CN107361151A - A kind of seafood cheese fused solution and preparation method thereof - Google Patents
A kind of seafood cheese fused solution and preparation method thereof Download PDFInfo
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- CN107361151A CN107361151A CN201710708082.9A CN201710708082A CN107361151A CN 107361151 A CN107361151 A CN 107361151A CN 201710708082 A CN201710708082 A CN 201710708082A CN 107361151 A CN107361151 A CN 107361151A
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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
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
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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
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Abstract
The invention provides a kind of seafood cheese fused solution and preparation method thereof, the seafood cheese fused solution is prepared by seafood additive, solution of additive, cheese's material and milk spices；The seafood additive is prepared by the raw material calculated by weight as follows, only to 40~60 parts of shrimp, net 50~70 parts of Fresh squid's meat, the first 3~5 parts of salt, 8~12 parts of precious jade post, 8~12 parts of dried shrimps；The solution of additive is prepared by the raw material calculated by weight as follows, 22~25 parts of skimmed milk power, 25 45 parts of converted starch, 20~25 parts of white granulated sugar, the second 1.5~2 parts of salt, 200~250 parts of water；Cheese's material is 60~80 parts of cheese；The milk spices is prepared by the raw material calculated by weight as follows, 8~12 parts of condensed milk, 15~25 parts of skim milk.The fused solution of the cheese of obtained sea food flavor a kind of, has with rich flavor, and milk is agreeable to the taste, unique flavor, the features such as long times of aftertaste, abundant nutritive value, meets different regions taste demand.The technological gap of seafood cheese's fused solution is also filled up, the popularization to seafood cheese's vegetable is significant.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of seafood cheese fused solution and its preparation side
Method.
Background technology
Cheese (cheese) is also known as cheese, cheese, is the milk coagulant curdled milk by fermenting by raw milk, then ziega is entered
Row processing, shaping and a kind of ripe and manufactured concentrated dairy.Cheese is the necessity in people's ordinary meal abroad.
But China people do not adapt to the strong fermentative smell of natural cheese very much, and because itself carries a large amount of lactic acid bacterias, generally
Need to transport in the environment of 4 DEG C, and it is easily bad, and the holding time is short at room temperature, so China's cheese market less varieties at present, valency
Lattice are high, therefore the localization of cheese's product is had into very big development prospect in China's dairy industry.Moreover, existing sesame
Scholar is in curdled milk state, takes inconvenience, it is difficult to meet various cheese's flavour products of China market requirement, as egg is young, and chicken row,
In the products such as filling in sweets, cheese's drink, surface leaching sauce.
Zhanjiang city marine product is well-known, fresh, of fine quality, inexpensive.Wherein lithosporic, Jin Cang, inkfish, squid, lobster,
Yellow croaker, abalone, Babylonia, scallop etc. are all that ocean fish eats the object that visitor chases, and ocean fish contains substantial amounts of protein, dimension life
Element, trace element, mineral matter etc., especially containing lecithin and a variety of unrighted acids.Wherein prawn, squid, precious jade post, dried shrimps
Especially there is seafood characteristic, rich in nutrition content.
The content of the invention
The present invention is the defects of overcoming described in above-mentioned prior art, there is provided a kind of seafood cheese fused solution.The present invention's is another
One purpose is, there is provided a kind of preparation method of seafood cheese fused solution.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
A kind of seafood cheese fused solution, it is prepared by seafood additive, solution of additive, cheese's material and milk spices；Institute
Seafood additive is stated to be prepared by the raw material calculated by weight as follows, only to 40~60 parts of shrimp, net Fresh squid's meat 50~
70 parts, the first 3~5 parts of salt, 8~12 parts of precious jade post, 8~12 parts of dried shrimps；The solution of additive by calculating by weight as follows
Raw material be prepared, 22~25 parts of skimmed milk power, converted starch 25-45 parts, 20~25 parts of white granulated sugar, the second salt 1.5~2
Part, 200~250 parts of water；Cheese's material is 60~80 parts of cheese；The milk spices is by the raw material system that calculates by weight as follows
It is standby to form, 8~12 parts of condensed milk, 15~25 parts of skim milk.
