http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111011530-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e06c0354d29ffdd52e7722184109f604 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 2019-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab0ec63ff1549a3b820b7e10827f9355 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4c144ac2b88dc6619f59e323a7d83eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aaf6c3ce07b0fa23ad58a5dceb5840c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1dd2d22649a0365f14afcad7b97472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0691b7a574b436c16b65d33e5c9a6d6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d4f0d26feb658a1abe8790759fa6590 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b |
| publicationDate | 2020-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111011530-A |
| titleOfInvention | A kind of red and white mold cheese and preparation method thereof |
| abstract | The invention discloses a preparation method of red and white mould cheese. The preparation method is carried out in sequence according to the following steps: (1) pre-sterilization of raw milk, inoculation of lactic acid bacteria starter and white mould ripening agent, addition of monascus pigment and pre-acidification; (2) adding rennet to the material obtained in step (1), and after stirring, let the curd stand to obtain curd; (3) cut the curd obtained in step (2), and cut it into a block without destroying the curd Under the premise of the shape, stir and let stand to obtain curds; (4) discharge the whey obtained in step (3) into the curds, transfer them into molds for molding, demould after molding, soak in salt water and air dry , to obtain shaped cheese; (5) transfer the shaped cheese prepared in step (4) into a sterile environment, and mature to obtain a final product. The invention also discloses a kind of red and white mold cheese. The inside of the red and white mold cheese is fluid and smooth, and has the advantages of high protein digestibility, rich milk flavor and fresh mushroom flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114097890-A |
| priorityDate | 2019-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.