CN1985612A - Chinese flavor cheese producing process - Google Patents
Chinese flavor cheese producing process Download PDFInfo
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- CN1985612A CN1985612A CN 200610170714 CN200610170714A CN1985612A CN 1985612 A CN1985612 A CN 1985612A CN 200610170714 CN200610170714 CN 200610170714 CN 200610170714 A CN200610170714 A CN 200610170714A CN 1985612 A CN1985612 A CN 1985612A
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Abstract
The present invention belongs to the field of milk product producing technology, and is especially Chinese flavor cheese producing process. The Chinese flavor cheese producing process has the materials including cow milk or goat milk, bean milk, lactic acid bacteria, camembert cheese mold and Chinese flavor seasoning, and produces Chinese flavor soft cheese, Chinese flavor hard cheese, Chinese flavor reformed cheese, Chinese flavor cheese food and Chinese flavor cheese seasoning through one basically conventional cheese producing process. The Chinese flavor cheese products are suitable for Chinese consumer and foreign consumer favorable to Chinese flavor food.
Description
Technical field
The present invention relates to a kind of processing method of cheese, particularly a kind of processing method that meets the Chinese style local flavor cheese of Chinese's taste.
Background technology
Cheese is meant an amount of leavening and/or acid or the renin of adding in milk, lactoprotein is solidified and get rid of whey after the class dairy products that form of compacting.Concrete processing technology is: the cattle and sheep raw milk is carried out standardization, sterilization, cooling; Add leavening again, add calcium chloride, add pigment, add renin and make curdled milk; Cut, discharge whey again, get the curdling piece; Moulding squeezing, salt marsh, ripe getting final product." raw milk standardization " wherein is for product is met the requirements, and fat requires the maintenance certain proportion with no fat dry matter content in the dairy products.But fat and the content of no fat dry have a bigger difference with factors such as cow kind, area, season and feeding and management are different in the raw milk.Therefore, must adjust in the raw milk fat and not have proportionate relationship between the fat dry, make it meet product requirements.Generally this process is called standardization.When if fat content is not enough in the raw milk, should add rare cream or separation part skimmed milk; When fat content is too high in the raw milk, then can adds skimmed milk or extract a part of rare cream.Be standardized in the raw milk of storing newborn cylinder and carry out or in the standardization machine, carry out continuously.
It is reported that before B.C. 4000, cheese is prosper in being the area, South-West Asia at center with Iraq's Mesopotamia culture.Tourist by the Asia has taken cheese to Europe subsequently, and is the center with Italy, obtains broad development and universal in European various countries.Import American continent by Europe twenties the 17th century.It is found that afterwards that the renin that extracts can promote curdled milk from the abomasum of calf or sheep calf or lamb, thereby shorten the time that whey is discharged greatly from grumeleuse.Curdled milk is the first step of modern cheese processing.In in the past 150 years, the dairy products engineering is made this traditional-family's manual operations with cheese and is developed into modern suitability for industrialized production technology.
The history of Chinese Minority Nationalities drink breast is more long, invented many processing method of dairy products with national characters, for example the newborn cake of Yunnan Bai nationality, breast are fanned, and mongolian milk film, dried milk cake, milk are done son, fermented milk, cream, the butter of Tibetan, milk tea, the yoghourt knot in Xinjiang etc.But these dairy produces with national identity are different from external cheese and goods thereof fully.
In China big and medium-sized cities, occupied cheese and cheese food thereof on the shelf in western fast food shop, each emporium and supermarket at present, but cheese and cheese food phoenix feathers and unicorn horns thereof that China produces more there is not Chinese style local flavor cheese yet.And along with popularizing of " White Revolution " strategy and China people dairy products knowledge carried out by the Chinese government in recent years, China people also need more the Chinese style local flavor cheese and the cheese product thereof of suitable Chinese's demand.
" Western-style ham " introduced China the eighties in 20th century and is subjected to very big welcome.But " Chinese style local flavor Western-style ham " accounted for more than 70% in " Western-style ham " market share of today.Believe that " Chinese style local flavor cheese and finely processed product thereof " also can account for sizable ratio on " cheese " market of following China.
