CN107094899A - A kind of strong stringiness reproduced cheese and preparation method thereof - Google Patents
A kind of strong stringiness reproduced cheese and preparation method thereof Download PDFInfo
- Publication number
- CN107094899A CN107094899A CN201710271620.2A CN201710271620A CN107094899A CN 107094899 A CN107094899 A CN 107094899A CN 201710271620 A CN201710271620 A CN 201710271620A CN 107094899 A CN107094899 A CN 107094899A
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- Prior art keywords
- cheese
- reproduced
- stringiness
- strong
- vegetable oil
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
Abstract
The invention discloses a kind of strong stringiness reproduced cheese, its raw materials by weight includes：Former cheese 15 25%, casein 8 20%, vegetable oil 15 30%, starch 2 10%, whole-fat milk powder 2 6%, colloid 0.8 1.2%, salt 0.8 1.2%, composite phosphate 0.5 0.7%, acid 0.25 0.35%, essence 0.04 0.06%, pigment 0.01 0.015%, surplus is water.The invention also discloses the preparation method of above-mentioned strong stringiness reproduced cheese, comprise the following steps：Raw material prepares → dissolved cheese → curing → emulsification → stretching → discharging sizing → refrigeration, freezing.The strong stringiness reproduced cheese stringiness of gained of the invention is strong, organoleptic quality is good, can be widely applied in the products such as pizza, cheese's rice cake.Present invention process is simple, and method is reliable, and product stability is good, and cost is low, and the development for reproduced cheese industry provides guidance.
Description
Technical field
The present invention relates to dairy products technical field, more particularly to a kind of strong stringiness reproduced cheese and preparation method thereof.
Background technology
Cheese, also known as cheese, are the dairy produces of west tradition, as China is constantly in line with international standards, and west is many to be passed
System food is gradually received and promoted by compatriots.Reproduced cheese is mainly using former cheese as raw material, and addition casein, milk powder etc. lead to
Cross special process processing, the with high nutritive value dairy products produced.The country cheese market scale of construction is smaller at present, but development is latent
Power is very big, and per there is a 20%-30% growth rate in cheese market every year in recent years according to incompletely statistics, but the whole nation is related to cheese and again
The large enterprise still less than five (Tianjin Bai Ji good fortune, Shanghai light, Mongolia Ox, Erie) of cheese production processed.In the market is common to be used
The product of stringiness reproduced cheese has the products such as Pizza, cheese's fish ball, cheese's rice cake, cheese baked meal, and these products will to cheese
Asking needs extremely strong stringiness, the stringiness reproduced cheese of domestic production or the Soviet Union of the horse with the wire drawing characteristic lira of external import
Cheese is expensive, and can not meet the domestic growing market demand.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of strong stringiness reproduced cheese and its preparation side
Method, formula, technique are simple, and stringiness is strong, and production cost is low, is of high nutritive value, and make product that there is traditional horse Soviet Union lira cheese to draw
Silk property feature, can meet domestic middle and high-end market demand, at home the great competitiveness in market, can carry out application.
A kind of strong stringiness reproduced cheese proposed by the present invention, its raw materials by weight includes：Former cheese 15-
25%, casein 8-20%, vegetable oil 15-30%, starch 2-10%, whole-fat milk powder 2-6%, colloid 0.8-1.2%, salt
0.8-1.2%, composite phosphate 0.5-0.7%, acid 0.25-0.35%, essence 0.04-0.06%, pigment 0.01-
0.015%, surplus is water.
Preferably, former cheese for cut up to cheese, up in cheese, cloth cheese, Bosworth cheese, Pa Danuo cheeses,
Phenanthrene reaches one or both of cheese combination of the above thing.
Preferably, former cheese is cuts up to cheese and/or up to cheese.
Preferably, vegetable oil is 0.8-1.2 by weight by 33 degree of palm oils and 44 degree of palm oils：0.8-1.2 is mixed
Arrive.
Preferably, composite phosphate is that pyrophosphate, sodium trimetaphosphate, calgon are 1 by weight：1：1 mixing
Obtain.
Preferably, casein is curds type casein.
Preferably, starch is cassava modified starch or modified potato starch.
Preferably, colloid is one in carragheen, sodium alginate, locust bean gum, Arabic gum, guar gum, pectin, agar
Plant or two or more compositions.
Preferably, colloid is carragheen and/or sodium alginate.
Preferably, acid is citric acid or malic acid.
Preferably, essence is cheese's essence.
