公开(公告)号：WO02003808A1

公开(公告)日：2002-01-17

申请号：PCT/AT2001/000112

申请日：2001-04-12

IPC: A01J25/00 ,  A01J25/16 ,  A23B4/28 ,  A23C19/064

CPC classification number: A01J25/005 ,  A01J25/167 ,  A23B4/285 ,  Y02A40/946

Abstract: The invention relates to a pickling machine (7) comprising a frame (11) with a plurality of injection needles, movable forth and back in said frame (11) on an injection site, for injecting brine into meat. Below the injection site, a tub (12) is disposed in which excess brine is collected and in which the meat to be pickled is passed through below the needles. The excess brine is supplemented by fresh brine originating from a brine reprocessing installation (1). It is cooled by a cooling system and returned to the injection needles within the cycle. A cooling system (18) is provided at least for the brine present in the tub (12), said cooling system (18) being disposed in and/or on the bottom (40) and in and/or on at least one lateral wall (38) of the tub (12) of the pickling machine (7). The inventive system allows cooling of the already during the injection process, thereby improving the quality of the pickling and of the product obtained.

Abstract translation: 甲酸洗机（7）具有在注入点往复运动，具有多个帧（11）注入用于喷射泡菜成肉和一个用于Auffangung过量湖注入点排列槽（12）下面的针一框架（11）， 在平底锅被传递到针之间腌肉。 过量的盐水通过从盐水处理系统（1）加入到新鲜的湖，由冷却系统冷却，并循环到在循环中注射针。 至少对于在罐（12）位于湖，冷却系统（18）设置，所述内和/或在底部（40）和在上和/或至少一个所述槽的侧壁（38）的冷却系统（18）（12 ）所述酸洗机（7）。 由此，盐水已经注射过程，由此，酸洗的质量和获得的产物是改良过程中被冷却。

公开(公告)号：WO01032028A1

公开(公告)日：2001-05-10

申请号：PCT/DK2000/000619

申请日：2000-11-06

IPC: A01J25/00 ,  A23C19/064 ,  A23C19/076

CPC classification number: A23C19/064 ,  A01J25/005 ,  A23C19/076

Abstract: A process of producing cheese in a cheese producing installation. The process comprises the steps of adding salt to a concentrate comprising water, fat and protein, and then performing a bacteria-killing treatment for killing bacteria in the salt, and then casting the concentrate into containers at a temperature between 10 DEG C and 55 DEG C. The invention also relates to an installation for producing cheese from a concentrate comprising protein, water and fat. The installation comprises means for providing a continuous flow of concentrate, means for adding salt to the flow of concentrate, and means for performing a bacteria-killing treatment for killing bacteria in the salt.

Abstract translation: 在奶酪生产设备中生产奶酪的过程。 该方法包括以下步骤：向包含水，脂肪和蛋白质的浓缩物中加入盐，然后进行杀菌处理以杀死盐中的细菌，然后在10℃至55℃的温度下将浓缩物投入容器中 本发明还涉及一种从含有蛋白质，水和脂肪的浓缩物生产奶酪的装置。 该装置包括用于提供浓缩物的连续流动的装置，用于向浓缩物流中加入盐的装置，以及用于进行细菌杀灭处理以杀死盐中的细菌的装置。

公开(公告)号：WO2017137049A1

公开(公告)日：2017-08-17

申请号：PCT/DK2017/050032

申请日：2017-02-08

Applicant: PRIMOREELS A/S

Inventor： SAHLBERG, Henrik

IPC: A23C19/024 ,  A23C19/064 ,  A23C19/076 ,  A01J25/00 ,  B32B27/00 ,  B65D65/42 ,  D21H27/06

CPC classification number: A23C19/024 ,  A01J25/004 ,  A01J25/005 ,  A23C19/064 ,  A23C19/076 ,  A23C2210/20 ,  B32B27/00

Abstract: The present invention relates to a method for producing cheese in a container as well as a delyed penetration membrane for use in such a method. The method relates to producing acidified cheeses from milk preferably by use of ultra filtration. In the preferred method of the invention, retentate containing rennet and culture are filled into the container and the liquid is left to coagulate in the container. After coagulation, a membrane is placed on the coagulated cheese, and salt is dosed on top of the membrane, whereupon the container is sealed. According to the invention, the membrane provides delayed penetration to liquid to ensure that no liquid will pass through the membrane before acidification. This is advantageous, in that liquid passing through the membrane will create brine when dissolving the salt on top of the membrane; this brine may pass back into the cheese curd due to osmosis, which will stop the acidification process. This problem is overcome by the method of the invention. A preferred cheese product is white cheese such as FETA cheese.

Abstract translation: 本发明涉及一种用于在容器中生产干酪的方法以及用于这种方法的分层渗透膜。 该方法涉及优选通过使用超滤从牛奶生产酸化奶酪。 在本发明的优选方法中，将含有凝乳酶和培养物的滞留物填充到容器中，并使液体在容器中凝结。 凝结之后，将膜置于凝固的奶酪上，并将盐加到膜的顶部，随后将容器密封。 根据本发明，该膜提供对液体的延迟渗透以确保在酸化之前没有液体将通过该膜。 这是有利的，因为通过膜的液体将盐溶解在膜顶部时产生盐水; 由于渗透作用，这种盐水可能会回到干酪凝块中，这将停止酸化过程。 这个问题被本发明的方法克服。 一种优选的干酪产品是白色干酪，如FETA干酪。