Process of making cheese croquettes

Details Process of making cheese croquettes Process of making cheese croquettes

1989-12-06

1991-06-04

Cintins, Marianne

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426583, A23

Patent

active

050212559

ABSTRACT:
A cheese croquette product which is composed of mix of a first and second main mixture. In one example, the first main mixture is composed of two component mixtures, a first heated component mixture of 4 pounds of vegetable oil, 1/2 pound salt and 1/4 ounce yellow dye heated in 8 liters of water. This first hot component mixture is then mixed with a second component mixture composed of 20 pounds of flour, 1 and 1/2 pounds Romano cheese and 2 ounces of mono sodium glutamate. The first main mixture may be stored and later mixed when desired with a second main mixture. The second main mixture is composed of about 42 pounds cream cheese, 2 pounds non-fat milk, and 4 pounds Romano cheese. The product of the two main mixtures is then cut and shaped into croquette sized portions which may then be breaded in a conventional manner.

REFERENCES:
patent: 3741774 (1973-06-01), Burkwall, Jr.
patent: 3840672 (1974-10-01), Kasik et al.

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