PL435194A1 - Method of producing fried curd cheese - Google Patents
Method of producing fried curd cheeseInfo
- Publication number
- PL435194A1 PL435194A1 PL435194A PL43519420A PL435194A1 PL 435194 A1 PL435194 A1 PL 435194A1 PL 435194 A PL435194 A PL 435194A PL 43519420 A PL43519420 A PL 43519420A PL 435194 A1 PL435194 A1 PL 435194A1
- Authority
- PL
- Poland
- Prior art keywords
- curd
- gram
- mass
- protein
- hours
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000013351 cheese Nutrition 0.000 title 1
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000003113 alkalizing effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000011534 incubation Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 238000007669 thermal treatment Methods 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania twarogów smażonych polegający na rozdrobnieniu twarogu, poddaniu go dojrzewaniu, ewentualnym dodaniu do masy twarogowej dodatków smakowych i/lub zapachowych oraz normalizacji zawartości tłuszczu i wody, a następnie ogrzewaniu, a po zakończeniu obróbki termicznej pakowaniu i wychłodzeniu charakteryzuje się tym, że do rozdrobnionego twarogu dodaje się dopuszczony do celów spożywczych środek alkalizujący środowisko do kwasowości czynnej twarogu pH = 5,9 - 4,9 po czym wprowadza się preparat enzymatyczny transglutaminazy o mocy od 50 do 200 U/gram w ilości od 1 U/gram białka do 20 U/gram białka, i dalej masę twarogową poddaje się inkubacji w temperaturze 10 - 30°C przez 0,5 - 4 godzin. Po inkubacji półprodukt można poddać dojrzewaniu w temperaturze 8 - 20°C przez okres do 24 godzin. Całość ogrzewa się przeponowo do uzyskania jednolitej masy, pakuje i wychładza.The subject of the application is a method for the production of fried curd, which consists in grinding the curd, ripening it, possibly adding flavor and / or aroma additives to the curd mass, and normalizing the fat and water content, and then heating, and after thermal treatment, packaging and cooling is characterized by: that a food-approved alkalizing agent for the active acidity of the curd is added to the shredded quark, pH = 5.9 - 4.9, and then the transglutaminase enzyme preparation with a strength of 50 to 200 U / gram in an amount of 1 U / gram of protein is introduced to 20 U / gram of protein, and further the curd mass is incubated at 10-30 ° C for 0.5-4 hours. After incubation, the intermediate may be matured at 8-20 ° C for up to 24 hours. The whole is heated in a diaphragm until a homogeneous mass is obtained, it is packed and cooled down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435194A PL243530B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing fried curd cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435194A PL243530B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing fried curd cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL435194A1 true PL435194A1 (en) | 2022-03-07 |
| PL243530B1 PL243530B1 (en) | 2023-09-04 |
Family
ID=80585026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL435194A PL243530B1 (en) | 2020-09-04 | 2020-09-04 | Method of producing fried curd cheese |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL243530B1 (en) |
-
2020
- 2020-09-04 PL PL435194A patent/PL243530B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL243530B1 (en) | 2023-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tyagi et al. | Expression of buffalo chymosin in Pichia pastoris for application in mozzarella cheese | |
| CN102640797A (en) | Butter fat enzymolysis product and preparation method and application thereof | |
| IE911613A1 (en) | Low fat, low cholesterol cheese | |
| US10729152B2 (en) | Cheese compositions and related methods | |
| AR125078A1 (en) | DAIRY PRODUCT AND PROCESS | |
| RU2636351C2 (en) | Cheese and its production | |
| AU2014244900A1 (en) | Method for producing processed cheese | |
| US11206844B2 (en) | Dry blend for making extended cheese product | |
| JPWO2016181830A1 (en) | Method for producing elastic natural cheese packed in a container with good storage stability | |
| JP2021129536A (en) | Aged cheese with Jiuqu and its manufacturing method | |
| US20150017283A1 (en) | Process for the Manufacture of Cheese | |
| JPWO2016043177A1 (en) | Natural cheese having heat-retaining shape and method for producing the same | |
| JP6224260B2 (en) | Method for producing elastic natural cheese | |
| JP5180784B2 (en) | Natural cheese and method for producing the same | |
| US20160227804A1 (en) | Reduced sodium cheeses and methods for making same | |
| WO2015061679A1 (en) | Use of humectants in analog cheese | |
| CN104798900A (en) | Pea starch and skimmed milk mixed low-grease cheddar cheese | |
| PL435193A1 (en) | Method of producing steamed curd cheese | |
| Valle et al. | Simultaneous curdling of soy/cow's milk blends with rennet and calcium or magnesium sulfate, utilizing soymilk prepared from soybeans or full‐fat soy flour | |
| JP2002095410A (en) | Natural cheese having heat resistance and water resistance and method for producing the same | |
| Vacca et al. | Pasta Filata Cheeses: Traditional Varieties | |
| CN103636805A (en) | Aspergillus oryzae aged cheese and preparation method thereof | |
| EP4454472A1 (en) | Natural cheese and method for making natural cheese with specific texture attributes | |
| JP7401045B2 (en) | How to make pasta filata cheese | |
| UA153763U (en) | MANUFACTURING METHOD OF PROTEIN CHEESE PRODUCT |