CN103168857B - Smoke-dried cheese sausage and preparation method thereof - Google Patents
Smoke-dried cheese sausage and preparation method thereof Download PDFInfo
- Publication number
- CN103168857B CN103168857B CN201310105348.2A CN201310105348A CN103168857B CN 103168857 B CN103168857 B CN 103168857B CN 201310105348 A CN201310105348 A CN 201310105348A CN 103168857 B CN103168857 B CN 103168857B
- Authority
- CN
- China
- Prior art keywords
- sausage
- cream cheese
- sootiness
- preparation
- cheese sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses smoke-dried cheese sausage and a preparation method thereof. The preparation method comprises the following steps of: (1) curdling raw milk, cutting curdled raw milk into clots, discharging whey and adding salt to obtain curd particles; (2) molding the curd particles, pre-pressing the curd particles after molding for two to three times, demolding and clystering to obtain cheese sausage; and pressing after discharging air inside the cheese sausage, wherein the pre-pressing pressure is 4-6MPa, the pre-pressing time once is 10-15min, the temperature of the pre-pressing is 10-20 DEG C, the pressing pressure is 2-3MPa, the pressing time is 8-12h, and the pressing temperature is 4-10 DEG C; and (3) blow-drying the surface of the cheese sausage after being pressed, maturing under vacuum condition, smoke-drying and drying, wherein the smoke-drying temperature is 15-28 DEG C, and the smoke-drying time is 2-10h. Cheese inside the smoke-dried cheese sausage disclosed by the invention is raw cheese with a high nutritional value, the outer skin of the cheese is uniformly dark brown and glossy, and the smoke-dried cheese sausage has a good smoke-dried flavor.
Description
Technical field
The present invention relates to dairy products field, relate in particular to a kind of sootiness cream cheese sausage and preparation method thereof.
Background technology
Cheese is the product that a kind of nutritive value is very high, it can be divided into two kinds of original cheese and processed cheeses, original cheese refers to by by cow's milk, skimmed milk or partly skimmed milk, or gives off the fresh or matured product that liquid obtains after the mixture coagulates of above breast.Processed cheese is taking original cheese as primary raw material, the cheese product that add the auxiliary materials such as emulsification salt, stabilizing agent, pigment, makes through operations such as heating and melting, emulsification, sterilizations.Original cheese is often higher than the nutritive value of processed cheese.
Sootiness cream cheese sausage is a kind of product being popular abroad.Smoke and can give product special sootiness local flavor, form umbrinaceous glossiness epidermis at product surface, easily cause people's appetite.But sootiness cream cheese sausage is all to adopt processed cheese to carry out sootiness, because processed cheese can adopt hot-working, hot filling, hot in the situation that, cheese is to have certain viscosity and mobility.But, in former cheese processed, there is the soft cream moisture of certain fluidity high, the shelf-life is short, cannot carry out good bowel lavage, and soft fresh cheese local flavor is soft simultaneously, poor with the degrees of fusion of sootiness local flavor.The local flavor of general aged cheese strong with the collocation of sootiness local flavor better, but aged cheese be hard cheese substantially, the rear cheese of maturation is solid, hardness is high, cannot bowel lavage.If original cheese is heated to bowel lavage, can destroy the casein network structure that it is tied by calcium bridging, cause albuminous degeneration or grease to separate out.At present, both at home and abroad there are no the commercially produced product of smoking with the direct bowel lavage of former cheese processed.
Summary of the invention
Technical problem solved by the invention has been to overcome existing former fresh cheese processed or former ripe cheese processed is unsuitable for the defect that bowel lavage is smoked, and a kind of sootiness cream cheese sausage and preparation method thereof is provided.Cheese in the prepared sootiness cream cheese sausage of preparation method of the present invention is former cheese processed, and it is of high nutritive value, and crust is uniform dark brown, glossy, and product has good sootiness local flavor.
The present invention solves the problems of the technologies described above by the following technical programs.
