Method for producing dry foamed cheese and dry foamed cheese. Cheese balls - recipes step by step with photos. How to make cheese balls for appetizers and deep-fried Cheese barrel

The invention is implemented in the following way. Cut the cheese into pieces. Treated with a moisture-retaining ingredient. They are dried using a microwave vacuum method, wherein drying is carried out using microwave energy at a temperature of 35-40°C, a pressure of 70-80 mmHg and mechanical agitation. A liquid adhesive based on pectin is applied. Mix with dry flavoring ingredients. The product is dried and stabilized to ambient conditions. The essence of the claimed invention also lies in the fact that dry foamed cheese is a volumetric shell with a smooth surface, porous inside, with a given taste and aroma, with a composition including cheese, flavorings and flavoring additives, and the moisture content in the product is no more than 3 percent. The invention consists in simplifying the production of dry foamed cheese, improving the organoleptic characteristics of the product, and increasing its shelf life. 2 n. and 5 salary points, 2 illustrations, 1 table.

The invention relates to the food industry and concerns the production of ready-to-eat food products with a long shelf life (snacks), in particular dry foamed cheese.

Ready-made snacks - “snacks” low in carbohydrates and/or fat, with attractive organoleptic properties (aroma, structure, appearance, etc.) are in demand among many consumers. Dry cheese is a natural, milk-based product that is an excellent source of calcium, protein and other nutrients, has a low carbohydrate content, and is also popular with consumers. Manufacturers and consumers themselves have begun to pay increasing attention to functional food products. The high nutritional and biological value of the cheese is evidenced by the composition: casein performs a nutritional function, is maximally digested in the stomach with the release of glyco- and phosphopeptides that regulate the secretion of gastric juice. In addition, casein proteins serve as a source of essential amino acids and mineral elements - calcium, phosphorus, magnesium and potassium, which play an important role in our body.

There is a known method for producing dry powder from cheese, cut into pieces 8-12 cm, which are dried naturally at a temperature of 20°C for 20-30 days with daily turning and then grinding into powder (Czechoslovak Patent 255321, class A23C 19/ 086, 1989).

A significant disadvantage of this method is the long duration of the drying process and low organoleptic characteristics.

There is a known method for producing dry cheese in the form of granules, which involves: freezing the cheese at a temperature of 18-28°C for 12-24 hours; preliminary grinding of the product to sizes of 3-5 mm; drying at a coolant temperature of 130-140°C with grinding the cheese to powder (see RF Patent 2039447, class A23C 19/02, 1969).

High drying temperatures lead to protein destruction and a decrease in organoleptic and rheological parameters.

There is a known method for producing dry cheese, which consists in the fact that hard and soft cheeses, cheeses made from sheep's milk, are grated and dried in a fluidized bed at 20-60°C for 1-4 hours, and the thickness of the fluidized layer of cheese and the intensity of the air flow is regulated, taking into account the movement of particles of the dried substance in the fluidized bed (Czech SSR Patent 135763, class A23C 19/02, 1969).

The disadvantages of this method are the high energy consumption of the drying process, and it is impossible to obtain a biologically valuable product, ready for use with good organoleptic characteristics, without subsequent recovery (recombination).

Using microwave energy to dry cheese makes it possible to obtain dry cheese with high porosity and hygroscopicity due to internal heating of the product, without losing the properties of the cheese. The use of vacuum slows down the oxidation process of the dried product. Thus, the use of microwave drying under vacuum can improve the quality of the finished product.

Methods for producing dry cheese using microwave drying are known.

There is a known method for producing dry foamed cheese, including pre-molding into pieces up to 5.0 mm in size, mixing with dry flavoring ingredients, microwave vacuum drying with mechanical agitation, the latter being carried out in several stages - in the first stage at a product temperature of 40-45° C at a pressure in the vacuum chamber of 100-4000 Pa, then at a temperature of 40-45 ° C and a pressure of 4000-5000 Pa, and at the final stage at a temperature of 25-30 ° C and a pressure of 90-100 Pa, after the drying process is completed, the product is stabilized in an inert gas environment, then hermetically packaged (Patent No. 2218797, class A23C 19/086, publication date: 12/2003/20). The disadvantage of this method is the multi-stage drying process, and therefore the duration and energy consumption.

The closest to the claimed method is a method for producing dry foamed cheese, including cooling, cutting the cheese into pieces and drying under vacuum, characterized in that drying is carried out with microwave energy from a cooling temperature to 70°C at a pressure of 80 to 5 mm Hg. (Patent No. 2269267, class A23C 19/086, publication date: 2006.02.10) .

The disadvantage of this method is the stage of pre-cooling (freezing) the cheese before molding and drying. This stage also requires electricity, which increases the cost of manufacturing the product. In addition, freezing cheese also affects its taste, because... When frozen, the protein structure is destroyed. When cooling from minus 10-12°C, components with hydrophobic bonds are affected - caseins, which weaken and disintegrate into smaller formations. Cheese produced at such a low temperature is characterized by less strength and reduced biological value, while the consistency of the cheese becomes crumbly and the taste is empty and unexpressed. There is evidence that such proteins can cause allergies.

In addition, this method does not provide for the introduction of flavoring additives, spices, etc., which does not allow diversifying the taste and other organoleptic properties of the product. In addition, the known method does not provide for a value of moisture content of the finished product of no more than 3%, which also affects the quality of the product: with a higher moisture content (under-dried cheese), the crispy taste characteristic of this product disappears, a “mealy” taste appears, cheese crumbles. Cheeses with excessive moisture content soften during storage and take on a mushy shape.

