(KR101798830) 1. (a) milk 15-25 weight %, hwi dizzily type cream 5-15 weight %, sugar 1-5 weight %, fruit syrup 1-5 weight % about under first heating first floats together, the cheese which eats as for under creating phase; (b) minute description firsts floats, to the cheese which eats fresh fruit 5-15 weight %, milk 5-15 weight %, hwi about under secondary heating type cream 30-40 weight % to put in dizzily second floats, the cheese which eats as for under creating phase. And (c) minute description seconds floats, to the cheese which eats lemon juice 1-3 weight % about under 3 heating to put in 3rd floats, the cheese which eats as for under creating phase. The low of including thing, with feature to float the cheesemaking method where eats. 2. There is in a 1st clause, (d) minute descriptions 3rd floats, the cheese which eats for 1-2 days at degree Celsius, 10 .deg.C- 20 refrigeration keeps natural fermentation, fourth floats, the cheese which eats as for under creating phase. The low of including thing, with feature to float the cheesemaking method where eats. 3. There is in a 1st clause, First heating of minute description (a) phase after 70 .deg.C- 80 for 2 minute -3 minutes heating at degree Celsius, 80 .deg.C- 90 for 4 minute -5 minutes as for under heating thing at degree Celsius, with feature to float the cheesemaking method where eats. 4. There is in a 1st clause, Secondary heating of minute description (b) phase after 70 .deg.C- 80 heating at degree Celsius for 2 minutes, 80 .deg.C- 90 as for under heating for 7 minutes thing at degree Celsius, with feature to float the cheesemaking method where eats. 5. There is in a 1st clause, 3 heating of minute description (c) phase 70 .deg.C- 80 the low of heating for 2 minutes thing at degree Celsius, with feature to float the cheesemaking method where eats. 6. 1st clause or there is in a 2nd clause, The minute description fresh fruit the fact that, in the strawberry, the mango, the banana and the blueberry is more than which one with feature to float the cheesemaking method where eats. 7. (a) milk 2,000 ml, hwi dizzily type the cream 1,000 ml, sugar 200 g, after 70 .deg.C- 80 for 2 minute -3 minutes heating fruit syrup 200 g together at degree Celsius, 80 .deg.C- 90 for 4 minute -5 minutes about under heating first floats at degree Celsius, the cheese which eats as for under creating phase; (b) minute description firsts floats, to the cheese which eats fresh fruit 1kg, the milk 1,000 ml, hwi after 70 .deg.C- 80, type cream 3,000 ml to put in dizzily heating at degree Celsius at degree Celsius, for 2 minutes 80 .deg.C- 90 about under heating for 7 minutes second floats the cheese which eats as for under creating phase; (c) minute description seconds floats, to the cheese which eats lemon juice 60 g at degree Celsius, 70 .deg.C- 80 to put in about under heating for 2 minutes 3rd floats the cheese which eats as for under creating phase. And (d) minute descriptions 3rd floats, the cheese which eats for 1-2 days at degree Celsius, 10 .deg.C- 20 refrigeration keeps natural fermentation, fourth floats, the cheese which eats as for under creating phase. The low of including thing, with feature to float the cheesemaking method where eats.
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