CN114946961A - Spicy shredded cheese and preparation method thereof - Google Patents
Spicy shredded cheese and preparation method thereof Download PDFInfo
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- CN114946961A CN114946961A CN202210542295.XA CN202210542295A CN114946961A CN 114946961 A CN114946961 A CN 114946961A CN 202210542295 A CN202210542295 A CN 202210542295A CN 114946961 A CN114946961 A CN 114946961A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 153
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 238000002844 melting Methods 0.000 claims abstract description 42
- 230000008018 melting Effects 0.000 claims abstract description 42
- 238000001816 cooling Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000007689 inspection Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 33
- 239000004615 ingredient Substances 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- 239000011780 sodium chloride Substances 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 241000722363 Piper Species 0.000 claims description 14
- 238000012360 testing method Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 239000012943 hotmelt Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000006694 eating habits Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000005070 ripening Effects 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
Images
Classifications
-
- 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 application discloses spicy shredded cheese and a preparation method thereof, wherein the spicy shredded cheese comprises the following components in parts by weight: 85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil and 0.08-0.14 part of essence. In the preparation of the cheese, after the cheese is qualified through inspection, the cheese is subjected to hot melting sterilization through ripening and the spicy and hot materials, and then the steps of forming and cooling are matched, so that the novel spicy hand-torn cheese is finally prepared, and a novel edible mode suitable for northern people is provided for the cheese. The preparation method of the spicy hand-torn cheese provided by the invention is simple and feasible, is convenient to operate, and the prepared cheese can be suitable for the dietary habits and taste requirements of northern people on the basis of keeping the original cheese nutrition, so that a novel cheese variety is prepared and obtained.
Description
Technical Field
The application relates to the technical field of food processing, in particular to spicy shredded cheese and a preparation method thereof.
Background
Cheese is a fermented milk product, has similar properties to common yoghurt, is prepared by a fermentation process, and also contains lactic acid bacteria for health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.
At present, although there are various eating modes of cheese, cheese can be eaten as a dish, a cake material, seasoning or directly eaten, spicy taste of northern people is always the taste sought by people, and cheese can not be eaten by directly eating cheese.
Whether the cheese which can be suitable for Chinese people can be researched and developed or not can meet the dietary habits of northern people on the basis of keeping the original nutrition of the cheese, and becomes a problem to be solved urgently in the cheese industry.
Disclosure of Invention
The main object of the application is to provide a spicy hand-torn cheese to solve the current problems.
In order to achieve the above object, the present application provides the following techniques:
the application provides in a first aspect a spicy shredded cheese, comprising the following proportioning components in parts by weight:
85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil and 0.08-0.14 part of essence.
As an optional embodiment of the present application, optionally, the essence is at least one of a spicy meat essence or a sesame oil essence.
As an optional embodiment of the present application, optionally, the perfume is: 0.03-0.05 part of spicy meat essence and 0.05-0.09 part of sesame oil essence.
The application provides in a second aspect a spicy shredded cheese comprising the following proportioning components in parts by weight:
85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil, 0.03-0.05 part of spicy meat essence and 0.05-0.09 part of sesame oil essence.
The third aspect of the application provides a preparation method of the spicy shredded cheese, which comprises the following steps:
s1, obtaining a cheese raw material, and performing qualified inspection and pretreatment on the cheese raw material to obtain spare cheese;
s2, weighing the first ingredients according to a preset ratio: preparing cheese, water, white sand, chili powder, monosodium glutamate and pepper oil;
s3, weighing the second ingredients according to a preset ratio: essence, mixing the first ingredient and the second ingredient, and performing hot melting treatment to obtain 'gel' cheese;
and S4, cooling and packaging the gel cheese to obtain the formed spicy shredded cheese.