The technical result achieved by the claimed method for producing dry foamed cheese is a reduction in energy costs and a reduction in production time, as well as an improvement in the quality of the resulting product. The achievement of the technical result is due to the following. Freezing (cooling) cheese before molding and drying is used in the prototype to bind moisture and protect cheese pieces from sticking together and from caking during microwave vacuum drying. Through experimentation, the applicant has discovered that a good result is obtained by treating sliced cheese with wheat flour to prevent caking. It is known that the starch contained in wheat flour has a high ability to bind water. However, treating cheese pieces with wheat flour as an anti-caking ingredient during microwave drying has not been identified from known sources. In addition, the applicant has unexpectedly discovered that cheese processed with wheat flour has a lower initial moisture content, thereby eliminating the need for stepwise increases in temperature and simplifying the drying process. Processing with wheat flour simplifies and reduces the cost of the method. Not freezing the cheese before drying preserves the protein structure.

Applying a liquid ingredient to a dried product allows you to apply and hold on the surface a dry flavoring mixture that improves the taste and other organoleptic properties of the product. Subsequent drying makes it possible to obtain a product with a moisture content of no more than 3%, which increases the organoleptic properties of the resulting product and increases its shelf life.

Cheeses are an important source of biologically valuable protein (28-30%), fat (32-33%), digestible calcium (700-1000 mg per 100 g of product), phosphorus (400-600 mg). The biological value of cheese is due to the presence of fat- and water-soluble vitamins, as well as a large number of enzymes secreted by beneficial microflora.

Dry foamed cheese is known, obtained by the method, which is a volumetric body (hollow balls, sticks, etc.) with a smooth surface, porous inside, with the organoleptic characteristics of the finished product: color - light yellow, taste and smell of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste. The known product has insufficient organoleptic properties.

As is known, the influence of organoleptic properties on the nutritional value of products is very great. It is caused by the impact on the human sensory organs, stimulation or suppression of the secretory-motor activity of the digestive apparatus, and depends on the appearance, consistency, smell, taste, composition, degree of freshness, etc.

The disadvantage of the known product is that it is obtained by pre-cooling (freezing) before it is molded and dried. This stage requires energy consumption, which increases the cost of the product. In addition, freezing cheese also affects its taste, because... When frozen, the protein structure is destroyed. When cooling from minus 10-12°C, components with hydrophobic bonds are affected - caseins, which weaken and disintegrate into smaller formations. Cheese produced at such a low temperature is characterized by less strength and reduced biological value, while the consistency of the cheese becomes crumbly and the taste is empty and unexpressed. There is evidence that such proteins can cause allergies.

In addition, this product does not provide for the introduction of flavoring additives, spices, etc., which does not allow diversifying the taste and other organoleptic properties of the product. The high content of aromatic substances promotes the separation of digestive juices, so cheese with natural flavoring additives (spices, herbs, dried herbs and vegetables), in addition to being highly digestible, has medicinal and dietary properties.

In addition, the known product does not provide for a value of moisture content of the finished product of no more than 3%, which also affects the quality of the product: with a higher moisture content (under-dried cheese), the crispy taste characteristic of this product disappears, a “mealy” taste appears, the cheese crumbles. Dry foamed cheeses with excessive moisture content soften during storage and take on a mushy shape.

Dry foamed cheese is known, obtained by the method, which is a volumetric body (balls, sticks, etc.) with a smooth surface, porous inside, with dry flavoring ingredients applied to the surface, with organoleptic characteristics of the finished product: color - light yellow, taste and the smell of natural cheese; structure - porous, hygroscopic; the finished product has a crispy taste.

The disadvantage of this product is its high cost due to the multi-stage drying process, the use of an inert gas environment, and therefore the duration and energy intensity. In addition, applying dry flavoring ingredients by stirring before drying does not provide good adhesion of the mixture to the body; particles of the mixture can fall off and burn in the chamber, giving the product an undesirable odor and color.

Based on the set of characteristics, the specified product - dry foamed cheese - was accepted as a prototype.

The technical problem to be solved by the claimed invention is to simplify the process of producing dry foamed cheese, ready for consumption and having high consumer and organoleptic properties.

The technical result consists in simplifying (reducing energy costs and labor intensity) the production of dry foamed cheese, improving the organoleptic characteristics of the product, and increasing its shelf life.

The essence of the claimed invention lies in the fact that the method for producing dry foamed cheese includes cutting the cheese into pieces, subsequent drying by microwave vacuum method, while drying is carried out with microwave energy at a temperature of 35-40 ° C and a pressure of 70-80 mm Hg, and before by drying, the product is pre-treated with a moisture-retaining ingredient, drying is carried out with mechanical agitation, after drying, a liquid adhesive ingredient is applied to the surface of the resulting product bodies, mixed with dry flavoring ingredients, followed by drying of the product and stabilization to ambient conditions;

in this case, the cheese is cut into pieces with a side measuring 10.0-15.0 mm;

stabilization of the product is carried out for 25-35 minutes at a temperature of 20-25°C;

In this case, the product is dried in a vacuum apparatus.

The essence of the claimed invention also lies in the fact that dry foamed cheese is a volumetric shell with a smooth surface, porous inside, with a given taste and aroma, with a composition including cheese, flavorings and flavoring additives, and each body of the product is coated with a moisture-retaining ingredient, on top of which a layer of adhesive ingredient is applied, on which there is a layer of a mixture of dry flavoring ingredients, and the specified composition has the following ratio of components, wt.%:

cheese - 98.0-99.0;

flavoring - 0.1-0.5;

dry flavoring mixture - the rest;

in this case, wheat flour is used as a moisture-retaining ingredient;

wherein the adhesive ingredient is based on pectin;

Moreover, in dry foamed cheese, the dry mixture of flavoring ingredients contains the following components in the ratio, wt.%: spices - 0.5-2.5, herbal spices - 50.0-70.0, dried vegetables - 45.5-27, 5;

in this case, the bodies of the dry foamed cheese are made in the form of balls or cubes, or sticks.

The claimed invention is illustrated by the following graphic figures.

Figure 1 is a diagram of a method for producing dry foamed cheese according to the invention.

Figure 2 is a diagram of dry foamed cheese according to the invention.

