SU1306550A1 - Method of producing processed cheese - Google Patents

Abstract

The invention relates to the dairy industry, namely to the cheese industry, and can be used in the production of processed cheeses. The aim of the invention is to increase the biological value of the product, reduce its cost and save dairy raw materials. In the production of melted cheese, the eagle fern is added to the common mass in the amount of 25–30% 8–10 minutes before the end of melting, which is used in salt or dry form. When using a fern in salted form, it is soaked in water for 2-7 hours before being added to the curd, boiled for 1-3 minutes, washed with water and crushed, and the dry is reduced in water to a dry matter content of 18-20% and crushed. 1 hp f-ly, 2 tab. (O (L 00 o O5 JV SL

Description

The invention relates to the dairy industry, namely to its cheese-making industry, and molset be used in the production of processed cheeses.

The purpose of the invention is to increase the biological value of the product, reducing its cost and saving dairy raw materials.

The proposed method is carried out as follows.

Salt fern is poured with cold water and soaked for 5-7 hours, periodically (3-4 times) water changes. Then, for 2-3 hours, the fern is soaked in boiled, cooled water, boiled for 1-3 minutes, washed with water, and ground. Dry fern can be used with its preliminary reduction in water at room temperature to a solids content of 18-22% and grinding.

According to taste, the fern resembles mushrooms. Like mushrooms, it contains a large amount of nitrogenous substances, the biological composition of fern proteins are close to those of animal origin.

All groups of cheeses, taking into account production conditions (destruction of vitamins during processing) are low-vitamin products, while fern is a source of such vitamins as vitamin C (28.3 mg per 100 g of weight), vitamin E (1.93 mg) and vitamin E A (0.71 mg), vitamin B (0.54 mg), therefore the addition of fern in melted 1Y cheese significantly enriches it with the indicated vitamins. Thus, the amount of vitamin C in the finished product is increased by 7-9 times, vitamin E - 2-3 times, vitamin A - 1.5-2 times.

The introduction of fern cheese into the recipe makes it possible to improve the mineral composition of the cheese: to increase the amount of potassium and iron by 2 times, which most dairy products are poor in, and to reduce the amount of phosphorus by 4 times in the human diet, Phosphate in the production of a variety of foods.

As a food fern is also rich in sugars (up to 20%), lipids (up to 7.2%) starch (up to 5.6%), fiber (up to 24%). Coppies are processed into cheese with filler, increasing its nutritional value.

The introduction of fern into the cheese mass in an amount of 25–30% makes it possible to increase not only its nutritional value, but also significantly save dairy raw materials.

The prepared fern is introduced 8-10 minutes before the end of melting into a well-melted cheese mixture and the temperature is raised to 83-87 ° C. With an earlier application of the steamer, the duration of its heat treatment increases, which reduces its

biological value, as well as taste and aroma. When the filler is introduced at the end of the melting of the milk-protein mass, when it is ready for filling, a uniform distribution of the filler over the whole mass is not achieved in a short period of time.

The melted cheese mass is packaged in a hot condition.

The finished product - melted cheese

with fern has the following organoleptic characteristics: the taste is pure, cheese with mushroom flavor; consistency is plastic, homogeneous throughout the mass,

dry matter not less than 50%, moisture not more than 55%, salt no more than 3%, Cheese can be eaten directly in food or for making soups, as well as seasoning for meat, fish and pasta. Data on the content of essential amino acids in processed cheese with fern are presented in table. one.

Data on the content of microelements in the cheese are reflected in Table. 2,

Example 1. To produce 100 kg of processed cheese of 50% fat content with a salt content of 2.5%, moisture 51% is carried out as follows

selection of raw materials in accordance with the technological instruction for the production of processed cheese, kg:

Dutch cheese (45% fat, dry

substances 57%) 20

Protein mass (2% fat, dry matter 20%) 15

Sour cream 20%

fat content10

Peasant oil 19 Cheese low-fat 6,7 Disodium phosphate 5

Water6,2

Fern20

They preliminarily prepare the salty shoots of the Orl k fern, soaking in water for 6 hours, periodically change the water, then rinse with running water for 2 hours. The soaked fern is boiled for 2 minutes, washed with cold water and crushed and homogenized.

The fern prepared in this way in an amount of 20 kg is introduced 8 minutes before the end of melting into the curd mass heated with constant stirring to 70 ° C and the temperature is raised to 85 ° C. At the end of melting, the curd becomes a liquid, uniform consistency. In hot condition, the cheese mass is packaged in polystyrene cups.

The finished product has a pronounced cheese flavor with a taste of fried mushrooms. Consistency pasty, greenish color, due to the presence of filler,

EXAMPLE 2 To produce 100 kg of processed cheese of 50% fat with a content of 2.5%, moisture 51%, the following raw materials are selected in accordance with the technological instruction for the production of processed cheese, kg: J Dutch Cheese (45% fat,

57% dry matter) 20 Russian cheese (50% fat,

57% of dry matter). 10 Peasant oil-18.2 Disodium phosphate 10 Water 13.8 Fern 30 Preliminary preparation of dried fern, soaked

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it at room temperature in water to a dry matter content of 20% is crushed and homogenized.

The prepared fern in the amount of 30 kg is introduced 10 minutes before the end of melting into the cheese mass, heated with constant stirring to 72 ° C, and return to temperature. At the end of melting, the curd becomes a liquid, homogeneous consistency. In a hot state, the curd is packaged in polystyrene cups.

The finished product has a pronounced cheese flavor with a taste of fried mushrooms. Consistency pasty, greenish color, due to the presence of filler.

YU

15

Claims (1)

1. A method of producing processed cheese, which involves preparing the curd mass and introducing a filler into it, characterized in that, to increase the biological value of the product, reduce its cost and save dairy raw materials, the Eagle fern is used as a filler. in salt or dry form in an amount of 25-30%, which is introduced into the curd for 8-10 minutes before the end of melting, 2, Pop method, 1, differ 0 u and so that fern eagle to ordinary, used in salt form, soaked in water for 2-7 hours before being added to the curd, boiled for 1-3 minutes, washed with water and crushed, and the dry is reduced in water to a solids content of 18-20% and crushed. Compiled by V.Glushkov Editor M.Kelemesh Tehred M.Hodanich Proofreader A.Ilyin Order 1476/3 Circulation 531 Subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, Projecto st., 4. Table 1