The preparation method who the invention provides a kind of sootiness cream cheese sausage, it comprises the steps:
(1) by raw milk curdled milk, cut into grumeleuse, discharging whey, salt adding, obtains granular curd;
(2) by described granular curd dress mould, carry out prepressing 2-3 time, prepressing finishes the rear demoulding, and bowel lavage obtains cream cheese sausage; After getting rid of the internal gas of described cream cheese sausage, squeeze; Wherein, the pressure of described prepressing is 4-6MPa, and the time of each prepressing is 10-15min, and the temperature of described prepressing is 10-20 DEG C; The pressure of described squeezing is 2-3MPa, and the time of described squeezing is 8h-12h, and the temperature of described squeezing is 4-10 DEG C;
(3) dry up the surface of the cream cheese sausage after described squeezing, under vacuum condition, after maturation, carry out sootiness, dry, to obtain final product; Wherein, the temperature of described sootiness is 15-28 DEG C, and the time of described sootiness is 2-10h.
In step (1), described raw milk is the conventional raw milk using in this area, can be one or more in rich milk, skimmed milk and recombined milk.The source of described raw milk can be one or more of cow's milk and sheep Ruzhong.According to this area general knowledge, described raw milk is through pasteurize processing.The method of described pasteurize and condition can be method and the condition of this area routine.
In step (1), described curdled milk refers to the bacterial classification conventional with field and/or rennet curdling, makes raw milk condense into solid.Described bacterial classification and/or renin are the conventional curdled milk material using in this area, and its consumption is also the consumption of this area routine.
In a preferred embodiments of the present invention, before described raw milk curdled milk, can also in described raw milk, further add the conventional additive using in this area, described additive is generally flavor substance and/or pigment.Described flavor substance preferably comprises cheese zymolyte and/or flavoring essence.Described flavoring essence is preferably natural cheese essence.Described pigment preferably comprises annatto and/or beta carotene.The consumption of described additive is preferably the described raw milk quality lower than 0.2%.
In step (1), the method for described cutting and condition can be method and the condition of this area routine.The specification of described grumeleuse is preferably the cuboid of 8-15mm, is more preferably the cuboid of 8-10mm, is the square of 8-10mm best.
In step (1), the method of described discharging whey and condition can be method and the condition of this area routine, generally just Free water is fully discharged according to the moisture requirement of the type of original cheese and finished product, can also select intensification discharging whey according to actual conditions, add water rinse or upset heap wine.
In step (1), the method for described salt adding and condition can be method and the condition of this area routine.The salt of described salt adding is the conventional edible salt using in this area.The addition of described edible salt is preferably the described raw milk quality of 1-2 ‰.
In step (2), described dress mould refers to the cheese mould that described granular curd is packed into conventional use, and the method for described dress mould and condition are method and the condition of this area routine.
In step (2), condition and the method for described prepressing are described above.According to this area general knowledge, after each prepressing, need or break up to carry out subsequent operation described granular curd upset.
In step (2), the described demoulding refers to deviates from the conventional cheese mould using by described granular curd, and the method for the described demoulding and condition are method and the condition of this area routine.
In step (2), the method for described bowel lavage and condition are method and the condition of this area routine.According to this area general knowledge, before described bowel lavage, need the granular curd after the demoulding to break up.Described bowel lavage preferably adopts sausage filler to carry out.The specification of described cream cheese sausage can be the specification of this area routine, and the diameter of described cream cheese sausage is preferably 28-45mm, and the single weight of described cream cheese sausage is preferably 80-250g.The casing of described cream cheese sausage is the conventional casing using in this area, is preferably Collagent casing for sausages or cellulose sausage casing.
In step (2), the method for the internal gas of the described cream cheese sausage of described eliminating and condition are method and the condition of this area routine.The internal gas of the described cream cheese sausage of described eliminating preferably carries out according to following operation: with needle plate on the described cream cheese sausage of horizontal holing with get rid of internal gas.
In step (2), the operation of described squeezing is preferably carried out in cheese mould.In described expressing process, preferably stir described cream cheese sausage every 1-2h.
