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RU2001106290A - Method for the production of processed processed cheese - Google Patents

Method for the production of processed processed cheese

Info

Publication number
RU2001106290A
RU2001106290A RU2001106290/13A RU2001106290A RU2001106290A RU 2001106290 A RU2001106290 A RU 2001106290A RU 2001106290/13 A RU2001106290/13 A RU 2001106290/13A RU 2001106290 A RU2001106290 A RU 2001106290A RU 2001106290 A RU2001106290 A RU 2001106290A
Authority
RU
Russia
Prior art keywords
cheese
melting
processed
raw materials
production
Prior art date
Application number
RU2001106290/13A
Other languages
Russian (ru)
Other versions
RU2215423C2 (en
Inventor
Василий Григорьевич Пушкарев
Лидия Ивановна Мирная
Елена Валерьевна Гранатюк
Original Assignee
Закрытое акционерное общество "Завод плавленых сыров "Краснодарский"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Завод плавленых сыров "Краснодарский" filed Critical Закрытое акционерное общество "Завод плавленых сыров "Краснодарский"
Priority to RU2001106290/13A priority Critical patent/RU2215423C2/en
Priority claimed from RU2001106290/13A external-priority patent/RU2215423C2/en
Publication of RU2001106290A publication Critical patent/RU2001106290A/en
Application granted granted Critical
Publication of RU2215423C2 publication Critical patent/RU2215423C2/en

Links

Claims (1)

Способ производства сыра плавленого консервного, включающий в себя подбор сырья для плавления, предварительную обработку сырья, дробление сырья, подбор солей-плавителей, составление смеси для плавления из сыров сычужных твердых, сыра нежирного, масла коровьего, солей-плавителей и воды, плавление с внесением наполнителя из мясопродуктов, фасование, тепловую обработку банок с готовым продуктом, отличающийся тем, что в состав смеси дополнительно вводят молоко коровье сухое в количестве 1-9%, сливки коровьи в количестве 8-15%, творог в количестве 5-17%, а тепловую обработку осуществляют путем стерилизации при температуре 112°С.Method for the production of processed canned cheese, which includes selection of raw materials for melting, preliminary processing of raw materials, crushing of raw materials, selection of melting salts, preparation of a mixture for melting from rennet cheese, low-fat cheese, butter, melting salts and water, melting with making filler from meat products, packaging, heat treatment of cans with the finished product, characterized in that the composition of the mixture is additionally introduced dry cow milk in an amount of 1-9%, cow cream in an amount of 8-15%, cottage cheese in quantities e 5-17%, and heat treatment is carried out by sterilization at a temperature of 112 ° C.
RU2001106290/13A 2001-03-05 2001-03-05 Canned processed cheese production method RU2215423C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001106290/13A RU2215423C2 (en) 2001-03-05 2001-03-05 Canned processed cheese production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001106290/13A RU2215423C2 (en) 2001-03-05 2001-03-05 Canned processed cheese production method

Publications (2)

Publication Number Publication Date
RU2001106290A true RU2001106290A (en) 2003-08-27
RU2215423C2 RU2215423C2 (en) 2003-11-10

Family

ID=32026522

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001106290/13A RU2215423C2 (en) 2001-03-05 2001-03-05 Canned processed cheese production method

Country Status (1)

Country Link
RU (1) RU2215423C2 (en)

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