http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103082017-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_011c4c8c67fdf5ff0a749e59aefa5b39 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 |
| filingDate | 2013-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51178c3ed90cb06f7b67b91bdc61b996 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc80555847f8d26b8e983d55feb3a5f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e81e260098b05a296e602393e3acebd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_991df8d3b0096c5ee65b6334ce1e3455 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97111102c52b8bbdee36b283b5b037ff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_581d94810c54ef07535a44d36116c06e |
| publicationDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103082017-B |
| titleOfInvention | Processing technology of soft elaeagnus angustifolia L. cheese |
| abstract | The invention relates to a processing technology of soft elaeagnus angustifolia L. cheese. The technology comprises the following steps of: (1) making superfine powder of elaeagnus angustifolia L., namely cleaning and naturally drying elaeagnus angustifolia L. fruits to constant weight, removing stones of the fruits, crushing the fruits, and screening the crushed fruits through a screen of 300 meshes to obtain the superfine powder of elaeagnus angustifolia L.; (2) heating, sterilizing and cooling fresh cow milk to a curd temperature after being filtered, purifed and standardized in a conventional method, thus obtaining processed cow milk; (3) adding the superfine powder of elaeagnus angustifolia L. into the processed cow milk to be uniformly mixed, and adding a Danisco cheese leavening agent to the mixture for pre-acidification, thus obtaining raw milk; (4) adding calcium chloride and chymosin to the raw milk to condense the raw milk into curd; (5) cutting the curd into diamonds, heating the curd to 40 DEG C, keeping the curd at 40 DEG C for 20-30 minutes, and then discharging milk serum to obtain coagulum; and (6) adding salt into the coagulum to be uniformly mixed, filling the mixture into a cheese groove, squeezing the mixture, vacuum packaging the mixture, and fermenting and maturing the mixture at a constant temperature of 5 DEG C for 3 months so as to obtain the soft elaeagnus angustifolia L. cheese. The technology is simple and easy to operate and suitable for industrial production. |
| priorityDate | 2013-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.