By cheese and skimmed milk power, converted starch, after the mixing of the solution of additive such as white granulated sugar and salt, heating boils,
A kind of homogeneous product is obtained, is homogeneous molten condition, and there is preferable stability, can effectively improve sesame
The advantages of scholar's curdled milk physical characteristic and stored refrigerated insufficient problem, resting period length, and improve the flavor of cheese.
Seafood is added in manufacturing process simultaneously, the mouthfeel for not only enriching cheese also add its flavor, can meet
Different Man's Demands.And various cheese's flavour products of China market requirement can be met, as egg is young, chicken row, filling in sweets,
In the product such as cheese's drink, surface leaching sauce.After adding condensed milk and skim milk, cheese's fused solution milk is agreeable to the taste, and unique flavor is rich
Rich nutritive value.The addition of seafood additive and milk spices so that cheese's fused solution of preparation disclosure satisfy that different regions mouth
Taste demand, alleviate the strong fermentative smell of cheese.
Preferably, the seafood cheese fused solution by seafood additive, solution of additive, cheese material and milk spices prepare and
Into；The seafood additive is prepared by the raw material calculated by weight as follows, only to 50 parts of shrimp, net Fresh squid's meat 60
Part, the first 4 parts of salt, 10 parts of precious jade post, 10 parts of dried shrimps；The solution of additive prepared by the raw material that calculates by weight as follows and
Into, 23 parts of skimmed milk power, 40 parts of converted starch, 25 parts of white granulated sugar, the second 2 parts of salt, 250 parts of water；Cheese's material is cheese
70 parts；The milk spices is prepared by the raw material calculated by weight as follows, 10 parts of condensed milk, 20 parts of skim milk.
The preparation method of above-mentioned seafood cheese fused solution, comprises the following steps：
S1. seafood additive is made：Shrimp and squid are cut into particle, after flying water, pickled 10 minutes with salt, 6-8 DEG C of guarantor
Deposit stand-by；Precious jade post, dried shrimps are soaked with clear water, 80 DEG C are boiled 30 minutes afterwards, and 10-16 DEG C of preservation is stand-by；
S2. solution of additive is modulated：In 90 DEG C of water, salt, skimmed milk power, white granulated sugar are sequentially added, fully dissolving, so
The aqueous dispersions of converted starch are added afterwards, the stirring of side bevelling, are allowed to uniform, 50 DEG C of preservations are stand-by；
S3. cheese's material is modulated：By 80 DEG C of heating for dissolving of cheese constant temperature, until cheese melts completely, and constant temperature is kept
60 DEG C are heated 30 minutes；
S4. milk spices is modulated：By 50 DEG C of skim milk heated at constant temperature 10 minutes, condensed milk is subsequently added into, is well mixed, and 50
DEG C heated at constant temperature 15 minutes, 6-8 DEG C of preservation is stand-by；
S5. fused solution is modulated：The seafood additive made, solution of additive and milk spices are added in cheese's material, no
Disconnected stirring, and 90 DEG C of heated at constant temperature 1 hour, then cool downs 10 minutes in 0 DEG C, then 80 DEG C of heated at constant temperature 30 minutes, are made extra large
Fresh cheese's fused solution.
Preferably, the preparation method also includes packaging step, and the packaging step is to sterilize glass jar high-temperature sterilization,
10min is heated in 100 DEG C of water, the fused solution cooled down is finally poured into capped in glass jar, shady and cool low temperature is placed on and avoids
The place storage of direct sunlight.
