RU2011110453A - CHEESE PRODUCT WITH NUT SOUVENIR COMPONENT AND METHOD OF PRODUCING IT - Google Patents
CHEESE PRODUCT WITH NUT SOUVENIR COMPONENT AND METHOD OF PRODUCING IT Download PDFInfo
- Publication number
- RU2011110453A RU2011110453A RU2011110453/10A RU2011110453A RU2011110453A RU 2011110453 A RU2011110453 A RU 2011110453A RU 2011110453/10 A RU2011110453/10 A RU 2011110453/10A RU 2011110453 A RU2011110453 A RU 2011110453A RU 2011110453 A RU2011110453 A RU 2011110453A
- Authority
- RU
- Russia
- Prior art keywords
- cheese
- mass
- cheese product
- nut component
- product according
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract 25
- 238000000034 method Methods 0.000 title claims abstract 7
- 241000758789 Juglans Species 0.000 claims abstract 8
- 235000009496 Juglans regia Nutrition 0.000 claims abstract 8
- 235000014571 nuts Nutrition 0.000 claims abstract 8
- 235000020234 walnut Nutrition 0.000 claims abstract 8
- 238000004519 manufacturing process Methods 0.000 claims abstract 6
- 238000010438 heat treatment Methods 0.000 claims abstract 4
- 238000000465 moulding Methods 0.000 claims abstract 4
- 238000004806 packaging method and process Methods 0.000 claims abstract 4
- 102000004190 Enzymes Human genes 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims abstract 2
- 230000001580 bacterial effect Effects 0.000 claims abstract 2
- 230000015572 biosynthetic process Effects 0.000 claims abstract 2
- 238000005520 cutting process Methods 0.000 claims abstract 2
- 239000000975 dye Substances 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims abstract 2
- 230000004151 fermentation Effects 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000010606 normalization Methods 0.000 claims abstract 2
- 238000009928 pasteurization Methods 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 238000003825 pressing Methods 0.000 claims abstract 2
- 230000005070 ripening Effects 0.000 claims abstract 2
- 239000007787 solid Substances 0.000 claims abstract 2
- 235000019614 sour taste Nutrition 0.000 claims abstract 2
- 239000007858 starting material Substances 0.000 claims abstract 2
- 229920001864 tannin Polymers 0.000 claims abstract 2
- 239000001648 tannin Substances 0.000 claims abstract 2
- 235000018553 tannin Nutrition 0.000 claims abstract 2
- 235000019640 taste Nutrition 0.000 claims abstract 2
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ производства сырного продукта с ореховым компонентом, предусматривающий нормализацию и пастеризацию молока, внесение смешанной бактериальной закваски и ферментного препарата комбинированного состава, сквашивание, разрезку сгустка, постановку зерна, нагревание, перемешивание, чеддеризацию сырной массы в пласте, дробление, поселку, формование, прессование, упаковку и созревание, отличающийся тем, что после полоски в сырную массу вносят ореховый компонент - термически обработанный жмых грецкого ореха в количестве 1,5-2% к объему сырной массы. ! 2. Способ производства сырного продукта по п.1, отличающийся тем, что жмых грецкого ореха перед термической обработкой освобождают от части кожуры, которая содержит дубильные и красящие вещества. ! 3. Способ производства сырного продукта по п.1, отличающийся тем, что формование чеддеризованной сырной массы с ореховым компонентом (жмыхом грецкого ореха) проводят насыпью в формы с разъемными боковыми стенками. ! 4. Сырный продукт с ореховым компонентом, получаемый способом по пп.1-3, представляющий собой твердый сырный продукт плотной консистенции с равномерно распределенными по всей массе кусочками жмыха грецкого ореха, цвет от белого до желтого, вкус выраженный сырный, сырное тесто слоистое, имеет ярко выраженный ореховый и слегка кисловатый привкус, умеренно соленый. ! 5. Сырный продукт по п.4, отличающийся тем, что сырные головки имеют небольшую массу - 0,1-0,5 кг, малый размер и любую заданную форму, и упакованы в яркую красочную упаковку (коробка, шкатулка, банка, игрушка). 1. A method of manufacturing a cheese product with a nut component, which includes the normalization and pasteurization of milk, the introduction of a mixed bacterial starter culture and an enzyme preparation of combined composition, fermentation, clot cutting, setting the grain, heating, mixing, cheddarizing the cheese mass in the formation, crushing, settlement, molding, pressing, packaging and ripening, characterized in that after the strip, the nut component is introduced into the cheese mass - heat-treated walnut oilcake in an amount of 1.5-2% by volume with weight. ! 2. The method of production of a cheese product according to claim 1, characterized in that the walnut cake before heat treatment is freed from the part of the peel that contains tannins and dyes. ! 3. The method of production of a cheese product according to claim 1, characterized in that the molding of cheddarized cheese mass with a nut component (walnut cake) is carried out in bulk in molds with detachable side walls. ! 4. Cheese product with a nut component, obtained by the method according to claims 1 to 3, which is a solid cheese product of dense consistency with pieces of walnut cake evenly distributed throughout the mass, white to yellow color, the taste is pronounced cheese, the cheese dough is layered, has pronounced nutty and slightly sour taste, moderately salty. ! 5. The cheese product according to claim 4, characterized in that the cheese heads have a small mass of 0.1-0.5 kg, small size and any given shape, and are packed in bright colorful packaging (box, casket, jar, toy) .
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011110453/10A RU2473228C2 (en) | 2011-03-18 | 2011-03-18 | "suvenirny" cheese product with nut component and cheese product manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011110453/10A RU2473228C2 (en) | 2011-03-18 | 2011-03-18 | "suvenirny" cheese product with nut component and cheese product manufacture method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2011110453A true RU2011110453A (en) | 2012-09-27 |
| RU2473228C2 RU2473228C2 (en) | 2013-01-27 |
Family
ID=47078017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011110453/10A RU2473228C2 (en) | 2011-03-18 | 2011-03-18 | "suvenirny" cheese product with nut component and cheese product manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2473228C2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2125374C1 (en) * | 1997-12-30 | 1999-01-27 | Открытое акционерное общество "Оренбургмолоко" | Composition for preparing processed cheese "alexander" |
| RU2143918C1 (en) * | 1999-05-21 | 2000-01-10 | Общество с ограниченной ответственностью "Доктор Н" | Homeopathic drug "krategus-plus multigran" for treatment of patient with arterial hypertension |
| RU2278523C2 (en) * | 2003-03-24 | 2006-06-27 | Государственное научное учреждение СИБИРСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ СЫРОДЕЛИЯ Сибирского отделения Российской Академии сельскохозяйственных наук (ГНУ СибНИИС СО РАСХН) | Concentrated dairy product |
-
2011
- 2011-03-18 RU RU2011110453/10A patent/RU2473228C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2473228C2 (en) | 2013-01-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160319 |