CN107873854A - A kind of processing method for cheese cake of roasting mutton - Google Patents
A kind of processing method for cheese cake of roasting mutton Download PDFInfo
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- CN107873854A CN107873854A CN201711179431.9A CN201711179431A CN107873854A CN 107873854 A CN107873854 A CN 107873854A CN 201711179431 A CN201711179431 A CN 201711179431A CN 107873854 A CN107873854 A CN 107873854A
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- mutton
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- cake
- milk
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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
Abstract
The invention discloses a kind of processing method for cheese cake of roasting mutton, it is characterised in that including following aspect：（1）Prepared by fruit juice, take pulp to be beaten after the fruit raw materials such as Cranberry, lime, yellow peach, pawpaw are cleaned, and adds water and carries out boiling and supersonic oscillations enzymolysis；（2）Cheese-making, take milk and goat milk to mix sterilization, add inspissated juice into sterilization mixed milk and lactic acid bacteria is stirred after fermentation；（3）Slanghter processing of lamb, pickled to mutton sprinkling saline solution, the mutton after pickling immerses flavor enhancement boiling, is then baked using carbon fire, and baking mutton powder is made after drying efflorescence；（4）Cake processed, cheese is put into mixer mashing to glue, baking mutton powder is added and is stirred, compound is filled and bulk is pressed into mould is toasted；（5）Sterilization packaging, it is vacuum-packed after mutton cheese cake is carried out into pasteurize, must roast mutton cheese cake.
Description
Technical field
The invention belongs to cheese processing technical field, and in particular to a kind of processing method for cheese cake of roasting mutton.
Background technology
Prepared by cheese is by being fermented to fresh milk solid-state dairy produce, 10kg fresh milks can be processed into processing
1kg cheese product, cheese concentrate the nutritional ingredient of milk, wherein containing abundant protein, fat, vitamin and mineral
The compositions such as matter, there is tonifying lung, ease constipation, yin-nourishing, quench the thirst and other effects；Cheese is the nomadic cuisines of tradition, and its tart flavour mouthfeel makes
Inland and coastal consumer are more inadaptable, make the cheese market share very low, constrain cheese processing production, and traditional cheese
Product needs Cord blood, and instant is poor, the holding time is also relatively short.Mutton is fresh and tender delicious, and nutritive value is high, and
And with tonifying kidney and strengthening yang, qi-restoratives middle benefit gas, raising immunity, invigorating the spleen and other effects, there is higher healthy nutritive value, but its is dense
Thick smell of mutton and processing and fabricating tedious process, influence people to its consumption, and can be produced after edible mutton more dense
Greasy feeling.Cheese and mutton are combined and are processed into instant food, mutual taste flavor has both been can overcome the disadvantages that, edible mutton can be reduced again
Sense of discomfort after meat, and improve its healthy nutritive value.
The content of the invention
The present invention is directed to the problem of existing：Cheese is the nomadic cuisines of tradition, and its tart flavour mouthfeel makes inland and coastal
Consumer is more inadaptable, and traditional cheese product needs Cord blood, instant is poor, the holding time also relatively
It is short.The dense smell of mutton of mutton and processing and fabricating tedious process, influence people to its consumption, and can be produced after edible mutton compared with
For dense greasy feeling.To solve the above problems, the invention provides a kind of processing method for cheese cake of roasting mutton.
