CN105076401B - A kind of preparation method of original flavor cheese sauce - Google Patents
A kind of preparation method of original flavor cheese sauce Download PDFInfo
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- CN105076401B CN105076401B CN201510517937.0A CN201510517937A CN105076401B CN 105076401 B CN105076401 B CN 105076401B CN 201510517937 A CN201510517937 A CN 201510517937A CN 105076401 B CN105076401 B CN 105076401B
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 41
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 239000012530 fluid Substances 0.000 claims abstract description 15
- 208000004396 mastitis Diseases 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 8
- 239000004367 Lipase Substances 0.000 claims abstract description 8
- 108090001060 Lipase Proteins 0.000 claims abstract description 8
- 235000019421 lipase Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 239000000787 lecithin Substances 0.000 claims description 7
- 235000010445 lecithin Nutrition 0.000 claims description 7
- 229940067606 lecithin Drugs 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000006185 dispersion Substances 0.000 claims description 6
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims 5
- 239000000872 buffer Substances 0.000 claims 2
- 235000015155 buttermilk Nutrition 0.000 claims 1
- 235000020187 evaporated milk Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000004044 response Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 230000003139 buffering effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 2
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation methods of original flavor cheese sauce, step includes: that whole-fat milk powder through lactobacillus-fermented obtains suppurative mastitis zymotic fluid, after add butter oil, it is digested using lipase and protease, newborn enzymolysis liquid is obtained, original flavor cheese sauce is prepared in progress high temperature thermal response after adding salt, monosodium glutamate and sugar afterwards.The original flavor cheese sauce preparation process is natural, cheese sauce flavor is coordinated naturally, using milk powder as primary raw material, cost is effectively controlled, Maillard reaction, which is generated, by heating further improves fragrance and mouthfeel, so that cheese sauce is had characteristic, and meets Chinese and focus the hobby of fragrant and sweet gas, wide market.
Description
Technical field
The present invention relates to a kind of new methods that original flavor cheese sauce is prepared by biotechnology.
Background technique
Cheese (cheese) is the ordinary meal of external people, with internationalizationof of market, domestic cheese's class in recent years
Product gradually increases, but since the process-cycle of cheese is long, complex process, leads to that it is expensive, and also needs on taste
It is preferably docked with domestic consumer.For sauce class since it is used and store conveniently, market acceptance is higher.In recent years,
Cheese sauce also becomes the hot spot of each enterprise development.Wei Peipei etc. discloses preparation method (Wei Peipei, the woods of a kind of Chinese style cheese sauce
Big cutting edge of a knife or a sword, Chen Zhong also always only by development [J] modern food science and technology, 2009 (25): 1190-1192), but it is with 14% (w/
W) cheese's powder is raw material, at high cost, and characteristic is not obvious enough.
Summary of the invention
For the shortcomings of the prior art, it is an object of the invention to natural milk powder etc. be mainly original
Material prepares original flavor cheese sauce using the metabolism of microorganism and the catalytic action of enzyme preparation.
In order to achieve the above objectives, the preparation method of a kind of original flavor cheese sauce designed by the present invention, it is characterised in that including
Following steps:
A. it prepares suppurative mastitis zymotic fluid: taking 100 parts of whole-fat milk powder, citric acid-citric acid of 200 ~ 800 parts of pH5.0 ~ 6.5 is added
Sodium buffer solution, is uniformly mixed, and after pasteurize is cooled to room temperature, Lactobacillus casei is added, 30 ~ 45 DEG C of conditions issue
Ferment 4 ~ for 24 hours, dairy fermentation liquid is obtained after pasteurize；
B. it prepares newborn enzymolysis liquid: taking 100 parts of suppurative mastitis zymotic fluid, 5 ~ 25 parts of butter oil, 0.1 ~ 1.5 part of lecithin, shearing disperses
Uniform liquid is obtained by homogeneous, 0.01 ~ 0.05 part of lipase is added after pasteurize, proteinase-10 .03 ~ 0.15 part, in 30
~ 55 DEG C carry out 0.5 ~ 8h of enzymatic hydrolysis, and 95min enzyme deactivation 15min obtains newborn enzymolysis liquid；
C. it prepares original flavor cheese sauce: taking 100 parts of newborn enzymolysis liquid, be added 0.5 ~ 1 part of salt, 0.1 ~ 0.5 part of monosodium glutamate, sugar 5.0
~ 10.0 parts, it is warming up to 95 ~ 100 DEG C of condensing refluxes under stirring condition and reacts 6 ~ 12h, is cooled to room temperature, gross mass 2% is added
Edible gelatin, cross colloid mill after obtain original flavor cheese sauce.