Compared with prior art, the beneficial effects of the invention are as follows：
By cheese and skimmed milk power, converted starch, a kind of quality is prepared in the solution of additive such as white granulated sugar and salt
Uniform product, it is homogeneous molten condition, and there is preferable stability, can effectively improves cheese's curdled milk physics spy
Property and the advantages of stored refrigerated insufficient problem, resting period length, and improve the flavor of cheese.
Seafood is added in manufacturing process simultaneously, the mouthfeel for not only enriching cheese also add its flavor, can meet
Different Man's Demands.And various cheese's flavour products of China market requirement can be met, as egg is young, chicken row, filling in sweets,
In the product such as cheese's drink, surface leaching sauce.After adding condensed milk and skim milk, cheese's fused solution milk is agreeable to the taste, and unique flavor is rich
Rich nutritive value.The addition of seafood additive and milk spices so that cheese's fused solution of preparation disclosure satisfy that different regions mouth
Taste demand, alleviate the strong fermentative smell of cheese.The technological gap of seafood cheese's fused solution is also filled up, to seafood cheese's dish
The popularization of product is significant。
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1~3 and comparative example 1~3
The raw material usage amount of embodiment 1~3 and comparative example 1~3 is as shown in table 1.
Making step is as follows：
(1) seafood additive is made：
A. shrimp is shelled and head, backcut will be then opened thereafter with knife, its shrimp line is taken out, is then cut into 0.5cm*0.5cm*
0.5cm particles of uniform size；Squid is cleaned up, eyes and inner membrance is removed, it is big to be then cut into 0.5cm*0.5cm*0.5cm
Small uniform particle；Then by shrimp grain and squid grain, it is placed on after filling it up with and flying water 1min in the water-bath that clear water boils completely, picks up
To be placed in a clean small bowl, pickled 10 minutes for 2-8 grams with the first salt, it is stand-by finally to put the 6-8 DEG C of cooling of refrigerator constant temperature；
B. precious jade post, dried shrimps clear water are soaked 1 hour, clear water is then heated to 80 DEG C, by soaked precious jade post and dried shrimps
Pour the inside into boil 30 minutes, then pour out that to be placed on the 10-16 DEG C of cooling of refrigerator constant temperature stand-by；
(2) solution of additive is modulated：
Add water in 40cm*40cm circle pot, be heated to 90 DEG C, constant temperature is kept, then by the second salt, defatted milk
Powder, white granulated sugar, pour into order, and stir and make its dissolving, then again connect converted starch stirring and dissolving with water
And pour into solution, the stirring of side bevelling, untill stirring, be finally placed in 50 DEG C of water-baths and keep constant temperature to treat
With；
(3) cheese's material is modulated：By 80 DEG C of heating for dissolving of cheese water proof constant temperature, until cheese melts completely, and keep
60 DEG C of heated at constant temperature 30 minutes；
(4) milk spices is modulated：By skim milk in constant temperature oven heated at constant temperature 50 DEG C 10 minutes, then condensed milk poured into plus
In the skim milk hankered, stir, and 50 DEG C of heated at constant temperature 15 minutes, pour out stand-by in 6-8 DEG C of cooling of refrigerator；
(5) fused solution is modulated：The seafood additive made, solution of additive and the milk spices made are poured into completely
In the cheese of thawing, it is stirred continuously, and heated at constant temperature 90 DEG C 1 hour, it is become homogeneous fused solution, and be placed on ice at once
Cool down 10 minutes in block, 80 DEG C of heated at constant temperature 30 minutes, are poured out, cooling is stand-by again；
(6) pack：Glass jar high-temperature sterilization is sterilized, 10min is heated in 100 DEG C of water, finally the melting cooled down
Liquid pours into capped in glass jar.It is placed on the place storage that shady and cool low temperature avoids direct sunlight.