Preferably, pigment is beta carotene.
The preparation method for the above-mentioned strong stringiness reproduced cheese that the present invention is also proposed, comprises the following steps：
S1, vegetable oil is divided into two parts obtains the first vegetable oil and the second vegetable oil；
S2, pigment and water be well mixed, be heated to 45-60 DEG C, add the first vegetable oil, be steam heated to and dissolve
To material a；
S3, small block former cheese added in material a, steam heating stirring to dissolving obtains material b；
S4, casein, starch, whole-fat milk powder, colloid be well mixed, add in material b heating stirring to liquid in viscous
Thick shape, without particle exist, obtain material c；
S5, essence, composite phosphate, salt, acid be well mixed, add in material c, be then warming up to 70-80
DEG C, it is stirred under vacuum to slurry is sticky, smooth texture is flexible, obtains material d；
S6, it will shape, cooling, freezing obtains strong stringiness milk processed again after the second vegetable oil adds and stirred in material d
Junket.
Preferably, in S4, whipping temp is 68-72 DEG C.
Preferably, in S6,3-5 DEG C of cooling 23-25h, -12~-20 DEG C freeze 6-8 days.
Preferably, 4 DEG C of cooling 24h, -18 DEG C freeze 7 days.
Preferably, rotated forward using double-screw agitator, invert and alternately stir, stirring has glossy to slurry surface is general,
With the presence of fibrous material between wire drawing, mouthfeel bullet is tough moderate.
Preferably, the strong stringiness reproduced cheese of gained shelf-life under 4 DEG C of refrigerated conditions is 3 months, -18 DEG C of freezing conditions
The lower shelf-life will be 12 months.
Patent of the present invention has the advantage that：
(1) present invention gained reproduced cheese stringiness is strong, and suitable application area is wide, and mouthfeel and traditional horse Soviet Union lira cheese difference are not
Greatly；
(2) the high protein raw materials such as a large amount of caseins, milk powder are with the addition of in present invention gained reproduced cheese, are of high nutritive value,
It can be used as protein, calcium supplemented foods；
(3) present invention process, formula are simple, and gained reproduced cheese cost is low, can meet domestic and international middle and high-end market demand.
The present invention produces the strong stringiness reproduced cheese of super quality and competitive price, is reproduced cheese industry using former cheese as raw material
Development provide practical experience, after patent industrializing implementation of the present invention, will effectively alleviate the situation of reproduced cheese shortage, meet
The demand of the people.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of strong stringiness reproduced cheese proposed by the present invention, its raw materials by weight includes：Cut up to cheese 26%,
Casein 8%, vegetable oil 20%, cassava modified starch 8%, whole-fat milk powder 2%, salt 1%, composite phosphate 0.6%, OK a karaoke club
Glue 1.0%, citric acid 0.3%, cheese's essence 0.05%, beta carotene 0.01%, water 33.04%.
Vegetable oil is 1 by weight by 33 degree of palm oils and 44 degree of palm oils：1 is mixed to get.
Composite phosphate is that pyrophosphate, sodium trimetaphosphate, calgon are 1 by weight：1：1 is mixed to get.
The preparation method for the above-mentioned strong stringiness reproduced cheese that the present invention is also proposed, comprises the following steps：
S1, vegetable oil is divided into two parts obtains the first vegetable oil and the second vegetable oil；
S2, beta carotene and water be well mixed, be heated to 50 DEG C, add the first vegetable oil, be steam heated to dissolving
Obtain material a；
S3, small bulk is cut up to cheese added in material a, steam heating stirring to dissolving obtains material b；
S4, casein, cassava modified starch, whole-fat milk powder, carragheen be well mixed, add in material b and be heated to 70
DEG C, stirring to liquid is in thick, existed without particle, obtains material c；
S5, cheese's essence, composite phosphate, salt, citric acid be well mixed, add in material c, be then warming up to 80
DEG C, it is stirred under vacuum using double-screw agitator to slurry is sticky, smooth texture is flexible, the rotating speed of double-screw agitator is
120rpm, vacuum is -20kPa, obtains material d；
S6, the second vegetable oil added in material d, rotated forward using double-screw agitator, invert and alternately stir, stirring
Have glossy to slurry surface is general, with the presence of fibrous material between wire drawing, mouthfeel bullet is tough moderate, shape, 4 DEG C cool down 24h, -18 DEG C
Freezing obtains strong stringiness reproduced cheese for 7 days.
