SU784856A1 - "midija" melted cheese and method of producing same - Google Patents

Description

(54) MELTED MELTED CHEESE AND THE METHOD OF HIS PRODUCTION The invention relates to the dairy industry, namely to the production of processed cheeses. Melted cheese is known, including large rennet cheeses, Dutch type cheeses, butter, filler, salt-melters and water, as well as natural 55% fat cream, table salt, black pepper, sorbic acid, and large rennet cheeses use Soviet and Altai cheeses, and the ocean is used as a pasta filler with the following ratio of components. Large rennet cheeses: Soviet, Altaisky 26 Dutch type cheeses 22 Natural cream 55% fat 26 Butter with fat content 82.5% 2.5 Pasta protein Okean 10.0 Cooking salt 0.3 Black pepper 0.15 Sorbic acid 0 , 1 Salt-melters 10 Water Else Method for the production of this processed cheese involves mixing the components, melting the curd

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up to 70-75 ° C, adding butter, bringing the mixture up to 90-92 seconds, homogenizing and packing tlJ The disadvantage of well-known cheese and its method of production is the duration of melting (20-25 minutes); In addition, the introduction of pasta Ocean at the beginning of melting has a negative effect on the vitamin composition and taste properties of the finished product. The purpose of the invention is to increase the biological value and make the consistency more plastic. To achieve this goal, in melted cheese (cheddar cheese is used in the group of large rennet cheeses, and crouty cheese is used as a filler, and the mixture additionally contains skimmed milk powder in the following ratio of ingredients,%: Cheddar cheese15-25 Dutch type cheese 35-45 Powdered skimmed milk 3.0-3.5 Butter 8.0-12.0 M with mussels 4.0-5.0 Salt-float 8.0-9.0 Water Else The goal of the method of its production is achieved by that butter is brought in stages, one half to the melted mixture at 7 0-75 ° C, and the remaining portion of the pre-mix is mixed with the IB filler .1: 1 ratio, ground and added 1-2 minutes before the end of the melting process, while the melting process is carried out to 82-85 ° C. The production of midi processed cheese is as follows: Cheeses are selected, processed, ground, loaded into a melting pot along with salt melters (- excluding oil and meat), melted to 70-75 ° C, 50% creamy th oil, melt to 80-82 ° C, add 5% by weight of filler to the rest of the oil and melt the mixture for 1-2 minutes, reason melting point to. The melted hot mass is packed and cooled. The cheese contains the following quantities. ingredients, wt.%: Cheddar cheese 15-25 Dutch type cheese 35-45 Skimmed milk powder 3.0-3.5 Butter 8-12 M with mussel4-5 Salt-melters -8-9 WaterUp to 100 For the production of midi cheese they use cheddar cheese 15–25%, alien small cheese: Dutch, Poshekhon, Kostroma, Roslavsky, and others 3.5–45%, skim milk 3–3.5%, butter 8–12%, m mussels 4–5 salt - melters of 8-9%, water up to 100%. Example 1. For the preparation of melted midi cheese, 50% fat is taken in a shredded form of 200 (20%) cheddar with a dry matter content of 60% and fat in a dry matter of 50%, 400 kg (40%) of tollada type cheese with a dry matter content of 56% and dry matter fat 45%, 35.64 kg (3.5%) of skim milk with a dry content of substance 93S, 90 kg of 9% of close-sealers (a mixture of sodium tripolyphosphate sodium pyrophosphoric acid three-substituted) dry matter 20% and applied to the boiler. Mix the mixture and begin to melt. Upon reaching 70-75 ° C, 50.9 kg (5.1%) of Maicha with a dry matter content of 84% and fat of 82.5% are introduced into the boiler. EaTem, the curd is heated to 82-85 C. At this temperature, a mixture of oil with a filler consisting of 50 kg (5%) m samidium and 50.9 kg (5.1%) of butter and melts for 1-2 minutes, i.e. up to 90-92 ° C. The total duration for heating and melting is 15-20 min. Hatch yug product by Hooves | Hilshchyo indicators: Fat content in dry matter,% Moisture content,% Salt content,% Vitamin content Content of vitamin b in a sample of melted cheese without meat, gamma. 37 Appearance Surface. . after removing the foil is clean, not dried up Taste and smell Cheesy with a taste of musa .midium Consistency Gentle, uniform throughout the mass of the color of the dough Light yellow to. Mustard View on the cut Presence of inclusions of small particles m S-mium Example 2. In this method, midi cheese is produced according to the following recipe. 150 kg (15%) of cheddar cheese with a dry matter content of 60%, fat in a dry matter 50%, 450 kg (45%) of Dutch type cheese with a dry matter content of 56% and fat in a dry matter 45%, dry skimmed milk 30 kg (3%) with a dry matter content of 93%, 80 kg (8%) of melting salts (a mixture of sodium tripolyphosphate and sodium pyrophosphate trisubstituted) with a dry matter content of 20, mixed into the boiler, mixed and began to melt. Upon reaching the boiler, 120 kg of butter is introduced, and the filler is m SO mussels 40 kg, heating is performed up to 90-92 ° C. Total melting time 20 min. The melted mass is packed in hot form and cooled. Chemical indicators are those: ke, but the introduction of a filler in the middle of the smelting gives the cheese 11extracted taste of mussels, a slight flavor of the filler. Example 3. In this method produce midi cheese according to the following recipe. 250 kg of cheddar cheese with a dry matter content of 60%, fat in a dry matter of 50%, 350 kg of Dutch type cheese with a dry matter content of 56% and fat in a dry matter of 45%, skimmed milk powder (35 kg) with a content of dry matter 93%; 100 kg of sOLEY-melters (a mixture of sodium trioliphosphate and sodium pyrophosphate trisubstituted) with

dry matter content of 20%, and an apolnizer — mussels 50 kg, melted to TQ-75 ° C, then 80 kg of oil are added and melted to 90-95 0. The finished mass is filled and cooled in a hot form. Total melting time 20 min. The chemical indices are the same as those mentioned above, but a weakly pronounced flavor of the filler is a coarser consistency.

Examples 2 and 3 are trial.

The expected economic efficiency from the introduction of cheese will be 800 rubles. on 1 t.,

Claims (2)

1. Processed cheese, including large rennet cheeses, Dutch type cheeses, butter, filler, salt melters and water, characterized in that, in order to increase the biological value and make the consistency more plastic, from the group of coarse rennet cheeses, cheddar cheese is used, and as a filler minus mussels are used, and the mixture additionally contains skimmed milk powder with the following ratio of components,%:. Cheddar Cheese15-25 Dutch type cheese 35-45 Skimmed milk powder3.0-3.5 Butter 8.0-12.0 M with mussels 4,0-5,0 Salt-melters 8, WaterOther 2. The method of producing melted cheese according to claim 1, which involves mixing the components, melting the curd mass to 70-75 C, making butter. Bringing the mixture to 90-92 ° C, characterized in 5 that the butter is added in two stages, one half into the molten mixture at 70-75 seconds, and the remaining part is pre-mixed with the filler in a 1: 1 ratio and crushed and introduced 1-2 minutes before the end of the melting process; melting lead to 82-85 0. Information sources, 25 taken into account in the examination 1. MRTU 491 38-65.