CN103168857A - Smoke-dried cheese sausage and preparation method thereof - Google Patents
Smoke-dried cheese sausage and preparation method thereof Download PDFInfo
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- CN103168857A CN103168857A CN2013101053482A CN201310105348A CN103168857A CN 103168857 A CN103168857 A CN 103168857A CN 2013101053482 A CN2013101053482 A CN 2013101053482A CN 201310105348 A CN201310105348 A CN 201310105348A CN 103168857 A CN103168857 A CN 103168857A
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Abstract
The invention discloses smoke-dried cheese sausage and a preparation method thereof. The preparation method comprises the following steps of: (1) curdling raw milk, cutting curdled raw milk into clots, discharging whey and adding salt to obtain curd particles; (2) molding the curd particles, pre-pressing the curd particles after molding for two to three times, demolding and clystering to obtain cheese sausage; and pressing after discharging air inside the cheese sausage, wherein the pre-pressing pressure is 4-6MPa, the pre-pressing time once is 10-15min, the temperature of the pre-pressing is 10-20 DEG C, the pressing pressure is 2-3MPa, the pressing time is 8-12h, and the pressing temperature is 4-10 DEG C; and (3) blow-drying the surface of the cheese sausage after being pressed, maturing under vacuum condition, smoke-drying and drying, wherein the smoke-drying temperature is 15-28 DEG C, and the smoke-drying time is 2-10h. Cheese inside the smoke-dried cheese sausage disclosed by the invention is raw cheese with a high nutritional value, the outer skin of the cheese is uniformly dark brown and glossy, and the smoke-dried cheese sausage has a good smoke-dried flavor.
Description
Technical field
The present invention relates to the dairy products fields, relate in particular to a kind of sootiness cream cheese sausage and preparation method thereof.
Background technology
Cheese is the very high product of a kind of nutritive value, it can be divided into two kinds of original cheese and processed cheeses, original cheese refers to by with cow's milk, skimmed milk or partly skimmed milk, or gives off the fresh or matured product that liquid obtains after the mixture coagulates of above breast.Processed cheese is take original cheese as primary raw material, the cheese product that adds the auxiliary materials such as emulsification salt, stabilizing agent, pigment, makes through operations such as heating and melting, emulsification, sterilizations.The original cheese often nutritive value than processed cheese is higher.
The sootiness cream cheese sausage is a kind of product that is popular abroad.Smoke and to give product special sootiness local flavor, form umbrinaceous glossiness epidermis at product surface, easily cause people's appetite.But the sootiness cream cheese sausage is all to adopt processed cheese to carry out sootiness, because processed cheese can adopt hot-working, hot filling is in the situation that heat cheese is to have certain viscosity and mobility.Yet, there is the soft cream moisture of certain fluidity high in former cheese processed, the shelf-life is short, can't carry out good bowel lavage, and soft fresh cheese local flavor is soft simultaneously, and is poor with the degrees of fusion of sootiness local flavor.The local flavor of general aged cheese is strong and the collocation of sootiness local flavor is better, but aged cheese is hard cheese substantially, and after maturation, cheese is solid, and hardness is high, can't bowel lavage.If original cheese is heated bowel lavage, can destroy it by the casein network structure of calcium bridging knot, cause albuminous degeneration or grease to separate out.At present, both at home and abroad there are no the commercially produced product of smoking with the direct bowel lavage of former cheese processed.
Summary of the invention
Technical problem solved by the invention has been to overcome existing former fresh cheese processed or has formerly made ripe cheese and be unsuitable for the defective that bowel lavage is smoked, and a kind of sootiness cream cheese sausage and preparation method thereof is provided.Cheese in the prepared sootiness cream cheese sausage of preparation method of the present invention is former cheese processed, and it is of high nutritive value, and crust is uniform dark brown, and is glossy, and product has good sootiness local flavor.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) with the raw milk curdled milk, cut into grumeleuse, discharging whey, salt adding gets granular curd;
(2) with described granular curd dress mould, carry out prepressing 2-3 time, the demoulding after prepressing finishes, bowel lavage gets cream cheese sausage; Squeeze after getting rid of the internal gas of described cream cheese sausage; Wherein, the pressure of described prepressing is 4-6MPa, and the time of each prepressing is 10-15min, and the temperature of described prepressing is 10-20 ℃; The pressure of described squeezing is 2-3MPa, and the time of described squeezing is 8h-12h, and the temperature of described squeezing is 4-10 ℃;
(3) dry up the surface of the cream cheese sausage after described squeezing, after maturation under vacuum condition, carry out sootiness, drying, and get final product; Wherein, the temperature of described sootiness is 15-28 ℃, and the time of described sootiness is 2-10h.