The present invention is achieved by the following technical solutions：
A kind of processing method for cheese cake of roasting mutton, comprises the following steps：
（1）It is prepared by fruit juice：Take pulp to be beaten after the fruit raw materials such as Cranberry, lime, yellow peach, pawpaw are cleaned, add it
The water of 2-4 times of quality boiling 30-40min at a temperature of 55-60 DEG C, add gross mass 0.5%-0.7% pectin enzyme ultrasonic wave
Vibration enzymolysis 26-30min, is concentrated into the 1/3 of original volume, obtains inspissated juice, have abundant nutritional ingredient and mouthfeel after filtering
Flavor；
（2）Cheese-making：Milk and goat milk are taken according to quality proportioning 2:1 is blended in 72-76 DEG C of sterilization 12-14S, must sterilize mixing
Milk, add inspissated juice into sterilization mixed milk and lactic acid bacteria is stirred after fermentation 3-4 days, add inspissated juice and sent out
Ferment, the taste flavor of cheese and the effect of trophism can be improved, filter off and obtain cheese after being baked except whey, low temperature；
（3）Slanghter processing of lamb：Drained away the water after mutton is cleaned, spray saline solution of the mass concentration for 10%-13% in 3-5 to mutton
DEG C 5-7h is pickled, reduce the greasy feeling of mutton, the mutton after pickling immerses first small fire boiling 15-20min in flavor enhancement, seasoning
Agent is played except smell of mutton, is improved the effect of nutrient and flavour mouthfeel, is then risen to moderate heat again and simmer 40-50min, drained away the water after taking-up
Shortening mutton, respectively using flavor enhancement and camellia seed oil brushing shortening mutton, then it is baked using carbon fire, assigns mutton and bake
Flavor processed, increase the taste flavor of cheese, baking mutton powder is made after drying efflorescence；
（4）Cake processed：Cheese is put into mashing in mixer and, to glue, adds its quality 14%-18% baking mutton powder stirring
Mixing 12-15min obtains compound, compound is filled bulk is pressed into mould, is then placed in 50-55 DEG C of baking box and toasts
7-9min, mutton cheese cake is made, makes up mutual taste flavor, reduce the greasy feeling after edible mutton；
（5）Sterilization packaging：It is vacuum-packed after mutton cheese cake is carried out into pasteurize, must roast mutton cheese cake.
Step（1）Described fruit raw material, it is respectively configured to sub-prime gauge part and is：Cranberry 11-14 parts, lime 8-12
Part, yellow peach 6-9 parts, pawpaw 4-7 parts, black cloth woods 3-5 parts, Chinese lute 2-4 parts.
Step（2）Described inspissated juice and lactic acid bacteria, its addition are distributed as 16%-20%, 2%- of mixed milk quality
3%。
Step（3）Described flavor enhancement, its compound method are：Ginger 13-16 parts, fennel 11-14 are weighed according to quality meter part
Part, tangerine peel 8-12 parts, grape juice 7-10 parts, caraway 6-9 parts, cumin 4-6 parts, pomelo peel 3-5 parts, lily 3-5 parts, plum blossom 2-
4 parts, the water of 4-6 times of its quality is added after preparation raw material is crushed, in 70-80 DEG C of boiling 2-3h, original volume is concentrated into after filtering
1/3, be made flavor enhancement.
Step（5）Described pasteurize, its temperature are 65-68 DEG C, time 27-30min.
The present invention has advantages below compared with prior art：Prepared by fruit juice, inspissated juice is with a variety of water such as Cranberry, lime
Fruit is process, and has abundant nutrition and taste flavor, can improve the taste flavor and trophism of cheese, reduce cheese not
Agreeable to the taste sense；And nutrient composition content in fruit juice can be improved by boiling and ultrasonic wave enzyme solution.Cheese-making, with milk and sheep
Cheese, which is made, for Raw material processing in milk can improve the trophism of cheese, and adds inspissated juice and fermented, and can improve the mouth of cheese
Feel the effect of flavor and trophism, improve the mouthfeel adaptability of cheese.Slanghter processing of lamb, salt down after first being sprayed using saline solution mutton
System, the greasy of mutton can be reduced, and mutton is immersed in flavor enhancement and carries out boiling, mutton smell of mutton can be removed, and improve mutton
Taste flavor and tenderness；Mutton is baked using carbon fire, mutton powder roasted characteristics can be assigned, increases the flavor mouth of cheese
Sense.Cake processed, cheese and mutton powder are mixed, make up mutual taste flavor, reduced the greasy feeling after edible mutton, improve
The healthy nutritive value of cheese cake, process made of cheese cake there is tasty mouthfeel, unique flavor, nutritious, and not
Containing any preservative ingredient, there is the characteristics of instant, quick.