The inventive method for producing dry foamed cheese (Fig. 1) is carried out as follows. All spices are pre-processed. The peppers are blown with hot air on a vibrating sieve and ground into a fine powder in a mill. The initial raw materials (hard, pickled, cheeses), normalized according to the fat-protein ratio with a fat mass fraction of no more than 45%, are formed into pieces measuring 10-15 mm in a fat cutter 1, which are then treated with wheat flour to remove excess moisture and, accordingly, stickiness, which prevents clumping and caking during subsequent drying and allows you to obtain pieces of foamed cheese that are uniform in body shape. Sprinkling with flour is carried out on cutting tables 2. The resulting semi-finished product is fed in a strictly defined quantity (for example, 40 kg) into a microwave drying vacuum chamber 3. Drying is carried out with microwave energy at a temperature of 37-40 ° C and a pressure of 70-80 mm Hg, with mechanical agitation of the product. Producing foamed cheese is a complex process, and its result depends on the composition of the original cheese (for example, moisture content, fat content, etc.). The applicant obtained good results using hard rennet cheeses with a fat content of up to 40-45% as raw materials. In cheeses with a higher fat content (from 45% to 60%), at the specified temperature conditions, the fat melts, acting as a lubricant between the solid particles of the cheese, dispersing the fat and forming a fat emulsion, which does not allow obtaining a good porous, crispy product. The product obtained from low-fat cheeses does not have sufficient taste properties (the taste is “empty”). Cheese processed with wheat flour has a lower initial moisture content, which eliminates the need for a stepwise increase in temperature and simplifies the drying process. The temperature in the drying chamber is maintained at 37-40°C and a pressure of 70-80 mm Hg. Drying time ranges from 40-60 minutes.

The drying range is selected optimally; at the specified temperature, protein destruction does not occur (melting and sintering of the cheese into a lump), which will preserve the biological value of the product and organoleptic properties.

The proposed range of vacuum drying temperatures makes it possible to obtain dry foamed cheese of any shape (balls, sticks, straws, cubes, etc.). Depending on the type of cheese and its quantity, it is possible to select a temperature and pressure mode within the stated range. During microwave drying, cheese swells due to an instantaneous pressure drop and physical and chemical changes occurring in the raw material; as a result, the semi-finished product acquires a delicate porous structure, a characteristic crispy taste, and a color from white to light yellow.

Then the product is sent to a periodically operating mixing device (driller) 4, for which pneumatic transport is used. In a pan-drying drum, the semi-finished product bodies are mixed and coated with a liquid pectin-based adhesive ingredient. Food seasonings, etc. are then supplied to the drum, which are fixed to a layer of liquid adhesive on the surface of the product bodies. The resulting product is sent to a vacuum apparatus 5 to fix the applied coating of the flavor mixture and dry the liquid adhesive layer, as well as to dry it to a specified humidity percentage of 3%. Drying is carried out for 7-12 minutes at a temperature of 37-38°C. After drying, the product is removed from the vacuum chamber and placed on mesh trays 6, where it is stabilized for 25-35 minutes at a temperature of 20-25°C. At this time, the product cools and takes on its final shape. After which the finished product is sent to the packaging machine 7, where it is packaged in sealed containers and then packed into boxes.

Dry foamed cheese according to the invention is a volumetric shell in the form of balls, or cubes, or sticks with a smooth surface, porous inside, with a given taste and aroma (Fig. 2). Each product body 8 is coated with a layer 9 of a moisture-retaining ingredient, on top of which is applied a layer 10 of an adhesive ingredient, on which there is a layer 11 of a mixture of dry flavoring ingredients. The composition of the housings has the following ratio of components, wt.%:

cheese - 98.0-99.0;

flavoring - 0.1-0.5;

dry flavoring mixture - the rest.

Physico-chemical characteristics of the resulting product:

Mass fraction of fat in dry matter 40-45%;

Mass fraction of moisture in the product, no more than 3%.

Wheat flour is used as a moisture-retaining ingredient. Through experimentation, the applicant has discovered that a good result is obtained by treating sliced cheese with wheat flour to prevent caking. It is known that the starch contained in wheat flour has a high ability to bind water. However, treating cheese pieces with wheat flour as an anti-caking ingredient during microwave drying has not been identified from known sources. Processing with wheat flour reduces the energy intensity of the method for producing dry foamed cheese, simplifies and makes it cheaper, which affects the cost of the product. Cheese processed with wheat flour has a lower initial moisture content, which eliminates the need for a stepwise increase in temperature and simplifies the drying process.

The adhesive ingredient is based on pectin and may have the following composition: pectin, citric acid, thickener.

Pectin is a purified carbohydrate product obtained by extracting water from edible plant material - usually citrus fruits or apples. Food pectin exhibits gelling properties. In a pan-drying drum, the bodies of the semi-finished product are mixed and coated with a liquid adhesive ingredient based on pectin, on which particles of the flavoring mixture are fixed. Pectin reacts with casein, prevents coagulation of casein at a pH below the isoelectric point and increases the stability of the protein during heat treatment (see Internet resource www.ncstu.ru/Science/articles/food). This allows it to be used not only to create an edible film on the surface of product bodies, but also to extend the shelf life of the product. In addition, pectin substances have antibacterial properties, lower blood sugar levels, and improve the functioning of the gastrointestinal tract (See Internet resource. WWW. GIORD. Website of JSC "Giord". Ingredients for the food industry).

The liquid adhesive ingredient allows you to apply and hold a dry flavoring mixture on the surface, which improves the taste and other organoleptic properties of the product. A dry mixture of 4 flavoring ingredients applied to the surface of the product contains the following components in the ratio, wt.%: spices - 0.5-2.5, herbal spices - 50.0-70.0, dried vegetables - 45.5-27 ,5. The high content of aromatic substances promotes the separation of digestive juices, so cheese with natural flavoring additives (spices, herbs, dried herbs and vegetables), in addition to being highly digestible, has medicinal and dietary properties.