In step (1), described raw milk is the conventional raw milk of using in this area, can be one or more in rich milk, skimmed milk and recombined milk.The source of described raw milk can be one or more of cow's milk and sheep Ruzhong.According to this area general knowledge, described raw milk is processed through pasteurize.The method of described pasteurize and condition can be method and the condition of this area routine.
In step (1), described curdled milk refers to make raw milk condense into solid with field bacterial classification and/or rennet curdling commonly used.Described bacterial classification and/or renin are the conventional curdled milk material that uses in this area, and its consumption also is the consumption of this area routine.
In a better embodiment of the present invention, can also further add the conventional additive that uses in this area in described raw milk before described raw milk curdled milk, described additive is generally flavor substance and/or pigment.Described flavor substance preferably comprises cheese zymolyte and/or flavoring essence.Described flavoring essence is preferably natural cheese essence.Described pigment preferably comprises annatto and/or beta carotene.The consumption of described additive is preferably the described raw milk quality lower than 0.2%.
In step (1), the method for described cutting and condition can be method and the condition of this area routine.The specification of described grumeleuse is preferably the cuboid of 8-15mm, is more preferably the cuboid of 8-10mm, is the square of 8-10mm best.
In step (1), the method of described discharging whey and condition can be method and the condition of this area routine, generally just Free water is fully discharged according to the type of original cheese and the moisture requirement of finished product, can also select the intensification discharging whey according to actual conditions, add water rinse or upset heap wine.
In step (1), the method for described salt adding and condition can be method and the condition of this area routine.The salt of described salt adding is the conventional edible salt that uses in this area.The addition of described edible salt is preferably the described raw milk quality of 1-2 ‰.
In step (2), described dress mould refers to that described dress method of module and condition are method and the condition of this area routine with the described granular curd conventional cheese mould that uses of packing into.
In step (2), the condition of described prepressing and method are as mentioned above.According to this area general knowledge, after each prepressing, need described granular curd upset or break up in order to carry out subsequent operation.
In step (2), the described demoulding refers to described granular curd is deviate from the conventional cheese mould that uses, and the method for the described demoulding and condition are method and the condition of this area routine.
In step (2), the method for described bowel lavage and condition are method and the condition of this area routine.According to this area general knowledge, need before described bowel lavage the granular curd after the demoulding is broken up.Described bowel lavage preferably adopts sausage filler to carry out.The specification of described cream cheese sausage can be the specification of this area routine, and the diameter of described cream cheese sausage is preferably 28-45mm, and the single weight of described cream cheese sausage is preferably 80-250g.The casing of described cream cheese sausage is the conventional casing that uses in this area, is preferably Collagent casing for sausages or cellulose sausage casing.
In step (2), the method for the internal gas of the described cream cheese sausage of described eliminating and condition are method and the condition of this area routine.The internal gas of the described cream cheese sausage of described eliminating preferably carries out according to following operation: with needle plate on the described cream cheese sausage of horizontal holing to get rid of internal gas.
In step (2), the operation of described squeezing is preferably carried out in the cheese mould.In described expressing process, preferably stir described cream cheese sausage every 1-2h.
In step (3), the described method that dries up and condition are method and the condition of this area routine, and the surface that generally dries up described cream cheese sausage with cold wind gets final product.The described temperature that dries up preferably for below 20 ℃, is more preferably 6-10 ℃.
In step (3), the method for described maturation and condition are method and the condition of this area routine.The temperature of described maturation is preferably 10-15 ℃.The ambient humidity of described maturation is preferably relative humidity 80-85%.The time of described maturation is preferably 1-3 month.Described vacuum condition can select the operation of this area routine to realize, for example described cream cheese sausage is carried out vacuum packaging.
