CN105053232A - Blocky spicy processed cheese and preparation method thereof - Google Patents
Blocky spicy processed cheese and preparation method thereof Download PDFInfo
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- CN105053232A CN105053232A CN201510570784.6A CN201510570784A CN105053232A CN 105053232 A CN105053232 A CN 105053232A CN 201510570784 A CN201510570784 A CN 201510570784A CN 105053232 A CN105053232 A CN 105053232A
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Abstract
The invention discloses blocky spicy processed cheese and a preparation method thereof. According to the preparation method, the blocky spicy processed cheese comprises spicy raw materials on the basis of conventional raw materials of processed cheese, and the spicy raw materials include capsicum oleoresin. The preparation process comprises the following steps: (1) mixing the raw materials, namely, heating all the materials, except for the spicy raw materials, shearing and stirring at the speed of 1200-1500r/min with a sharp knife, heating to 88-92 DEG C, and performing heat preservation for 1-2 minutes, thereby obtaining a mixture; (2) mixing the mixture with spicy raw materials uniformly; (3) performing instant sterilization at super-high temperature, and cooling; and (4) performing sterile filling. The blocky spicy processed cheese is stable in texture, has a uniform spicy degree, creates a new taste variety of processed cheese, and serves as a product with high nutritive value for consumers liking spicy food.
Description
Technical field
The invention belongs to field of food, relate to block processed cheese of a kind of pungent and preparation method thereof.
Background technology
Cheese is a kind of high-end concentrated dairy, and it is after fresh milk fermentation, curdled milk, cutting, squeezing, maturation, the solid milk goods obtained.Protein containing high-quality, fat, the carbohydrate of minute quantity.And cheese is in maturation, protein degradation is small-molecule peptide, and lipolysis is aliphatic acid, is more prone to be absorbed by the body.Cheese is the dairy products easily absorbed!
Capsicum originates in torrid areas, Latin America, and the country of origin is Mexico.The 15th century end, takes back Europe capsicum after discovery of America by Columbus, and other are local to propagate into the world thus.China is imported in the Ming Dynasty.The areas such as Sichuan, Guizhou, Hunan, Yunnan, Shaanxi and the Inner Mongol are mainly distributed in China.In the wide-scale distribution of Chinese Capsicum, make it quite like by people, become the requisite food materials on the dining table of most people.Capsicum is not only that the peppery degree that can experience of gustatory organ is so simple, and it is also containing abundant nutrition: vitamin C, beta carotene, folic acid, magnesium and potassium; Capsicim in capsicum also has anti-inflammatory and antioxidation, contributes to the risk reducing heart disease, some tumour and some other chronic disease occurred with age growth; There is the food of capsicum can increase the energy ezpenditure of human body, help fat-reducing; Frequent feed capsicum effectively can delay the oxidation of lipoprotein in atherosclerotic development and blood.
Existing market cheese, mainly based on " salty, sweet, sour " taste, if can there are a kind of dairy products containing capsicum, likes that eating peppery consumer has just had more selection.
Summary of the invention
Technical problem to be solved by this invention fills up the blank of category in cheese market in prior art, increases consumer taste range of choice, and provide block processed cheese of a kind of pungent and preparation method thereof.
Inventor is in the block processed cheese process of preparation pungent, select the raw material of capsicum on market, comprise fresh chilli, chilli and thick chilli sauce (pickled fermented capsicum) and all find to there is some problem: be first that whole raw material of hot pepper all can cause peppery degree uneven, unanimously uncontrollable; Secondly, during with filling and package, capsicum sheet is clipped in the middle of packaging film hidden danger, affects the shelf-life of cheese; Again, structure impact of all confronting is very large: fresh chilli water content is high, the cheese processed easy capsicum position bleed, causes state, mouthfeel, shelf-life extremely; Chilli, in process, because the sanitary condition of chilli is not easily controlled, easily brings impurity into; Thick chilli sauce is because it is through pickling, fermenting, and in use have the additives such as anticorrisive agent and exist, have considerable influence to process of cheese making, taste, state are wayward.
The present invention is solved the problems of the technologies described above by following technical proposals.
The invention provides the preparation method of the block processed cheese of a kind of pungent, the block processed cheese of described pungent also comprises pungent raw material on the convenient source basis of processed cheese, and described pungent raw material comprises capsicum oleoresin; Its preparation technology comprises the steps: that (1) raw material mixes: heated up by all materials except pungent raw material, adopts sharp knife to carry out shear agitation at 1200 ~ 1500r/min, is warming up to 88 ~ 92 DEG C, keep 1 ~ 2min, obtain compound; (2) compound described in and pungent raw material Homogeneous phase mixing; (3) ultra high temperature short time sterilization, cooling; (4) sterile filling.
