CS231759B1 - Manufacturing process of steamed curd - Google Patents

Description

The invention solves a method of production of steam and cheese in continuous butter-making machines KM 1000, 2000, 3000 of Czechoslovak production. This kind of steamed cheese is used for the production of steamed cheeses produced in the Czech Republic and abroad.

The syroyine steaming equipment used so far is imported from Hungary and Italy. The above-mentioned equipment imported from Hungary has the disadvantage that the cheese mixer is not heated and thus there is a different consistency in cheese and non-standard quality. Said device imported from Talia, has the disadvantage that the steaming hot water does not circulate but flows out of the waste with the washed out fat and protein. This also increases the energy consumption of fuels for the production of steamed cheese. Purchase of steaming equipment from abroad worsens the balance of payments of foreign trade and these are of lower performance.

The aforementioned drawbacks are eliminated by the method of production of steamed rennet on continuous butter-making machines KM 1000, 2000, 3000 of Czechoslovak production, which consists in that the boiling water, the boiling solution containing 6 to 15% salt at 60 to 95 ° C circulates and it is pushed by a pump up to 10 cm above the butterburizer into the funnel, where it flushes the added shredded cheese and gravity flows in the pipeline into a milling cylinder whose jacket is heated to 60 to 95 ° C with a circulating hot water ^{. 1} and then the mixture flows into a separator cylinder having a speed of 3 to 35 min ^-1 and the cheese falls into a kneader, in which the kneading screws have a speed of 38 to 70 min ^-1 and hot water at a temperature of 60 to 75 degrees Celsius circulates in the jacket. .

The method of making steamed cheese according to the invention improves the quality of the cheeses, increases labor productivity and overall economy. Circulating hot steaming water and steaming solution reduce fat, protein losses and destroy energy consumption. It allows for more versatile use of continuous buttermakers and thus increases the economy of engineering production. It improves the balance of payments of foreign trade due to restrictions on imports of cheese-steaming equipment.

Example 1

At the same time, a steaming solution with a 15% salt content at 95 ° C flowed into the funnel, which flushed the added crumbled cheese into a pipe flowing by gravity into a milling cylinder whose jacket was heated to 95 ° C with circulating hot water. and in which the rotor have a frequency of 35 revolutions min ^-1. Mútiaceho from the roll of the paste Pipin solution flowed by gravity into the separator, which had a frequency of 35 revolutions ^min-1, wherein the cheese curd was drained of the solution brewing. Mating curd fell into the mixer, the jacket was heated by circulating hot water at 60 DEG C. and the screw speed mixer low frequency of 38 ^min-1. The thus prepared steamed cheese was filled into duplicator pressing trays and after maturing it was used for the production of processed cheese.

Example 2

The fermented cheese was cut and poured into a funnel. At the same time the funnel flowed Pipin solution containing 6 ° / o salt therein at a temperature of ^{72, and} C is fragmented curd flushed down the pipe is flowing by gravity into the mútiaceho cylinder, the jacket was heated by circulating hot water at 72 ° C and in which the rotor is controlled rate of revolutions 20 min ^-1 . From the milling cylinder, the steaming solution with the syrup flowed by gravity to a separator having a rotational speed of 15 min ^-1 , where the syrup was freed of the steaming solution. Mating curd fell into the mixer, the jacket was heated by circulating hot water at 72 DEG C. and the screw speed mixer low frequency of 45 ^min-1. The soaked syphovina was filled into kashkaval forms. Kashkaval cheese produced after maturing was put on consumption.

Example 3

In the machine, the cheese grain was acidified with constant stirring to avoid sticking. After reaching 14 ⁰ GA whey, whey was discharged into a molding bathtubs, the ktoreij was heated mold. After being discharged into the pressing line, the cheese was mixed and the whey was drained rapidly. Cold water was impregnated into the raw grain while being stirred under water. This allowed the grain to cool and to stop rising. Then the raw grain in water was pumped into a separator from which it fell into a funnel placed 10 cm above the butter. Simultaneously, hot steaming water at 60 ° C flowed into the funnel and flushed the cheese into a pipe flowing by gravity into a milling cylinder whose jacket was heated to 60 ° C with circulating hot water and where the rotor had a rotational speed of 5 min ^-1 . From the kneading cylinder the steaming water with the syrup flowed by gravity to a separator having a speed of 3 s ^-1 , where the syrup was freed of the steaming water. Mating curd fell into the mixer, the jacket was heated by circulating hot water at 75 DEG C. and the screw speed mixer low frequency of 70 ^min-1. The extruded steamed cheese from the kneader was pulled into ribbons and thus processed into a steaming shape.

Claims (1)

The method of production of steamed curd on continuous butter-making machines KM 1000, 2000, 3000 of Czechoslovak production from fermented, crumby curd is characterized by the fact that the boiling water, a boiling solution containing 6 to 15% salt at 60 to 95 ° C circulates and extrudes pump up to a height of 10 cm above the level of the buttermaker to the funnel, where it flushes the crumb of added cheese and gravity flows in the pipeline INVENTION into a milling cylinder whose casing is heated to 60-95 ° C with hot circulating water, whose rotor has a speed of 5 to 35 min ^-1 and further flows the mixture into a separating roller having a speed of 3 to 35 min ^-1 , the cheese falls into a kneader whose shell is heated to 60 to 75 ° C with hot circulating water and in which the kneading worms have a rotational speed of 38 to 70 min ^-1 .