Table 1
The seafood cheese fused solution that embodiment 1~3 and comparative example 1~3 are prepared carries out sensory quality assessment and determined
Index and assay method are as follows：
The fused solution naked eyes evaluation standards of grading (table one) of the cheese of sea food flavor
Sensory evaluation analysis score (table two)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Color and luster | 20 | 20 | 24 | 14 | 14 | 12 |
| Mouthfeel | 21 | 21 | 24 | 13 | 12 | 12 |
| Taste | 22 | 21 | 22 | 14 | 13 | 13 |
| Smell | 21 | 22 | 23 | 12 | 13 | 13 |
| Total score | 84 | 83 | 93 | 53 | 52 | 50 |
From the sensory evaluation analysis result of table two, compared with comparative example 1~3, various embodiments of the present invention are prepared
Seafood cheese's fused solution have sea food flavor is full, taste return it is sweet it is strong, texture is soft and smooth, tissue is fine and smooth uniformly, without layering, and
And focus on using the control of time and the collocation of milk solution in technique, the delicious food of more aobvious cheese's fused solution；Present invention system
The smell of the fused solution of the cheese of standby sea food flavor is normal, coordinates free from extraneous odour, and delicate mouthfeel, taste are soft, each reality of the present invention
The sensory evaluation scores for applying the fused solution of the cheese for the sea food flavor that example is prepared are in highest level；The present invention melts seafood element
Enter the manufacturing process of the fused solution of cheese, reasonably combined part dairy produce and flavoring raw material, by technologic improvement, with reference to the modern times
A kind of foods processing technique, there is provided fused solution of the cheese containing sea food flavor.
Comparative example 1 is not added with milk spices, and comparative example 2 with the addition of larger amount of cheese, and comparative example 3 is not added with seafood addition
Material, the fraction of sensory evaluation is relatively low, is not reaching to effect possessed by embodiment.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention.For those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms.There is no necessity and possibility to exhaust all the enbodiments.It is all this
All any modification, equivalent and improvement made within the spirit and principle of invention etc., should be included in the claims in the present invention
Protection domain within.
Claims (4)
1. a kind of seafood cheese fused solution, it is characterised in that by seafood additive, solution of additive, cheese's material and milk spices system
It is standby to form；The seafood additive is prepared by the raw material calculated by weight as follows, only to 40~60 parts of shrimp, net fresh squid
50~70 parts of the flesh of fish, the first 3~5 parts of salt, 8~12 parts of precious jade post, 8~12 parts of dried shrimps；The solution of additive is by following by weight
The raw material that amount part calculates is prepared, 22~25 parts of skimmed milk power, converted starch 25-45 parts, 20~25 parts of white granulated sugar, the second food
1.5~2 parts of salt, 200~250 parts of water；Cheese's material is 60~80 parts of cheese；The milk spices by calculating by weight as follows
Raw material be prepared, 8~12 parts of condensed milk, 15~25 parts of skim milk.
2. seafood cheese fused solution according to claim 1, it is characterised in that the seafood cheese fused solution is added by seafood
Charging, solution of additive, cheese's material and milk spices are prepared；The seafood additive is by the raw material that calculates by weight as follows
It is prepared, only to 50 parts of shrimp, net 60 parts of Fresh squid's meat, the first 4 parts of salt, 10 parts of precious jade post, 10 parts of dried shrimps；The additive
Solution is prepared by the raw material calculated by weight as follows, 23 parts of skimmed milk power, 40 parts of converted starch, 25 parts of white granulated sugar, the
Two 2 parts of salt, 250 parts of water；Cheese's material is 70 parts of cheese；The milk spices is prepared by the raw material calculated by weight as follows
Form, 10 parts of condensed milk, 20 parts of skim milk.