In the present invention, the convenient source of described processed cheese is conventional said.The composition of raw materials of the block processed cheese of described pungent is preferably: semi-hard cheese 30 ~ 45%, butter oil 10 ~ 20%, lactoprotein 8 ~ 15%, pungent raw material 5 ~ 10%, stabilizing agent 0.8 ~ 1.2% complements to 100% with all the other with water, and percentage is mass percent.
In step (1), described raw material mixing belongs to conventional processed cheese mixing procedure, namely generally can be and all materials except pungent raw material are added thawing pot, heat up in steam injection mode, sharp knife is adopted to carry out shear agitation at 1200 ~ 1500r/min, be warming up to 88 ~ 92 DEG C, keep 1 ~ 2min; Preferably, sharp knife rotating speed is 1300 ~ 1400r/min, is warming up to 89 ~ 90 DEG C, insulation 1.5min.In step (1), various raw material is after mixing is melted, and completely, the exchange of calcium ion completes for natural cheese and the effect of emulsification salt stabilizing agent, forms the matter structure of processed cheese.
In step (2), described pungent raw material is direct feed postition; Preferably for turning down sharp knife rotating speed to 600r/min, adding pungent raw material with the speed of 5 ~ 15mL/s while stirring, continuing to stir 30s; More preferably, turn down sharp knife rotating speed to 600r/min, add pungent raw material with the speed of 5mL/s while stirring, continue to stir 30s.Capsicum oleoresin adds by special treatment step of the present invention after step (1) completes again, capsaicine in capsicum oleoresin can be avoided confronting the impact of structure in processed cheese melting process, melt rear material as occurred and become water-oil separating, as water, trickling shape, cannot the problem of cooling forming.
In step (3), described ultra high temperature short time sterilization is that this area routine is said; Preferably, sterilization temperature is 140 ~ 150 DEG C, and the time of sterilization is 10 ~ 30s; More preferably, sterilization temperature is 143 ~ 146 DEG C, sterilizing time is 15 ~ 20s.
In step (3), the mode of described cooling is that this area routine is said, is preferably vacuum cooled, cooling water jecket cooling or air-cooled; Be more preferably vacuum cooled, to remove peculiar smell and residue vapor.
In step (4), described sterile filling is that this area normal sterile is filling, generally refers to the aseptic filler adopting carrying vapour positive pressure protection, fully ensures the safe and sanitary of product.Finished product after filling preferably enters freezer and deposits.
In the present invention, described semi-hard cheese is a kind of natural cheese, it meets the regulation about water content and fat content in GB5420-2010 cheese national standard, in general it is solid-state under normal temperature state, in even compact structure, being the primary raw material of current processed cheese, is preferably one or more in Cheddar, Mozzarella cheese and Gouda cheese; The addition of described semi-hard cheese is preferably 35 ~ 40%, and described percentage is the mass percent relative to described raw material gross mass.
In the present invention, described butter oil refers to the fat products being separated from Ruzhong and obtaining, and is preferably butter, cream or rare cream; Described butter oil addition is preferably 15 ~ 18%, and percentage is mass percent.
In the present invention, what described lactoprotein used for this area routine can purchase the available dairy products product providing lactoprotein, is preferably one or more in whole-fat milk powder, skimmed milk powder, casoid flour and whey powder; The addition of described lactoprotein is preferably 10 ~ 12%, and percentage is mass percent.
In the present invention, described capsicum oleoresin is a kind of raw material of the concentrated pepper element composition that capsicum is extracted through extraction, at condiment, cure, roast and catering industry use more, general is all liquid, there are oil-soluble capsicum oleoresin and water-soluble capsicum oleoresin two kinds, meet the relevant regulations of food additives in GB28314-2012 national food safety standard; It is preferably water-soluble capsicum oleoresin.Described water-soluble capsicum oleoresin model has the water-soluble capsicum oleoresin of 0.5%, 1%, 2% or 6% etc.; The water-soluble capsicum oleoresin of preferred model 6% further.The addition of described capsicum oleoresin is preferably 6 ~ 10%, and percentage is mass percent.
In the present invention, described pungent raw material also can be the mixture of capsicum oleoresin and chilli powder, is preferably that the two is with the mixture of 1:1 mass ratio mixing; When the mixture be wherein obtained by mixing using 1:1 mass ratio with the water-soluble capsicum oleoresin of model 6% and chilli powder is as pungent raw material, its best results.The addition of described mixture is preferably 6 ~ 10%, and percentage is mass percent.Described chilli powder be red towards sky capsicum (shrimp-roe capsicum) after removing chilli seed, capsicum muscle, then by dry (airing or oven dry), pulverize, sieve 2 ~ 4mm gained powder.
