METHOD FOR PRODUCTION OF SEMI-FINISHED MILK CHEESE CUTLET Russian patent published in 2024 - IPC A23C19/06 A23C19/09 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of dairy semi-product of functional purpose. Proposed is a method for the production of a semi-finished product of a cheese milk cutlet, in which a base mixture of cheese grains with size of 0.1–25 mm is prepared from milk, salt and additional flavour components, and it is mixed, produced mixture is formed into round or oval cutlets, after which they are placed on a separator panel, which provides retention of used cheese grains with size of 0.1–25 mm, and then immersed in water with addition of salt, heated to temperature of 70–100 °C, moulds are held in it for 5 to 1,200 seconds, after which they are removed and cooled. Base mixture is prepared using additional flavouring components in the form of soya sauce, sun-dried tomatoes and basil at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 88–91; soya sauce 2.0–5.0; salt 0.1–0.5; sun-dried tomatoes 3.0–6.0; basil 0.1–0.5. Base mixture is prepared using additional flavouring components in the form of soya sauce and dill at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 89.5–90; soya sauce – 4.5–5.0; salt 0.1–0.5%; dill 4.5–5.0. Base mixture is prepared using additional flavouring components in the form of soya sauce, olives and dill at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 82.5–90.0; soya sauce 0.1–5.0; salt 0.1–0.5; olives 2.0–7.0; dill 2.0–5.0. Moulds are cooled to temperature of 4±2 °C, or cooling of moulds is carried out at freezing to temperature of -18…-45 °C. Base mixture is prepared using additional flavouring components in the form of soya sauce, dill and mushrooms at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 70.0–90.0; soya sauce 0.1–5.0; salt 0.1–0.5; dill 2.0–5.0, mushrooms 7–20.

EFFECT: invention provides simplification of the production process, expansion of the range of methods for production of products, expansion of the field of application of the products produced by the new method – cutlets due to the possibility of their consumption by a wide range of consumers, expanded range of obtained products due to possibility of producing cheese milk cutlets.

7 cl, 1 tbl, 1 ex