Dry foamed cheese contains no more than 3% moisture, which increases the organoleptic properties of the resulting product and increases its shelf life to 180 days.

Dry foamed cheese belongs to the category of “snacks” - light snacks or breakfast cereals. Breakfast cereals include ready-to-eat products without preliminary cooking, made from various food raw materials. The product is characterized by a porous “airy” structure, favorable for digestion, as well as almost 100% digestibility and the absence of heat treatment by-products, which provides complete dietary superiority over conventional fried chips and confectionery products.

With the specified microwave drying parameters, the product retains all the beneficial properties of the cheese, vitamins and minerals. The technology eliminates the formation of carcinogens. The resulting dry foamed cheese has a reduced fat content. In addition to the original cheese, natural products are used as raw materials in the production of dry foamed cheese: wheat flour, pectin, a mixture of dry vegetables and flavoring agents, spices. Due to the content of natural products in the claimed product: cheese, pectin, natural flavoring ingredients, the product has high digestibility and valuable taste. Food flavorings give the claimed product a full and harmonious taste and aroma, rich in shades inherent in natural vegetables and spices, such as dill, cilantro, parsley, garlic, carrots and peppers, coriander, etc.

Improving the structural and mechanical properties of a product is associated with its composition. The applicant obtained good results using hard rennet cheeses with a fat content of up to 40-45% as raw materials. A moisture content of no more than 3% increases the organoleptic properties of the resulting product and increases its shelf life to 180 days.

The product is ready-to-eat, has high consumer and organoleptic properties and can be recommended for use by a wide range of consumers, including children.

Due, in particular, to the choice of the ratio between the components included in the composition and the manufacturing sequence, dry foamed cheese with high quality indicators and biological value is obtained. The composition and specific values of quantitative characteristics do not follow from those known and were obtained experimentally by the applicant.

The main characteristics of the dry foamed cheese according to the invention are given in Table 1.

Examples of specific implementation.

Example 1. 100 kg of “Kostromskoye” cheese (hard rennet according to GOST 7616-84, optimal moisture content 39-41%) is cleared from the packaging, cut into cubes with a linear side of 15 mm, dried in microwave vacuum devices of the “Monsoon” type at a temperature 37°C and pressure in the vacuum chamber 70 mm Hg. within 45 minutes. After this, the product is sent to a pan-panner, where it is mixed with a liquid adhesive ingredient based on pectin, then a crushed flavoring mixture is fed there, the product is mixed with dry flavoring ingredients: 1.0 kg of a mixture of spices (salt, sugar, pepper, paprika, garlic and etc). The resulting semi-finished product is sent to a vacuum apparatus for subsequent drying to a specified humidity percentage of 3% for 7 minutes. At the end of the process, the product is stabilized at the temperature and pressure of the production workshop (T=30°C) for 30 minutes. After which the finished product is packaged in an airtight container.

The resulting product is balls with a diameter of 20-25 mm, from white to light yellow in color, with a smooth surface, with numerous pores inside, with a pronounced taste and aroma of the original cheese and a hint of spices.

Example 2. Cheese “Chechil” (brine according to OST 49 155-80, optimal moisture content 39-40%) 100 kg is cut into sticks up to 30 mm long, subjected to microwave vacuum drying for 45 minutes at a temperature of 38 ° C and a pressure of 80 mmHg. After this, the product is sent to a dragee machine, where it is mixed with a liquid adhesive ingredient based on pectin, then a crushed flavoring mixture is fed there, the product is mixed with dry flavoring ingredients: 0.7 kg of a mixture of spices (salt, sugar, pepper, paprika, garlic and etc). The resulting semi-finished product is sent to a vacuum apparatus for subsequent drying for 12 minutes to a specified humidity percentage of 3%. After which the finished product is stabilized in temperature to the environmental conditions of the production workshop at a temperature of 25°C for 40 minutes. Then the finished product is packaged in a sealed container in a filling machine.

The resulting cheese is white, shaped like sticks up to 30 mm long with a smooth surface and numerous internal pores. With the taste and aroma of the original cheese and a hint of spices.

The given examples of implementation of the invention do not exhaust all possible options; various modifications are possible without departing from the essence of the invention.

The method for producing dry foamed cheese and dry foamed cheese according to the claimed invention were developed at the Snack-Engineering LLC enterprise, where there is complete readiness for the production of the product, technological instructions for the production of dry foamed cheese and technical specifications for dry foamed cheese have been developed.

Information sources

1. Patent of Czechoslovakia 255321, class. A23C 19/086, 1989

2. RF Patent 2039447, class. A23C 19/02, 1969

3. Patent of Czechoslovakia 135763, class. A23C 19/02, 1969

4. Patent No. 2218797, class. A23C 19/086, publication date: 2003.12.20.

5. Patent No. 2269267, class. A23C 19/086, publication date: 2006.02.10 (prototype).

Table 1
Dry foamed cheese. Characteristics of signs
Indicator name	Characteristic
Mass fraction of fat in dry matter, wt.%, not less	40-45
Mass fraction of moisture, %, no more	0,3
Mass fraction of table salt, %, no more	7,0
Structure	stable, porous
Output of dry substances	40-43%
Shelf life without loss of basic consumer qualities, days.	180
Taste and smell	Clean, moderately expressed, cheesy with the taste and aroma of the additives used, slightly salty, for flavored - corresponding to the flavoring
Color	uniform color white, cream, yellow, light brown depending on the raw materials used. When using fillers, the color is determined by the color of the added filler. The presence of pieces or spot inclusions of filler is allowed
Consistency and appearance	Dry porous product, easily crumbles under mechanical stress. Regular shape: balls, blocks, cubes
Energy value per 100 g, kcal	420
Content, wt.%:
squirrels	45
fats	30

Composition, wt.%
Cheese	98,0-99,0
Flavoring	0,1-0,5
Dry flavoring mixture	rest

1. A method for producing dry foamed cheese, including cutting the cheese into pieces, subsequent drying using a microwave vacuum method, wherein drying is carried out with microwave energy at a temperature of 35-40°C and a pressure of 70-80 mm Hg, characterized in that before drying the product pre-treated with a moisture-retaining ingredient, drying is carried out with mechanical agitation, after drying, a liquid adhesive ingredient and dry flavoring ingredients are applied to the surface of the bodies of the resulting product, followed by drying of the product and stabilization to environmental conditions.