3. the preparation method of seafood cheese's fused solution described in claim 1 or 2, it is characterised in that comprise the following steps：
S1. seafood additive is made：Shrimp and squid are cut into particle, after flying water, pickled 10 minutes, 6-8 DEG C with the first salt
Preserve stand-by；Precious jade post, dried shrimps are soaked with clear water, 80 DEG C are boiled 30 minutes afterwards, and 10-16 DEG C of preservation is stand-by；
S2. solution of additive is modulated：In 90 DEG C of water, the second salt, skimmed milk power, white granulated sugar are sequentially added, fully dissolving, so
The aqueous dispersions of converted starch are added afterwards, the stirring of side bevelling, are allowed to uniform, 50 DEG C of preservations are stand-by；
S3. cheese's material is modulated：By 80 DEG C of heating for dissolving of cheese constant temperature, until cheese melts completely, and 60 DEG C of constant temperature is kept
Heating 30 minutes；
S4. milk spices is modulated：By 50 DEG C of skim milk heated at constant temperature 10 minutes, condensed milk is subsequently added into, is well mixed, and 50 DEG C of perseverances
Temperature heating 15 minutes, 6-8 DEG C of preservation is stand-by；
S5. fused solution is modulated：The seafood additive made, solution of additive and milk spices are added in cheese's material, constantly stirred
Mix, and 90 DEG C of heated at constant temperature 1 hour, then cooled down 10 minutes in 0 DEG C, then 80 DEG C of heated at constant temperature 30 minutes, seafood sesame is made
Scholar's fused solution.
4. preparation method according to claim 3, it is characterised in that also including packaging step, the packaging step is will
Glass jar high-temperature sterilization is sterilized, and 10min is heated in 100 DEG C of water, finally the fused solution cooled down is poured into glass jar and covered
It is good, it is placed on the place storage that shady and cool low temperature avoids direct sunlight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710708082.9A CN107361151A (en) | 2017-08-17 | 2017-08-17 | A kind of seafood cheese fused solution and preparation method thereof |
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| CN201710708082.9A CN107361151A (en) | 2017-08-17 | 2017-08-17 | A kind of seafood cheese fused solution and preparation method thereof |
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| CN107361151A true CN107361151A (en) | 2017-11-21 |
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| CN201710708082.9A Pending CN107361151A (en) | 2017-08-17 | 2017-08-17 | A kind of seafood cheese fused solution and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690443A (en) * | 2019-10-22 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, yoghourt fermentation material, yoghourt salad sauce and preparation method thereof |
| CN116195656A (en) * | 2023-03-14 | 2023-06-02 | 东莞市利明轩食品有限公司 | Primary pulp cheese sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859469A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Cheese fish meat product and processing method thereof |
| CN105076401A (en) * | 2015-08-23 | 2015-11-25 | 王婧婧 | Preparation method of plain cheese sauce |
| CN106135408A (en) * | 2015-04-22 | 2016-11-23 | 广东立高食品有限公司 | A kind of cheese's sauced Preparation Method |
-
2017
- 2017-08-17 CN CN201710708082.9A patent/CN107361151A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859469A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Cheese fish meat product and processing method thereof |
| CN106135408A (en) * | 2015-04-22 | 2016-11-23 | 广东立高食品有限公司 | A kind of cheese's sauced Preparation Method |
| CN105076401A (en) * | 2015-08-23 | 2015-11-25 | 王婧婧 | Preparation method of plain cheese sauce |
Non-Patent Citations (2)
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| 张志宏: "《创意美式寿司》", 31 January 2017, 北京：中国纺织出版社 * |
| 陈立真 等: "《100种好吃又好做的抹酱》", 31 March 2010, 上海：上海世界图书出版公司 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690443A (en) * | 2019-10-22 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, yoghourt fermentation material, yoghourt salad sauce and preparation method thereof |
| CN112690443B (en) * | 2019-10-22 | 2023-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer, yogurt fermentation material, yogurt salad sauce and preparation method thereof |
| CN116195656A (en) * | 2023-03-14 | 2023-06-02 | 东莞市利明轩食品有限公司 | Primary pulp cheese sauce |
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Application publication date: 20171121 |