By the strong 30 people subjective appreciation group assessments of the stringiness reproduced cheese through professional training of the gained of the present embodiment 1, participate in
30 people of subjective appreciation, respectively to cheese (it is commercially available it is wonderful can blue many boards, pacify good board, skilful kitchen board and present invention gained reproduced cheese)
Wire-drawing performance, play tough mouthfeel, color and luster, fragrance and given a mark, each single item top score is 100 points, and removing each single item evaluation refers to
In mark after highest scoring and minimum 5 marking, the mean scores of 20 scores of remaining each single item index are included in table；Sense
It is 0.40 that official, which evaluates regulation cheese stringiness weight, and it is 0.3 to play tough mouthfeel weight, and color and luster weight is 0.15, cheese fragrance weight
For 0.15, score sum is calculated according to weighted score, its result is as follows：
| Stringiness | Malleable | Colouring property | Fragrance | Total score | |
| It is wonderful can blue many boards | 85 | 80 | 91 | 86 | 84.55 |
| Pacify good board | 86 | 81 | 90 | 87 | 85.25 |
| Skilful kitchen board | 82 | 84 | 90 | 86 | 84.40 |
| The present embodiment | 88 | 81 | 89 | 85 | 85.60 |
As seen from the above table, the present invention is strong relative to wire-drawing type reproduced cheese stringiness of the prior art, and suitable application area is wide,
It is overall to be better than prior art.
The strong stringiness reproduced cheese of the gained of the present embodiment 1 is applied in pizza making, gained pizza is through professional training
30 people's subjective appreciation group assessments, sense organ Comprehensive Assessment result shows that cheese wire-drawing performance obtained by the present invention is good, cheese flavor
It is strong, lira cheese is revived without significant difference with commercially available horse.
Commercially available stringiness horse Soviet Union lira cheese wholesale price is about 50 yuan/kg, and the cost of present invention gained cheese can control
In 20 yuan/below kg, specific as follows shown, comparing has the market competitiveness.
Embodiment 2
A kind of strong stringiness reproduced cheese proposed by the present invention, its raw materials by weight includes：Cut up to cheese 15%,
Curds type casein 20%, palm oil 15%, cassava modified starch 10%, whole-fat milk powder 2%, sodium alginate 0.8%, salt
1.2%, composite phosphate 0.5%, malic acid 0.35%, cheese's essence 0.04%, beta carotene 0.01%, surplus is water.
Composite phosphate is that pyrophosphate, sodium trimetaphosphate, calgon are 1 by weight：1：1 is mixed to get.
The preparation method for the above-mentioned strong stringiness reproduced cheese that the present invention is also proposed, comprises the following steps：
S1, palm oil is divided into two parts obtains the first palm oil and the second palm oil；
S2, beta carotene and water be well mixed, be heated to 45 DEG C, add the first palm oil, be steam heated to dissolving
Obtain material a；
S3, small bulk is cut up to cheese added in material a, steam heating stirring to dissolving obtains material b；
S4, curds type casein, cassava modified starch, whole-fat milk powder, sodium alginate be well mixed, added in material b
72 DEG C are heated to, stirring to liquid is in thick, existed without particle, obtains material c；
S5, cheese's essence, composite phosphate, salt, malic acid be well mixed, add in material c, be then warming up to 70
DEG C, it is stirred under vacuum to slurry is sticky, smooth texture is flexible, obtains material d；
S6, the second palm oil added in material d, rotated forward using double-screw agitator, invert and alternately stir, stirring
Have glossy to slurry surface is general, with the presence of fibrous material between wire drawing, mouthfeel bullet is tough moderate, shape, 5 DEG C cool down 23h, -15 DEG C
Freezing obtains strong stringiness reproduced cheese for 6 days.
Embodiment 3
A kind of strong stringiness reproduced cheese proposed by the present invention, its raw materials by weight includes：Up to cheese 20%,
Curds type casein 13%, palm oil 30%, modified potato starch 2%, whole-fat milk powder 6%, sodium alginate 1.2%, salt
0.8%, composite phosphate 0.7%, malic acid 0.25%, cheese's essence 0.06%, beta carotene 0.01%, surplus is water.
Composite phosphate is that pyrophosphate, sodium trimetaphosphate, calgon are 1 by weight：1：1 is mixed to get.