China has history, experience and the technology of the micro-organisms fermented bean curd that utilizes soybean and enrich, and has abundant Chinese style flavoring and soybean resource simultaneously again.Unique production of preserved beancurd bacterium, Chinese style flavoring and soya-bean milk combines with traditional cheese processing technology but also utilize China, produces the technology and the prescription of the Chinese style local flavor cheese that meets Chinese's local flavor and nutritional characteristic, consumption habit.
Summary of the invention
(1) technical problem that will solve
The objective of the invention is at above-mentioned the deficiencies in the prior art, a kind of processing method of Chinese style local flavor cheese of the Chinese's of meeting taste is provided.
(2) technical scheme
For achieving the above object, the present invention adopts following technical scheme:
The processing method of Chinese style local flavor cheese of the present invention (soft cream), it comprises the steps:
(1) fully mixes adding the sterilization soya-bean milk after the standardization of cattle and sheep raw milk, the sterilization, make the curdling piece with conventional method;
(2) in gained curdling piece, add Chinese style flavoring and mixing;
(3) go into behind the mold forming the cheese semi-finished product, spray camembert cheese mould and fermented bean curd bacterium in the cheese surface of semi-finished, wherein the sprinkling amount of camembert cheese mould is 0.01%～1.0% of a cattle and sheep raw milk weight, the sprinkling amount of fermented bean curd bacterium is 0.01%～1.0% of a soya-bean milk weight, then at 5 ℃～15 ℃, the white mould that culturing room's thoughtful cheese surface of semi-finished of cultivation 4-8 of relative humidity 90%-95% grows uniformity gets final product, wherein the sprinkling amount of camembert cheese mould is 0.01%～3.0% of a cattle and sheep raw milk weight, the sprinkling amount of fermented bean curd bacterium is 0.01%～3.0% of a soya-bean milk weight, at 5 ℃～15 ℃, the white mould that the culturing room of the relative humidity 90%-95% thoughtful cheese surface of semi-finished of cultivation 4-8 grows uniformity gets final product then.The processing method of Chinese style local flavor cheese of the present invention (hard and semi-rigid cheese), it comprises the steps:
(1) selects for use and comprise salt and add water preparation Chinese style flavoring pickling liquid at interior Chinese style flavoring; Chinese style flavoring selected in the pickling liquid can be selected arbitrarily, only satisfactory taste gets final product, the shared ratio of Chinese style flavoring is different and select arbitrarily according to requirement taste weight in the same pickling liquid, is that 5%, 10%, 20%, 30%, 50%, 60%, 80% etc. of pickling liquid weight all can as the Chinese style flavoring.
(2) fully mix adding the sterilization soya-bean milk after the standardization of cattle and sheep raw milk, the sterilization, add camembert cheese mould and fermented bean curd bacterium again, wherein the sprinkling amount of camembert cheese mould is 0.01%～1.0% of a cattle and sheep raw milk weight, the sprinkling amount of fermented bean curd bacterium is 0.01%～3.0% of a soya-bean milk weight, makes the curdling piece with conventional method; Go into model with curdling is packaged, in the pressure of 0.2～1.0MPa and 10～20 ℃ demoulding after squeezing 6～12h moulding down, the cheese semi-finished product;
(3) after the cheese semi-finished product that will squeeze moulding immerse and to pickle 1～3 day in the pickling liquid that steps (1) make, take out, fermenting-ripening gets final product.
The processing method of Chinese style local flavor cheese of the present invention (reproduced cheese), it comprises the steps:
(1) claim 1 or 2 is made and is cut into Chinese style local flavor cheese after the bulk and/or traditional cheese as raw material, add and dissolve in the still, adding weight is the water of raw material cheese weight 5%-20%, and adds the Chinese style flavoring and mix heating and melting;
(2) reach 40-50 ℃ when temperature, adding weight is the emulsifying agent of raw material cheese weight 0.05%-1.0%, continues to be warming up to 60-90 ℃, is incubated 20-30 minute, and raw material cheese is melted fully; Wherein emulsifying agent is selected from one or more in sodium phosphate, natrium citricum, sodium metaphosphate or the sodium tartrate.
(3) will carry out filling and packing after the mixture sterilization of above melting state while hot, cooling gets final product.