2. The method for producing dry foamed cheese according to claim 1, characterized in that the cheese is cut into pieces with a side size of 10.0-15.0 mm.

3. The method for producing dry foamed cheese according to claim 1, characterized in that the product is stabilized for 25-35 minutes at a temperature of 20-30°C.

4. The method for producing dry foamed cheese according to claim 1, characterized in that the product is dried in a vacuum apparatus for 7-12 minutes at a temperature of 37-38°C.

5. Dry foamed cheese obtained by the method according to claim 1, which is a volumetric shell with a smooth surface, porous inside, with a given taste and aroma, with a composition including cheese, flavorings and flavoring additives, characterized in that each body of the product is covered with a moisture-retaining an ingredient that uses wheat flour; on top of which is applied a layer of pectin-based adhesive ingredient, on which there is a layer of a mixture of dry flavoring ingredients, while the moisture content in the product is no more than 3%.

The invention relates to the dairy industry. A method for producing partially dried cheese powder from cheese with a water content of 22 to 60 wt.%, including the stages of bringing the original cheese into a finely ground state and heating it in a flow in the form of a thin turbulent dynamic layer in contact with a wall heated to at least 80° C, to obtain a cheese powder with a moisture content of less than or equal to 20%; Moreover, it is advisable to carry out this method using a turbo dryer (T), including a hollow cylindrical body (1), closed at opposite ends by end plates (2, 3) and equipped with a heating jacket (4), with at least one inlet hole (5) and at least one outlet (6) and with a bladed rotor (7) rotatably mounted inside said housing; and, possibly, an additional turbo dryer (T"), essentially identical to the above turbo dryer. The invention makes it possible to preserve the organoleptic characteristics of the original cheese as much as possible due to the short processing time, and to obtain products with high microbiological purity. 7 z.p. , 2 ave.

The invention relates to the food industry and concerns the production of ready-to-eat food products with a long shelf life, in particular dry foamed cheese

This is not homemade cheese, this is store-bought cheese. I don’t argue that you can make cheese at home, but it will cost significantly more if you don’t have your own source of milk. For example, buying a kurt from Uzbeks will cost (in our city, at least) half the price than making it yourself. Such is the world of consumerism - if you want something really cheaper, then go ahead and start your own farm.

For drying, I use smoked braided cheese. This fibrous pickled cheese comes from Armenian cuisine and was originally called “chechil”. It is also quite acceptable for those wishing to make it at home; it is made from full-fat milk, the process is quite “simple”, although lengthy. Regarding the question of survival and eternal, meaning everything made with my own paws, I personally do not have the opportunity to make it myself - about 10 liters of milk will be needed per kilo of such cheese.

For hiking, I buy this cheese either in the form of a braid or in the form of sticks. The latter differ from braids only in appearance; the manufacturing technology itself is quite similar.

This type of cheese is made by quite a few manufacturers; it is better to choose it individually. You should immediately keep in mind that the less salt in the cheese, the better - otherwise, after drying, the cheese can be very salty.

Why dry? There is a lot of water in the cheese, and after drying the weight decreases significantly, and the shelf life increases almost to infinity.

The process is simple - cut the cheese into pieces, place them on a baking sheet and put them in the oven. Selected points:

After cutting, the sticks still need to be divided lengthwise, otherwise they will char the outside faster than give up all the water;

Drying should only be done by heating from above, otherwise the cheese will stick to the baking sheet;

A temperature of 120 degrees is quite enough.

Dry until visually ready, until the moisture has completely evaporated, which is achieved after about an hour or a little more drying.

The final yield depends on the amount of moisture in the cheese. In the photo, I got 185 grams of dried cheese, with its original mass of 320 grams, which is 58% of the original mass.

As it is? You can add it to soup (including at home, when preparing a soup mixture), you can simply add it in dry form - if it is not very salty, otherwise I personally end up crying for water. The energy value depends on the specific cheese recipe, since the fat and protein content varies between different manufacturers and different recipes. In general, dried cheese is a fairly high-calorie product. If we assume that the average calorie content of undried food is 300 kcal, then the calorie content of dried food will increase in theory to approximately 500 kcal. In practice, however, the issue of preserving the full nutritional value will be much more controversial, but, on the other hand, in our case, when products are worn on loved ones for a long time, the process, in my opinion, is completely justified.

By the way, I usually like the taste of this dried cheese more than it did before :) Or I have a peculiar taste :)

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A simple, quick, but very appetizing and bright appetizer - it's all about cheese balls. They can be used as an alternative to salads, served with beer, and even included in children's holiday menus. Such balls will decorate any celebration, because there are a huge number of options for serving them. You will find some of the most popular ones in the recipes with photos below.

How to make cheese balls

There are many options on how to prepare cheese balls step by step. Deep-fried, simply in a frying pan, or without heat treatment at all - in any case, the result is a dish with excellent taste. It is suitable for an everyday menu or a holiday table. What kind of cheese should I use? Although most recipes recommend durum varieties, you can use any other. Soft creamy, sour cream, spicy, spicy and even melted or smoked. It all depends on personal tastes and imagination. Cheese balls have several advantages:

do not require large expenditures of money;
prepare quickly;
can be both spicy and sweet;
suitable for alcoholic drinks;
Easily replace regular salads.