The preparation method for the above-mentioned strong stringiness reproduced cheese that the present invention is also proposed, comprises the following steps：
S1, palm oil is divided into two parts obtains the first palm oil and the second palm oil；
S2, beta carotene and water be well mixed, be heated to 60 DEG C, add the first palm oil, be steam heated to dissolving
Obtain material a；
S3, the small block cheese that is up to added in material a, steam heating stirring to dissolving obtains material b；
S4, curds type casein, modified potato starch, whole-fat milk powder, sodium alginate be well mixed, add material b
In be heated to 68 DEG C, stirring to liquid in it is thick, exist without particle, obtain material c；
S5, cheese's essence, composite phosphate, salt, malic acid be well mixed, add in material c, be then warming up to 80
DEG C, it is stirred under vacuum to slurry is sticky, smooth texture is flexible, obtains material d；
S6, the second palm oil added in material d, rotated forward using double-screw agitator, invert and alternately stir, stirring
Have glossy to slurry surface is general, with the presence of fibrous material between wire drawing, mouthfeel bullet is tough moderate, shape, 3 DEG C cool down 25h, -12 DEG C
Freezing obtains strong stringiness reproduced cheese for 8 days.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (10)
1. a kind of strong stringiness reproduced cheese, it is characterised in that its raw materials by weight includes：Former cheese 15-25%, junket
Albumen 8-20%, vegetable oil 15-30%, starch 2-10%, whole-fat milk powder 2-6%, colloid 0.8-1.2%, salt 0.8-
1.2%, composite phosphate 0.5-0.7%, acid 0.25-0.35%, essence 0.04-0.06%, pigment 0.01-0.015%,
Surplus is water.
2. strong stringiness reproduced cheese according to claim 1, it is characterised in that former cheese for cut up to cheese, up to cheese,
Cheese, Bosworth cheese, Pa Danuo cheeses, phenanthrene reach one or both of cheese combination of the above thing in cloth；Preferably, it is former
Cheese is cuts up to cheese and/or up to cheese.
3. strong stringiness reproduced cheese according to claim 1 or claim 2, it is characterised in that vegetable oil is by 33 degree of palm oils and 44
It is 0.8-1.2 by weight to spend palm oil：0.8-1.2 is mixed to get；Preferably, composite phosphate is pyrophosphate, three inclined phosphorus
Sour sodium, calgon are 1 by weight：1：1 is mixed to get.
4. according to any one of the claim 1-3 strong stringiness reproduced cheeses, it is characterised in that casein is curds type junket egg
In vain；Preferably, starch is cassava modified starch or modified potato starch.
5. according to any one of the claim 1-4 strong stringiness reproduced cheeses, it is characterised in that colloid is carragheen, marine alga
One or both of sour sodium, locust bean gum, Arabic gum, guar gum, pectin, agar combination of the above thing；Preferably, colloid is
Carragheen and/or sodium alginate.
6. according to any one of the claim 1-5 strong stringiness reproduced cheeses, it is characterised in that acid is citric acid or apple
Tartaric acid；Preferably, essence is cheese's essence；Preferably, pigment is beta carotene.
7. a kind of preparation method of stringiness reproduced cheese strong as described in claim any one of 1-6, it is characterised in that including such as
Lower step：
S1, vegetable oil is divided into two parts obtains the first vegetable oil and the second vegetable oil；
S2, pigment and water be well mixed, be heated to 45-60 DEG C, add the first vegetable oil, be steam heated to dissolving and obtain thing
Expect a；
S3, small block former cheese added in material a, steam heating stirring to dissolving obtains material b；
S4, casein, starch, whole-fat milk powder, colloid be well mixed, add in material b heating stirring to liquid in thick
Obtain material c；
S5, essence, composite phosphate, salt, acid be well mixed, add in material c, be then warming up to 70-80 DEG C, very
Sky stirring obtains material d to slurry is sticky, smooth texture is flexible；
S6, it will shape, cooling, freezing obtains strong stringiness reproduced cheese after the second vegetable oil adds and stirred in material d.
8. the preparation method of strong stringiness reproduced cheese according to claim 7, it is characterised in that in S4, whipping temp is
68-72℃。
9. the preparation method of strong stringiness reproduced cheese according to claim 7 or 8, it is characterised in that in S6,3-5 DEG C is cold
But 23-25h, -12~-20 DEG C freeze 6-8 days；Preferably, 4 DEG C of cooling 24h, -18 DEG C freeze 7 days；Preferably, using twin-screw
Mixer is rotated forward, reversion is alternately stirred, and stirring has glossy to slurry surface is general, with the presence of fibrous material between wire drawing, mouth
Sense plays tough moderate.