In step (3), described sootiness is generally to carry out in Fumigator.The timber of described sootiness is preferably one or more in cherry, hickory, applewood, needle juniper, Oak Tree, birch, robur, Hickory and maple wood, being more preferably one or more in cherry, hickory, applewood and Hickory, is cherry and/or Hickory best.The temperature of described sootiness is preferably 16-20 ℃.The time of described sootiness is preferably 6-8h.
In step (3), the method for described drying and condition can be method and condition conventional in smoking process, only the superficial drying of described cream cheese sausage are got final product.The temperature of described drying is preferably 25-30 ℃.The ambient humidity of described drying is preferably that relative humidity is below 30%.The time of described drying is preferably 20-45min.
According to this area general knowledge, after making sootiness cream cheese sausage of the present invention, need it is packed, stored refrigerated under 2-8 ℃, the shelf-life can reach 9 months-1 year.
The present invention also provides a kind of sootiness cream cheese sausage that is made by above-mentioned preparation method.
In the present invention, the single weight of described sootiness cream cheese sausage is generally 80-250g.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination namely get the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available getting all.
Positive progressive effect of the present invention is:
Preparation method's production technology of the present invention is feasible, easy operating; Cheese in sootiness cream cheese sausage of the present invention is former cheese processed, and it is of high nutritive value, and the crust of this sootiness cream cheese sausage is uniform dark brown, and is glossy, has the tempting color and luster of sootiness cheese and fragrance.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example according to conventional method and condition, or is selected according to catalogue.
In following embodiment, the raw milk of using is all processed through the pasteurize of this area routine, and raw milk is all available from pasture, bright milk industry Kingsoft;
Lactic acid bacteria fermenting agent LL-50, lactic acid bacteria fermenting agent R707 and lactic acid bacteria fermenting agent MM100 are respectively available from Hansen Corp. of section, DSM (DSM) company and Danisco A/S BJ Rep Office;
Renin Fromase 750XLG and renin
Calf rennet is respectively available from DSM (DSM) company and Hansen Corp. of section;
Cheese essence is available from international fragrance (China) Co., Ltd and Shanghai Givaudan Co., Ltd;
Annatto is available from DSM (DSM) company.
Embodiment 1
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent LL-50 and renin Fromase 750XLG in raw milk, make the raw milk curdled milk, cut into the grumeleuse that specification is the 10mm square, discharging whey and upset heap are made, add the edible salt of 2 ‰ raw milk quality, get granular curd;
(2) granular curd is filled mould, pressure with 4MPa carries out prepressing 15min under 10 ℃ in the cheese mould, repeat aforesaid prepressing after upset once, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, getting diameter is that 45mm and single weight are the cream cheese sausage of 250g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 8h with 3MPa in the cheese mould, pressing temperature is 10 ℃, stirs cream cheese sausage every 2h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 6 ℃, with after the cream cheese sausage vacuum packaging under the environment of 15 ℃ and relative humidity 85% ripe 3 months, remove vacuum packaging bag after ripe, carry out again sootiness 4h in Fumigator with cherry under 25 ℃, dry 25min under the environment of 25 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 2
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent R707 and renin in skimmed milk
Calf rennet makes the skimmed milk curdled milk, cuts into the grumeleuse that specification is the 8mm square, adds water rinse after natural discharging whey and water is drained again, and adds the edible salt of 1.5 ‰ skimmed milk quality, gets granular curd;
(2) granular curd is filled mould, pressure with 6MPa carries out prepressing 10min under 15 ℃ in the cheese mould, repeat twice of aforesaid prepressing after upset, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use cellulose sausage casing, getting diameter is that 28mm and single weight are the cream cheese sausage of 80g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 10h with 2MPa in the cheese mould, pressing temperature is 5 ℃, stirs cream cheese sausage every 1h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 10 ℃, with after the cream cheese sausage vacuum packaging under the environment of 10 ℃ and relative humidity 85% ripe 3 months, remove vacuum packaging bag after ripe, carry out again sootiness 6h in Fumigator with applewood under 15 ℃, dry 45min under the environment of 25 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 3
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent MM100 and renin in full-cream sheep Ruzhong
Calf rennet makes full-cream sheep curdling breast, cuts into the grumeleuse that specification is the 15mm square, and discharging whey adds the edible salt of 2 ‰ full-cream sheep breast quality, gets granular curd;
(2) granular curd is filled mould, pressure with 5MPa carries out prepressing 10min under 20 ℃ in the cheese mould, repeat aforesaid prepressing after upset once, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, getting diameter is that 40mm and single weight are the cream cheese sausage of 220g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 12h with 2MPa in the cheese mould, pressing temperature is 4 ℃, stirs cream cheese sausage every 1.5h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 20 ℃, with after the cream cheese sausage vacuum packaging under the environment of 12 ℃ and relative humidity 80% ripe 1 month, remove vacuum packaging bag after ripe, carry out sootiness 10h with Hickory and cherry in Fumigator again under 16 ℃, the mass ratio of Hickory and cherry is 1:1, dry 20min under the environment of 26 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 9 months.
