ES2222805B1 - PROCESS OF PREPARATION OF A FRESH CHEESE WITH MEMBRILLE MEAT INSIDE. - Google Patents
PROCESS OF PREPARATION OF A FRESH CHEESE WITH MEMBRILLE MEAT INSIDE.Info
- Publication number
- ES2222805B1 ES2222805B1 ES200301458A ES200301458A ES2222805B1 ES 2222805 B1 ES2222805 B1 ES 2222805B1 ES 200301458 A ES200301458 A ES 200301458A ES 200301458 A ES200301458 A ES 200301458A ES 2222805 B1 ES2222805 B1 ES 2222805B1
- Authority
- ES
- Spain
- Prior art keywords
- cheese
- quince
- mold
- meat
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn - After Issue
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 36
- 235000013372 meat Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000017788 Cydonia oblonga Nutrition 0.000 claims abstract description 25
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000010959 steel Substances 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract description 3
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001012 protector Effects 0.000 claims 1
- 238000011012 sanitization Methods 0.000 claims 1
- 235000015927 pasta Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Procedimiento de elaboración de un queso fresco con carne de membrillo en su interior que comprende las etapas de: efectuar el llenado de cada molde con la cantidad de pasta de queso en función de la cantidad de carne de membrillo a utilizar, separar las capas mediante planchas separadoras de acero inoxidable microperforadas, una vez introducidas las planchas se continúa la operación de llenado hasta completar con pasta el llenado total del molde que se está elaborando, voltear el queso hasta que se consigue una textura adecuada, con la textura y forma adecuadas el queso dentro del molde se introduce en una cámara frigorífica a una temperatura de 1°C, retirar las planchas de acero y en su lugar se dispone a la carne de dulce de membrillo haciendo entre el queso y el membrillo un emparedado. Envasado del producto final.Process of making a fresh cheese with quince meat inside which includes the steps of: filling each mold with the amount of cheese paste depending on the amount of quince meat to be used, separating the layers by plates Microperforated stainless steel separators, once the plates have been introduced, the filling operation is continued until the total filling of the mold being prepared is filled with pasta, turn the cheese until an adequate texture is achieved, with the appropriate texture and shape of the cheese Inside the mold it is introduced into a cold room at a temperature of 1 ° C, remove the steel plates and instead the quince jam meat is prepared making a sandwich between the cheese and the quince. Packaging of the final product.
Description
Procedimiento de elaboración de un queso fresco con carne de membrillo en su interior.Process of making a fresh cheese with quince meat inside.
La presente invención se refiere a un procedimiento de elaboración de un queso fresco con carne de membrillo en su interior.The present invention relates to a procedure of making a fresh cheese with meat Quince inside.
En el consumo de queso fresco por lo general también se consume carne de dulce de membrillo que por supuesto muestra un problema normal consistente en tener que comprar un producto que a veces se olvida y otras veces queda escaso porque no se suele promediar bien para que se tenga dulce de membrillo mientras se tiene queso fresco.In the consumption of fresh cheese usually Quince sweet meat is also consumed which of course shows a normal problem consisting of having to buy a product that is sometimes forgotten and other times is scarce because no It is usually averaged well to have quince jam While you have fresh cheese.
Por otro lado el manejo de carne de membrillo es manchosa y pegajosa lo que origina los inconvenientes propios al consumidor.On the other hand, the handling of quince meat is stain and sticky which causes the inconvenience of the consumer.
Por otra parte también a la hora de consumir carne de membrillo con queso, la carne de membrillo se reseca lo que produce un problema añadido.On the other hand also when consuming Quince meat with cheese, the quince meat dries out It produces an added problem.
El procedimiento de la invención consiste en la elaboración de un queso fresco con carne de membrillo en su interior, con este procedimiento se solucionan todos los problemas anteriormente citados y que se producen a la hora de comer queso fresco con membrillo por separado.The process of the invention consists in the making a fresh cheese with quince meat in its inside, with this procedure all problems are solved previously cited and that occur when eating cheese Fresh with quince separately.
Además como en el caso de la invención la carne de membrillo se encuentra en el interior del queso no es posible que el membrillo se reseque como es normal hasta ahora.In addition, as in the case of the invention, meat Quince is inside the cheese is not possible the quince dry out as usual until now.