10. according to the preparation method of any one of the claim 7-9 strong stringiness reproduced cheeses, it is characterised in that gained is strong
Stringiness reproduced cheese shelf-life under 4 DEG C of refrigerated conditions is 3 months, and -18 DEG C of freezing conditions lower shelf-lifves are 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710271620.2A CN107094899A (en) | 2017-04-24 | 2017-04-24 | A kind of strong stringiness reproduced cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710271620.2A CN107094899A (en) | 2017-04-24 | 2017-04-24 | A kind of strong stringiness reproduced cheese and preparation method thereof |
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| CN107094899A true CN107094899A (en) | 2017-08-29 |
Family
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| CN201710271620.2A Pending CN107094899A (en) | 2017-04-24 | 2017-04-24 | A kind of strong stringiness reproduced cheese and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996729A (en) * | 2017-12-22 | 2018-05-08 | 北安宜品努卡乳业有限公司 | A kind of cheese powder and preparation method thereof |
| CN108651630A (en) * | 2018-04-24 | 2018-10-16 | 江南大学 | A kind of colour processed cheese and preparation method thereof |
| CN110786386A (en) * | 2019-11-25 | 2020-02-14 | 必斐艾食品有限公司 | Processing method of reproduced mozzarella cheese |
| CN111685188A (en) * | 2020-06-22 | 2020-09-22 | 山东君君乳酪有限公司 | Reproduced Masuri cheese and preparation method thereof |
| CN112544953A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Cheese-free pizza sauce with long shelf life, and preparation method and application thereof |
| CN112772729A (en) * | 2020-12-31 | 2021-05-11 | 北京超凡食品有限公司 | Health cheese and preparation method thereof |
| CN114027363A (en) * | 2021-11-20 | 2022-02-11 | 妙可蓝多(吉林)乳品科技有限公司 | Frozen cheese strip and preparation method thereof |
| CN114258955A (en) * | 2021-12-28 | 2022-04-01 | 光明乳业股份有限公司 | Wiredrawing cheese sauce and preparation method thereof |
| CN114557390A (en) * | 2020-11-27 | 2022-05-31 | 内蒙古伊家好奶酪有限责任公司 | Wiredrawing cheese slice and preparation method thereof |
| CN114568543A (en) * | 2020-12-01 | 2022-06-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese capable of being fried and baked and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
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2017
- 2017-04-24 CN CN201710271620.2A patent/CN107094899A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996729B (en) * | 2017-12-22 | 2021-07-06 | 北安宜品努卡乳业有限公司 | Cheese powder and preparation method thereof |
| CN107996729A (en) * | 2017-12-22 | 2018-05-08 | 北安宜品努卡乳业有限公司 | A kind of cheese powder and preparation method thereof |
| CN108651630A (en) * | 2018-04-24 | 2018-10-16 | 江南大学 | A kind of colour processed cheese and preparation method thereof |
| CN110786386A (en) * | 2019-11-25 | 2020-02-14 | 必斐艾食品有限公司 | Processing method of reproduced mozzarella cheese |
| CN111685188A (en) * | 2020-06-22 | 2020-09-22 | 山东君君乳酪有限公司 | Reproduced Masuri cheese and preparation method thereof |
| CN114557390A (en) * | 2020-11-27 | 2022-05-31 | 内蒙古伊家好奶酪有限责任公司 | Wiredrawing cheese slice and preparation method thereof |
| CN114568543A (en) * | 2020-12-01 | 2022-06-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese capable of being fried and baked and preparation method thereof |
| CN114568543B (en) * | 2020-12-01 | 2023-10-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | A baked processed cheese and its preparation method |
| CN112544953A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Cheese-free pizza sauce with long shelf life, and preparation method and application thereof |
| CN112544953B (en) * | 2020-12-14 | 2023-07-25 | 广州合诚实业有限公司 | Cheese-free pizza wire drawing sauce with long shelf life and preparation method and application thereof |
| CN112772729A (en) * | 2020-12-31 | 2021-05-11 | 北京超凡食品有限公司 | Health cheese and preparation method thereof |
| CN114027363A (en) * | 2021-11-20 | 2022-02-11 | 妙可蓝多(吉林)乳品科技有限公司 | Frozen cheese strip and preparation method thereof |
| CN114258955A (en) * | 2021-12-28 | 2022-04-01 | 光明乳业股份有限公司 | Wiredrawing cheese sauce and preparation method thereof |
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Application publication date: 20170829 |
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