As an alternative embodiment of the present application, optionally, in step S1, a cheese raw material is obtained, and the cheese raw material is subjected to qualification testing and pretreatment to obtain a ready-to-use cheese, comprising:
s101, obtaining a cheese raw material;
s102, presetting a test standard, testing the cheese raw material according to the test standard, and judging whether the cheese raw material is qualified or not;
s103, obtaining qualified cheese raw materials, and performing unfreezing and ripening treatment on the cheese raw materials to obtain the spare cheese.
As an alternative embodiment of the present application, optionally, in step S3, the mixing and hot melting of the first ingredient and the second ingredient, to obtain the "gel" cheese, includes:
s301, configuring hot melting equipment and setting hot melting conditions;
s302, mixing the first ingredient and the second ingredient, and putting the mixture into hot melting equipment;
s303, carrying out hot melting sterilization according to the hot melting condition to obtain the 'gel' cheese.
As an alternative embodiment of the present application, optionally, the hot melting condition comprises:
the hot melting sterilization temperature is 75-80 ℃, the hot melting time is 8-10 minutes, and the mixture is uniformly stirred for 2-10 minutes.
As an alternative embodiment of the present application, optionally, in step S4, the "gelled" cheese is cooled, comprising:
s401, configuring a sterile saline system, and setting the salt leaching cooling conditions as follows: the temperature is 2-5 ℃, the concentration of the saline water is 8-10%, and the integral cooling time is 50-60 s;
s402, placing the 'gel' cheese in the sterile saline system, and cooling according to the salt soaking cooling condition;
s403, cooling until the center temperature of the gel cheese reaches 5-10 ℃, and finishing cooling.
Compared with the prior art, this application can bring following technological effect:
1. the hot and spicy hand-torn cheese comprises the following components in parts by weight: 85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil and 0.08-0.14 part of essence. In the preparation of the cheese, after the cheese is qualified through inspection, the cheese is subjected to hot melting sterilization through ripening and the spicy and hot materials, and then the steps of forming and cooling are matched, so that the novel spicy hand-torn cheese is finally prepared, and a novel edible mode suitable for northern people is provided for the cheese.
2. The preparation method of the spicy hand-torn cheese provided by the invention is simple and feasible, is convenient to operate, and the prepared cheese can be suitable for the dietary habits and taste requirements of northern people on the basis of keeping the nutrition of the original cheese, so that a novel cheese variety is prepared.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, serve to provide a further understanding of the application and to enable other features, objects, and advantages of the application to be more apparent. The drawings and their description illustrate the embodiments of the invention and do not limit it. In the drawings:
FIG. 1 is a table of the ingredients of the hot and spicy shredded cheese of the present invention;
fig. 2 is a schematic flow diagram of the preparation of the spicy hand-torn cheese of the present invention.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In the present application, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "middle", "vertical", "horizontal", "lateral", "longitudinal", and the like indicate an orientation or positional relationship based on the orientation or positional relationship shown in the drawings. These terms are used primarily to better describe the present application and its embodiments, and are not used to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation.
Moreover, some of the above terms may be used in other meanings besides orientation or positional relationship, for example, the term "upper" may also be used in some cases to indicate a certain attaching or connecting relationship. The specific meaning of these terms in this application will be understood by those of ordinary skill in the art as appropriate.
In addition, the term "plurality" shall mean two as well as more than two. In this embodiment, the raw materials and the preparation equipment of the preparation method can be used as long as the product of the present application can be obtained instead of the preparation.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments with reference to the attached drawings.
In this example, the shape of the finished cheese product is not limited. Such as a cheese stick, cheese strip or cheese block.
The embodiment provides cheese which is suitable for Chinese people, can meet the dietary habits of northern people on the basis of keeping the original nutrition of the cheese, and becomes a problem to be solved urgently.
As shown in fig. 1, the application provides spicy hand-torn cheese which comprises the following components in parts by weight:
85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil, 0.03-0.05 part of spicy meat essence and 0.05-0.09 part of sesame oil essence.