De acuerdo con la invención el procedimiento requiere utilizar leche de vaca seleccionada y por lo tanto de óptima calidad.According to the invention the procedure requires using selected cow's milk and therefore of optimum quality
La leche es sometida a un tratamiento de higienización y pasterización a 74ºC durante 25 segundos.The milk is subjected to a treatment of sanitation and pasteurization at 74 ° C for 25 seconds.
Posteriormente en el procedimiento de elaboración, la coagulación se realiza a 30ºC, la misma es enzimática, mediante la adición de coagulante que puede ser de origen animal o microbiano.Subsequently in the procedure of processing, coagulation is performed at 30 ° C, it is enzymatic, by adding coagulant that can be of animal or microbial origin.
Para la mejor conservación posterior del producto final se añade en proporción adecuada cultivo bacteriano cuya cualidad imprescindible es la de no fermentar la lactosa de la materia prima.For the best subsequent product preservation final is added in adequate proportion bacterial culture whose essential quality is that of not fermenting the lactose of the raw material.
Si durante el proceso de pasterización se estima que la pérdida de calcio en la leche es elevada se añade cloruro cálcico en la dosis adecuada.If during the pasteurization process it is estimated that the loss of calcium in milk is high, chloride is added calcium in the proper dose.
Después de la adición de todos los ingredientes se asegura completa disolución y mezcla de los mismos con la materia prima, en la cuba de elaboración. Esta mezcla se deja en reposo durante 30 minutos.After the addition of all the ingredients it ensures complete dissolution and mixing thereof with the raw material, in the elaboration tank. This mixture is left in rest for 30 minutes.
Cuando se considera que la pasta está suficientemente coagulada y consistente se procede al corte de la misma, dicho corte se hace limpio, formando cuadrados de un centímetro por cada una de sus caras.When the pasta is considered to be sufficiently coagulated and consistent the cut of the same, said cut is made clean, forming squares of a centimeter for each of their faces.
Realizado el corte, la pasta se deja en reposo
hasta dejar aflorar por la parte de arriba el suero obtenido por
la separación del gel sólido de líquido. Una vez efectuada la
separación del sólido respecto al líquido, se procede a la
agitación de la mezcla suavemente.
Dicha operación se
efectúa durante siete minutos y medio. La pasta es introducida en
sus respectivos moldes previamente preparados en un carro
portamoldes.Once the cut has been made, the paste is left at rest until the serum obtained by separating the solid gel from liquid emerges from the top. Once the solid is separated from the liquid, the mixture is stirred gently.
This operation is carried out for seven and a half minutes. The paste is introduced into their respective molds previously prepared in a mold carrier.
El llenado se efectúa mediante bandeja rellenadora y así se evita la manipulación gratuita del queso fresco.Filling is done by tray filler and thus avoid the free handling of cheese cool.
Una vez llenados los moldes se voltean varias veces hasta que de se considere que el queso tiene la textura adecuada, cuando esto suceda, se efectúa un baño por inmersión en salmuera si el queso es con sal, si el queso es sin sal se evita este paso.Once filled the molds turn several times until the cheese is considered to have the texture adequate, when this happens, a dip is carried out in Brine if the cheese is with salt, if the cheese is without salt, avoid this step.
El procedimiento de la invención contempla la mezcla del membrillo en el interior del queso fresco siguiendo los siguientes pasos:The process of the invention contemplates the Quince mix inside the fresh cheese following the Next steps:
- El proceso de llenado, se efectúa con la cantidad de pasta necesaria en cada molde en función de la cantidad de membrillo a incorporar.- The filling process is carried out with the amount of paste needed in each mold depending on the amount of quince to incorporate.
- La separación de las capas se efectúa mediante planchas separadas de acero inoxidable microperforadas.- The layers are separated by Separated microperforated stainless steel plates.
- Introducidas las planchas se continúa con la operación de llenado hasta completar con pasta el llenado total del molde que se está elaborando.- Introduced the plates continue with the filling operation until the total filling of the paste is completed mold that is being made.
-Se voltea el queso hasta que tiene una textura adecuada, tal y como se hace en un proceso normal.-Turns the cheese until it has a texture adequate, as is done in a normal process.
- Con la textura y formas adecuadas el queso aún dentro de su molde entra en cámara frigorífica, teniendo ésta una temperatura de 1ºC.- With the right texture and shapes the cheese still inside its mold enters the cold store, having this one temperature of 1ºC.