Embodiment
Embodiment 1：
A kind of processing method for cheese cake of roasting mutton, comprises the following steps：
（1）It is prepared by fruit juice：Take pulp to be beaten after the fruit raw materials such as Cranberry, lime, yellow peach, pawpaw are cleaned, add it
The water that 2.5 times of quality boiling 32min at a temperature of 56 DEG C, add the pectase supersonic oscillations enzymolysis of gross mass 0.52%
27min, the 1/3 of original volume is concentrated into after filtering, obtains inspissated juice, there is abundant nutritional ingredient and taste flavor；
（2）Cheese-making：Milk and goat milk are taken according to quality proportioning 2:1 is blended in 73 DEG C of sterilization 13S, obtains sterilization mixed milk, to
Inspissated juice is added in sterilization mixed milk and lactic acid bacteria is stirred after fermentation 3 days, is added inspissated juice and is fermented, can be improved
The taste flavor of cheese and the effect of trophism, filter off and obtain cheese after being baked except whey, low temperature；
（3）Slanghter processing of lamb：Drained away the water after mutton is cleaned, the saline solution for being 11% to mutton sprinkling mass concentration salts down at 3.5 DEG C
5.5h processed, the greasy feeling of mutton is reduced, the mutton after pickling immerses first small fire boiling 16min in flavor enhancement, and flavor enhancement plays
Except smell of mutton, the effect of nutrient and flavour mouthfeel being improved, moderate heat is then risen to again and simmers 43min, drain away the water to obtain shortening mutton after taking-up,
Flavor enhancement and camellia seed oil brushing shortening mutton are used respectively, is then baked using carbon fire, assigns mutton roasted characteristics, are increased
Add the taste flavor of cheese, baking mutton powder is made after drying efflorescence；
（4）Cake processed：Cheese is put into mashing in mixer, and, to glue, the baking mutton powder for adding its quality 15% is stirred
13min obtains compound, compound is filled bulk is pressed into mould, is then placed in baking 8min in 52 DEG C of baking boxs, is made
Mutton cheese cake, mutual taste flavor is made up, reduce the greasy feeling after edible mutton；
（5）Sterilization packaging：It is vacuum-packed after mutton cheese cake is carried out into pasteurize, must roast mutton cheese cake.
Step（1）Described fruit raw material, it is respectively configured to sub-prime gauge part and is：12 parts of Cranberry, 9 parts of lime, yellow peach 7
Part, 5 parts of pawpaw, 3.2 parts of black cloth woods, 2.7 parts of Chinese lute.
Step（2）Described inspissated juice and lactic acid bacteria, its addition are distributed as the 17% of mixed milk quality, 2.1%.
Step（3）Described flavor enhancement, its compound method are：14 parts of ginger, 12 parts of fennel, tangerine peel are weighed according to quality meter part
9 parts, 8 parts of grape juice, 7 parts of caraway, 4.5 parts of cumin, 3.2 parts of pomelo peel, 3.7 parts of lily, 2.1 parts of plum blossom, by preparation raw material
The water of 4.5 times of its quality is added after crushing, in 74 DEG C of boiling 2.5h, the 1/3 of original volume is concentrated into after filtering, flavor enhancement is made.
Step（5）Described pasteurize, its temperature are 66 DEG C, time 28min.
Embodiment 2：
（1）It is prepared by fruit juice：Take pulp to be beaten after the fruit raw materials such as Cranberry, lime, yellow peach, pawpaw are cleaned, add it
The water that 3.5 times of quality boiling 37min at a temperature of 58 DEG C, add the pectase supersonic oscillations enzymolysis of gross mass 0.65%
29min, the 1/3 of original volume is concentrated into after filtering, obtains inspissated juice, there is abundant nutritional ingredient and taste flavor；
（2）Cheese-making：Milk and goat milk are taken according to quality proportioning 2:1 is blended in 75 DEG C of sterilization 14S, obtains sterilization mixed milk, to
Inspissated juice is added in sterilization mixed milk and lactic acid bacteria is stirred after fermentation 4 days, is added inspissated juice and is fermented, can be improved
The taste flavor of cheese and the effect of trophism, filter off and obtain cheese after being baked except whey, low temperature；
（3）Slanghter processing of lamb：Drained away the water after mutton is cleaned, the saline solution for being 12% to mutton sprinkling mass concentration salts down at 4.5 DEG C
6.5h processed, the greasy feeling of mutton is reduced, the mutton after pickling immerses first small fire boiling 19min in flavor enhancement, and flavor enhancement plays
Except smell of mutton, the effect of nutrient and flavour mouthfeel being improved, moderate heat is then risen to again and simmers 48min, drain away the water to obtain shortening mutton after taking-up,
Flavor enhancement and camellia seed oil brushing shortening mutton are used respectively, is then baked using carbon fire, assigns mutton roasted characteristics, are increased
Add the taste flavor of cheese, baking mutton powder is made after drying efflorescence；
（4）Cake processed：Cheese is put into mashing in mixer, and, to glue, the baking mutton powder for adding its quality 17% is stirred
14min obtains compound, compound is filled bulk is pressed into mould, is then placed in baking 9min in 54 DEG C of baking boxs, is made
Mutton cheese cake, mutual taste flavor is made up, reduce the greasy feeling after edible mutton；
（5）Sterilization packaging：It is vacuum-packed after mutton cheese cake is carried out into pasteurize, must roast mutton cheese cake.