Embodiment 4
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent LL-50 and renin in raw milk
Calf rennet makes the raw milk curdled milk, cuts into the grumeleuse that specification is the 10mm square, is warming up to 40 ℃ of discharging wheys, adds the edible salt of 1 ‰ raw milk quality, gets granular curd;
(2) granular curd is filled mould, pressure with 4MPa carries out prepressing 12min under 10 ℃ in the cheese mould, repeat aforesaid prepressing after upset once, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, getting diameter is that 35mm and single weight are the cream cheese sausage of 150g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 12h with 2MPa in the cheese mould, pressing temperature is 4 ℃, stirs cream cheese sausage every 2h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 15 ℃, with after the cream cheese sausage vacuum packaging under the environment of 13 ℃ and relative humidity 85% ripe 2 months, remove vacuum packaging bag after ripe, carry out again sootiness 2h in Fumigator with hickory under 28 ℃, dry 20min under the environment of 30 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 5
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent R707 and renin in reduction cow's milk
Calf rennet makes reduction cow's milk curdled milk, cuts into the grumeleuse that specification is the 12mm square, and discharging whey and upset heap are made, and add the edible salt of 1.6 ‰ reduction milk qualities, get granular curd;
(2) granular curd is filled mould, pressure with 6MPa carries out prepressing 10min under 15 ℃ in the cheese mould, repeat aforesaid prepressing after upset once, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use cellulose sausage casing, getting diameter is that 45mm and single weight are the cream cheese sausage of 250g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 8h with 3MPa in the cheese mould, pressing temperature is 6 ℃, stirs cream cheese sausage every 1h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 10 ℃, with after the cream cheese sausage vacuum packaging under the environment of 14 ℃ and relative humidity 85% ripe 1 month, remove vacuum packaging bag after ripe, carry out sootiness 8h by 2:1 with needle juniper and Oak Tree in Fumigator again under 20 ℃, dry 30min under the environment of 28 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 9 months.
Embodiment 6
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add lactic acid bacteria fermenting agent MM100 and renin Fromase 750XLG in raw milk, make the raw milk curdled milk, cut into the grumeleuse that specification is the 9mm square, discharging whey adds the edible salt of 1.3 ‰ raw milk quality, gets granular curd;
(2) grumeleuse is filled mould, pressure with 5MPa carries out prepressing 13min under 12 ℃ in the cheese mould, repeat twice of aforesaid prepressing after upset, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, getting diameter is that 42mm and single weight are the cream cheese sausage of 225g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 10h with 2MPa in the cheese mould, pressing temperature is 7 ℃, stirs cream cheese sausage every 2h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 10 ℃, with after the cream cheese sausage vacuum packaging under the environment of 12 ℃ and relative humidity 82% ripe 1.5 months, remove vacuum packaging bag after ripe, carry out again sootiness 8h in Fumigator with Hickory under 16 ℃, dry 35min under the environment of 27 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 1 year.