Wherein, the butter oil is anhydrous butter oil, butter or whipping cream.
The sugar is glucose, maltose or maltose.
Original flavor cheese sauce prepared by the present invention has the advantage that
(1) fermentation and enzymatic process are natural, and cheese sauce flavor is coordinated naturally；
(2) using milk powder as primary raw material, cost is effectively controlled；
(3) Maillard reaction is generated further to promote fragrance and mouthfeel by heating, so that cheese sauce is had characteristic, and accord with
Chinese are closed to focus the hobby of fragrant and sweet gas；
(4) present invention by carrying out prolonged Maillard reaction under cryogenic, and the cheese sauce made is in stabilization
Property aspect increase, oil slick and deposited phenomenon are less prone in storage, shelf life is extended.
Specific embodiment
Below in conjunction with specific example, the following further describes the technical solution of the present invention, but does not limit the present invention.
Embodiment 1:
A. it prepares suppurative mastitis zymotic fluid: taking whole-fat milk powder 100g, the citric acid-sodium citrate buffering that 200g pH6.5 is added is molten
Liquid is uniformly mixed, and after pasteurize is cooled to room temperature, Lactobacillus casei is added, ferment 4h under the conditions of 45 DEG C, through Pasteur
Dairy fermentation liquid is obtained after sterilization；
B. it prepares newborn enzymolysis liquid: suppurative mastitis zymotic fluid 100g, anhydrous butter oil 5g, lecithin 0.1g is taken, through homogeneous after shearing dispersion
Uniform liquid is obtained, lipase 0.01g, proteinase-10 .03g are added after pasteurize, carries out enzymatic hydrolysis 0.5h, 95min in 55 DEG C
Enzyme deactivation 15min obtains newborn enzymolysis liquid；
C. it prepares original flavor cheese sauce: preparing original flavor cheese sauce: taking newborn enzymolysis liquid 100g, salt 0.5g, monosodium glutamate 0.1g is added,
Glucose 5.0g is warming up to 95 DEG C of condensing refluxes reaction 12h under stirring condition, is cooled to room temperature, the edible of gross mass 2% is added
Gelatin obtains original flavor cheese sauce after crossing colloid mill.
Embodiment 2:
A. it prepares suppurative mastitis zymotic fluid: taking whole-fat milk powder 100g, the citric acid-sodium citrate buffering that 400g pH6.0 is added is molten
Liquid is uniformly mixed, and after pasteurize is cooled to room temperature, Lactobacillus casei is added, and ferment under the conditions of 35 DEG C 10h, through bar
Dairy fermentation liquid is obtained after family name's sterilization；
B. it prepares newborn enzymolysis liquid: taking suppurative mastitis zymotic fluid 100g, butter 10g, lecithin 1.0g, obtained after shearing dispersion through homogeneous
To uniform liquid, lipase 0.03g, proteinase-10 .05g are added after pasteurize, enzymatic hydrolysis 2h, 95min enzyme deactivation are carried out in 50 DEG C
15min obtains newborn enzymolysis liquid；
C. it prepares thermal response original flavor cheese sauce: preparing original flavor cheese sauce: taking newborn enzymolysis liquid 100g, salt 1g, monosodium glutamate is added
0.5g, maltose 10.0g are warming up to 100 DEG C of condensing refluxes under stirring condition and react 6 h, be cooled to room temperature, gross mass 2% is added
Edible gelatin, cross colloid mill after obtain original flavor cheese sauce.