Chinese style flavoring wherein is selected from one or more in salt, aniseed, Chinese prickly ash, pepper, Chinese prickly ash, fennel seeds, cumin, green onion, ginger, garlic, chickens' extract, somatose, monosodium glutamate, curry powder, tomato ketchup, spicy sauce, fermented bean curd, meat products long-used soup, meat products end, the vegetables end.
The Chinese style local flavor cheese that the processing method of Chinese style local flavor cheese of the present invention makes.
(3) beneficial effect
The advantage and the good effect of the processing method of Chinese style local flavor cheese of the present invention are: this method is utilized existing equipment, substantially do not change traditional cheese processing technology, just in technical process, add soymilk, Chinese style flavoring and fermented bean curd bacterium, just can process Chinese style local flavor cheese.This cheese had both had soymilk and milk from cows and goats nutritive value, had mouthfeel, the quality of traditional cheese and fermented bean curd simultaneously again, both can be edible according to the eating method of general cheese, and also can be used as and rinse culinary art cheese and the cheese flavouring that roasting frying waits culinary art.This Chinese style local flavor cheese is more suitable for Chinese Consumer's or likes the foreign consumers of Chinese style typical local food, has greatly enriched the processing technology and the local flavor of traditional cheese, is beneficial to the suitability for industrialized production of cheese.
The specific embodiment
Further describe the specific embodiment of Chinese style local flavor cheese of the present invention below, but be not used for limiting protection scope of the present invention.
Employed mould comprises traditional camembert cheese mould and fermented bean curd bacterium among the present invention.Tradition camembert cheese mould is that P.camemberti (card ground Nai Lao Celadon is mould), P.roqueforti (penicillium roqueforti), Geotrichum candidum (geotrichum candidum) or Penicillium caseicolum (Bai Lao Celadon are mould); The fermented bean curd bacterium is the mould of using in the traditional processing fermented bean curd technology, comprises five-way bridge Mucor (M.wutungkiao), fermented bean curd Mucor Mucor sufu), Mucor racemosus (M.racemosus) or graceful radiation Mucor ".
Renin among the present invention extracts make aqueous, powdery and sheet enzyme preparation by calf fourth stomach (abomasum);
Below Chinese style flavoring among each embodiment can be divided into natural flavouring and processing and seasoning material, natural flavouring comprises salt, aniseed, Chinese prickly ash, pepper, Chinese prickly ash, fennel seeds, cumin, green onion, ginger, garlic etc., the processing and seasoning material package is drawn together perfect powder, five-spice powder, spicy sauce, monosodium glutamate, curry powder, tomato ketchup, spicy sauce, fermented bean curd etc., also comprise animality hydrolysis flavoring in the processing and seasoning material, as chickens' extract, somatose etc., also comprise traditional Chinese meat products long-used soup or traditional Chinese meat products end etc.Above Chinese style flavoring is also non exhaustive, and other edible flavoring all is applicable to the present invention.
Embodiment 1
The processing technology of Chinese style local flavor soft cream of the present invention:
Fresh bovine, goat milk, soymilk standardization → sterilization → cool off → with leavening → add calcium chloride → maturation → add renin → curdled milk → cutting → eliminating whey → curdling piece → with salt and other Chinese style flavorings → go into mold forming → sprinkling camembert cheese mould and fermented bean curd bacterium → fermentation → finished product → preservation
The processing method of Chinese style local flavor soft cream of the present invention comprises the steps:
(1) with 75 ℃ of standardized 80kg cattle and sheep breasts, adds the sterilization soya-bean milk that 20kg boils 20min after the 15min sterilization, be cooled to 32 ℃, add 1.2kg leavening and 0.015kg calcium chloride, ripe 1.5h.
(2) adding is stirred in 10g renin dilution back and form curdled milk, whey is got rid of in cutting, obtains 30kg curdling piece.
(3) add 0.3kg salt and 0.1kg spicy sauce, 0.05kg fermented bean curd, 0.05kg zanthoxylum powder, 0.01kg pepper powder, 0.01kg spinach end stirs gently;
(4) go into behind the model forming the cheese semi-finished product, spray 8g P.camemberti and 200g fermented bean curd bacterium in the cheese surface of semi-finished, 6 weeks were cultivated for by culturing room in 12 ℃ of temperature, relative humidity 95%, and the white mould that grows uniformity to the cheese surface of semi-finished promptly obtains Chinese style local flavor soft cream of the present invention.
