http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103053697-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e9297c8f247b3724a04ec3c3130f182 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02 |
| filingDate | 2012-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50720a7aebe5bbfa6d236ad5df1968de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a6a93f8b1a04182006f42f3ff5509c7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a771e9b39384dc5997d43eccfab3c095 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8997332587d5543e09aeb76860f82cac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f6995d73e4f08e53c0340a8968cf31b |
| publicationDate | 2014-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103053697-B |
| titleOfInvention | Pizza cheese and preparation method for salt-free water of pizza cheese |
| abstract | The invention relates to a pizza cheese and a preparation method for salt-free water of the pizza cheese. The preparation method employs lipase to hydrolyze raw milk to increase flavor on the basis of a traditional preparation method. According to the invention, an outlet of a first heating spiral stretcher is changed into a rectangular outlet so as to allow sheet-shaped cheese suitable for coating of salt to be extruded, stretching, kneading and salting of the cheese are carried out in a second spiral stretcher, and operations resulting in generation of effluent brine, e.g., preserving with saline water and mixing of salt in a tank, are omitted; lipase is used to hydrolyze animal milk, a lactobacillus fermentation method is adopted, so product flavor is increased; the method of coating with dry salt and two stretching and kneading are utilized, which enables generation of preservation effluent brine and stretching effluent brine to be avoided and is beneficial for environmental protection and reduction of process flow, and the method is applicable to all-scale production of the pizza cheese. |
| priorityDate | 2012-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.