CS204697B1 - Method of making the sausage steamed cheeses - Google Patents

Description

The present invention relates to a process for the production of salami steamed cheeses in which ea solves the steaming of the fermented curd up to its filling directly into the permeable packaging in order to achieve the properties of the steamed cheese.

Until now, the cheese is steamed only unpackaged, namely in the case of the manual production of sheep milk chips in the old way of Bača; cheese with steamed oest. The production of steamed cheeses is done by heating the leavened cheese slices in hot water manually or by means of a pariaoe machine. The current method of steaming chipped cheeses is very poor, the cheese is uncoated, there is a relatively large loss of fat and the cheese does not have steamed cheese. Cheese with. steamed oest also do not have the characteristics of steamed cheeses, since in niobium the cheeses, after molding, are only heated at about 40 ° C for rapid acidification and are also uncoated. Classical steamed cheeses made by hand or machine require relatively large handling / acidification of the lump cheese, its slicing, steaming in hot water, molding, etc., with great loss of fat in the steaming water, problems of maintaining good consistency and the shape of the cheese and finally the problems with the packaging.

The above-mentioned drawbacks are overcome by the invention, which is based on the fact that the filled fresh curd into the permeable loafs after steaming and salting out is steamed, respectively. heats directly in the packaging at a temperature of up to 100 ° C and Sálej is technologically treated according to

204 697 of the imported properties cheese and in the permeable package after the surface has been adjusted to the desired permeability is also dispatched. By filling the fresh syrup with whey, it is easy to fill it into transparent hadloid packaging / eg. outisin bowel, cellophane, perforated plastic hose etc., and, after its leavening and salting out, such aryras may be steamed or heated in the packaging without direct contact with hot water to achieve a consistency similar to steamed oes , and such aryras can also be smoked, matured and directly passed on in the package, and a wide range of advantages are achieved. The whole process of making steamed cheeses or steamed cheeses is simplified, fat loss is reduced, steam can also be steamed, without the need for water vapor, the need for large-scale machines, directly in the steam after the steaming of the cheese, can be smoked, is hygiene-health, since the cheeses are immediately after filling in a container in which salt, steam, and atcL are also present. TJ thus formed and wiped cheeses will achieve a good form and consistency of steamed cheese, simplification and packaging, the possibility of 'adjusting' the surface and the cheese surface by suitable coating of impermeable packaging, etc.

As is apparent from the above advantages, the use of the invention, i. steaming, resp. by pouring the leavened syrup directly in the handling permeable packaging, the substantial hitherto method of production of steamed and steamed cheeses is rendered so that the production of new types of cheese can also be introduced.

Example

The whey-free fresh curd is filled with a simple molding device (e.g. on sausage hammers hammers / in hadloový hermetic packaging / eg, outisin or cellophane gut, perforated hadioe etc./. After filling and closing the hadlo, opaque packaging, the cheeses are acidified loosely stored or fall in the salt bath to the desired acidity. The fermented and salted cheeses and steam directly in the packaging are steamed. heat loosely stored (or suspended) at 65 ° C for 30 min., if appropriate, until a suitable consistency is reached. Cheese thus treated can be smoked immediately. After subsequent enrichment, the cheeses are coated with a suitable coating to reduce the permeability of the packs and do not ripen according to the desired quality. The steamed cheeses thus produced and prepared may be cut in 'for small-scale packaging and, where appropriate, directly handled' in the handling packaging.

Claims (1)

OBJECT OF THE INVENTION Process for the production of salami steamed cheeses, characterized in that the filled fresh syrup in the leakproof packaging is steamed after the leavening and salting out, optionally heated directly in the package at a temperature of up to 100 θθ and the desired throughput is also shipped.