Step（1）Described fruit raw material, it is respectively configured to sub-prime gauge part and is：13 parts of Cranberry, 11 parts of lime, yellow peach
8 parts, 6 parts of pawpaw, 4.8 parts of black cloth woods, 3.7 parts of Chinese lute.
Step（2）Described inspissated juice and lactic acid bacteria, its addition are distributed as the 18% of mixed milk quality, 2.7%.
Step（3）Described flavor enhancement, its compound method are：15 parts of ginger, 13 parts of fennel, tangerine peel are weighed according to quality meter part
11 parts, 9 parts of grape juice, 8 parts of caraway, 5.4 parts of cumin, 4.7 parts of pomelo peel, 4.5 parts of lily, 3.6 parts of plum blossom, by preparation raw material
The water of 5.5 times of its quality is added after crushing, in 79 DEG C of boiling 3h, the 1/3 of original volume is concentrated into after filtering, flavor enhancement is made.
Step（5）Described pasteurize, its temperature are 67 DEG C, time 29min.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle boiling and enzymolysis, other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Middle inspissated juice uses, and other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 2（3）Middle flavor enhancement uses, and other steps are same as Example 2.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（3）Middle baking, other steps are same as Example 2.
Control group：
Control group does not carry out boiling and enzymolysis, inspissated juice, flavor enhancement, method for baking using traditional cheese as reference.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4 and control group institute processed cheese cake, it is counted
Shelf lives, Vitamin C content, taste flavor evaluation（1-100 points of the scope that scores）.
Taste flavor is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；Respectively comment
Valency sample size is 120, is defined by the super evaluation result of sample 2/3.
Experimental data：
| Project | The shelf lives moon | Vitamin C content mg/100g | Taste flavor is evaluated |
| Embodiment 1 | 8.0 | 56.2 | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 7.0 | 54.5 | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 6.0 | 39.1 | ﹢ ﹢ ﹢ ﹢ |
| Contrast 2 | 7.0 | 30.6 | ﹢ ﹢ |
| Contrast 3 | 8.0 | 43.3 | ﹢ ﹢ |
| Contrast 4 | 6.0 | 55.3 | ﹢ ﹢ |
| Control group | 1.0 | 0.0 | ﹢ |
Synthesis result：The cheese cake that the present invention is processed, compared with control group, shelf lives extend more than 6 months, vitamin
C content improves 54.5mg/100g, and it is edible when without mutton smell of mutton and greasy feeling, also contain fruit aroma.Using boiling and enzyme
Solution, inspissated juice, seasoning agent method, can improve Vitamin C content 17.1mg/100g, 25.6mg/100g, 11.2mg/100g；
And inspissated juice, flavor enhancement and method for baking are used, the taste flavor of cheese cake can be improved.