Embodiment 3:
A. it prepares suppurative mastitis zymotic fluid: taking whole-fat milk powder 100g, the citric acid-sodium citrate buffering that 800g pH5.0 is added is molten
Liquid is uniformly mixed, and after pasteurize is cooled to room temperature, Lactobacillus casei is added, ferment under the conditions of 30 DEG C for 24 hours, through bar
Dairy fermentation liquid is obtained after family name's sterilization；
B. it prepares newborn enzymolysis liquid: taking suppurative mastitis zymotic fluid 100g, whipping cream 25g, lecithin 1.5g, obtained after shearing dispersion through homogeneous
To uniform liquid, lipase 0.04g, proteinase-10 .10g are added after pasteurize, enzymatic hydrolysis 8h, 95min enzyme deactivation are carried out in 30 DEG C
15min obtains newborn enzymolysis liquid；
C. it prepares thermal response original flavor cheese sauce: preparing original flavor cheese sauce: taking newborn enzymolysis liquid 100g, salt 0.8g, taste is added
Smart 0.3g, maltose 8.0g are warming up to 95 DEG C of condensing refluxes reaction 10h under stirring condition, are cooled to room temperature, gross mass 2% is added
Edible gelatin, cross colloid mill after obtain original flavor cheese sauce.
Claims (3)
1. a kind of preparation method of original flavor cheese sauce, it is characterised in that the following steps are included:
A. it prepares suppurative mastitis zymotic fluid: taking 100 parts of whole-fat milk powder, the citric acid-sodium citrate that 200 ~ 800 parts of pH5.0 ~ 6.5 are added is slow
Solution is rushed, is uniformly mixed, after pasteurize is cooled to room temperature, Lactobacillus casei is added, fermentation 4 under the conditions of 30 ~ 45 DEG C ~
For 24 hours, dairy fermentation liquid is obtained after pasteurize；
B. it prepares newborn enzymolysis liquid: taking 100 parts of suppurative mastitis zymotic fluid, 5 ~ 25 parts of butter oil, 0.1 ~ 1.5 part of lecithin, passed through after shearing dispersion
Homogeneous obtains uniform liquid, 0.01 ~ 0.05 part of lipase is added after pasteurize, proteinase-10 .03 ~ 0.15 part, in 30 ~ 55
DEG C 0.5 ~ 8h of enzymatic hydrolysis is carried out, 95 DEG C of enzyme deactivation 15min obtain newborn enzymolysis liquid；The butter oil is anhydrous butter oil, butter or evaporated milk
Oil；
C. it prepares original flavor cheese sauce: taking 100 parts of newborn enzymolysis liquid, be added 0.5 ~ 1 part of salt, 0.1 ~ 0.5 part of monosodium glutamate, sugar 5.0 ~
10.0 parts, it is warming up to 95 ~ 100 DEG C of condensing refluxes under stirring condition and reacts 6 ~ 12h, is cooled to room temperature, gross mass 2% is added
Edible gelatin, cross colloid mill after obtain original flavor cheese sauce；The sugar is glucose, maltose or maltose.
2. a kind of preparation method of original flavor cheese sauce, it is characterised in that the following steps are included:
A. it prepares suppurative mastitis zymotic fluid: taking whole-fat milk powder 100g, the citric acid-sodium citrate buffer of 200g pH6.5 is added, stirs
It mixes uniformly mixed, after pasteurize is cooled to room temperature, Lactobacillus casei is added, ferment under the conditions of 45 DEG C 4h, through pasteurize
Dairy fermentation liquid is obtained afterwards；
B. it prepares newborn enzymolysis liquid: taking suppurative mastitis zymotic fluid 100g, anhydrous butter oil 5g, lecithin 0.1g, obtained after shearing dispersion through homogeneous
Uniform liquid is added lipase 0.01g, proteinase-10 .03g, enzymatic hydrolysis 0.5h, 95 DEG C of enzyme deactivations is carried out in 55 DEG C after pasteurize
15min obtains newborn enzymolysis liquid；
C. it prepares original flavor cheese sauce: taking newborn enzymolysis liquid 100g, salt 0.5g, monosodium glutamate 0.1g, glucose 5.0g, stirring condition is added
Under be warming up to 95 DEG C of condensing refluxes reaction 12h, be cooled to room temperature, the edible gelatin of gross mass 2% be added, obtained after crossing colloid mill
Original flavor cheese sauce.
