http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102742664-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e06c0354d29ffdd52e7722184109f604 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 |
| filingDate | 2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54ecb44bac35224697078295994f098e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1dd2d22649a0365f14afcad7b97472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_755334c244e59a453a2ceeeab5f77a9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_481d48c21eb422fef6641b59b3fedb22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88377b4a7e34eba1dc61a9710bf5fd99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d72aec3100da49bdfb6a695c7989de7e |
| publicationDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102742664-B |
| titleOfInvention | Reproduced cheese and preparation method thereof |
| abstract | The invention discloses reproduced cheese and a preparation method thereof. The reproduced cheese comprises raw materials of 5 to 30% of natural cheese, 15 to 40% of one or more fat products, 9.5 to 23% of one or more milk solids, 1.2 to 2.0% of one or more emulsification salts, 0 to 0.05% of one or more pigments, 0 to 1.8% of table salt, 0 to 0.2% of one or more flavor substances, 0 to 10% of one or more stabilizers, 0.3 to 0.6% of one or more acidity regulators, 0 to 0.1% of one or more antiseptics, and 29.05 to 46.7% of water. The preparation method comprises the following steps of 1, carrying out cutting premixing of the raw materials but the one or more fat products and the natural cheese by 2 to 5 cutting knives having blade thickness of 2.5mm at a mixing rate of 900 to 1800rpm to obtain slurry, 2, heating the slurry, the one or more fat products and the natural cheese to a temperature of 80 to 95 DEG C with stirring for emulsification, and 3, cooling and carrying out refrigeration. The reproduced cheese obtained by the preparation method has excellent meltability and drawing performances, has a shelf life of at least 6 months, overcomes the defect of poor meltability of the existing reproduced cheese in the Chinese market, can be used for Pizza manufacture, retains a unique flavor and functional characteristics of the classical cheese and has a low production cost. The preparation method is simple and fast and can be operated easily. |
| priorityDate | 2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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