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    Cheese Shred Product And Method Of Making
    3.
    发明申请
    Cheese Shred Product And Method Of Making 审中-公开
    奶酪切碎产品和制作方法

    公开(公告)号：US20140272040A1

    公开(公告)日：2014-09-18

    申请号：US14210949

    申请日：2014-03-14

    申请人： Kraft Foods Group Brands LLC

    发明人： Paul V. Gass ,  Brian E. LeVine ,  Melodie S. Bolin

    IPC分类号： A23C19/068 ,  A23C19/16

    CPC分类号： A23C19/068 ,  A01J27/04 ,  A23C19/14 ,  A23C2250/15

    摘要： A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations.

    摘要翻译： 提供了一种形成具有宽的或修改的月牙形的干酪丝的方法。 通过一种方法，该方法包括通过将奶酪冷却至预定温度和/或将奶酪块的尺寸减小到奶酪部分或立方体来制备奶酪块。 接下来，将奶酪部分或立方体输送到具有正弦构型的切碎刀片的切碎机中。 操作粉碎机将奶酪切成修改后的新月形，上下弯曲表面和锥形端之间。 此外，与以前的奶酪切片构造相比，修饰的新月形奶酪切片具有改进的可熔性，使得可以使用较少量的奶酪以获得更大的覆盖度，风味和口感。

    Blended Cheese and Meat Product
    4.
    发明申请
    Blended Cheese and Meat Product 审中-公开
    混合奶酪和肉制品

    公开(公告)号：US20160073652A1

    公开(公告)日：2016-03-17

    申请号：US14484322

    申请日：2014-09-12

    申请人： Kraft Foods Group Brands LLC

    发明人： Brian E. LeVine

    IPC分类号： A23C19/082

    CPC分类号： A23C19/082 ,  A23C19/09 ,  A23L13/424

    摘要： A pasteurized and blended cheese product containing fatty meat is described. The product includes a portion of natural cheese or a mixture of natural cheeses and an amount of meat provided as inclusions dispersed in the portion of the natural cheese or mixture of natural cheeses. The blended meat and cheese product includes low levels of emulsifying salts to stabilize the meat fat and moisture form the meat, but yet retain the organoleptic characteristics of natural cheese.

    摘要翻译： 描述了含有脂肪肉的巴氏杀菌和混合奶酪产品。 该产品包括天然干酪的一部分或天然奶酪的混合物以及分散在天然干酪或天然奶酪混合物的部分中作为夹杂物提供的肉的量。 混合的肉和奶酪产品包括低水平的乳化盐，以稳定肉类的脂肪和水分，但仍然保留天然乳酪的感官特征。