阅读说明：本技术 贡姆奶酪的制备方法 (Preparation method of tribute cheese ) 是由 肖建明 王晓兰 陆进 卓玛央宗 于 2021-07-07 设计创作，主要内容包括：本发明公开了贡姆奶酪的制备方法,包括以下步骤：牦牛奶原料验收；运输设备消毒,运输检验筛选；过滤巴氏灭菌；冷却；加入配料菌,加热至35度；计入凝固剂进行凝固然后进行切碎,加热至50度；固态液态进行分离,然后加入配料食用盐；压榨成型,成型时间7-9小时；盐水浸泡,盐水浓度按生产量比例；成型入库单独发酵室,发酵时间不少于8个月；出库、包装。本发明与现有技术相比的优点在于：整个制备过程较为干净卫生,制备工艺较为细致,制备的牦牛奶酪质量较高。(The invention discloses a preparation method of tribute cheese, which comprises the following steps: checking and accepting the yak milk raw material; sterilizing transport equipment, and carrying out transport inspection and screening; filtering and pasteurizing; cooling; adding the batching bacteria, and heating to 35 ℃; adding a coagulant for coagulation, then cutting up, and heating to 50 ℃; separating solid and liquid, and adding auxiliary materials edible salt; pressing and forming for 7-9 hours; soaking in saline water, wherein the concentration of the saline water is in proportion to the production amount; molding and warehousing in a single fermentation chamber, wherein the fermentation time is not less than 8 months; and (5) taking out of the warehouse and packaging. Compared with the prior art, the invention has the advantages that: the whole preparation process is clean and sanitary, the preparation process is delicate, and the quality of the prepared yak cheese is high.)

1. The preparation method of the gongmu cheese is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: checking and accepting the yak milk raw material;

step two: sterilizing transport equipment, and carrying out transport inspection and screening;

step three: filtering and pasteurizing at the temperature of more than 90 ℃;

step four: cooling to 30 ℃;

step five: adding the batching bacteria, and heating to 35 ℃;

step six: adding a coagulant for coagulation;

step seven: then cutting up the mixture and heating the mixture to 50 ℃;

step eight: separating solid and liquid, and adding auxiliary materials edible salt;

step nine: pressing and forming for 7-9 hours;

step ten: soaking in saline water, wherein the concentration of the saline water is in proportion to the production amount;

step eleven: molding and warehousing in a single fermentation chamber, wherein the fermentation time is not less than 8 months;

step twelve: and (5) taking out of the warehouse and packaging.

2. The method of preparing tribute cheese according to claim 1, wherein: and (3) the yak milk accepted in the step one is placed for no more than 2 days.

3. The method of preparing tribute cheese according to claim 1, wherein: and in the second step, unqualified yak milk cannot be obtained.

4. The method of preparing tribute cheese according to claim 1, wherein: and step twelve, the unqualified products are not discharged from the warehouse and need to be destroyed.

Technical Field

The invention relates to the technical field of impedance measurement methods, in particular to a preparation method of tribute cheese.

Background

Cheese, also called cheese, is a fermented milk product, the properties of which are similar to those of common yoghurt, and the cheese is prepared by a fermentation process and also contains lactic acid bacteria capable of health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.

Each kilogram of cheese products is concentrated by 10 kilograms of milk, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamin and the like, and is a pure natural food. In terms of technology, cheese is fermented milk; cheese is concentrated milk in terms of nutrition.

However, the traditional cheese preparation method is simple, the requirement on sanitation in the whole process is not high enough, and the cheese is not made in place in some details, so that the cheese is not high in quality and clean and sanitary.

Disclosure of Invention

The invention aims to overcome the technical defects and provides the preparation method of the Gomm cheese, the whole preparation process is clean and sanitary, the preparation process is delicate, and the prepared yak cheese is high in quality.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the preparation method of the tribute cheese comprises the following steps:

the method comprises the following steps: checking and accepting the yak milk raw material;

step two: sterilizing transport equipment, and carrying out transport inspection and screening;

step three: filtering and pasteurizing at the temperature of more than 90 ℃;

step four: cooling to 30 ℃;

step five: adding the batching bacteria, and heating to 35 ℃;

step six: adding a coagulant for coagulation;

step seven: then cutting up the mixture and heating the mixture to 50 ℃;

step eight: separating solid and liquid, and adding auxiliary materials edible salt;

step nine: pressing and forming for 7-9 hours;

step ten: soaking in saline water, wherein the concentration of the saline water is in proportion to the production amount;

step eleven: molding and warehousing in a single fermentation chamber, wherein the fermentation time is not less than 8 months;

step twelve: and (5) taking out of the warehouse and packaging.

Preferably, the yak milk accepted in the step one is placed for no more than 2 days, so that the freshness of the raw materials is guaranteed.

Preferably, unqualified yak milk cannot be obtained in the second step, and the quality of the product is guaranteed.

Preferably, the unqualified products in the step twelve are not discharged from the warehouse and need to be destroyed, so that the product quality is further improved.

Compared with the prior art, the invention has the advantages that: the whole preparation process is clean and sanitary, the preparation process is delicate, and the quality of the prepared yak cheese is high.

Drawings

FIG. 1 is a flow chart of a method of making tribute cheese according to the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention discloses a preparation method of tribute cheese, which comprises the following steps:

the method comprises the following steps: checking and accepting the yak milk raw material;

step two: sterilizing transport equipment, and carrying out transport inspection and screening;

step three: filtering and pasteurizing at the temperature of more than 90 ℃;

step four: cooling to 30 ℃;

step five: adding the batching bacteria, and heating to 35 ℃;

step six: adding a coagulant for coagulation;

step seven: then cutting up the mixture and heating the mixture to 50 ℃;

step eight: separating solid and liquid, and adding auxiliary materials edible salt;

step nine: pressing and forming for 7-9 hours;

step ten: soaking in saline water, wherein the concentration of the saline water is in proportion to the production amount;

step eleven: molding and warehousing in a single fermentation chamber, wherein the fermentation time is not less than 8 months;

step twelve: and (5) taking out of the warehouse and packaging.

And (3) the yak milk accepted in the step one is placed for no more than 2 days.

And in the second step, unqualified yak milk cannot be obtained.

And step twelve, the unqualified products are not discharged from the warehouse and need to be destroyed.

Firstly, the control is strict in the selection and transportation of raw material yak milk, the freshness, cleanness and sanitation of the raw material are guaranteed, then the yak milk is made through multiple processes, and then fermentation is carried out for a long time, so that the fermentation is guaranteed to be full, the whole preparation process is clean and sanitary, the preparation process is delicate, and the quality of the prepared yak cheese is high.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.