The characteristics of the Chinese style local flavor soft cream of present embodiment show the following aspects:
One, raw material are selected cattle and sheep breast and soya-bean milk for use, make Chinese style local flavor soft cream of the present invention not only have the nutrition of cattle and sheep breast animal protein, and have the nutrition of soya-bean milk vegetable protein, thereby nutrition is abundant, balanced more;
Two, utilize the fermented bean curd bacterium to help can the ferment characteristic of cattle and sheep breast of fermented soybean milk, traditional cheese P.camemberti, make the mouthfeel and the local flavor of the existing traditional cheese of this cheese, also have the local flavor and the mouthfeel of Chinese fermented bean curd simultaneously;
Three, utilize unique Chinese style flavoring to enrich the local flavor and the kind of cheese greatly, more meet Chinese taste;
Four, selecting soya-bean milk in the raw material for use is an approach that utilizes the abundant soybean of China to find.
Its five, significantly do not change under the prerequisite of traditional cheese production technology having, enriched the processing technology of traditional cheese, be beneficial to the suitability for industrialized production of cheese;
Embodiment 2
The processing method of Chinese style local flavor soft cream of the present invention comprises the steps:
(1) with 75 ℃ of standardized 80kg cattle and sheep breasts, adds 20kg sterilization soya-bean milk after the 15min sterilization, be cooled to 32 ℃, add 1.5kg leavening and 0.015kg calcium chloride, ripe 1.5h.(2) adding is stirred in 16g renin dilution back and form curdled milk, whey is got rid of in cutting, obtains 20kg curdling piece.
(3) add 0.2kg salt and 0.1k five-spice powder, 0.5kg halogen minced meat, 0.01kg spinach end, stir gently;
(4) go into behind the model forming the cheese semi-finished product, spray 400g P.roqueforti and 100g fermented bean curd bacterium in the cheese surface of semi-finished, 4 weeks were cultivated for by culturing room in 5 ℃ of temperature, relative humidity 95%, and the white mould that grows uniformity to the cheese surface of semi-finished promptly obtains Chinese style local flavor soft cream of the present invention.
Embodiment 3
The processing method of Chinese style local flavor soft cream of the present invention comprises the steps:
(1) with 75 ℃ of standardized 80kg cattle and sheep breasts, adds 20kg sterilization soya-bean milk after the 15min sterilization, be cooled to 32 ℃, add 1.5kg leavening and 0.015kg calcium chloride, ripe 1.5h.
(2) adding is stirred in 6g renin (its addition depends on enzymatic activity) dilution back and form curdled milk, whey is got rid of in cutting, obtains 20kg curdling piece.
(3) add 0.2kg salt and 0.01kgx fennel seeds powder, cumin 0.02kg, 0.01kg spring onion leaf end stirs gently;
(4) go into behind the model forming the cheese semi-finished product, be total to 800g and fermented bean curd bacterium 2g at cheese surface of semi-finished sprinkling Geotrichumcandidum and Penicillium caseicolum, 8 weeks were cultivated for by culturing room in 15 ℃ of temperature, relative humidity 90%, and the white mould that grows uniformity to the cheese surface of semi-finished promptly obtains Chinese style local flavor soft cream of the present invention.
Embodiment 4
The processing technology of Chinese style local flavor hard cheese of the present invention:
Fresh bovine, goat milk, soymilk standardization → sterilization → cool off → with leavening and Chinese fermented bean curd bacterium → add renin → curdled milk → cutting → eliminating whey → curdling piece → moulding squeezing → Chinese style flavoring pickling liquid immersion → fermenting-ripening → finished product → preservation
The processing method of Chinese style hard local flavor cheese of the present invention comprises the steps:
(1) preparation Chinese style flavoring pickling liquid: in salt content is 18% salt solution 100kg, add five-spice powder, 0.01kg cassia bark, 0.02kg aniseed, the 0.01kg ginger of 1kg, be cooled to 9 ℃ after boiling sterilization;
(2) with adding 20kg sterilization soya-bean milk after the sterilization of standardized 80kg cow's milk usefulness bus disinfection equipment, be cooled to 30 ℃, add 8g Penicillium caseicolum and 200g fermented bean curd bacterium, under 30 ℃ of conditions, be incubated 20min;
(3) 10g renin dilution back is stirred in the mixture that adds step (2), form curdled milk, get rid of whey, obtain 30kg curdling piece, the curdling piece is cut into the regular cube of 1cm, heating is stirred to 36 ℃;
(4) moulding squeezing: go into mould with the curdling of regular cube shape is packaged, in the pressure of 0.2MPa and the 10 ℃ demoulding after the squeezing moulding in 12 hours down, the cheese semi-finished product;
(5) the cheese semi-finished product are dipped in the Chinese style flavoring pickling liquid of step (1), under 10 ℃ of temperature, pickled 1-3 days, make salt content in the cheese semi-finished product reach 2% back and take out;
(6) maturation promptly got Chinese style local flavor hard cheese of the present invention in 3 months under 15 ℃ of temperature, humidity 80% condition.