In the present invention, described stabilizing agent is the stabilizing agent that this area routine uses, and is preferably one or more in natrium citricum, tricalcium phosphate, calgon and sodium hydrogen phosphate; Described stabilizing agent addition is preferably 0.9 ~ 1.0%, and percentage is mass percent.
In the present invention, in described raw material, preferably also comprise flavor substance and/or pigment.In time containing flavor substance and/or pigment in raw material, preferably in step (1), material processes together.
Wherein, described flavor substance is generally the conventional essence in this area and/or spices, preferred cheese flavors; The consumption of described flavor substance is generally≤and 0.1%, but be not 0, percentage is mass percent.
Wherein, described pigment is that pigment is commonly used, preferably beta-carotene in this area; The consumption of described pigment is generally≤and 0.1%, but be not 0, percentage is mass percent.
The present invention also provides a kind of pungent obtained by above-mentioned preparation method block processed cheese.
The raw material of the block processed cheese of pungent of the present invention and reagent, except specified otherwise, be commercially.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the block processed cheese of product pungent of the present invention, and while providing abundant nutrition, can meet the taste liking eating pungent consumer, ensure that homogeneous, pungent is pure; Open a novel taste kind of processed cheese.
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, conventionally and condition, or selects according to catalogue.If no special instructions, capsicum oleoresin of the present invention is all purchased from grand fragrant material (Kunshan) Co., Ltd.
Embodiment 1
Raw material: Cheddar 30%, whole-fat milk powder 15%, rare cream 10%, natrium citricum 0.8%, water-soluble capsicum oleoresin (model 6%) 6%, water 38.2%;
Preparation method:
(1), after adding Cheddar, whole-fat milk powder, rare cream, natrium citricum in cheese pot, cover lid, injects the water that formula is whole, start sharp knife to stir, rotating speed 1200 ~ 1300r/min, simultaneously heat temperature raising, to 88 ~ 90 DEG C, after temperature plateau, insulation 1min;
(2) by the feed pot of capsicum oleoresin on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 10mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 140 DEG C, 10s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 2
Raw material: Cheddar 45%, casoid flour 8%, cream 20%, calgon 1.2%, water-soluble capsicum oleoresin (model 6%) 2%, chilli powder 2%, water 21.8%;
Preparation method:
(1), after adding Cheddar, casoid flour, cream, calgon in cheese pot, cover lid, injects the water that formula is whole, start sharp knife to stir, rotating speed 1400 ~ 1500r/min, simultaneously heat temperature raising, to 91 ~ 92 DEG C, after temperature plateau, insulation 2min;
(2) by capsicum oleoresin, the feed pot of chilli powder on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 15mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 150 DEG C, 20s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 3
Raw material: Mozzarella cheese 40%, casoid flour 10%, cream 15%, calgon 0.5%, tricalcium phosphate 0.5%, water-soluble capsicum oleoresin (model 6%) 3%, chilli powder 3%, water 28%;
Preparation method:
(1) after adding Mozzarella cheese, casoid flour, cream, calgon, tricalcium phosphate in cheese pot, cover lid, inject the water that formula is whole, start sharp knife to stir, rotating speed 1300 ~ 1350r/min, simultaneously heat temperature raising, to 89 ~ 90 DEG C, after temperature plateau, insulation 1.5min;
(2) by capsicum oleoresin, the feed pot of chilli powder on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 5mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 145 DEG C, 20s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 4
Raw material: Mozzarella cheese 33%, whey powder 18%, rare cream 14%, sodium hydrogen phosphate 0.8%, natrium citricum 0.2%, water-soluble capsicum oleoresin (model 6%) 10%, water 24%;
Preparation method:
(1) after adding Mozzarella cheese, whey powder, rare cream, sodium hydrogen phosphate, natrium citricum in cheese pot, cover lid, inject the water that formula is whole, start sharp knife to stir, rotating speed 1400 ~ 1450r/min, simultaneously heat temperature raising, to 89 ~ 91 DEG C, after temperature plateau, insulation 1.5min;
(2) by the feed pot of capsicum oleoresin on thawing pot cover, all once drop into and melt pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 140 DEG C, 10s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 5
Formula: Mozzarella cheese 30%, casoid flour 10%, cream 15%, calgon 0.5%, tricalcium phosphate 0.5%, water-soluble capsicum oleoresin (model 1%) 4%, chilli powder 2%, water 38%; Technique is identical with embodiment 3.