In step (3), described in the method and the condition that dry up be method and the condition of this area routine, generally dry up the surface of described cream cheese sausage with cold wind.The described temperature drying up, for below 20 DEG C, is preferably more preferably 6-10 DEG C.
In step (3), the method for described maturation and condition are method and the condition of this area routine.The temperature of described maturation is preferably 10-15 DEG C.The ambient humidity of described maturation is preferably relative humidity 80-85%.The time of described maturation is preferably 1-3 month.Described vacuum condition can select the operation of this area routine to realize, for example, described cream cheese sausage is carried out to vacuum packaging.
In step (3), described sootiness is generally to carry out in Fumigator.The timber of described sootiness is preferably one or more in cherry, hickory, applewood, needle juniper, Oak Tree, birch, robur, Hickory and maple wood, being more preferably one or more in cherry, hickory, applewood and Hickory, is cherry and/or Hickory best.The temperature of described sootiness is preferably 16-20 DEG C.The time of described sootiness is preferably 6-8h.
In step (3), described dry method and condition can be method and condition conventional in smoking process, only need make the superficial drying of described cream cheese sausage.Described dry temperature is preferably 25-30 DEG C.Described dry ambient humidity is preferably that relative humidity is below 30%.The described dry time is preferably 20-45min.
According to this area general knowledge, making after sootiness cream cheese sausage of the present invention, need pack, stored refrigerated at 2-8 DEG C, the shelf-life can reach 9 months-1 year.
The present invention also provides a kind of sootiness cream cheese sausage being made by above-mentioned preparation method.
In the present invention, the single weight of described sootiness cream cheese sausage is generally 80-250g.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
Preparation method's production technology of the present invention is feasible, easy operating; Cheese in sootiness cream cheese sausage of the present invention is former cheese processed, and it is of high nutritive value, and the crust of this sootiness cream cheese sausage is uniform dark brown, glossy, has the tempting color and luster of sootiness cheese and fragrance.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment, the raw milk using is all through the pasteurize processing of this area routine, and raw milk is all purchased from pasture, bright milk industry Kingsoft;
Lactic acid bacteria fermenting agent LL-50, lactic acid bacteria fermenting agent R707 and lactic acid bacteria fermenting agent MM100 are respectively purchased from Hansen Corp. of section, DSM (DSM) company and Danisco A/S BJ Rep Office;
Renin Fromase 750XLG and renin
calf rennet is respectively purchased from DSM (DSM) company and Hansen Corp. of section;
Cheese essence is purchased from international fragrance (China) Co., Ltd and Shanghai Givaudan Co., Ltd;
Annatto is purchased from DSM (DSM) company.
Embodiment 1
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in raw milk, add lactic acid bacteria fermenting agent LL-50 and renin Fromase 750XLG, make raw milk curdled milk, cut into the grumeleuse that specification is 10mm square, discharging whey upset heap are made, the edible salt that adds 2 ‰ raw milk quality, obtains granular curd;
(2) granular curd is filled to mould, in cheese mould, at 10 DEG C, the pressure with 4MPa carries out prepressing 15min, after upset, repeat aforesaid prepressing once, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, obtaining diameter is the cream cheese sausage that 45mm and single weight are 250g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 8h with 3MPa in cheese mould, pressing temperature is 10 DEG C, in expressing process, stirs cream cheese sausage every 2h;
(3) at 6 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 15 DEG C and relative humidity 85% ripe 3 months, after ripe, remove vacuum packaging bag, at 25 DEG C, in Fumigator, carry out again sootiness 4h with cherry, under the environment of 25 DEG C and relative humidity 30%, dry 25min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 2
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in skimmed milk, add lactic acid bacteria fermenting agent R707 and renin
calf rennet, makes skimmed milk curdled milk, cuts into the grumeleuse that specification is 8mm square, adds water rinse and water is drained again after natural discharging whey, adds the edible salt of 1.5 ‰ skimmed milk quality, obtains granular curd;
