| METHOD OF MAKING CHEESE CHIPS | |
| 2024-04-05 | |
| 专利权人 | FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard) |
| 申请日期 | 2024-04-05 |
| 专利号 | RU2830249-C1 |
| 成果简介 | NOVELTY - Invention relates to food industry, in particular to dairy industry, and can be used for industrial production of cheese products. Method for preparation of cheese chips involves acceptance and preparation of raw materials, milling of hard cheese with fat weight fraction of 25 % to fine crumbs. Then one introduces quail egg powder, carrot juice, milled dried tomato and milled dried basil and stirs the mixture till homogeneous consistency. Obtained mass is evenly distributed in a layer with thickness of 1-2 mm on a baking sheet with a silicone mat and sent for drying at 200 °C for 8 minutes. Further, cutting into rectangular beds with size of 3×3 cm and left to cool for 30 minutes at room temperature, packed and marked. Chips are obtained at the following weight ratio of the initial components, g/100 g: hard cheese with fat weight fraction of 25% – 80; quail eggs powder – 10; carrot juice – 7; milled dried tomato – 2; milled dried basil – 1. USE - Food industry. ADVANTAGE - Invention is aimed at expanding the range of cheese products, increasing the nutritive and biological value of the ready product, enriching with vitamins with macro- and microelements due to the components used, such as quail egg powder, which also contributes to the formation of a structure which is close to the structure of potato chips. 1 cl, 2 tbl |
| IPC 分类号 | A23C-019/09 |
| 国家 | 俄罗斯 |
| 专业领域 | 化学化工 |
| 语种 | 英语 |
| 成果类型 | 专利 |
| 文献类型 | 科技成果 |
| 条目标识符 | http://119.78.100.226:8889/handle/3KE4DYBR/17347 |
| 专题 | 中国科学院新疆生态与地理研究所 |
| 作者单位 | FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard) |
| 推荐引用方式 GB/T 7714 | KLYUCHNIKOVA D V,STRIGUNKOVA T V,STANISLAVSKAIA E A. METHOD OF MAKING CHEESE CHIPS. RU2830249-C1[P]. 2024. |
| 条目包含的文件 | 条目无相关文件。 | |||||
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。
修改评论