Embodiment 6
Compare with embodiment 3, fill a prescription identical, in processing step (2), adding pungent raw material is disposable feed postition, and all the other techniques are identical.
Embodiment 7
Compare with embodiment 3, technique is identical, and in formula, capsicum oleoresin uses " oil-soluble capsicum oleoresin ".
Embodiment 8
Compare with embodiment 3, technique is identical, and in formula, capsicum oleoresin uses " water-soluble capsicum oleoresin (model 2%) ".
Embodiment 9
Raw material: Mozzarella cheese 40%, skimmed milk powder 15%, rare cream 12%, calgon 0.5%, tricalcium phosphate 0.5%, water-soluble capsicum oleoresin (model 0.5%) 5%, cheese flavors 0.05%, water 26.95%;
Preparation method:
(1) after adding Mozzarella cheese, skimmed milk powder, rare cream, calgon, tricalcium phosphate and cheese flavors in cheese pot, cover lid, inject the water that formula is whole, start sharp knife to stir, rotating speed 1300 ~ 1350r/min, simultaneously heat temperature raising, to 89 ~ 90 DEG C, after temperature plateau, insulation 1.5min;
(2) by the feed pot of capsicum oleoresin on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 5mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 143 DEG C, 30s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 10
Raw material: Gouda cheese 35%, casoid flour 10%, butter 15%, calgon 0.5%, tricalcium phosphate 0.4%, water-soluble capsicum oleoresin (model 6%) 6%, beta carotene 0.02%, water 33.08%;
Preparation method:
(1) after adding Gouda cheese, casoid flour, butter, calgon, tricalcium phosphate and beta carotene in cheese pot, cover lid, inject the water that formula is whole, start sharp knife to stir, rotating speed 1400 ~ 1450r/min, simultaneously heat temperature raising, to 91 ~ 92 DEG C, after temperature plateau, insulation 1min;
(2) by the feed pot of capsicum oleoresin on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 5mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 146 DEG C, 15s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Embodiment 11
Compare with embodiment 3, fill a prescription identical, in processing step (3), dissolve completely that material is through 130 DEG C, 20s sterilization, all the other techniques are identical.
Comparative example 1
Compare with embodiment 3, fill a prescription identical, in processing step (1), be warming up to 85 DEG C.
Comparative example 2
Raw material: Mozzarella cheese 35%, skimmed milk powder 15%, rare cream 15%, sodium hydrogen phosphate 1.2%, chilli powder 8%, water 25.8%;
Preparation method:
(1), after adding Mozzarella cheese, skimmed milk powder, rare cream, sodium hydrogen phosphate in cheese pot, cover lid, injects the water that formula is whole, start sharp knife to stir, rotating speed 1200 ~ 1300r/min, simultaneously heat temperature raising, to 90 ~ 91 DEG C, after temperature plateau, insulation 2min;
(2) by the feed pot of chilli powder on thawing pot cover, turn down sharp knife rotating speed to 600r/min, add with the speed of 5mL/s while stirring and melt in pot, under the effect that sharp knife stirs, make all mixing of materials 30s;
(3) dissolve material completely and, through 142 DEG C, 10s sterilization, then be cooled to 85 DEG C through vacuum cooler, be pumped to aseptic tank;
(4) sterile filling, the finished product after filling enters freezer and deposits.
Comparative example 3
Compare with embodiment 3, fill a prescription identical, delete processing step (2), in processing step (1), added together with other raw materials by pungent raw material and melt pot and process, all the other techniques are identical.
Effect example
The evaluation of effect example is as follows:
Validity check is carried out to embodiments of the invention 1 ~ 11 and comparative example 1 ~ 3, evaluates and completed by 20 assessment officers.Wherein structural state, pungent degree, color and luster is all in full marks 100 points, and score height person is then effective, and result is as shown in the table:
All kinds of index contrast of table 1 product
Data display in upper table, after the block processed cheese of pungent of the present invention adds capsicum oleoresin, products'texture is stablized, and pungent is even, for liking that eating peppery consumer provides a kind of product be of high nutritive value.Wherein, embodiment 3,7 and 8 prepare and obtain pungent bulk processed cheese meet product design requirement especially completely, again with the technical scheme of embodiment 3 for the best.Comparative example 1 ~ 3 does not adopt the technique of embodiment 3 or the sample obtained by formula, or there is granular sensation, or materials ratio high, cause pepperyly spending that height, state are too hard, color and luster is ugly, or sterilization conditions is not inconsistent and causes the shelf-life not reach re-set target.On the whole, the product gained evaluation of comparative example 1 ~ 3 is not high.