Embodiment 7
The preparation method of sootiness cream cheese sausage, it comprises the steps:
(1) add 0.001% annatto and 0.19% cheese essence in raw milk, percentage is the mass percent with respect to full-time milk quality, then add lactic acid bacteria fermenting agent MM100 and renin Fromase 750XLG, make the raw milk curdled milk, cut into the grumeleuse that specification is the 9mm square, discharging whey adds the edible salt of 1.0 ‰ raw milk quality, gets granular curd;
(2) grumeleuse is filled mould, pressure with 5MPa carries out prepressing 13min under 12 ℃ in the cheese mould, repeat twice of aforesaid prepressing after upset, the demoulding after prepressing finishes, break up gently the material after the demoulding, carry out bowel lavage with sausage filler, use Collagent casing for sausages, getting diameter is that 42mm and single weight are the cream cheese sausage of 225g; With needle plate at holing on the cream cheese sausage of horizontal with after getting rid of the cream cheese sausage internal gas, then with cream cheese sausage pressure squeezing 10h with 2MPa in the cheese mould, pressing temperature is 7 ℃, stirs cream cheese sausage every 2h in expressing process;
(3) dry up the surface of cream cheese sausage with cold wind under 10 ℃, with after the cream cheese sausage vacuum packaging under the environment of 12 ℃ and relative humidity 80% ripe 1 month, remove vacuum packaging bag after ripe, carry out again sootiness 8h in Fumigator with Hickory under 16 ℃, dry 35min under the environment of 27 ℃ and relative humidity 30%, and get final product.
Prepared sootiness cream cheese sausage is through stored refrigerated under 2-8 ℃ after vacuum packaging, and the shelf-life can reach 1 year.
Effect embodiment 1
Sootiness cream cheese sausage of the present invention (embodiment 1,4,6) control sample 1 commercially available Seichin board sootiness reproduced cheese intestines (Japanese import) are carried out the validity check that nutrition is the physical and chemical index aspect.
The sample test method:
The protein measuring of sample is pressed the assay method of GB5009.5 Protein in Food; Fat, calcium, iron, zinc, following vitamin etc. are pressed method mensuration in the GB5413GB 5413 safe national standards of series food.
The nutritive value testing result of each sample of table 1
| In the 100g sample | Control sample | Embodiment 1 | Embodiment 4 | Embodiment 6 |
| Fat, g | 20.2 | 33.1 | 27.8 | 27.4 |
| Albumen, g | 18.92 | 24.10 | 24.99 | 24.94 |
| Calcium, mg | 310 | 720 | 770 | 740 |
| Iron, mg | 0.2 | 0.3 | 0.4 | 0.2 |
| Zinc, mg | 1.0 | 2.3 | 2.0 | 1.3 |
| VA，μg | 125 | 328 | 174 | 245 |
| VD，μg | 0.10 | 0.26 | 0.18 | 0.24 |
| VE，mg | 0.23 | 0.54 | 0.48 | 0.53 |
| Nicotinic acid, mg | 0.02 | 0.07 | 0.07 | 0.05 |
| VB1，mg | 0.01 | 0.03 | 0.03 | 0.03 |
| VB2，mg | 0.2 | 0.4 | 0.35 | 0.3 |
| VB6，mg | 0.03 | 0.1 | 0.06 | 0.08 |
| VB12，μg | N | 1.1 | 2.1 | 1.7 |
| Folic acid, μ g | 12 | 33 | 40 | 43 |
The N representative is not measured lower than detectability.
By the findings data of upper table 1 as can be known: the existing commercially available reproduced cheese intestines indices content of the sootiness cream cheese sausage that method of the present invention makes all wants height very many, particularly albumen, fat and calcium.In addition, be rich in multiple little living element and mineral matter in sootiness cream cheese sausage of the present invention, the amount of these trace elements is far above control sample, and visible cream cheese sausage of the present invention will significantly be better than common reproduced cheese intestines aspect nutrition.
Effect embodiment 2
Sootiness cream cheese sausage of the present invention (embodiment 1,2,3 for example) is carried out the validity check of taste aspect, and with existing commercially available Seichin board sootiness reproduced cheese intestines (Japanese import) in contrast, subjective appreciation is completed by 20 valuation officers.The high person of index score is effective, estimates high.Result is as shown in table 2 below:
Table 2 subjective appreciation data
By the data of upper table 2 as can be known: sootiness cream cheese sausage of the present invention is compared not too big-difference with the commercially available prod on outward appearance and matter structure, but on local flavor and mouthfeel, sootiness cream cheese sausage of the present invention obviously is better than control sample, has significant progress.
