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METHOD FOR PRODUCING DEEP FROZEN PIECES FROM MOZZARELLA FRESH CHEESE AND SERVABLE PIECES FROM MOZZARELLA FRESH CHEESE
METHOD FOR PRODUCING DEEP FROZEN PIECES FROM MOZZARELLA FRESH CHEESE AND SERVABLE PIECES FROM MOZZARELLA FRESH CHEESE
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机译:从莫扎里拉新鲜奶酪生产深冷冻片和可食用块的方法
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摘要
Production of shock deep-frozen servable portions of mozzarella comprises: (a) kneading and stretching cheese pieces in hot water at upto 90[deg]C to give an elastic white mass stretchable to fibers; (b) forming the mass into spheres with a closed skin; (c) optionally pressing the warm spheres; (d) briefly cooling the warm spheres or disks; (e) deep-cooling and shock-freezing in liquid coolant and (f) packaging. Production of shock deep-frozen servable portions of mozzarella comprises: (a) kneading and stretching cheese pieces in hot water at upto 90[deg]C to give an elastic white mass stretchable to fibers; (b) forming the mass into spheres with a closed skin; (c) optionally pressing the warm spheres to give flat disks with a closed skin; (d) briefly cooling the warm spheres or disks in a water-bath below room temperature; (e) immediately deep-cooling and shock-freezing in liquid coolant (e.g. carbon dioxide or nitrogen) at below -20degreesC for a few seconds and (f) packaging. An independent claim is included for the products. -
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