Cheese balls - recipe

Whatever recipe for cheese balls you choose, any of them will become a lifesaver for various buffets, be it a banquet or a simple family dinner. If you use non-frying options, the cooking time is significantly reduced. Although deep-fried it turns out to be a very appetizing and even filling snack. But because of the oil, it is too high in calories, so you shouldn’t get too carried away with fried balls. There are lighter options, for example, with crab sticks or even grapes. For deboning, different ingredients are also used - sesame seeds, grated yolk, flour or breadcrumbs.

Cheese balls with garlic

Cooking time: 1 hour 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 267 kcal.
Cuisine: American.

Cheese balls with garlic are a moderately spicy, but at the same time soft and tender snack. If desired, olives or olives can be placed in the middle of the blanks. Before serving, keep the dish in the refrigerator for at least an hour. The products will freeze slightly, so the snack will definitely not fall apart. The recipe for cheese balls with garlic can be easily changed - add sesame seeds for breading or herbs to taste.

Ingredients:

egg – 1 pc.;
greens – 1 bunch;
hard cheese – 200 g;
garlic – 5 cloves;
mayonnaise – 80 g;
salt - to taste;
processed cheese – 200 g.

Cooking method:

Boil the eggs, then immediately place in cold water and leave to cool, then peel and grate along with two types of cheese.
Next, add finely chopped garlic, season with mayonnaise, and grind thoroughly with a fork until a homogeneous viscous consistency.
Wash the greens, dry and finely chop.
Form balls from the cheese and egg mixture.
Roll each one in chopped herbs.
Place in the refrigerator for 1 hour.

Deep fried cheese balls

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 350 kcal.
Purpose: for beer / for lunch / dinner / for a holiday table / snack.
Cuisine: American.
Difficulty of preparation: medium.

Cheese balls are often deep-fried. The appetizer turns out beautiful, rosy and hot, so it’s best to serve it piping hot. It is combined with sour cream and fresh herbs, garlic sauce or regular ketchup. Plus, it's a great addition to beer. To get rid of excess oil, place the snack on paper napkins. This way the balls won't be too greasy.

Ingredients:

Russian cheese – 200 g;
salt - to taste;
wheat flour – 0.75 tbsp;
vegetable oil – 300 ml;
egg – 4 pcs.

Cooking method:

Grind the cheese using a medium grater.
Separate the whites from the yolks, place them in a clean, dry container, and add salt. It is better to beat to strong peaks with a whisk or a mixer, but gradually increase the speed.
Add cheese, stir to form a sticky mass.
Add three tablespoons of flour, and pour the rest onto a flat, wide dish.
With wet hands, roll the dough into balls and roll them in flour. It is better to sift it onto a cutting board or flat dish.
Heat the oil in a small saucepan. It should boil. An important point is that in order for the balls to turn out round, they need to be placed in a saucepan in portions and use a slotted spoon for this.
Cook, stirring so that the product does not touch the bottom.
Fry until golden brown, then remove with a slotted spoon and transfer to a paper napkin.

Cheese balls for beer

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 338 kcal.
Purpose: for beer / for lunch / dinner / for a holiday table / snack.
Cuisine: American.
Difficulty of preparation: medium.

Cheese balls for beer are an excellent replacement for snacks, crackers and fish additives. Fans of this intoxicating drink will appreciate this appetizing snack. Crispy golden crust, spicy aroma and tender flesh inside - what could be better. Garlic makes the appetizer spicy, but its quantity can be adjusted at your discretion. This is what you need for a beer party.

Ingredients:

egg white – 4 pcs.;
vegetable oil – 300 ml;
garlic – 3-4 cloves;
breadcrumbs – 200 g;
spices - to taste;
hard cheese – 400 g.

Cooking method:

Grind the cheese on a fine grater.
Lightly salt the whites separated from the yolks and beat until stiff foam.
Combine the cheese and protein masses, carefully stir in the spices, add chopped garlic.
Place breadcrumbs on a plate.
Form the dough into balls. Next, roll each one in breadcrumbs.
Pour the oil into a deep bowl, heat it, then fry the workpieces in it in portions until golden brown.
Place on a paper towel to blot off excess oil.

Cheese barrels for beer

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 370 kcal.
Purpose: for beer / for lunch / dinner / for a holiday table / snack.
Cuisine: European.
Difficulty of preparation: medium.

This cheese snack was called kegs because of its appearance. It is suitable for breakfast or just a hearty snack, but more often it is served with beer. For cooking you will need a mold that is used for baking muffins. It is convenient to place the dough in it, and then wrap the cheese in it. It is used in two forms at once. Additional time for kneading the dough is not required, because it is taken ready-made. Be sure to take note of this easy and delicious recipe for cheese barrels for beer.

Ingredients:

mozzarella – 100 g;
puff pastry dough – 300 g;
Adyghe cheese – 250 g.

Cooking method:

Cut the defrosted dough sheets in half and roll out into a rectangle.
Place each layer in a muffin tin. The edges should hang down.
Fill the recesses halfway with grated Adyghe cheese, and then completely, but with mozzarella.
Then fold the edges to form small barrels.
Place in an oven preheated to 220 degrees and bake for about 25-30 minutes.

Raffaello cheese

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 267 kcal.
Purpose: for lunch/dinner/celebratory table.
Cuisine: Russian.

Raffaello cheese is the same balls, only they also contain crab sticks, eggs and garlic with mayonnaise. It turns out to be a moderately spicy and at the same time tender snack. Heat treatment is not required in this recipe, which is why it will take much less time to cook. This appetizer is an excellent alternative to the usual salads, especially crab salad.

Ingredients:

mayonnaise – 4-5 tbsp;
dill, lettuce - to taste;
garlic – 2 cloves;
crab sticks – 200 g;
hard cheese – 200 g;
chicken egg – 4 pcs.

Cooking method:

Boil the eggs until tender, cool, remove shells, and then mash with a fork.
Remove the wrapper from the crab sticks and chop them finely.
Grate the cheese.
Pass the garlic through a press. Mix with eggs, cheese and crab sticks.
Season with mayonnaise so that the mixture does not spread.
Wash the dill and chop finely.
Roll the crab dough into balls.
Roll the preparations in dill and place on a plate with lettuce leaves.

