Process cheese with liver additive

Process cheese with liver additive

Ground cheese is heated to a temperature of approximately 80 DEG C and finely chopped raw liver, water, an emulsifier salt and spices are added to the molten mass to flash cook the liver. The mixture is then heated to at least 100 DEG C and thereafter cooled down by addition of water to 100 DEG C an...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: HOFMEISTER, JOSEF
Format: Patent
Sprache:eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Ground cheese is heated to a temperature of approximately 80 DEG C and finely chopped raw liver, water, an emulsifier salt and spices are added to the molten mass to flash cook the liver. The mixture is then heated to at least 100 DEG C and thereafter cooled down by addition of water to 100 DEG C and packaged. In the finished product the overall liver content by weight is below 15%.