(2) granular curd is filled to mould, in cheese mould, at 15 DEG C, the pressure with 6MPa carries out prepressing 10min, after upset, repeat twice of aforesaid prepressing, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use cellulose sausage casing, obtaining diameter is the cream cheese sausage that 28mm and single weight are 80g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 10h with 2MPa in cheese mould, pressing temperature is 5 DEG C, in expressing process, stirs cream cheese sausage every 1h;
(3) at 10 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 10 DEG C and relative humidity 85% ripe 3 months, after ripe, remove vacuum packaging bag, at 15 DEG C, in Fumigator, carry out again sootiness 6h with applewood, under the environment of 25 DEG C and relative humidity 30%, dry 45min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 3
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent MM100 and renin in full-cream sheep Ruzhong
calf rennet, makes full-cream sheep curdling breast, cuts into the grumeleuse that specification is 15mm square, and discharging whey adds the edible salt of 2 ‰ full-cream sheep breast quality, obtains granular curd;
(2) granular curd is filled to mould, in cheese mould, at 20 DEG C, the pressure with 5MPa carries out prepressing 10min, after upset, repeat aforesaid prepressing once, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, obtaining diameter is the cream cheese sausage that 40mm and single weight are 220g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 12h with 2MPa in cheese mould, pressing temperature is 4 DEG C, in expressing process, stirs cream cheese sausage every 1.5h;
(3) at 20 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 12 DEG C and relative humidity 80% ripe 1 month, after ripe, remove vacuum packaging bag, at 16 DEG C, in Fumigator, carry out sootiness 10h with Hickory and cherry again, the mass ratio of Hickory and cherry is 1:1, under the environment of 26 DEG C and relative humidity 30%, dry 20min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 9 months.
Embodiment 4
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in raw milk, add lactic acid bacteria fermenting agent LL-50 and renin
calf rennet, makes raw milk curdled milk, cuts into the grumeleuse that specification is 10mm square, is warming up to 40 DEG C of discharging wheys, adds the edible salt of 1 ‰ raw milk quality, obtains granular curd;
(2) granular curd is filled to mould, in cheese mould, at 10 DEG C, the pressure with 4MPa carries out prepressing 12min, after upset, repeat aforesaid prepressing once, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, obtaining diameter is the cream cheese sausage that 35mm and single weight are 150g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 12h with 2MPa in cheese mould, pressing temperature is 4 DEG C, in expressing process, stirs cream cheese sausage every 2h;
(3) at 15 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 13 DEG C and relative humidity 85% ripe 2 months, after ripe, remove vacuum packaging bag, at 28 DEG C, in Fumigator, carry out again sootiness 2h with hickory, under the environment of 30 DEG C and relative humidity 30%, dry 20min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 5
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in reduction cow's milk, add lactic acid bacteria fermenting agent R707 and renin
calf rennet, makes to reduce cow's milk curdled milk, cuts into the grumeleuse that specification is 12mm square, and discharging whey upset heap are made, and add the edible salt of 1.6 ‰ reduction milk qualities, obtain granular curd;
(2) granular curd is filled to mould, in cheese mould, at 15 DEG C, the pressure with 6MPa carries out prepressing 10min, after upset, repeat aforesaid prepressing once, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use cellulose sausage casing, obtaining diameter is the cream cheese sausage that 45mm and single weight are 250g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 8h with 3MPa in cheese mould, pressing temperature is 6 DEG C, in expressing process, stirs cream cheese sausage every 1h;
(3) at 10 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 14 DEG C and relative humidity 85% ripe 1 month, after ripe, remove vacuum packaging bag, at 20 DEG C, in Fumigator, carry out sootiness 8h by 2:1 with needle juniper and Oak Tree again, under the environment of 28 DEG C and relative humidity 30%, dry 30min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 9 months.