-Después de 3 horas en cámara se retira el queso del molde, éste tiene textura y formas propias, se retiran las planchas de acero microperforadas y en su lugar se pone membrillo, haciendo entre el queso y esté un emparedado.-After 3 hours on camera the cheese is removed of the mold, this one has its own texture and shapes, the microperforated steel plates and instead put quince, making between cheese and a sandwich.
- Realizada esta operación se procede al envasado del producto final en un envase rígido mediante termosellado del envase en atmósfera de la protectora para su correcta conservación.- Once this operation has been carried out, packaging is carried out of the final product in a rigid container by heat sealing container in protective atmosphere for correct conservation.
Una vez obtenido el queso fresco y llenado los moldes con el queso y con la textura adecuada, con o sin sal, se procede a aplicar el procedimiento de la invención consistente en:Once you have obtained the fresh cheese and filled the molds with cheese and with the right texture, with or without salt, it proceeds to apply the method of the invention consistent in:
- efectuar el llenado, con la cantidad de pasta de queso, en cada molde en función de la cantidad de carne de dulce de membrillo a utilizar.- fill, with the amount of paste of cheese, in each mold depending on the amount of meat Quince candy to use.
- separar las capas mediante planchas separadoras de acero inoxidable microperforadas.- separate the layers by separating plates of microperforated stainless steel.
- una vez introducidas las planchas se continúa la operación de llenado hasta completar con pasta el llenado total del molde que se está elaborando.- once the plates have been introduced, continue the filling operation until the total filling is filled with paste of the mold that is being made.
- voltear el queso hasta que se consigue una textura adecuada tal y como se hace en un proceso normal.- turn the cheese until you get a adequate texture as it is done in a normal process.
- con la textura y forma adecuadas el queso dentro del molde se introduce en una cámara frigorífica a una temperatura de 1ºC.- with the right texture and shape the cheese inside the mold it is introduced in a cold room to a temperature of 1ºC.
- después de 3 horas en cámara, se retira el queso del molde, este tiene una textura y forma propias, se retiran las planchas de acero y en su lugar se dispone la carne de dulce de membrillo haciendo entre el queso y el membrillo un emparedado procediéndose finalmente al envasado.- after 3 hours on camera, the mold cheese, this has its own texture and shape, it they remove the steel plates and in their place the meat of Quince candy making between cheese and quince a sandwich finally proceeding to packaging.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200301458A ES2222805B1 (en) | 2003-06-20 | 2003-06-20 | PROCESS OF PREPARATION OF A FRESH CHEESE WITH MEMBRILLE MEAT INSIDE. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200301458A ES2222805B1 (en) | 2003-06-20 | 2003-06-20 | PROCESS OF PREPARATION OF A FRESH CHEESE WITH MEMBRILLE MEAT INSIDE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2222805A1 ES2222805A1 (en) | 2005-02-01 |
| ES2222805B1 true ES2222805B1 (en) | 2005-12-16 |
Family
ID=34354808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200301458A Withdrawn - After Issue ES2222805B1 (en) | 2003-06-20 | 2003-06-20 | PROCESS OF PREPARATION OF A FRESH CHEESE WITH MEMBRILLE MEAT INSIDE. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2222805B1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES1003325Y (en) * | 1987-08-21 | 1990-04-16 | Fernandez Espineira Joaquin | SPARK TAP, ESPECIALLY FOR MANUAL AND MOTOR SULFATORS |
| US5194283A (en) * | 1988-09-15 | 1993-03-16 | Nestec S.A. | Process for the manufacture of composite cheese and product thereof |
| CH690666A5 (en) * | 1996-07-26 | 2000-12-15 | Eberle Ag Geb | Process for the production of cheese using cream cheese and dehydrated products and cheese according to this process. |
-
2003
- 2003-06-20 ES ES200301458A patent/ES2222805B1/en not_active Withdrawn - After Issue
Also Published As
| Publication number | Publication date |
|---|---|
| ES2222805A1 (en) | 2005-02-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20050201 Kind code of ref document: A1 |
|
| FG2A | Definitive protection |
Ref document number: 2222805B1 Country of ref document: ES |
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| FA2A | Application withdrawn |
Effective date: 20060601 |