Storage-stable, shock deep-frozen portions of mozzarella obtained by kneading and stretching cheese pieces, shaping into spheres or disks, cooling and shock-freezing

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. -