Embodiment 6
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in raw milk, add lactic acid bacteria fermenting agent MM100 and renin Fromase 750XLG, make raw milk curdled milk, cut into the grumeleuse that specification is 9mm square, discharging whey, adds the edible salt of 1.3 ‰ raw milk quality, obtains granular curd;
(2) grumeleuse is filled to mould, in cheese mould, at 12 DEG C, the pressure with 5MPa carries out prepressing 13min, after upset, repeat twice of aforesaid prepressing, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, obtaining diameter is the cream cheese sausage that 42mm and single weight are 225g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 10h with 2MPa in cheese mould, pressing temperature is 7 DEG C, in expressing process, stirs cream cheese sausage every 2h;
(3) at 10 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 12 DEG C and relative humidity 82% ripe 1.5 months, after ripe, remove vacuum packaging bag, at 16 DEG C, in Fumigator, carry out again sootiness 8h with Hickory, under the environment of 27 DEG C and relative humidity 30%, dry 35min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 7
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) in raw milk, add 0.001% annatto and 0.19% cheese essence, percentage is the mass percent with respect to full-time milk quality, then add lactic acid bacteria fermenting agent MM100 and renin Fromase 750XLG, make raw milk curdled milk, cut into the grumeleuse that specification is 9mm square, discharging whey, adds the edible salt of 1.0 ‰ raw milk quality, obtains granular curd;
(2) grumeleuse is filled to mould, in cheese mould, at 12 DEG C, the pressure with 5MPa carries out prepressing 13min, after upset, repeat twice of aforesaid prepressing, prepressing finishes the rear demoulding, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, obtaining diameter is the cream cheese sausage that 42mm and single weight are 225g; With needle plate, on the cream cheese sausage of horizontal, holing is to get rid of after cream cheese sausage internal gas, then by cream cheese sausage pressure squeezing 10h with 2MPa in cheese mould, pressing temperature is 7 DEG C, in expressing process, stirs cream cheese sausage every 2h;
(3) at 10 DEG C, dry up the surface of cream cheese sausage with cold wind, by after cream cheese sausage vacuum packaging under the environment of 12 DEG C and relative humidity 80% ripe 1 month, after ripe, remove vacuum packaging bag, at 16 DEG C, in Fumigator, carry out again sootiness 8h with Hickory, under the environment of 27 DEG C and relative humidity 30%, dry 35min, to obtain final product.
Prepared sootiness cream cheese sausage is stored refrigerated at 2-8 DEG C after vacuum packaging, and the shelf-life can reach 1 year.
Effect embodiment 1
Sootiness cream cheese sausage of the present invention (embodiment 1,4,6) the commercially available Seichin board of control sample 1 sootiness reproduced cheese intestines (Japanese import) are carried out to the validity check that nutrition is physical and chemical index aspect.
Sample test method:
The protein measuring of sample is pressed the assay method of GB5009.5 Protein in Food; Fat, calcium, iron, zinc, following vitamin etc. are pressed method in the safe national standard of GB5413GB 5413 series food and are measured.
The nutritive value testing result of the each sample of table 1
| In 100g sample | Control sample | Embodiment 1 | Embodiment 4 | Embodiment 6 |
| Fat, g | 20.2 | 33.1 | 27.8 | 27.4 |
| Albumen, g | 18.92 | 24.10 | 24.99 | 24.94 |
| Calcium, mg | 310 | 720 | 770 | 740 |
| Iron, mg | 0.2 | 0.3 | 0.4 | 0.2 |
| Zinc, mg | 1.0 | 2.3 | 2.0 | 1.3 |
| VA，μg | 125 | 328 | 174 | 245 |
| VD，μg | 0.10 | 0.26 | 0.18 | 0.24 |
| VE，mg | 0.23 | 0.54 | 0.48 | 0.53 |
| Nicotinic acid, mg | 0.02 | 0.07 | 0.07 | 0.05 |
| VB1，mg | 0.01 | 0.03 | 0.03 | 0.03 |
| VB2，mg | 0.2 | 0.4 | 0.35 | 0.3 |
| VB6，mg | 0.03 | 0.1 | 0.06 | 0.08 |
| VB12，μg | N | 1.1 | 2.1 | 1.7 |
| Folic acid, μ g | 12 | 33 | 40 | 43 |
N represents lower than detectability, does not measure.