As shown in fig. 2, the present application provides a method for preparing the spicy hand-torn cheese, which comprises the following steps:
s1, obtaining a cheese raw material, and performing qualified inspection and pretreatment on the cheese raw material to obtain spare cheese;
s2, weighing the first ingredients according to a preset ratio: preparing cheese, water, white sand, chili powder, monosodium glutamate and pepper oil;
s3, weighing the second ingredients according to a preset ratio: essence, mixing the first ingredient and the second ingredient, and performing hot melting treatment to obtain 'gel' cheese;
and S4, cooling and packaging the gel cheese to obtain the formed spicy shredded cheese.
As an alternative embodiment of the present application, optionally, in step S1, a cheese raw material is obtained, and the cheese raw material is subjected to qualification testing and pretreatment to obtain a ready-to-use cheese, comprising:
s101, obtaining a cheese raw material;
s102, presetting a test standard, testing the cheese raw material according to the test standard, and judging whether the cheese raw material is qualified or not;
s103, obtaining qualified cheese raw materials, and performing unfreezing and maturation treatment on the cheese raw materials to obtain the standby cheese.
As an alternative embodiment of the present application, optionally, in step S3, the mixing and hot melting of the first ingredient and the second ingredient, to obtain the "gel" cheese, includes:
s301, configuring hot melting equipment and setting hot melting conditions;
s302, mixing the first ingredients and the second ingredients, and putting the mixture into the hot melting equipment;
s303, carrying out hot melting sterilization according to the hot melting condition to obtain the gel cheese.
As an alternative embodiment of the present application, optionally, the hot melting condition comprises:
the hot melting sterilization temperature is 75-80 ℃, the hot melting time is 8-10 minutes, and the mixture is uniformly stirred for 2-10 minutes.
As an alternative embodiment of the present application, optionally, in step S4, the "gelled" cheese is cooled, comprising:
s401, configuring a sterile saline system, and setting the salt leaching cooling conditions as follows: the temperature is 2-5 ℃, the concentration of the saline water is 8-10%, and the integral cooling time is 50-60 s;
s402, placing the 'gel' cheese in the sterile saline system, and cooling according to the salt soaking cooling condition;
and S403, cooling to the central temperature of the 'gel' cheese to 5-10 ℃, and finishing cooling.
The hot melting equipment and the like provided in the preparation method can be used according to the hot melting equipment selected by a user.
The sterile saline system may be selected for use based on industrial foundations possessed by users, and this embodiment is not limited.
In the following, an example 1 and two comparative examples will be provided for experimental comparison, and the following evaluation criteria for taste and quality of spicy streaks are established in table 1:
TABLE 1 evaluation criteria for sensory quality of spicy chips
Example 1
The spicy hand-shredded cheese is prepared from the following raw materials in parts by weight: 92 parts of cheese, 5 parts of water, 1 part of white granulated sugar, 0.6 part of chili powder, monosodium glutamate: 0.1 part, 0.04 part of spicy meat essence, 0.07 part of sesame oil essence and 0.6 part of spicy pepper oil.
The present invention will be further explained with reference to specific examples.
1) The raw material cheese is unfrozen for 10-15 days under the condition of refrigeration after being detected to be microbiological and physicochemical qualified, and is matured for 3-5 days for later use.
2) Removing external package of cheese, adding into a hot melting pot, stirring and crushing into 1 cm size, adding the above materials except cheese into the hot melting pot according to a certain proportion to obtain spicy material, and stirring for 3-5 min. Setting the temperature of the hot melting pot at 75-80 ℃ for 8-10 minutes;
3) the "gel" monolith was passed through the apparatus to form a shape, here a cylinder of about 13 cm in length and about 1 cm in diameter.
4) Placing the formed cheese to the temperature: 2-5 ℃, and the concentration of saline water is as follows: cooling in an 8-10% sterile saline system, the overall cooling time being: and (3) cooling for 50-60s until the central temperature of the cheese reaches 5-10 ℃, wherein the sterile saline is cooled through a cooling plate to maintain the temperature at 2-5 ℃. And when no water is on the dried surface of the cheese, packaging by using a vacuum packaging machine.
