CN110915928A - Preparation method of natural cheese of Coerkezi family - Google Patents

Abstract

The invention belongs to the technical field of manufacturing of national traditional dairy products, and particularly discloses a manufacturing method of natural cheese goat of Korkey cumin, which comprises the following steps: firstly, preparation of strains: slaughtering lambs which are born for 3-7 days, taking out the stomach of the lambs, taking out the primary milk fermented in the stomach of the lambs, preparing into a strain according to a conventional mode, and storing for later use; boiling goat milk at 95-100 deg.C, adding the above strains, stirring for 15 min each time, stirring for 6-8 hr to separate milk protein, and filtering to obtain fresh goat milk cheese. The goat cheese prepared by the preparation method has unique flavor and high nutritional value.

Description

Preparation method of natural cheese of Coerkezi family

Technical Field

The invention belongs to the technical field of manufacturing of national traditional milk products, and particularly discloses a method for manufacturing Koerkezi natural goat cheese.

Background

The natural goat cheese of the Coerkezi family is always the traditional food of the family. The raw materials are pure green fresh goat milk produced in a natural pasture of the house, and the goat does not eat any feed containing additives from a young goat, so that the produced milk is pure green original milk. The cheese made from the goat milk has the characteristics of high total nutritive value, high calcium content, high protein content, iron and zinc contents, low fat, low cholesterol and the like, and is not sold in the market. The preparation is carried out from 3 months to the end of 5 months in the spring festival every year, because the season is the lamb receiving season and the goat milk is basically the colostrum goat milk prepared cheese. Due to the difference of the variety and the preparation method of the goat milk, the flavor and the dry mouth of the prepared goat milk cheese are very different from those of the goat cheese sold in the market.

Disclosure of Invention

The invention aims to: according to the traditional preparation process of the kefir goat cheese in Xinjiang area, the unique natural conditions and characteristics in Xinjiang area are combined to produce the kefir goat cheese food with unique taste.

The technical scheme of the invention is as follows: a preparation method of natural cheese of Coerkezi family comprises the following steps:

firstly, preparation of strains: slaughtering lambs which are born for 3-7 days, taking out the stomach of the lambs, taking out the primary milk fermented in the stomach of the lambs, preparing into a strain according to a conventional mode, and storing for later use;

boiling goat milk at 95-100 deg.C, adding the above strains, stirring for 15 min each time, stirring for 6-8 hr to separate milk protein, and filtering to obtain fresh goat milk cheese.

The lambs are preferably male lambs.

Has the advantages that: the preparation method is a traditional ethnic method, and the goat cheese prepared by the traditional method has unique flavor and high nutritional value due to the purity of milk sources.

Detailed Description

Embodiment 1, a method for preparing natural goat cheese of korkzi family, comprising the following steps:

firstly, preparation of strains: slaughtering lambs which are born for 3-7 days, taking out the stomach of the lambs, taking out the primary milk fermented in the stomach of the lambs, preparing into a strain according to a conventional mode, and storing for later use; the lamb is preferably a male lamb;

boiling goat milk at 95-100 deg.C, adding the above strain, stirring thoroughly every 15 minutes for 6-8 hours to separate milk protein, and filtering to obtain fresh goat milk cheese.

The storage method comprises the following steps: the fresh cheese is carefully sealed by an incomplete preservative film, and is preferably placed in a preservation box and a refrigerating chamber. If not eaten often, this thing is bought infrequently. If the long hair is found for a long time, the long hair is cut off and not thrown away. The semi-hard cheese has longer storage time than fresh cheese, and can be placed in ventilated place or dried in the sun to become dry cheese. The dry cheese will not deteriorate after long-term storage, and can be preserved for a long time due to the cream contained therein. The cream cheese can be preserved for half a year as long as the cream cheese is preserved in a cold storage.

Claims (2)

1. A preparation method of natural cheese of Coerkezi family comprises the following steps:

firstly, preparation of strains: slaughtering lambs which are born for 3-7 days, taking out the stomach of the lambs, taking out the primary milk fermented in the stomach of the lambs, preparing into a strain according to a conventional mode, and storing for later use;

boiling goat milk at 95-100 deg.C, adding the above strain, stirring thoroughly every 15 minutes for 6-8 hours to separate milk protein, and filtering to obtain fresh goat milk cheese.

2. The method for preparing natural kezi sheep cheese in Korkinje according to claim 1, which is characterized in that: the lambs are preferably male lambs.