Findings data from upper table 1: the more existing commercially available reproduced cheese intestines indices content of sootiness cream cheese sausage that method of the present invention makes all wants height very many, particularly albumen, fat and calcium.In addition, be rich in multiple micro-raw element and mineral matter in sootiness cream cheese sausage of the present invention, the amount of these trace elements is far above control sample, and visible cream cheese sausage of the present invention will significantly be better than common reproduced cheese intestines aspect nutrition.
Effect embodiment 2
Sootiness cream cheese sausage of the present invention (embodiment 1,2,3 for example) is carried out to the validity check of taste aspect, and with existing commercially available Seichin board sootiness reproduced cheese intestines (Japanese import), in contrast, subjective appreciation is completed by 20 valuation officers.The high person of index score is effective, evaluates high.Result is as shown in table 2 below:
Table 2 subjective appreciation data
Data from upper table 2: sootiness cream cheese sausage of the present invention outward appearance with on matter structure compared with commercially available prod big-difference too not, but in local flavor and mouthfeel, sootiness cream cheese sausage of the present invention is obviously better than control sample, has significant progress.
Claims (10)
1. a preparation method for sootiness cream cheese sausage, it comprises the steps:
(1) by raw milk curdled milk, cut into grumeleuse, discharging whey, salt adding, obtains granular curd;
(2) by described granular curd dress mould, carry out prepressing 2-3 time, prepressing finishes the rear demoulding, and bowel lavage obtains cream cheese sausage; After getting rid of the internal gas of described cream cheese sausage, squeeze; Wherein, the pressure of described prepressing is 4-6MPa, and the time of each prepressing is 10-15min, and the temperature of described prepressing is 10-20 DEG C; The pressure of described squeezing is 2-3MPa, and the time of described squeezing is 8h-12h, and the temperature of described squeezing is 4-10 DEG C;
(3) dry up the surface of the cream cheese sausage after described squeezing, under vacuum condition, after maturation, carry out sootiness, dry, to obtain final product; Wherein, the temperature of described sootiness is 15-28 DEG C, and the time of described sootiness is 2-10h.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), before described raw milk curdled milk, in described raw milk, adds additive, and described additive is flavor substance and/or pigment; And/or, in step (1), the cuboid that the specification of described grumeleuse is 8-15mm; And/or in step (1), the salt of described salt adding is edible salt, the addition of described edible salt is the described raw milk quality of 1-2 ‰.
3. preparation method as claimed in claim 2, it is characterized in that, in step (1), described flavor substance comprises cheese zymolyte and/or flavoring essence, described pigment comprises annatto and/or beta carotene, and the consumption of described additive is the described raw milk quality lower than 0.2%; And/or, in step (1), the cuboid that the specification of described grumeleuse is 8-10mm.
4. preparation method as claimed in claim 1, is characterized in that, in step (2), described bowel lavage adopts sausage filler to carry out; And/or in step (2), the diameter of described cream cheese sausage is 28-45mm, the single weight of described cream cheese sausage is 80-250g; And/or in step (2), the casing of described cream cheese sausage is Collagent casing for sausages or cellulose sausage casing.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), the internal gas of the described cream cheese sausage of described eliminating carries out according to following operation: with needle plate on the described cream cheese sausage of horizontal holing with get rid of internal gas; And/or in step (2), operating in cheese mould of described squeezing carried out; In described expressing process, stir described cream cheese sausage every 1-2h.
6. preparation method as claimed in claim 1, is characterized in that, in step (3), described in the temperature that dries up for below 20 DEG C; And/or in step (3), the temperature of described maturation is 10-15 DEG C, the ambient humidity of described maturation is relative humidity 80-85%, and the time of described maturation is 1-3 month; And/or in step (3), the timber of described sootiness is one or more in cherry, hickory, applewood, needle juniper, Oak Tree, birch, robur, Hickory and maple wood.
7. preparation method as claimed in claim 6, is characterized in that, in step (3), described in the temperature that dries up be 6-10 DEG C; And/or in step (3), the timber of described sootiness is one or more in cherry, hickory, applewood and Hickory.
8. preparation method as claimed in claim 7, is characterized in that, in step (3), the timber of described sootiness is cherry and/or Hickory.