Comparative example 1
The spicy shredded cheese is prepared from the following raw materials in parts by weight: 90 parts of cheese, 5 parts of water, 1 part of white granulated sugar, 1.0 part of chili powder, monosodium glutamate: 0.1 part, 0.06 part of spicy meat essence, 0.07 part of sesame oil essence and 1.0 part of spicy pepper oil.
The present invention will be further explained with reference to specific examples.
1) The raw material cheese is unfrozen for 10-15 days under the condition of refrigeration after being detected to be microbiological and physicochemical qualified, and is matured for 3-5 days for later use.
2) Removing external package of cheese, adding into a hot melting pot, stirring and crushing into 1 cm, adding the above materials except cheese into hot melting pot according to a certain proportion to obtain spicy material, and stirring for 3-5 min;
setting the temperature of the hot melting pot at 75-80 ℃ for 8-10 minutes.
3) The "gel" monolith was passed through the apparatus to form a shape, here a cylinder of about 13 cm in length and about 1 cm in diameter.
4) Placing the formed cheese to the temperature: 2-5 ℃, and the concentration of saline water is as follows: cooling in an 8-10% sterile saline system, wherein the whole cooling time is as follows: and (5) cooling for 50-60s until the central temperature of the cheese reaches 5-10 ℃.
Wherein the sterile saline is cooled by a cooling plate to maintain the temperature at 2-5 ℃.
And when no water is on the dried surface of the cheese, packaging by using a vacuum packaging machine.
Comparative example 2
The spicy shredded cheese is prepared from the following raw materials in parts by weight: 96 parts of cheese, 5 parts of water, 1 part of white granulated sugar, 0.4 part of chili powder, monosodium glutamate: 0.1 part, 0.03 part of spicy meat essence, 0.07 part of sesame oil essence and 0.4 part of spicy pepper oil.
The present invention will be further explained with reference to specific examples.
1) The raw material cheese is unfrozen for 10-15 days under the condition of refrigeration after being detected to be microbiological and physicochemical qualified, and is matured for 3-5 days for later use.
2) Removing the outer package of cheese, adding into a hot melting pot, stirring and crushing into particles with the particle size of 1 cm, adding the ingredients except the cheese in the raw materials into the hot melting pot according to a certain proportion to form spicy materials, and stirring for 3-5 min;
setting the temperature of the hot melting pot at 75-80 ℃ for 8-10 minutes.
3) The "gel" monolith was passed through the apparatus to form a shape, here a cylinder of about 13 cm in length and about 1 cm in diameter.
4) Placing the formed cheese to the temperature: 2-5 ℃, and the concentration of saline water is as follows: cooling in an 8-10% sterile saline system, the overall cooling time being: and (5) cooling for 50-60s until the central temperature of the cheese reaches 5-10 ℃.
Wherein the sterile saline is cooled by a cooling plate to maintain the temperature at 2-5 ℃.
And when no water is on the dried surface of the cheese, packaging by using a vacuum packaging machine.
Based on the evaluation criteria for the spicy sensory quality of table 1, and the above data, the spicy sensory scores prepared in example 1 and comparative examples 1 and 2 are established in table 2:
table 2 taste score of peppery strip prepared in example 1 and comparative examples 1 and 2
As can be seen from the evaluation results in Table 2, example 1 has uniform color, rich cheese flavor, uniform shape, soft mouthfeel, moderate spicy flavor, and is evaluated by the evaluators; comparative example 1 is that the dosage of the chili powder and the spicy pepper oil is increased in the ingredients, the finished product has heavier color, lighter cheese fragrance, even appearance shape but spicy taste; comparative example 2 is that the consumption of chili powder and pepper oil is reduced in the material, and although the finished product has light color, thick cheese fragrance and uniform appearance, the taste is spicy and hot seriously. Therefore, the proper amount of the chili powder and the spicy pepper oil have important influence on the sense and the quality of the product.
