RU98102210A - METHOD FOR PRODUCING SOFT CHEESE - Google Patents

METHOD FOR PRODUCING SOFT CHEESE

Info

Publication number
RU98102210A
RU98102210A RU98102210/13A RU98102210A RU98102210A RU 98102210 A RU98102210 A RU 98102210A RU 98102210/13 A RU98102210/13 A RU 98102210/13A RU 98102210 A RU98102210 A RU 98102210A RU 98102210 A RU98102210 A RU 98102210A
Authority
RU
Russia
Prior art keywords
raw materials
cheese
milk raw
protein emulsion
milk
Prior art date
Application number
RU98102210/13A
Other languages
Russian (ru)
Other versions
RU2124296C1 (en
Inventor
Н.В. Классен
Г.Н. Ким
И.Н. Ким
Original Assignee
Дальневосточный государственный технический рыбохозяйственный университет
Filing date
Publication date
Application filed by Дальневосточный государственный технический рыбохозяйственный университет filed Critical Дальневосточный государственный технический рыбохозяйственный университет
Priority to RU98102210A priority Critical patent/RU2124296C1/en
Priority claimed from RU98102210A external-priority patent/RU2124296C1/en
Application granted granted Critical
Publication of RU2124296C1 publication Critical patent/RU2124296C1/en
Publication of RU98102210A publication Critical patent/RU98102210A/en

Links

Claims (2)

Способ получения мягкого сыра, включающий внесение в молочное сырье соевой дисперсии, перемешивание смеси, ее нагревание, охлаждение до температуры свертывания, добавление бактериальной закваски, солей щелочных металлов, молокосвертывающего фермента, получение сгустка, разрезание его, обработку сырного зерна и формование, отличающийся тем, что перед внесением в молочное сырье соевую дисперсию дополнительно гомогенизируют с рыбным фаршем, растительным маслом и поваренной солью для получения белковой эмульсии при следующем соотношении компонентов, маc.%:
Соевая дисперсия - 28,0-90,7
Рыбный фарш - 7,5-40,0
Растительное масло - 0,8-30,0
Поваренная соль - 1,0-2,0
и вносят полученную белковую эмульсию в количестве 5,2-100% к массе молочного сырья.A method for producing soft cheese, including adding soy dispersion to milk raw materials, mixing the mixture, heating it, cooling to the clotting temperature, adding bacterial starter, alkali metal salts, milk-clotting enzyme, producing a clot, cutting it, processing cheese cheese and molding, characterized in that before introducing into the milk raw materials, soybean dispersion is additionally homogenized with minced fish, vegetable oil and sodium chloride to obtain a protein emulsion in the following ratio components, wt.%:
Soybean Dispersion - 28.0-90.7
Minced fish - 7.5-40.0
Vegetable oil - 0.8-30.0
Salt - 1.0-2.0
and make the resulting protein emulsion in an amount of 5.2-100% by weight of milk raw materials. 2. Способ по п.1, отличающийся тем, что перед обработкой в сырное зерно дополнительно вводят коптильный препарат в количестве 0,05-0,2% от массы смеси молочного сырья и белковой эмульсии. 2. The method according to claim 1, characterized in that before processing the cheese product is additionally injected with a smoking preparation in an amount of 0.05-0.2% by weight of a mixture of milk raw materials and protein emulsion.
RU98102210A 1998-02-16 1998-02-16 Method of preparing soft cheese RU2124296C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU98102210A RU2124296C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98102210A RU2124296C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Publications (2)

Publication Number Publication Date
RU2124296C1 RU2124296C1 (en) 1999-01-10
RU98102210A true RU98102210A (en) 1999-03-27

Family

ID=20202018

Family Applications (1)

Application Number Title Priority Date Filing Date
RU98102210A RU2124296C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Country Status (1)

Country Link
RU (1) RU2124296C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11744260B2 (en) 2016-04-06 2023-09-05 Hilmar Cheese Company Method of producing naturally wood smoked cheese
US20170290352A1 (en) * 2016-04-06 2017-10-12 Hilmar Cheese Company Naturally wood smoked cheese

Similar Documents

Publication Publication Date Title
SU1723999A3 (en) Method for preparing of food product
PT1180333E (en) FISH PRODUCTION AND PROCESS FOR THEIR PREPARATION
KR20010054290A (en) A method of process for sausage and ham type products made of bean
JP2573058B2 (en) Functional protein products from plant protein materials
RU98102210A (en) METHOD FOR PRODUCING SOFT CHEESE
US4988524A (en) Method for processing raw meat by use of an oil and fat emulsion
JPH07184600A (en) Preparation of solid food matrix
US5091196A (en) Forcemeat having improved properties, method for the production thereof and heat sensitive enzyme containing material for use in the production thereof
RU98102209A (en) METHOD FOR PRODUCING SOFT CHEESE
JPS59162853A (en) Production of marbled meat
RU99111228A (en) METHOD FOR PRODUCING CHEESE
RU98102216A (en) METHOD FOR PRODUCING SOFT CHEESE
JPS63167765A (en) Production of marine fish paste product
JPH02245162A (en) Pickling agent composition
JPS58848A (en) Preparation of cheese suitable for confectionery
UA151798U (en) The method of obtaining processed sausage cheese
KR960003587A (en) Manufacturing Method of Mozzarella Cheese Substitute
UA139477U (en) METHOD OF PRODUCING MELTED SAUSAGE CHEESE
SU1745184A1 (en) Forcemeat for big meat pockets
UA139484U (en) METHOD OF PRODUCING MELTED SAUSAGE CHEESE
JPS6234377B2 (en)
JPS6312270A (en) Production of food containing seaweed as chief ingredient
JPS6230744B2 (en)
UA139494U (en) METHOD OF PRODUCING MELTED SAUSAGE CHEESE
UA139476U (en) METHOD OF PRODUCING MELTED SAUSAGE CHEESE