Claims (5)
1. a kind of processing method for cheese cake of roasting mutton, it is characterised in that comprise the following steps：
（1）It is prepared by fruit juice：Take pulp to be beaten after the fruit raw materials such as Cranberry, lime, yellow peach, pawpaw are cleaned, add it
The water of 2-4 times of quality boiling 30-40min at a temperature of 55-60 DEG C, add gross mass 0.5%-0.7% pectin enzyme ultrasonic wave
Vibration enzymolysis 26-30min, is concentrated into the 1/3 of original volume, obtains inspissated juice after filtering；
（2）Cheese-making：Milk and goat milk are taken according to quality proportioning 2:1 is blended in 72-76 DEG C of sterilization 12-14S, must sterilize mixing
Milk, add inspissated juice into sterilization mixed milk and lactic acid bacteria is stirred after fermentation 3-4 days, filter off except whey, low temperature baking
Cheese is obtained after system；
（3）Slanghter processing of lamb：Drained away the water after mutton is cleaned, spray saline solution of the mass concentration for 10%-13% in 3-5 to mutton
DEG C 5-7h is pickled, the mutton after pickling immerses first small fire boiling 15-20min in flavor enhancement, then rises to moderate heat again and simmers 40-
50min, drain away the water to obtain shortening mutton after taking-up, respectively using flavor enhancement and camellia seed oil brushing shortening mutton, then uses
Carbon fire is baked, and baking mutton powder is made after drying efflorescence；
（4）Cake processed：Cheese is put into mashing in mixer and, to glue, adds its quality 14%-18% baking mutton powder stirring
Mixing 12-15min obtains compound, compound is filled bulk is pressed into mould, is then placed in 50-55 DEG C of baking box and toasts
7-9min, mutton cheese cake is made；
（5）Sterilization packaging：It is vacuum-packed after mutton cheese cake is carried out into pasteurize, must roast mutton cheese cake.
2. the processing method of cheese cake as claimed in claim 1 of roasting mutton, it is characterised in that step（1）Described fruit is former
Material, it is respectively configured to sub-prime gauge part and is：Cranberry 11-14 parts, lime 8-12 parts, yellow peach 6-9 parts, pawpaw 4-7 parts, black cloth woods
3-5 parts, Chinese lute 2-4 parts.
3. the processing method of cheese cake as claimed in claim 1 of roasting mutton, it is characterised in that step（2）Described concentration fruit
Juice and lactic acid bacteria, its addition are distributed as 16%-20%, 2%-3% of mixed milk quality.
4. the processing method of cheese cake as claimed in claim 1 of roasting mutton, it is characterised in that step（3）Described flavor enhancement,
Its compound method is：Ginger 13-16 parts, fennel 11-14 parts, tangerine peel 8-12 parts, grape juice 7-10 parts, perfume (or spice) are weighed according to quality meter part
Dish 6-9 parts, cumin 4-6 parts, pomelo peel 3-5 parts, lily 3-5 parts, plum blossom 2-4 parts, add its matter after preparation raw material is crushed
The water of 4-6 times of amount, in 70-80 DEG C of boiling 2-3h, is concentrated into the 1/3 of original volume after filtering, flavor enhancement is made.
5. the processing method of cheese cake as claimed in claim 1 of roasting mutton, it is characterised in that step（5）Described Pasteur kills
Bacterium, its temperature are 65-68 DEG C, time 27-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711179431.9A CN107873854A (en) | 2017-11-23 | 2017-11-23 | A kind of processing method for cheese cake of roasting mutton |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711179431.9A CN107873854A (en) | 2017-11-23 | 2017-11-23 | A kind of processing method for cheese cake of roasting mutton |
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| CN107873854A true CN107873854A (en) | 2018-04-06 |
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ID=61774661
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| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN101690523A (en) * | 2009-10-26 | 2010-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft fruit flower color cheese and production method thereof |
| CN101971886A (en) * | 2010-09-25 | 2011-02-16 | 艾习寿 | Flavor dried buffalo cheese and making method thereof |
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103932008A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Tartary buckwheat mutton milk cake |
| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
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2017
- 2017-11-23 CN CN201711179431.9A patent/CN107873854A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| CN101416748A (en) * | 2007-10-27 | 2009-04-29 | 萨尔合提江·卡卡夏 | Milk bean meat making method |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN101690523A (en) * | 2009-10-26 | 2010-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft fruit flower color cheese and production method thereof |
| CN101971886A (en) * | 2010-09-25 | 2011-02-16 | 艾习寿 | Flavor dried buffalo cheese and making method thereof |
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
| CN103932008A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Tartary buckwheat mutton milk cake |
| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
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Application publication date: 20180406 |