Therefore, the preparation method of the spicy hand-torn cheese provided by the invention is simple and feasible, is convenient to operate, and the prepared cheese can be suitable for the dietary habits and taste requirements of northern people on the basis of keeping the nutrition of the original cheese, so that a novel cheese variety is prepared.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (9)
1. The spicy hand-torn cheese is characterized by comprising the following components in parts by weight:
85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil and 0.08-0.14 part of essence.
2. The spicy shredded cheese of claim 1, wherein the flavor is at least one of a spicy meat flavor or a sesame oil flavor.
3. The spicy hand-torn cheese of claim 1, wherein the flavor is: 0.03-0.05 part of spicy meat essence and 0.05-0.09 part of sesame oil essence.
4. The spicy hand-torn cheese is characterized by comprising the following components in parts by weight:
85-98 parts of cheese, 2-7 parts of water, 0.8-1.2 parts of white granulated sugar, 0.4-0.8 part of chili powder, 0.05-0.12 part of monosodium glutamate, 0.4-0.6 part of spicy pepper oil, 0.03-0.05 part of spicy meat essence and 0.05-0.09 part of sesame oil essence.
5. A method of preparing hot shredded cheese according to any of claims 1 to 4, comprising the following steps:
s1, obtaining a cheese raw material, and performing qualified inspection and pretreatment on the cheese raw material to obtain spare cheese;
s2, weighing the first ingredients according to a preset ratio: preparing cheese, water, white sand, chili powder, monosodium glutamate and capsicum oil;
s3, weighing the second ingredients according to a preset ratio: essence, mixing the first ingredient and the second ingredient, and performing hot melting treatment to obtain 'gel' cheese;
and S4, cooling and packaging the gel cheese to obtain the formed spicy shredded cheese.
6. The method of claim 5, wherein in step S1, obtaining a cheese material, and subjecting the cheese material to qualification testing and pretreatment to obtain a ready-to-use cheese includes:
s101, obtaining a cheese raw material;
s102, presetting a test standard, testing the cheese raw material according to the test standard, and judging whether the cheese raw material is qualified or not;
s103, obtaining qualified cheese raw materials, and performing unfreezing and maturation treatment on the cheese raw materials to obtain the standby cheese.
7. The method of claim 5, wherein in step S3, the mixing and hot melting of the first and second ingredients results in a "gelled" cheese comprising:
s301, configuring hot melting equipment and setting hot melting conditions;
s302, mixing the first ingredient and the second ingredient, and putting the mixture into hot melting equipment;
s303, carrying out hot melting sterilization according to the hot melting condition to obtain the 'gel' cheese.
8. The method of claim 7, wherein the hot-melt conditions comprise:
hot melting sterilization temperature is 75-80 deg.C, hot melting time is 8-10 min, and stirring uniformly for 2-10 min.
9. The method of claim 5, wherein in step S4, the cooling of the "gel" cheese includes:
s401, configuring a sterile saline system, and setting the salt leaching cooling conditions as follows: the temperature is 2-5 ℃, the concentration of the saline water is 8-10%, and the integral cooling time is 50-60 s;
s402, placing the 'gel' cheese in the sterile saline system, and cooling according to the salt soaking cooling condition;
and S403, cooling to the central temperature of the 'gel' cheese to 5-10 ℃, and finishing cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210542295.XA CN114946961A (en) | 2022-05-18 | 2022-05-18 | Spicy shredded cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210542295.XA CN114946961A (en) | 2022-05-18 | 2022-05-18 | Spicy shredded cheese and preparation method thereof |
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| CN114946961A true CN114946961A (en) | 2022-08-30 |
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| CN202210542295.XA Pending CN114946961A (en) | 2022-05-18 | 2022-05-18 | Spicy shredded cheese and preparation method thereof |
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| CN (1) | CN114946961A (en) |
Cited By (1)
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| CN115530247A (en) * | 2022-09-14 | 2022-12-30 | 上海妙可蓝多生物技术研发有限公司 | Preparation method of raw cheese filaments and raw cheese filaments |
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