HUT47403A - Method for producing packed, semi-processed, granular or powdered cheese-fondue - Google Patents

Method for producing packed, semi-processed, granular or powdered cheese-fondue

Info

Publication number
HUT47403A
HUT47403A HU114387A HU114387A HUT47403A HU T47403 A HUT47403 A HU T47403A HU 114387 A HU114387 A HU 114387A HU 114387 A HU114387 A HU 114387A HU T47403 A HUT47403 A HU T47403A
Authority
HU
Hungary
Prior art keywords
semi
fondue
granular
cheese
finished
Prior art date
Application number
HU114387A
Other languages
Hungarian (hu)
Inventor
Peter Nemeth
Miklos Bory
Original Assignee
Peter Nemeth
Miklos Bory
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Peter Nemeth, Miklos Bory filed Critical Peter Nemeth
Priority to HU114387A priority Critical patent/HUT47403A/en
Publication of HUT47403A publication Critical patent/HUT47403A/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

Semi-finished processed granular (or powder form) cheese fondue is based on pannonia (Emmental), trappist, Ovar, Edam or other cheese varieties of similar consistency and taste, which are used in various proportions to achieve the prod. reqd. The cheese is cut up using manual or mechanised equipment. The prod. is dried by natural or forced ventilation until it contains 85% of dry material. It is then reduced to 1 mm max. size. Maize based starch, salt, garlic powder and fat emulsifier and stabiliser materials are added. The mixt. is homogenised and packed in portions suitable for 2-4-6 etc. persons. The semi-finished, granular fondue is used to prepare the finished gel by adding water, wine or spirits at 85-90 deg.C, also adding spices to taste.
HU114387A 1987-03-17 1987-03-17 Method for producing packed, semi-processed, granular or powdered cheese-fondue HUT47403A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU114387A HUT47403A (en) 1987-03-17 1987-03-17 Method for producing packed, semi-processed, granular or powdered cheese-fondue

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU114387A HUT47403A (en) 1987-03-17 1987-03-17 Method for producing packed, semi-processed, granular or powdered cheese-fondue

Publications (1)

Publication Number Publication Date
HUT47403A true HUT47403A (en) 1989-03-28

Family

ID=10953022

Family Applications (1)

Application Number Title Priority Date Filing Date
HU114387A HUT47403A (en) 1987-03-17 1987-03-17 Method for producing packed, semi-processed, granular or powdered cheese-fondue

Country Status (1)

Country Link
HU (1) HUT47403A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0680696A1 (en) * 1994-05-05 1995-11-08 KAASMAKERIJ PASSENDALE, naamloze vennootschap. Process for preparing a cheese product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0680696A1 (en) * 1994-05-05 1995-11-08 KAASMAKERIJ PASSENDALE, naamloze vennootschap. Process for preparing a cheese product
BE1008342A3 (en) * 1994-05-05 1996-04-02 Kaasmakerij Passendale Nv METHOD FOR MANUFACTURING A CHEESE PRODUCT.

Similar Documents

Publication Publication Date Title
EP0535728A3 (en) Processes for preparing cheese compositions
DE3168815D1 (en) Highly concentrated egg white product or salted whole egg and process of preparation
GEP20063764B (en) Imitation Cheese Compositions for Use in Manufacture of Cheese Loaves, Slices and the Like, and Method of Producing Such Compositions
DE3174045D1 (en) Fruit composition and method of manufacture thereof
IE780329L (en) Simulated cheese product.
HUT47403A (en) Method for producing packed, semi-processed, granular or powdered cheese-fondue
US1695567A (en) Animal food
DE69103475T2 (en) Process for producing a soy-based food product.
JPS56113279A (en) Paste food made from fish meat and dairy product
RU2238009C2 (en) Method for obtaining of cured meat product and product obtained by method
DE3112897C2 (en)
IE810538L (en) Cellulosic food casings
EP3308654A1 (en) Composition of firm, crisp, aromatic sausages, and method for producing the same
JP7511928B2 (en) Mushroom foods
JPS557077A (en) Production of fish meat food
JPS57186437A (en) Preparation of spread
US789238A (en) Process of curing meat.
FR2095139A5 (en) Protein-rich imitation cheese
Nikolic et al. Production characteristics and safety parameters of Sremska ham
RU2101983C1 (en) Method for producing meat pastes
JPS5779837A (en) Preparation of food like tofu(bean curd) using milk
ATE13132T1 (en) BLOOD-CONTAINING SKIN PRODUCT AND PROCESS FOR ITS MANUFACTURE.
FR2011861A1 (en) Milk whey associated with casein and added - fat for substitute natural milk powder
JPS5672666A (en) Preparation of fish-paste product
JPS5733564A (en) Solid brewed food