http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102835459-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-072 |
| filingDate | 2011-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d72aec3100da49bdfb6a695c7989de7e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54ecb44bac35224697078295994f098e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4a36b01897c57dbbfa5bd96fe27e548 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_755334c244e59a453a2ceeeab5f77a9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88377b4a7e34eba1dc61a9710bf5fd99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1dd2d22649a0365f14afcad7b97472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_481d48c21eb422fef6641b59b3fedb22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e540577b6c88380a45db4502a25cd089 |
| publicationDate | 2015-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102835459-B |
| titleOfInvention | Block-shaped or sheet-shaped processed cheese and preparation method thereof |
| abstract | The invention discloses a block-shaped or sheet-shaped processed cheese and a preparation method thereof. The method comprises the following steps: (1) mixing raw materials: completely mixing solid sugar materials, emulsifying salt and a calcium preparation and dissolving into water at the temperature of 50 to 65 DEG C, mixing with other raw materials uniformly, stirring at the rotating speed of 1,500 to 3,000 rpm under the heating condition until the temperature is 55 to 70 DEG C and then stirring for 2 to 5 minutes, wherein the raw materials comprise 50 to 75 weight percent of natural cheese, 3 to 12.2 weight percent of fat product, 5 to 10 weight percent of sugar material, 2 to 5 weight percent of emulsifying salt, 0.0002 to 0.0004 weight percent of folic acid, 1.3 to 2.5 weight percent of calcium preparation and 2 to 20 weight percent of water; and (2) shearing and emulsifying: heating the materials obtained in the step (1) at the rotating speed of 1,500 to 3,000 rpm to 90 to 95 DEG C, performing pasteurization, preserving heat for 1 to 3 minutes, emulsifying at slow speed, filling and quickly cooling to obtain the product. The cheese can comprehensively supplement nutrients, is suitable for pregnant women, convenient to eat and easy to carry, has high energy, adjusts energy supply of the pregnant women, intensifies calcium and folic acid, and has proper viscosity, high quality and soft flavor of the processed cheese. |
| priorityDate | 2011-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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