Cheese balls in batter

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 267 kcal.
Cuisine: Russian.
Difficulty of preparation: medium.

Cheese balls in batter turn out even more appetizing. Crispy golden crust on the outside and melt-in-your-mouth softness on the inside. The batter is prepared using milk, although water can also be used. Flour is also added to them, and sometimes I use only eggs. Roll the workpieces in breadcrumbs. If you pre-mix them with your favorite spices, the appetizer will turn out spicier. You should not reduce the amount of vegetable oil, because the balls should float in it. This is the only way they will be completely cooked.

Ingredients:

butter – 50 g;
breadcrumbs - 0.5 tbsp;
vegetable oil – 300 ml;
water – 3 tbsp.;
bouillon cube – 2 pcs.;
egg – 1 pc.;
Emmental cheese – 250 g;
flour – 3.5 tbsp.

Cooking method:

Boil water, adding butter and bouillon cubes.
After boiling, gradually add flour and knead the dough with a mixer.
Cut the cheese into small cubes. Wrap each one in a piece of dough.
Beat the eggs, dip each ball in them, then roll them in breadcrumbs.
Fry in hot oil until golden brown.

Processed cheese balls with garlic

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 259 kcal.
Purpose: for lunch / dinner / holiday table / snack.
Cuisine: Russian.
Difficulty of preparation: easy.

A snack made from processed cheese is no less appetizing. They are softer and more tender, so the balls rolled in the bulk product are more reminiscent of Raffaello. You can’t achieve such a pleasant creamy taste with regular cheese, but with processed cheese it’s a completely different matter. To make it easier to grate the cheese curds, it is better to keep them in the freezer for about an hour. Cheese Raffaello can be filled with olives, olives or pieces of ham. So the balls of processed cheese with garlic will be a surprise.

Ingredients:

pepper, salt - to taste;
garlic – 2 cloves;
egg – 3 pcs.;
butter – 30 g;
fresh herbs - to taste;
processed cheese – 2 pcs.;
pitted olives – 100 g.

Cooking method:

Boil the eggs, let them cool, then peel and grate the yolks and whites separately.
Grind the cheeses too using a grater.
Chop the garlic or pass through a press.
Combine the cheeses with the egg whites, salt and pepper and add softened butter. Season with garlic, chopped herbs, mix, roll into balls.
Dry the olives. Place one piece inside each piece, then roll them in chopped yolk.

Breaded cheese balls

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 280 kcal.
Purpose: for lunch / dinner / holiday table / snack.
Kitchen: author's.
Difficulty of preparation: medium.

To give the balls a pleasant appearance and make them even tastier, they are breaded. You can roll it in special breadcrumbs, flour, chopped yolk or day-old bread. The results are delicious, crispy and gooey breaded cheese balls - their taste is simply amazing. According to this recipe, the preparations need to be fried in heated vegetable oil. It is poured so as to completely hide the balls.

Ingredients:

milk – 2 tbsp;
flour – 0.5 tbsp;
egg – 3 pcs.;
mozzarella – 200 g;
vegetable oil – about 300 ml;
yesterday's white bread - 0.5 loaves;
pepper, salt - to taste.

Cooking method:

Beat eggs together with milk, add salt and pepper.
Then gradually add flour and mix.
Crumble the bread.
Dip the mozzarella balls into the dough, then roll in the crumbs.
Place all the preparations in the refrigerator for half an hour, then fry in hot oil until golden brown.
Place on a paper towel. This will drain off excess oil.

How to make cheese balls at home - general recommendations

You can improvise a lot on the theme of cheese snacks. The balls look very impressive - they go off with a bang. To make them elegant, it is better not to make blanks that are too large in size. The cheese ball is too big and it will be difficult to eat. It is convenient to serve hot balls on skewers, and you can arrange them on lettuce leaves. You will get a real delicacy if you use red caviar for decoration.

It's easy to make cheese balls at home, even with sweet ingredients like chocolate. In this case, it is better to take cream cheese. You just need to mix it with chocolate. A little butter is added to them. To decorate the sweet dessert, use coconut flakes or nuts crushed into crumbs. She also prepares a similar snack with strawberries. In this case, curd cheese is used. The cooking principle is the same, but you can decorate with lemon balm or mint leaves. This dessert goes well with tea.

Video: Snack Balls

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There are more than enough tasty and appetizing snacks on store shelves. But often they carry with them a series of consequences in the form of gastritis, indigestion and bad mood. It seems there is no alternative, the choice is between tasty and healthy. However, everything is not so bad. The snack industry not long ago released the embodiment of naturalness and excellent taste in one bottle, or rather a barrel.

What kind of newbie?

Dry cheese "barrel" is a new product in the world of snacks. This is a natural, environmentally friendly snack made from cheese made from pasteurized cow's milk using a special starter, spices and salt. It is prepared by drying in equipment specially designed for this purpose.

Outwardly it looks like inflated balls or barrels the size of cherries, hence the name of this product.

This cheese tastes quite dry, like crackers. At the same time, it is light and airy, you won’t break a tooth on it. Carries the aroma of smoked braid cheese.

This cheese is an excellent alternative to boring crackers and chips, as well as some fish snacks. Suitable not only as a snack with beer, but also for a hearty snack. The calorie content of such a product is quite high (570 kcal), so a pack of cheese can easily replace a missed lunch.

A whole barrel of benefits

Barrel cheese is not only nutritious, but also a very healthy product. Due to the fact that it is natural, it contains a whole complex of vitamins and minerals:

Calcium
Potassium
Iron
Magnesium
Vitamin A
B vitamins
Vitamin C and others

The cheese is saturated with amino acids important for the proper functioning of the body, such as lysine, tryptophan, and methionine.

