UA130143U - METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOOD - Google Patents
METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOODInfo
- Publication number
- UA130143U UA130143U UAU201805848U UAU201805848U UA130143U UA 130143 U UA130143 U UA 130143U UA U201805848 U UAU201805848 U UA U201805848U UA U201805848 U UAU201805848 U UA U201805848U UA 130143 U UA130143 U UA 130143U
- Authority
- UA
- Ukraine
- Prior art keywords
- seafood
- addition
- mixture
- crystal powder
- cryopowder
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Abstract
Спосіб виготовлення плавлених сирів з додаванням кріопорошку із морепродуктів включає подрібнення і нагрівання двох різновидів сиру - сичужного "Голландського" та "Російського", в суміші з маслом "Селянське" та молоком сухим коров'ячим, додавання солей-плавителів у вигляді триполіфосфату натрію у формі 20 % водного розчину, при використанні наповнювача рослинного походження, плавлення суміші при температурі 80-90 °C протягом 10-15 хв., фільтрування гарячої суміші і фасування готового продукту. Як наповнювач рослинного походження використовують кріопорошок "Морська капуста".A method of making processed cheeses with the addition of cryopowder from seafood involves grinding and heating two varieties of cheese - rennet "Dutch" and "Russian", in a mixture with butter "Selyanskoe" and cow's milk powder, adding salt-melts in the form of tripolyphosphate 20% aqueous solution, using a plant-based filler, melting the mixture at 80-90 ° C for 10-15 minutes, filtering the hot mixture and packing the finished product. As a filler of vegetable origin cryopowder "Sea Cabbage" is used.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201805848U UA130143U (en) | 2018-05-25 | 2018-05-25 | METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOOD |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201805848U UA130143U (en) | 2018-05-25 | 2018-05-25 | METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOOD |
Publications (1)
Publication Number | Publication Date |
---|---|
UA130143U true UA130143U (en) | 2018-11-26 |
Family
ID=65656876
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAU201805848U UA130143U (en) | 2018-05-25 | 2018-05-25 | METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOOD |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA130143U (en) |
-
2018
- 2018-05-25 UA UAU201805848U patent/UA130143U/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2016016626A (en) | Liquid dairy blend for culinary food products. | |
PH12018502483A1 (en) | Food packaging, particularly for dairy or cheese products, and associated manufacturing method | |
UA130143U (en) | METHOD OF MANUFACTURING MELTED CHEESES WITH THE ADDITION OF CRYSTAL POWDER FROM SEAFOOD | |
MX2019011165A (en) | Egg food product and method of making an egg food product. | |
AR096701A1 (en) | CHEESE PRODUCTS CREAM TO SPREAD RICH IN PROTEINS AND METHODS TO MAKE THE SAME | |
AU2019268060A1 (en) | Novel food product and method of use | |
UA104534U (en) | A method of making processed cheese with added herbal seasoning "10 vegetables" | |
UA104535U (en) | A method of making processed cheese with added herbal seasoning "karri" | |
IL260394B (en) | Physically stable liquefied blue cheese composition and process for making it | |
LT2014017A (en) | Spreadable 14 % fat cheese from recombined milk and its production method | |
UA85941U (en) | Method for making melted cheeses adding the bioadditive "elamine" | |
MY190426A (en) | Coconut sugar alternative | |
PH22018050164Y1 (en) | Method of processing low salt mussel residue | |
MX369252B (en) | Mixture and method for producing a biodegradable plastic material. | |
LT2014025A (en) | Recombined pasteurized 3.5 percent fat milk and its production method | |
RS20140321A1 (en) | Procedure for obtaining a diary product, cheese for grill | |
UA101071U (en) | Melted cheese composition | |
PH22018050168U1 (en) | Method of processing and drying of mussel residue | |
UA95376U (en) | METHOD OF MANUFACTURING DRINKS | |
UA113002U (en) | METHOD OF OBTAINING PRODUCT OF CHEESE MELTED MUSHROOM | |
EA201592100A1 (en) | CRIMINAL PRODUCT, MANUFACTURED WITH THE USE OF SUCH NATURAL PRODUCTS, AS MILK, HEAT CREAMING CREAM, MELASS AND HONEY, AND A METHOD OF ITS MANUFACTURE | |
UA110909U (en) | METHOD OF MANUFACTURING CHEESE MASSES WITH GARBUZ CRYOTTOWER | |
FI20175565A (en) | Butter and method for its production | |
PH22016000910U1 (en) | Process of producing white soft cheese in different variants | |
UA104102U (en) | Method of producing processed sliced cheese product |