The characteristics of the Chinese style local flavor hard cheese of present embodiment show the processing technology of the traditional hard cheese of direct utilization, add soymilk, Chinese fermented bean curd bacterium and Chinese style flavoring in the raw material, have enriched the local flavor and the nutrition of traditional cheese.
Embodiment 5
The processing method of Chinese style hard local flavor cheese of the present invention comprises the steps:
(1) preparation Chinese style flavoring pickling liquid: add 1kg meat products long-used soup in salt content is 18% salt solution 99kg, the perfect powder of 0.1kg, 0.01kg cassia bark, 0.02kg aniseed, the little fennel of 0.01kg are cooled to 9 ℃ after boiling sterilization;
(2) with adding 20kg sterilization soya-bean milk after the sterilization of standardized 80kg cow's milk usefulness bus disinfection equipment, be cooled to 30 ℃, add Geotrichum candidum and Penicillium caseicolum 800g and fermented bean curd bacterium 2g altogether, under 30 ℃ of conditions, be incubated 20min;
(3) 10g renin dilution back is stirred in the mixture that adds step (2), form curdled milk, get rid of whey, obtain 30kg curdling piece, the curdling piece is cut into the regular cube of 1cm, heating is stirred to 36 ℃;
(4) moulding squeezing: go into mould with the curdling of regular cube shape is packaged, in the pressure of 0.2MPa and the 10 ℃ demoulding after the squeezing moulding in 12 hours down, the cheese semi-finished product;
(5) the cheese semi-finished product are dipped in the Chinese style flavoring pickling liquid of step (1), under 10 ℃ of temperature, pickled 1-3 days, make salt content in the cheese semi-finished product reach 2% back and take out;
(6) maturation promptly got Chinese style local flavor hard cheese of the present invention in 3 months under 15 ℃ of temperature, humidity 80% condition.
Embodiment 6
The processing method of Chinese style hard local flavor cheese of the present invention comprises the steps:
(1) preparation Chinese style flavoring pickling liquid: in salt content is 18% salt solution 100kg, add Chinese prickly ash, 0.5kg capsicum, 0.02kg pepper, the 0.01kg aniseed of 0.5kg, be cooled to 9 ℃ after boiling sterilization;
(2) with adding 20kg sterilization soya-bean milk after the sterilization of standardized 80kg cow's milk usefulness bus disinfection equipment, be cooled to 30 ℃, add P.camemberti 40g and fermented bean curd bacterium 10g, under 30 ℃ of conditions, be incubated 20min;
(3) 10g renin dilution back is stirred in the mixture that adds step (2), form curdled milk, get rid of whey, obtain 30kg curdling piece, the curdling piece is cut into the regular cube of 1cm, heating is stirred to 36 ℃;
(4) moulding squeezing: go into mould with the curdling of regular cube shape is packaged, in the pressure of 0.2MPa and the 10 ℃ demoulding after the squeezing moulding in 12 hours down, the cheese semi-finished product;
(5) the cheese semi-finished product are dipped in the Chinese style flavoring pickling liquid of step (1), under 10 ℃ of temperature, pickled 1-3 days, make salt content in the cheese semi-finished product reach 2% back and take out;
(6) maturation promptly got Chinese style local flavor hard cheese of the present invention in 3 months under 15 ℃ of temperature, humidity 80% condition.