In addition, protein, which cheese is also rich in, is absorbed by the body much better than cow's milk protein. Moreover, it is very similar to human protein, which makes it especially useful.

Eating cheese daily helps normalize the digestion process, strengthen the immune system, and calm the nervous system. Regular consumption of cheese solves the problem of stress and normalizes blood pressure. Helps restore skin, hair and nails due to the high calcium content in its composition. However, do not forget that consuming a natural product is beneficial only if the measure is observed.

Like other types of cheese, keg cheese can be added to dishes, such as vegetable salads. Its salty taste goes well with tomatoes and herbs.

Despite the fact that the history of smoking cheese goes back more than a thousand years, the production of smoked cheese on an industrial scale began at the end of the 19th century. There are two main ways to smoke cheese - cold and hot. Cold smoking is carried out at low temperatures (up to 40 degrees) and lasts for a long time - from several hours to several days. Hot smoking occurs at high (up to 80 degrees) temperatures and occurs very quickly - several tens of minutes. At such high temperatures, cheese melts quickly, so the industrial method of smoking cheese is completely automated. In addition, rapid hot smoking places more serious demands on food safety, since at such temperatures there are dangerous components in the smoke, which requires additional means of smoke filtration in such smokehouses. The productivity of large industrial smokehouses is up to several hundred kilograms of product per hour.

How to make smoked cheese at home

Hot smoking of cheese at home is problematic, so it is necessary to use cold smoking. There are several methods of smoking at home. Using each of them, you can smoke any type of cheese - both purchased and home-made. The varieties can also be any: the main thing is that the cheese is hard. You can use Dutch cheese, Parmesan or feta. Let's look at some of the ways to make smoked cheese:

Using a stationary smokehouse. The cheese is first cut into pieces 10x10x5 cm. Thicker ones are undesirable, since the smoke will not completely saturate it. After this, the cheese is placed in the refrigerator in an open form, for example, on a baking sheet, where it is kept for 24 hours. After this, we take it out of the refrigerator, and the cheese is at room temperature for an hour. This will help get rid of excess moisture. Next, the cheese is placed in a smokehouse and kept there for the required time. As a rule, it lasts several hours. Wood chips, aromatic twigs or special granules act as a source of smoke. During the process, the pieces must be turned over at least once. After cooking, the smoked meat is placed in the refrigerator for several days, where it comes to condition.
Using a grill or barbecue. For this method you will need 1-2 kilograms of ice. Preliminary preparation of the product is the same as in the previous method. Raw materials are placed at the bottom of the grill to produce smoke and the grill is set on fire. A grate with pieces of ice is placed on top - they will help maintain a low temperature during smoking. It is necessary to provide for the possibility of replacing ice when it melts. A grill with cheese is placed above the ice. The top of the grill is covered with a lid, which should have holes for smoke to escape. Smoking lasts from half an hour to 6 hours. In this case, it is necessary to regularly maintain the fire by adding coal and changing the melted ice.
Using a homemade smokehouse. If you don’t want to buy a smokehouse, you can make one yourself. An empty 200 liter barrel can be used as a smokehouse. Aromatic twigs or wood chips are placed at its bottom, the layer thickness is no more than 1-2 cm. The cheese is placed on top of the barrel on a grate attached at a height of about a meter from the bottom. Typically, the grilled cheese is placed on a baking sheet or large frying pan. The top of the barrel is covered with a wet rag so that the smoke from the branches has contact with the cheese longer. A fire is lit under the barrel and, in fact, smoking begins. During the process, the cheese is turned over several times. The criterion for readiness is that the crust turns dark yellow or brown.
Using an old refrigerator. You can use an old refrigerator as a smokehouse. An electric stove is placed at its bottom, on which there is a frying pan with wood chips or twigs. It is advisable to equip the refrigerator with an internal thermometer, since its thermal insulation allows it to reach high temperatures even with minimal heater power. The cheese is placed in a special container (pot, frying pan or baking sheet) on the refrigerator racks. If there is not enough of it, then it is advisable to place it on the bottom shelf. Smoking at a temperature of 40 degrees lasts several hours. You can shorten this time if you increase the temperature to hot smoking mode, but you should not do this at home - the smoky material that decomposes at such temperatures contains a large amount of phenols that are harmful to humans.

Is smoked cheese healthy?

The use of cheese in cooking is very wide - from a simple snack for beer and salad components to inclusion in recipes for serious meat and fish dishes. Smoked cheese is useful only if it is produced in a high-quality manner. At the same time, all useful microelements that are part of milk must be preserved. These are important components such as phosphorus and calcium; they are necessary for normal hair and skeletal growth, as well as for maintaining healthy nails and teeth.

The high nutritional value of smoked cheese is achieved due to the fact that the fats included in its composition, during heat treatment, change their structure for the better and are evenly distributed throughout the entire volume of the product. This adds calories, while maintaining the supply of almost all vitamins, proteins and amino acids. During smoking, vitamins A and D are preserved. The calorie content of good smoked cheese ranges from 320 to 420 kcal/100 g.

If the composition contains various food additives with the prefix E, or it was smoked using the so-called. “liquid smoke”, the beneficial qualities of such cheese are in great doubt. A considerable part of these additives are harmful to the liver, and liquid smoke is even carcinogenic.

How long does smoked cheese last?

Unlike ordinary, unsmoked cheeses, the storage of which is limited to 4-6 months (and even then the cheese can survive this period if it is in intact packaging and special storage conditions), smoked cheese lasts much longer. Thanks to the partial polymerization of fats, as well as natural antioxidants that enter the cheese during the smoking process, its shelf life increases. For example, ordinary sausage cheese in cling film can be stored for up to 4 months. If the cheese has not been unpacked after smoking, then its “life” can reach up to a year. For example, Adyghe homemade cheese has a shelf life of about 30 days, but if it has been smoked, it can be eaten after several years.

We hope you enjoyed our article on cheeses. If you want to add some new information or some recipe, share with us in the comments block.