pepper 0.1g and subsequent use cheese silk 100g be cooled to 30 ℃ of sterile working bottlings; Let pasta cover cheese and seasoning matter, seal at last and promptly make the spicy buffalo cheese of oil stain silk.
Embodiment 3
Be torn into 6 * 3 * 0.5cm small pieces to the bright buffalo cheese of 1kg hand, in container and add 8g salt, 100g flavor thing reaches flavoring; 0.3g natamycin, 1g tsaoko powder, 1g star aniseed powder and 1.5g cape jasmine add the juice that the 30g water boil leaches; Mix above-mentioned raw materials thoroughly, temperature control was pickled 12 hours for 5 ℃, and temperature control was dried 10 hours for 55 ℃ first; Make moisture content to 20%, it is granular to be torn into 0.3 * 0.3 * 0.3cm again, adds tasty thing and reaches flavoring 100g and mixed secondary drying thoroughly 1 hour; 52 ℃ of moisture content of temperature control reduce to 11%, and the 90 ℃ of sterilizations 25 minutes that heat up again cool subsequent use; Add water 0.4kg with 0.1kg chilli face and soak and to put into pot in 12 hours and add the 0.8kg height again and cook rape oil, moderate heat boiled 2 hours behind the first vigorous fire, when no steam, filtered waste and processed chilli oil; Again by 1: 10 weight ratio mix height cook rape oil transfer convert into light red oil subsequent use; The light red oil of 500g poured into be heated to 150 ℃ in the pot; Put into the ginger grain 50g of 0.3 * 0.3 * 0.3cm; Living capsicum grain 250g, fried 90 minutes of living garlic grain 25g reaches moisture content to put into again after 20% to be cooled to 30 ℃ of bottlings after subsequent use cheese fourth grain 50g mixes thoroughly and to seal; Pasta must cover cheese and seasoning matter, promptly makes oil stain ginger garlic pungent cheese fourth.
Claims (2)
1. an oil stain adds the preparation method of flavor buffalo cheese, adopts the fresh water milk junket of processing through traditional handicrafts such as fermentations to be equipped with auxiliary material and processes, and it is characterized in that making step is following:
The first step: the cheese of processing fresh water milk is torn into small pieces, adds auxiliary material by proportioning and mixes thoroughly, under 2～6 ℃ of temperature, pickles 12～14 hours; The weight portion proportioning of said cheese and auxiliary material is a cheese: the flavor thing reaches flavoring: salt: natamycin: tsaoko powder: star aniseed powder: cape jasmine=100: 10: 0.5～1: 0.03: 0.1: 0.1: 0.15; The good cheese temperature control that salts down is dried down for 50～55 ℃ and was made moisture content reach 20～25% in 10～12 hours; Cheese after will drying again is torn into thread or granular; 1 portion of thread or granular cheese adds 0.1 part of flavor thing and reaches flavoring and mix thoroughly by weight ratio; 50～55 ℃ of temperature controls oven dry down made moisture content be lower than 13% in 1～1.5 hour, rose under 90～92 ℃ of temperature sterilization 20～25 minutes;
Second step: 1 part of chilli face adds 4 parts of water loggings bubbles 12～14 hours by weight ratio, adds 8 parts high again and cooks rape oil and in pot, boiled 2～2.5 hours, when no steam, filters waste and processes chilli oil, is blended into 10 times high and cooks rape oil and promptly get light red oil;
The 3rd step: light red oil is warming up to 150 ℃～200 ℃ can be connect the adding of following weight portion proportioning and mix thoroughly by the cheese that first step is made and seasoning seasoning matter; Be cooled to 30 ℃～25 ℃ and go into bottle encapsulation, pasta must cover cheese and seasoning seasoning matter: light red oily 5, cheese 2; Or
Light red oily 250, cheese 100, chilli section 100, zanthoxylum powder 0.3, aniseed powder 0.3 and black pepper 0.1; Or
Light red oily 150, cheese 50, living capsicum grain 250, ginger grain 50 and living garlic grain 25.
2. an oil stain that makes according to the said method of claim 1 adds flavor buffalo cheese, it is characterized in that the weight portion proportioning of cheese, light red oil, seasoning seasoning matter is: light red oily 5, cheese 2; Or
Light red oily 250, cheese 100, chilli section 100, zanthoxylum powder 0.3, aniseed powder 0.3 and black pepper 0.1; Or
Light red oily 150, cheese 50, living capsicum grain 250, ginger grain 50 and living garlic grain 25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102900660A CN101999474B (en) | 2010-09-25 | 2010-09-25 | Grease flavored buffalo cheese and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102900660A CN101999474B (en) | 2010-09-25 | 2010-09-25 | Grease flavored buffalo cheese and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999474A CN101999474A (en) | 2011-04-06 |
| CN101999474B true CN101999474B (en) | 2012-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102900660A Expired - Fee Related CN101999474B (en) | 2010-09-25 | 2010-09-25 | Grease flavored buffalo cheese and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101999474B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125612A (en) * | 2013-03-15 | 2013-06-05 | 广西灵山百强水牛奶乳业有限公司 | Manufacture method of five-spice-flavored cheese |
| CN103125611A (en) * | 2013-03-15 | 2013-06-05 | 广西灵山百强水牛奶乳业有限公司 | Manufacture method of spicy cheese |
| PL230202B1 (en) * | 2015-07-21 | 2018-10-31 | Firma Produkcyjno Handlowa Paula Spolka Z Ograniczona Odpowiedzialnoscia Spolka Komandytowa | Method for producing cheese chips |
| CN105211308A (en) * | 2015-09-17 | 2016-01-06 | 广西百强水牛奶业股份有限公司 | A kind of local flavor buffalo cheese |
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2010
- 2010-09-25 CN CN2010102900660A patent/CN101999474B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN101999474A (en) | 2011-04-06 |
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Owner name: TENGCHONG AIAI MOLANIU DAIRY CO., LTD. Free format text: FORMER OWNER: AI XISHOU Effective date: 20140606 |
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Effective date of registration: 20140606 Address after: 679100 small Xixiang grass dam street, Tengchong County, Yunnan, Baoshan Patentee after: TENGCHONG COUNTY AIAIMOLA COW DAIRY CO., LTD. Address before: The lamp village Caoba street 679100 Tengchong County of Yunnan Province town of Tengyue Club No. 58 eight Patentee before: Ai Xishou |
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Granted publication date: 20121031 Termination date: 20190925 |