RU98115377A - METHOD FOR PRODUCING FROZEN GLAZED CHEESE - Google Patents

METHOD FOR PRODUCING FROZEN GLAZED CHEESE

Info

Publication number
RU98115377A
RU98115377A RU98115377/13A RU98115377A RU98115377A RU 98115377 A RU98115377 A RU 98115377A RU 98115377/13 A RU98115377/13 A RU 98115377/13A RU 98115377 A RU98115377 A RU 98115377A RU 98115377 A RU98115377 A RU 98115377A
Authority
RU
Russia
Prior art keywords
cheese
freezing
mixture
enrobing
cheeses
Prior art date
Application number
RU98115377/13A
Other languages
Russian (ru)
Other versions
RU2151516C1 (en
Inventor
Г.Д. Бузиашвили
З.И. Асафайло
Н.И. Хевук
С.Ю. Воробьев
Д.В. Гордейчук
Е.Б. Германович
Original Assignee
Открытое акционерное общество "Белгородский хладокомбинат"
Filing date
Publication date
Application filed by Открытое акционерное общество "Белгородский хладокомбинат" filed Critical Открытое акционерное общество "Белгородский хладокомбинат"
Priority to RU98115377A priority Critical patent/RU2151516C1/en
Priority claimed from RU98115377A external-priority patent/RU2151516C1/en
Publication of RU98115377A publication Critical patent/RU98115377A/en
Application granted granted Critical
Publication of RU2151516C1 publication Critical patent/RU2151516C1/en

Links

Claims (1)

Способ производства замороженных сырков, включающий приготовление рецептурной смеси, перемешивание, фасование в форму, замораживание и упаковку, отличающийся тем, что на стадии приготовления дополнительно вводят пектин или пектиновую смесь в количестве 0,2-1,0% от массы рецептурной смеси, фасование сырков осуществляют в открытую металлическую разъемную форму, а замораживание проводят в две стадии: сначала перед глазированием путем помещения заполненной формы в среду охлажденного до минус 16 - минус 20oC воздуха на 10-12 ч с последующим извлечением формы и выдерживанием ее при комнатной температуре 1-3 мин, а затем, после глазирования извлеченных сырков, замораживание последних повторяют в течение не менее 3 ч при том же температурном режиме.A method for the production of frozen cheeses, including the preparation of the recipe mixture, mixing, packaging in the form, freezing and packaging, characterized in that at the stage of preparation, pectin or pectin mixture is additionally added in an amount of 0.2-1.0% by weight of the recipe mixture, filling the cheese is carried out in an open metallic split mold, and freezing is carried out in two stages: first, prior to enrobing by placing the filled mold in an environment cooled to -16 - -20 o C air for 10-12 hours followed extract the Niemi shape and maintaining it at room temperature for 1-3 minutes and then, after enrobing extracted cheeses, repeated freezing last for at least 3 hours at the same temperature range.
RU98115377A 1998-08-03 1998-08-03 Method of preparing frozen glazed curds RU2151516C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU98115377A RU2151516C1 (en) 1998-08-03 1998-08-03 Method of preparing frozen glazed curds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98115377A RU2151516C1 (en) 1998-08-03 1998-08-03 Method of preparing frozen glazed curds

Publications (2)

Publication Number Publication Date
RU98115377A true RU98115377A (en) 2000-05-20
RU2151516C1 RU2151516C1 (en) 2000-06-27

Family

ID=20209517

Family Applications (1)

Application Number Title Priority Date Filing Date
RU98115377A RU2151516C1 (en) 1998-08-03 1998-08-03 Method of preparing frozen glazed curds

Country Status (1)

Country Link
RU (1) RU2151516C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2644195C1 (en) * 2016-11-07 2018-02-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for curd and curd product preparation for storage

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