Embodiment 7
The processing technology of Chinese style local flavor reproduced cheese of the present invention:
Water → add emulsifying agent → add Chinese style flavoring → heating and melting → pouring packing is selected → cut → pulverized → add to raw material cheese
The processing method of Chinese style local flavor reproduced cheese of the present invention comprises the steps:
(1) the Chinese style local flavor soft cream, 19kg Chinese style local flavor hard cheese of selecting 80kg be as raw material, and add the 1kg fermented bean curd, with shredding machine raw material is cut into bulk, mixes with mixer, is ground into the strip of 4～5cm then with pulverizer, puts into and dissolve still;
(2) in dissolving still, add water 20kg, add 0.01kg five-spice powder, 0.05kg aniseed, 0.01kg cinnamomi cortex pulveratus simultaneously, be heated to 50 ℃ after, add 0.1kg sodium phosphate, 0.1kg natrium citricum again, be heated to 60 ℃, insulation 30min, raw material cheese is melted fully, and reach the purpose of sterilization simultaneously;
(3) will melt after the sterilization mixture while hot filling and packing become the thick laminar cheese of 0.5cm to get final product.
The characteristics of the Chinese style local flavor reproduced cheese of present embodiment show Chinese style local flavor soft cream, Chinese style local flavor hard cheese local flavor, quality and the mouthfeel characteristics different with fermented bean curd utilized, according to the shape Chinese style local flavor reproduced cheese of laminating again after the different proportion mixing, be used for directly edible or fast foods such as folder food bread or making sandwich.
Embodiment 8
The processing method of Chinese style local flavor reproduced cheese of the present invention comprises the steps:
(1) the traditional hard cheese of selection 20kg and 80kg Chinese style local flavor of the present invention soft cream are cut into bulk with shredding machine with raw material cheese as raw material cheese, mix with mixer, are ground into the strip of 4～5cm then with pulverizer, put into and dissolve still;
(2) in dissolving still, add water 5kg, add 0.02kg chilli powder, 0.02kg zanthoxylum powder, 0.01kg pepper powder simultaneously, be heated to 40 ℃ after, add 30g sodium metaphosphate, 20g sodium tartrate again, be heated to 90 ℃, insulation 20min, raw material cheese is melted fully, and reach the purpose of sterilization simultaneously;
(3) will melt after the sterilization mixture while hot filling and packing become the thick laminar cheese of 3.0cm promptly to get Chinese style local flavor reproduced cheese of the present invention.
Embodiment 9
The processing method of Chinese style local flavor reproduced cheese of the present invention comprises the steps:
(1) the traditional hard cheese of selection 20kg and 80kg Chinese style local flavor of the present invention soft cream are cut into bulk with shredding machine with raw material cheese as raw material cheese, mix with mixer, are ground into the strip of 4～5cm then with pulverizer, put into and dissolve still;
(2) in dissolving still, add water 10kg, add 0.2kg halogen minced meat, 0.02kg five-spice powder, 0.01kg hydrolysis chicken paste simultaneously, after being heated to 45 ℃, add 0.5kg sodium metaphosphate, 0.5kg natrium citricum again, be heated to 75 ℃, insulation 25min melts raw material cheese fully, and reaches the purpose of sterilization simultaneously;
(3) will melt after the sterilization mixture while hot filling and packing become the thick laminar cheese of 3.0cm promptly to get Chinese style local flavor reproduced cheese of the present invention.
Method of the present invention is produced cattle and sheep breast and soya-bean milk, traditional cheese the flavoring combination of bacterium and Chinese fermented bean curd bacterium and Chinese style, produce nutritive value with soya-bean milk and cattle and sheep breast, the cheese that has traditional cheese mouthfeel and fermented bean curd mouthfeel again simultaneously, it is edible to be more suitable for Chinese, has enriched the cheese kind; Method of the present invention significantly changes under the prerequisite of traditional cheese production technology not having, and has enriched the processing technology of traditional cheese, is beneficial to the suitability for industrialized production of cheese.
More than be preferred forms of the present invention, according to content disclosed by the invention, some identical, replacement schemes that those of ordinary skill in the art can expect apparently all should fall into the scope of protection of the invention.