Claims (10)
1. a preparation method for the block processed cheese of pungent, is characterized in that, the block processed cheese of described pungent also comprises pungent raw material on the convenient source basis of processed cheese, and described pungent raw material comprises capsicum oleoresin; Its preparation technology comprises the steps: that (1) raw material mixes: heated up by all materials except pungent raw material, adopts sharp knife to carry out shear agitation at 1200 ~ 1500r/min, is warming up to 88 ~ 92 DEG C, keep 1 ~ 2min, obtain compound; (2) compound described in and pungent raw material Homogeneous phase mixing; (3) ultra high temperature short time sterilization, cooling; (4) sterile filling.
2. the preparation method of the block processed cheese of pungent as claimed in claim 1, it is characterized in that, in described step (1), described heating mode is steam injection mode;
And/or described raw material mixing adopts sharp knife to carry out shear agitation at 1300 ~ 1400r/min, is warming up to 89 ~ 90 DEG C, keeps 1.5min.
3. the preparation method of the block processed cheese of pungent as claimed in claim 1, it is characterized in that, in described step (2), described pungent raw material feed postition is: turn down sharp knife rotating speed to 600r/min, add pungent raw material with the speed of 5 ~ 15mL/s while stirring, continue to stir 30s; Be preferably: turn down sharp knife rotating speed to 600r/min, add pungent raw material with the speed of 5mL/s while stirring continue to stir 30s.
4. the preparation method of the block processed cheese of pungent as claimed in claim 1, is characterized in that, in described step (3), the described type of cooling is vacuum cooled, cooling water jecket cooling or air-cooled; The condition of described ultra high temperature short time sterilization is 140 ~ 150 DEG C, sterilization 10 ~ 30s or 143 ~ 146 DEG C, sterilization 15 ~ 20s.
5. the preparation method of the block processed cheese of the pungent as described in any one of claim 1-4, it is characterized in that, the composition of raw materials of the block processed cheese of described pungent is: semi-hard cheese 30 ~ 45%, butter oil 10 ~ 20%, lactoprotein 8 ~ 15%, pungent raw material 5 ~ 10%, stabilizing agent 0.8 ~ 1.2% complements to 100% with all the other with water, and percentage is mass percent.
6. the preparation method of the block processed cheese of pungent as claimed in claim 5, is characterized in that, described semi-hard cheese is one or more in Cheddar, Mozzarella cheese and Gouda cheese;
And/or the addition of described semi-hard cheese is 35 ~ 40%, described percentage is the mass percent relative to described raw material gross mass;
And/or described butter oil is butter, cream or rare cream;
And/or described butter oil addition is 15 ~ 18%, percentage is mass percent;
And/or described lactoprotein is one or more in whole-fat milk powder, skimmed milk powder, casoid flour and whey powder;
And/or the addition of described lactoprotein is 10 ~ 12%, and percentage is mass percent;
And/or described stabilizing agent is one or more in natrium citricum, tricalcium phosphate, calgon and sodium hydrogen phosphate;
And/or described stabilizing agent addition is 0.9 ~ 1.0%, percentage is mass percent.
7. the preparation method of the block processed cheese of pungent as claimed in claim 5, is characterized in that,
Described capsicum oleoresin is oil-soluble capsicum oleoresin or water-soluble capsicum oleoresin, and preferred model is the water-soluble capsicum oleoresin of 0.5%, 1%, 2% or 6%;
And/or the addition of described capsicum oleoresin is 6 ~ 10%, and percentage is mass percent.
8. the preparation method of the block processed cheese of pungent as claimed in claim 5, it is characterized in that, described pungent raw material is the mixture of capsicum oleoresin and chilli powder, the mixture that preferred capsicum oleoresin and chilli powder mix with 1:1 mass ratio;
And/or the addition of described mixture is 6 ~ 10%, and percentage is mass percent.
9. the preparation method of the block processed cheese of pungent as claimed in claim 5, it is characterized in that, also comprise flavor substance and/or pigment in described composition of raw materials, and material processes together in step (1);
Wherein, described flavor substance is preferably cheese flavors; The consumption of described flavor substance is≤0.1%, but is not 0, and percentage is mass percent;
Wherein, described pigment is preferably beta carotene; The consumption of described pigment is≤0.1%, but is not 0, and percentage is mass percent.
10. the block processed cheese of pungent that the preparation method of the block processed cheese of pungent as described in any one of claim 1-9 obtains.
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| CN113396990B (en) * | 2020-03-16 | 2023-10-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN114946961A (en) * | 2022-05-18 | 2022-08-30 | 上海妙可蓝多生物技术研发有限公司 | Spicy shredded cheese and preparation method thereof |
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