Claims (10)
1. the preparation method of a sootiness cream cheese sausage, it comprises the steps:
(1) with the raw milk curdled milk, cut into grumeleuse, discharging whey, salt adding gets granular curd;
(2) with described granular curd dress mould, carry out prepressing 2-3 time, the demoulding after prepressing finishes, bowel lavage gets cream cheese sausage; Squeeze after getting rid of the internal gas of described cream cheese sausage; Wherein, the pressure of described prepressing is 4-6MPa, and the time of each prepressing is 10-15min, and the temperature of described prepressing is 10-20 ℃; The pressure of described squeezing is 2-3MPa, and the time of described squeezing is 8h-12h, and the temperature of described squeezing is 4-10 ℃;
(3) dry up the surface of the cream cheese sausage after described squeezing, after maturation under vacuum condition, carry out sootiness, drying, and get final product; Wherein, the temperature of described sootiness is 15-28 ℃, and the time of described sootiness is 2-10h.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), before described raw milk curdled milk, adds additive in described raw milk, and described additive is flavor substance and/or pigment; And/or in step (1), the specification of described grumeleuse is the cuboid of 8-15mm; And/or in step (1), the salt of described salt adding is edible salt, and the addition of described edible salt is the described raw milk quality of 1-2 ‰.
3. preparation method as claimed in claim 2, it is characterized in that, in step (1), described flavor substance comprises cheese zymolyte and/or flavoring essence, described pigment comprises annatto and/or beta carotene, and the consumption of described additive is the described raw milk quality lower than 0.2%; And/or in step (1), the specification of described grumeleuse is the cuboid of 8-10mm.
4. preparation method as claimed in claim 1, is characterized in that, in step (2), described bowel lavage adopts sausage filler to carry out; And/or in step (2), the diameter of described cream cheese sausage is 28-45mm, and the single weight of described cream cheese sausage is 80-250g; And/or in step (2), the casing of described cream cheese sausage is Collagent casing for sausages or cellulose sausage casing.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), the internal gas of the described cream cheese sausage of described eliminating carries out according to following operation: with needle plate on the described cream cheese sausage of horizontal holing to get rid of internal gas; And/or in step (2), operating in the cheese mould of described squeezing carried out; In described expressing process, stir described cream cheese sausage every 1-2h.
6. preparation method as claimed in claim 1, is characterized in that, in step (3), the described temperature that dries up is below 20 ℃; And/or in step (3), the temperature of described maturation is 10-15 ℃, and the ambient humidity of described maturation is relative humidity 80-85%, and the time of described maturation is 1-3 month; And/or in step (3), the timber of described sootiness is one or more in cherry, hickory, applewood, needle juniper, Oak Tree, birch, robur, Hickory and maple wood.
7. preparation method as claimed in claim 6, is characterized in that, in step (3), the described temperature that dries up is 6-10 ℃; And/or in step (3), the timber of described sootiness is one or more in cherry, hickory, applewood and Hickory.
8. preparation method as claimed in claim 7, is characterized in that, in step (3), the timber of described sootiness is cherry and/or Hickory.
9. preparation method as claimed in claim 1, is characterized in that, in step (3), the temperature of described sootiness is 16-20 ℃, and the time of described sootiness is 6-8h; And/or in step (3), the temperature of described drying is 25-30 ℃, and the ambient humidity of described drying is relative humidity below 30%, and the time of described drying is 20-45min.
10. sootiness cream cheese sausage that is made by the described preparation method of claim 1-9 any one.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105392369A (en) * | 2013-07-09 | 2016-03-09 | 株式会社明治 | Bite-size smoked cheese and method for producing same |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
| CN106551001A (en) * | 2016-11-17 | 2017-04-05 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106720394A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN116019148A (en) * | 2021-10-27 | 2023-04-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smoked cheese sausage containing dehydrated vegetables and its preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105392369A (en) * | 2013-07-09 | 2016-03-09 | 株式会社明治 | Bite-size smoked cheese and method for producing same |
| CN105392369B (en) * | 2013-07-09 | 2020-03-03 | 株式会社明治 | Bite-sized smoked cheese and method for producing same |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
| CN106551001A (en) * | 2016-11-17 | 2017-04-05 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106720394A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN116019148A (en) * | 2021-10-27 | 2023-04-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smoked cheese sausage containing dehydrated vegetables and its preparation method |
| CN116019148B (en) * | 2021-10-27 | 2023-11-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smoked cheese sausage containing dehydrated vegetables and its preparation method |
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