Method for manufacturing a spoon-eating processed cheese and a spoon-eating processed cheese manufactured by the same 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR101590504) 떠먹는 가공치즈의 제조방법 및 이에 의해 제조된 떠먹는 가공치즈
公开号/公开日
KR101590504 B1 2016-02-01 [KR101590504] / 2016-02-01
申请号/申请日
2015KR-0074695 / 2015-05-28
发明人
LEE YOU SUK;
申请人
LEE YOU SUK;
主分类号
IPC分类号
A23C-019/08A23C-019/09
摘要
(KR101590504) The present invention relates to a processed spoon cheese production method and a processed spoon cheese produced thereby.  According to the present invention, the processed spoon cheese production method comprises the following steps: preparing ingredients including natural cheese, milk, whipping cream, gelatin, and egg white; a first milk and whipping cream heating step aging milk and whipping cream after measuring weight thereof and heating the same at a fixed temperature; a whipping after adding cheese and second heating step of adding cheese while heating the mixture of milk and whipping cream at a fixed temperature and then stirring the same with a whipping machine; a gelatin preparing step; a whipping after adding gelatin step of stirring after adding gelatin into the heated and aged mixture; an egg white preparing step; a whipping after adding egg white step of stirring after mixing the mixture with the egg white; and a finishing step of storing the produced mixture in a specific container.  According to the present invention, the cheese gets to contain nutrition and a flavor of the natural cheese.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2015KR-0074695 2015-05-28
主权利要求
(KR101590504)  1. Natural cheese, milk, whipping cream, gelatin and egg white as for under preparing material preparation phase;   The milk and the whipping cream which were prepared from minute description material preparation phase about under measuring from the fixed temperature about under heating as for maturing height the milk and whipping cream first heating phase;   To heat the blend of the milk which became heating maturing from the minute description milk and whipping cream first heating phase and the whipping cream from the fixed temperature, the cheese about under adding [hwi] dizzily the low of crossroad agitating dizzily after cheese addition [hwi] and second heating phase;   Emulsifier or stabilization zero the gelatin which is used as for under preparing gelatin preparation phase;   The milk which became minute description heating maturing, to the blend of the whipping cream and the natural cheese soaked to the number of tablets, after adding the gelatin, [hwi] about under using which will raise dizzily the low of agitating dizzily after gelatin addition [hwi] phase;   Only white of minute description egg about under separating as for under preparing egg white preparation phase;   The minute description gelatin about under adding [hwi] the egg white which to one blend is measured dizzily from minute description egg white preparation phase about under mixing the low of agitating dizzily after egg white addition [hwi] phase.  And After minute description egg white addition [hwi] the blend which is manufactured dizzily from phase the low of storing includes a completion phase in the fixed courage, Based on minute description natural cheese 100 weight department to do from minute description material preparation phase and the minute description milk to be used 90 to 100 weight additions, and the minute description whipping cream 100 to 120 weight additions to be used, the minute description gelatin to be used, 90 to 100 weight additions the minute description egg white 35 to 45 weight additions be used, The minute description milk and whipping cream first heating phase heat from 50 to 55.deg.C temperature, After minute description cheese addition [hwi] dizzily and from second heating phase agitation, for 10 to 20 minutes to be accomplished from 65 to 75.deg.C temperature, After minute description egg white addition [hwi] 3 to 4 circuits divides the egg white where the phase is measured dizzily and inputs, After minute description egg white addition [hwi] after the phase the nuts as for under adding includes a phase dizzily more, Minute description nuts as for under adding as for phase, The nuts which removed the shell as for under preparing the nuts as for under preparing phase;   For 10 minutes to 20 minutes heats the minute description nuts from 180 to 230.deg.C temperature range, and the oil content of the moisture which in order is included in the nuts which is rough a minute description heating process to become 3 to 4%, as for under composing the nuts for specific time as for under heating phase;   Minute description the nuts which heats at size of 100 to 150 meshes about under pulverizing as for low of the powder the nuts about under mixing as for under pulverizing phase.  And After the nuts which became the minute description powder based on natural cheese 100 weight department separating at 5 to 10 weight department minute description with the egg white which is measured [hwi] the nuts which will be dizzily at schedule mass unit after separation as for under adding phase the low of including thing, with feature to float manufacturing method of the process cheese where eats.
法律状态
(KR101590504) LEGAL DETAILS FOR KR101590504  Actual or expected expiration date=2035-05-28    Legal state=ALIVE    Status=GRANTED     Event publication date=2015-05-28  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20150074695  Application date=2015-05-28  Standardized application number=2015KR-0074695     Event publication date=2016-01-22  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2016-01-22  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2016-01-26  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2016-01-26  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2016-02-01  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101590504  Publication stage Code=B1  Publication date=2016-02-01  Standardized publication number=KR101590504
专利类型码
B1
国别省市代码
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