Claims (7)
1. the processing method of a Chinese style local flavor cheese is characterized in that it comprises the steps:
(1) fully mixes adding the sterilization soya-bean milk after the standardization of cattle and sheep raw milk, the sterilization, make the curdling piece with conventional method;
(2) in gained curdling piece, add Chinese style flavoring and mixing;
(3) go into behind the mold forming the cheese semi-finished product, spray camembert cheese mould and fermented bean curd bacterium in the cheese surface of semi-finished, wherein the sprinkling amount of camembert cheese mould is 0.01%～1.0% of a cattle and sheep raw milk weight, the sprinkling amount of fermented bean curd bacterium is 0.01%～1.0% of a soya-bean milk weight, at 5 ℃～15 ℃, the white mould that the culturing room of the relative humidity 90%-95% thoughtful cheese surface of semi-finished of cultivation 4-8 grows uniformity gets final product then.
2. the processing method of a Chinese style local flavor cheese is characterized in that it comprises the steps:
(1) selects for use and comprise salt and add water preparation Chinese style flavoring pickling liquid at interior Chinese style flavoring;
(2) fully mix adding the sterilization soya-bean milk after the standardization of cattle and sheep raw milk, the sterilization, add camembert cheese mould and fermented bean curd bacterium again, wherein the sprinkling amount of camembert cheese mould is 0.01%～1.0% of a cattle and sheep raw milk weight, the sprinkling amount of fermented bean curd bacterium is 0.01%～1.0% of a soya-bean milk weight, makes the curdling piece with conventional method; Go into model with curdling is packaged, in the pressure of 0.2～1.0MPa and 10～20 ℃ demoulding after squeezing 6～12h moulding down, the cheese semi-finished product;
(3) after the cheese semi-finished product that will squeeze moulding immerse and to pickle 1～12 hour in the pickling liquid that steps (1) make, take out, fermenting-ripening gets final product.
3. the processing method of a Chinese style local flavor cheese is characterized in that it comprises the steps:
(1) claim 1 or 2 is made and is cut into Chinese style local flavor cheese after the bulk and/or traditional cheese as raw material, add and dissolve in the still, adding weight is the water of raw material cheese weight 5%-20%, and adds the Chinese style flavoring and mix heating and melting;
(2) reach 40-50 ℃ when temperature, adding weight is the emulsifying agent of raw material cheese weight 0.05%-1.0%, continues to be warming up to 60-90 ℃, is incubated 20-30 minute, and raw material cheese is melted fully;
(3) will carry out filling and packing after the mixture sterilization of above melting state while hot, cooling gets final product.
4. the processing method of Chinese style local flavor cheese as claimed in claim 3 is characterized in that emulsifying agent in the step (2) is selected from one or more in sodium phosphate, natrium citricum, sodium metaphosphate or the sodium tartrate.
5. as the method for the arbitrary described processing Chinese style local flavor cheese of claim 1～4, it is characterized in that wherein Chinese style flavoring is selected from one or more in salt, aniseed, Chinese prickly ash, pepper, Chinese prickly ash, fennel seeds, cumin, green onion, ginger, garlic, chickens' extract, somatose, monosodium glutamate, curry powder, tomato ketchup, spicy sauce, fermented bean curd, meat products long-used soup, cooked meat product end, the vegetables end.
6. the Chinese style local flavor cheese that makes as the processing method of the arbitrary described Chinese style local flavor cheese of claim 1～4.
7. the Chinese style local flavor cheese that the processing method of Chinese style local flavor cheese as claimed in claim 5 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610170714A CN100581371C (en) | 2006-09-12 | 2006-12-26 | Chinese flavor cheese producing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610112909.1 | 2006-09-12 | ||
| CN200610112909 | 2006-09-12 | ||
| CN200610170714A CN100581371C (en) | 2006-09-12 | 2006-12-26 | Chinese flavor cheese producing process |
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| CN1985612A true CN1985612A (en) | 2007-06-27 |
| CN100581371C CN100581371C (en) | 2010-01-20 |
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| CN101911982A (en) * | 2010-08-26 | 2010-12-15 | 山东兴牛乳业有限公司 | Cheese and preparation method thereof |
| CN101700077B (en) * | 2009-11-05 | 2012-05-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Removable processing device of remade cheese |
| CN102742666A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Tomato juice soy cheese and preparation method thereof |
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2006
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