CN117678645A - Cheese production method - Google Patents
Cheese production method Download PDFInfo
- Publication number
- CN117678645A CN117678645A CN202410097951.9A CN202410097951A CN117678645A CN 117678645 A CN117678645 A CN 117678645A CN 202410097951 A CN202410097951 A CN 202410097951A CN 117678645 A CN117678645 A CN 117678645A
- Authority
- CN
- China
- Prior art keywords
- cheese
- milk
- slurry
- milk slurry
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 104
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 44
- 239000008267 milk Substances 0.000 claims abstract description 44
- 210000004080 milk Anatomy 0.000 claims abstract description 44
- 239000002002 slurry Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 19
- 239000011888 foil Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a cheese production method, which specifically comprises the following steps: standing the rest milk slurry of the decocted milk skin for several days, and filtering out excessive water by using gauze when the milk slurry is coagulated into a block after fermenting or directly fermenting fresh milk into yoghurt slurry; boiling milk slurry solid in a big pot with slow fire, stirring while boiling until the milk slurry solid is sticky, putting the milk slurry solid into gauze, extruding yellow water to obtain cheese, cutting the cheese into small slices after the cheese is slightly hard, putting the cut small slices into a high-temperature-resistant aluminum foil bag, vacuumizing and sealing; then the cheese slices and the aluminum foil package are boiled in water with the temperature of 90 ℃ to 100 ℃ for seven minutes; the cheese is completely sterilized inside and outside, then fished out, cooled and stored at normal temperature, the cheese which is sterilized and steamed by boiled water is stored for more than one year at normal temperature, and the cheese is cut into small slices which are packaged in vacuum aluminum foil packages for eating more conveniently.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a cheese production method and a cheese sterilization method.
Background
The fresh cheese is also called milk bean curd, is a local special product in the inner Mongolia region, is uncured cheese, and has very high nutritive value due to the enrichment of casein after fermentation. The fresh cheese is produced through the steps of cooking flavored yogurt to eliminate most of water, suspending with filter cloth to drip water, pressing into square with mold, and packing with transparent plastic bag via natural or non-sunning. The fresh cheese in the traditional packaging mode has short storage time, cannot be stored at normal temperature, must be stored at low temperature in a refrigerated temperature environment, has high requirements on the stored temperature and humidity, and is unfavorable for long-term storage and long-distance transportation because of spoilage once the fresh cheese is stored poorly.
Disclosure of Invention
The invention provides a cheese production method and a cheese sterilization method for overcoming the defects in the prior art.
The invention is realized by the following technical scheme: the invention discloses a cheese production method, which specifically comprises the following steps:
(1) Standing the rest milk slurry of the decocted milk skin for 3-5 days, and filtering out excessive water by using gauze when the milk slurry is coagulated into blocks after fermenting the milk slurry or directly fermenting fresh milk for 4-6 days to prepare yoghurt slurry;
(2) Boiling the milk slurry solid with excessive water filtered in a big pot with slow fire, stirring while boiling until the milk slurry solid is sticky, putting the milk slurry solid into gauze, and squeezing out yellow water to obtain cheese;
(3) At this time, the prepared cheese is filled into a mould to be pressed and formed, or is placed in a wood disc, and is cut into various shapes by a knife to obtain fresh cheese;
(4) After fresh cheese is prepared, cutting the cheese into small slices after the cheese is slightly hard, and placing the cut small slices into a high-temperature-resistant aluminum foil bag for vacuumizing and sealing;
(5) Then the cheese slices and the aluminum foil package are boiled in water with the temperature of 90 ℃ to 100 ℃ for seven to eight minutes;
(6) And (3) completely sterilizing the inside and outside of the cheese, and then fishing out the cheese, and cooling and storing the cheese at normal temperature.
Preferably, in the step (1), the milk slurry left after the milk skin is decocted is kept stand for 4 days, and the milk slurry is fermented, or fresh milk is directly fermented for 5 days to prepare the yoghurt slurry.
Preferably, in the step (2), the milk slurry solid with the excessive water filtered is boiled in a big pot with slow fire, and the milk slurry solid is stirred while boiling, and a proper amount of white sugar can be added while stirring to prepare the sweet cheese, and if the sweet cheese is not added with white sugar, the sweet cheese is prepared.
Preferably, in step (5), the cheese flakes are cooked together with the aluminum foil package in water at a temperature of 95 ℃ for seven minutes.
The beneficial effects of the invention are as follows: the invention provides a production method of fresh cheese and a cheese sterilization method, which are convenient for long-time normal-temperature storage of fresh cheese, and solve the defects that the storage time of the cheese is shorter, the cheese can only be stored in a refrigerating way, and the cheese cannot be transported in a long distance in the prior art. After fresh cheese is prepared, the cheese is cut into small slices after being slightly hard and fixed, the cheese with the small slices cut is placed in a high-temperature-resistant aluminum foil bag, vacuumizing and sealing are carried out, then the small cheese slices and the aluminum foil bag are boiled in boiled water for about seven minutes together, the inside and the outside of the cheese are completely sterilized, the cheese is fished out after sterilization, the temperature is reduced and the cheese is stored at normal temperature, and the cheese after the sterilization and boiling of boiled water can not deteriorate for a long time. The invention adopts the mode of vacuum packaging, sealing and sterilizing, so that cheese in the later vacuum packaging cannot be infected by bacteria, but high-temperature resistant aluminum foil vacuum packaging is needed.