9. preparation method as claimed in claim 1, is characterized in that, in step (3), the temperature of described sootiness is 16-20 DEG C, and the time of described sootiness is 6-8h; And/or in step (3), described dry temperature is 25-30 DEG C, described dry ambient humidity is relative humidity below 30%, and the described dry time is 20-45min.
10. the sootiness cream cheese sausage being made by the preparation method described in claim 1-9 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310105348.2A CN103168857B (en) | 2013-03-28 | 2013-03-28 | Smoke-dried cheese sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310105348.2A CN103168857B (en) | 2013-03-28 | 2013-03-28 | Smoke-dried cheese sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103168857A CN103168857A (en) | 2013-06-26 |
| CN103168857B true CN103168857B (en) | 2014-07-30 |
Family
ID=48629406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310105348.2A Active CN103168857B (en) | 2013-03-28 | 2013-03-28 | Smoke-dried cheese sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103168857B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015005321A1 (en) * | 2013-07-09 | 2015-01-15 | 株式会社明治 | Bite-size smoked cheese and method for producing same |
| CN106551001A (en) * | 2016-11-17 | 2017-04-05 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106720394A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
| CN116019148B (en) * | 2021-10-27 | 2023-11-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smoked cheese sausage containing dehydrated vegetables and its preparation method |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209032C (en) * | 2003-06-26 | 2005-07-06 | 樊兆武 | Cream cheese sausage, and its mfg. method |
| CN101156631B (en) * | 2007-08-03 | 2011-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | A smoke staining remaking cheese sausage and method for making same |
| CN102068008B (en) * | 2010-10-19 | 2013-04-03 | 天津春发生物科技集团有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
-
2013
- 2013-03-28 CN CN201310105348.2A patent/CN103168857B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103168857A (en) | 2013-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168857B (en) | Smoke-dried cheese sausage and preparation method thereof | |
| Shahein et al. | Evaluation of soft cheese manufactured from camel and buffalo milk. | |
| CN103315069A (en) | Fresh cheese and preparation method thereof | |
| Cakmakci et al. | The effect of different packaging materials on proteolysis, sensory scores and gross composition of tulum cheese | |
| BR102012031862A2 (en) | METHODS AND PROCESSES FOR MANUFACTURING CHEESE MINI FAT CLEAN, CHEESE MINES PATTERN WITHOUT CHEESE, CHEESE MINES CURED FATNESS AND CHEESE FAT SUGGESTED | |
| RU2321263C2 (en) | Method for producing of soft acid-rennet cheese | |
| Bukhari et al. | Efficacy of acetic acid as coagulant in the preparation of Kaladhia hard and dry cheese variety | |
| RU2604195C1 (en) | Curd and method for production thereof, curd cheese and preparation method thereof | |
| RU2383140C2 (en) | Method for manufacturing cheese product | |
| Dwivedi et al. | Storage related changes in sensory profile of paneer spread | |
| Licitra et al. | Pasta‐Filata Cheeses | |
| RU2312507C2 (en) | Method for producing of soft cheese | |
| RU2517598C1 (en) | Smoked semi-hard cheese production method | |
| JP6677990B2 (en) | Inclusion-type natural cheese with good flavor and method for producing the same | |
| Abd‐El Salam et al. | North African brined cheeses | |
| RU2166857C1 (en) | Method for producing soft dietary rennet cheese | |
| WO2016043311A1 (en) | Stuffed natural cheese and method for manufacturing same | |
| Brčina et al. | Sensory properties of dairy products based on fresh cheese and fruit | |
| RU2609655C1 (en) | Method for production of soft rennet cheese | |
| CN106538702A (en) | A kind of sootiness cream cheese sausage and preparation method thereof | |
| Ramteke et al. | Optimization of mango herbal Quarg type cheese with mango pulp and spices | |
| Das et al. | Development of spiced and smoked sausage from buffalo skim milk | |
| RU2332017C1 (en) | Method of cheese making | |
| RU2654594C1 (en) | Method for obtaining combined analogue cheese | |
| KR101966556B1 (en) | Method for producing cheese for topping coffee and cheese for topping coffee produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |