http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103651914-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/A23C19-068 |
| filingDate | 2013-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c426d1ba18979565d27dbee02585c7c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fb15e5b4804d870f042d0017795cee8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f10895cffd80cc168a0b2986a73cb026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_726db9e510dea7c4514f58519bb42584 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72d55e1a300c45ae509eed4ff07a3ceb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8808216626d5710ff611bbacfa9921b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_360e5f1f3e1605d4ab841026c30717fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6080d9b937193e8911c12c2fa5f1e1ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103651914-B |
| titleOfInvention | Cheese similar to blue cheese and preparation method thereof |
| abstract | The invention discloses cheese similar to blue cheese and a preparation method thereof. The preparation method for the cheese similar to blue cheese, disclosed by the invention, comprises the following steps: (1) inoculating a lactic acid bacteria starter and an Aspergillus Oryzae culture solution to sterilized raw milk, and fermenting till the pH value is 6.3-6.5; (2) adding chymosin for curding so as to obtain curd; (3) cutting the curd so as to obtain curd blocks; (4) removing whey of the curd blocks, then enabling the curd blocks to enter a mould for molding and be subjected to demoulding, picking, puncturing and aging, wherein the aging is carried out in the way that aging is carried out for 1-5 days at the temperature of 20-30 DEG C, is carried out for 3-7 days at the temperature of 15-20 DEG C, and is continuously carried out for 5-20 days at the temperature of 8-12 DEG C, and the environmental relative humidity for aging is 85-95%. The cheese prepared through the preparation method disclosed by the invention is provided with marble texture, and is high in nutritive value; besides, the method is simple, convenient, easy to operate, and short in production cycle, and facilitates popularization and application. |
| priorityDate | 2013-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.