3. a kind of preparation method of original flavor cheese sauce, it is characterised in that the following steps are included:
A. it prepares suppurative mastitis zymotic fluid: taking whole-fat milk powder 100g, the citric acid-sodium citrate buffer of 800g pH5.0 is added, stirs
It mixes uniformly mixed, after pasteurize is cooled to room temperature, Lactobacillus casei is added, ferments for 24 hours under the conditions of 30 DEG C, through pasteurize
Dairy fermentation liquid is obtained afterwards；
B. it prepares newborn enzymolysis liquid: taking suppurative mastitis zymotic fluid 100g, whipping cream 25g, lecithin 1.5g, obtained after shearing dispersion through homogeneous
One liquid is added lipase 0.04g, proteinase-10 .10g, enzymatic hydrolysis 8h, 95 DEG C of enzyme deactivations is carried out in 30 DEG C after pasteurize
15min obtains newborn enzymolysis liquid；
C. it prepares original flavor cheese sauce: taking newborn enzymolysis liquid 100g, salt 0.8g, monosodium glutamate 0.3g, maltose 8.0g, stirring condition is added
Under be warming up to 95 DEG C of condensing refluxes reaction 10h, be cooled to room temperature, the edible gelatin of gross mass 2% be added, obtained after crossing colloid mill
Original flavor cheese sauce.
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| CN105076401B true CN105076401B (en) | 2019-03-01 |
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| CN107019185A (en) * | 2017-03-22 | 2017-08-08 | 陈宣盛 | The processing method of blueberry jam |
| CN107114739A (en) * | 2017-03-22 | 2017-09-01 | 廖强 | The processing method of selenium-rich grape skin tartar sauce |
| CN107048287A (en) * | 2017-03-22 | 2017-08-18 | 林舒怀 | The processing method of chromium-rich Grape Skin tartar sauce |
| CN107259460A (en) * | 2017-06-15 | 2017-10-20 | 林高立 | The processing method of chromium-rich loquat skin tartar sauce |
| CN107411040A (en) * | 2017-06-15 | 2017-12-01 | 温岭市晨铭帽业有限公司 | The processing method of the chromium-rich loquat skin tartar sauce of selenium-rich |
| CN107361151A (en) * | 2017-08-17 | 2017-11-21 | 岭南师范学院 | A kind of seafood cheese fused solution and preparation method thereof |
| CN108514104A (en) * | 2018-04-17 | 2018-09-11 | 苏州美嘉汇食品科技有限公司 | A kind of cheese sauce seasoning and preparation method thereof |
| CN109090257B (en) * | 2018-07-10 | 2021-07-27 | 增城华栋调味品有限公司 | Cheese powder and preparation method thereof |
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| US4675793A (en) * | 1983-06-24 | 1987-06-23 | Limaverne Investment Limited | Adjustable headlight |
| CN101011140A (en) * | 2006-09-21 | 2007-08-08 | 深圳波顿香料有限公司 | Method for preparing natural milk taste condiment and natural milk taste condiment made thereof |
| CN103211197A (en) * | 2013-04-02 | 2013-07-24 | 华南理工大学 | High-concentration fermented milky flavor base, and preparation method and application thereof |
| CN104187551A (en) * | 2014-09-10 | 2014-12-10 | 王婧婧 | Cake essence and preparation method thereof |
-
2015
- 2015-08-23 CN CN201510517937.0A patent/CN105076401B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4675793A (en) * | 1983-06-24 | 1987-06-23 | Limaverne Investment Limited | Adjustable headlight |
| CN101011140A (en) * | 2006-09-21 | 2007-08-08 | 深圳波顿香料有限公司 | Method for preparing natural milk taste condiment and natural milk taste condiment made thereof |
| CN103211197A (en) * | 2013-04-02 | 2013-07-24 | 华南理工大学 | High-concentration fermented milky flavor base, and preparation method and application thereof |
| CN104187551A (en) * | 2014-09-10 | 2014-12-10 | 王婧婧 | Cake essence and preparation method thereof |
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Effective date of registration: 20221107 Address after: 201404 Building 2, No. 219, Dingjin Road, Jinhui Town, Fengxian District, Shanghai Patentee after: SHANGHAI FUSONG FOOD CO.,LTD. Address before: 237364 two groups of Tang Jiahui street, Jinzhai County, Lu'an, Anhui Patentee before: Wang Jingjing |
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Denomination of invention: A method for preparing authentic cheese sauce Granted publication date: 20190301 Pledgee: Shanghai Bank Co.,Ltd. Fengxian Branch Pledgor: SHANGHAI FUSONG FOOD CO.,LTD. Registration number: Y2024980007543 |