Process of making cheese croquettes
OwnerRene Castilloinventor
Life of this patent
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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.
Claims4
A method of forming a product used in making cheese croquettes which comprises:
- (a) forming a first component mixture by blending substantially 4 pounds of edible oil, 1/2 pound of salt, 1/4 ounce of yellow dye and 8 liters of water and bringing the ingredients to a boil;
- (b) forming a second component mixture by blending 20 pounds of wheat flour, 11/2 pounds of Romano cheese and 2 ounces of monosodium glutamate;
- (c) thoroughly mixing together said first component mixture and second component mixture to form a first main mixture;
- (d) storing said first main mixture under refrigeration;
- (e) forming a second main mixture by thoroughly blending together substantially 38 to 42 pounds of cream cheese, 2 pounds of non-fat milk and 4 pounds of Romano cheese;
- (f) storing said second main mixture under refrigeration;
- (g) thoroughly mixing together said first main mixture and said second main mixture and separating the resulting mixture in croquette-size portions shaped in generally cylindrical form.
Dependencies are inferred from the claim text.