The cheese product treated by the sterilization method of the invention has the research and development test result that the cheese product cannot deteriorate after being stored for more than one year at normal temperature. The shelf life of cheese was determined to be no problem when stored in the shade for half a year. The cheese slices prepared by the method of the invention are vacuum packed by aluminum foil, so that before eating cheese, the cheese slices can be changed into soft glutinous by soaking the cheese together with vacuum packed in boiled water at about 90-100 ℃ for a while, and can be eaten after tearing open the vacuum packed aluminum foil, and the cheese can be changed into soft glutinous by cooking and heating the cheese without cooking the cheese again as before, so that the cheese slices are more convenient to eat after being packed by aluminum foil.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1: the invention discloses a cheese production method, which specifically comprises the following steps: (1) Standing the rest milk slurry of the decocted milk skin for 3 days, and filtering out excessive water by using gauze when the milk slurry is coagulated into blocks after fermentation; (2) Boiling the milk slurry solid with excessive water removed by filtering in a big pot with slow fire, stirring while boiling, adding white sugar while stirring, and making into sweet cheese, improving taste of cheese, packaging milk slurry solid into gauze when boiling to be viscous, and squeezing yellow water to obtain cheese; (3) At this time, the prepared cheese is filled into a mould and pressed to be formed, so that fresh cheese is obtained; (4) After fresh cheese is prepared, cutting the cheese into small slices after the cheese is slightly hard, and placing the cut small slices into a high-temperature-resistant aluminum foil bag for vacuumizing and sealing; (5) Then the cheese flakes are boiled in water with the temperature of 95 ℃ for seven minutes together with aluminum foil packaging; (6) And (3) completely sterilizing the inside and outside of the cheese, and then fishing out the cheese, and cooling and storing the cheese at normal temperature.
Example 2: the invention discloses a cheese production method, which specifically comprises the following steps: (1) Directly fermenting fresh milk for 5 days to obtain yogurt slurry, and filtering excessive water with gauze when the yogurt slurry is coagulated into blocks; (2) Boiling the milk slurry solid with excessive water filtered in a big pot with slow fire, stirring while boiling until the milk slurry solid is sticky, putting the milk slurry solid into gauze, and squeezing out yellow water to obtain cheese; (3) Placing the prepared cheese in a wood tray, and cutting into various shapes by a knife to obtain fresh cheese; (4) After fresh cheese is prepared, cutting the cheese into small slices after the cheese is slightly hard, and placing the cut small slices into a high-temperature-resistant aluminum foil bag for vacuumizing and sealing; (5) Then the cheese slices and the aluminum foil package are boiled in water with the temperature of 100 ℃ for about seven minutes; (6) And (3) completely sterilizing the inside and outside of the cheese, and then fishing out the cheese, and cooling and storing the cheese at normal temperature.
Notably, cheese cannot be cut too large, and if it is cut too large, bacteria inside the cheese cannot be completely sterilized, so the small flakes are more readily cooked. The sterilization mode of the fresh cheese is adopted, the sterilization is completed within 7 minutes at the temperature of between 90 and 100 ℃, the sterilization effect is not achieved due to the low temperature, and the vacuum package is easy to unseal or other chemical substances are easy to produce due to the high temperature.
Finally, it should be noted that the above description is only for illustrating the technical solution of the present invention, and not for limiting the scope of the present invention, and that the simple modification and equivalent substitution of the technical solution of the present invention can be made by those skilled in the art without departing from the spirit and scope of the technical solution of the present invention.
Claims (4)
1. A method for producing cheese, which is characterized in that: the production method of the cheese specifically comprises the following steps:
(1) Standing the rest milk slurry of the decocted milk skin for 3-5 days, and filtering out excessive water by using gauze when the milk slurry is coagulated into blocks after fermenting the milk slurry or directly fermenting fresh milk for 4-6 days to prepare yoghurt slurry;
(2) Boiling the milk slurry solid with excessive water filtered in a big pot with slow fire, stirring while boiling until the milk slurry solid is sticky, putting the milk slurry solid into gauze, and squeezing out yellow water to obtain cheese;
(3) At this time, the prepared cheese is filled into a mould to be pressed and formed, or is placed in a wood disc, and is cut into various shapes by a knife to obtain fresh cheese;
(4) After fresh cheese is prepared, cutting the cheese into small slices after the cheese is slightly hard, and placing the cut small slices into a high-temperature-resistant aluminum foil bag for vacuumizing and sealing;
(5) Then the cheese slices and the aluminum foil package are boiled in water with the temperature of 90 ℃ to 100 ℃ for seven to eight minutes;
(6) And (3) completely sterilizing the inside and outside of the cheese, and then fishing out the cheese, and cooling and storing the cheese at normal temperature.
2. The method for producing cheese according to claim 1, characterized in that: in the step (1), the milk slurry left after the milk skin is decocted is stood for 4 days, and the milk slurry is fermented, or the fresh milk is directly fermented for 5 days to prepare the yoghourt slurry.
3. A method of producing cheese according to claim 1 or 2, characterized in that: in the step (2), the milk slurry solid with the excessive water filtered is boiled in a big pot with slow fire, and white sugar is added while stirring, so as to prepare sweet cheese.
4. A method of producing cheese according to claim 1 or 2, characterized in that: in step (5), the cheese flakes are cooked in water at 95 ℃ for seven minutes together with the aluminum foil package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410097951.9A CN117678645A (en) | 2024-01-24 | 2024-01-24 | Cheese production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410097951.9A CN117678645A (en) | 2024-01-24 | 2024-01-24 | Cheese production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117678645A true CN117678645A (en) | 2024-03-12 |
Family
ID=90133686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410097951.9A Pending CN117678645A (en) | 2024-01-24 | 2024-01-24 | Cheese production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117678645A (en) |
-
2024
- 2024-01-24 CN CN202410097951.9A patent/CN117678645A/en active Pending
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