Elaboração do requeijão cremoso condimentado com carne de sol

Abstract

Creamy requeijão is one of the most famous dairy derivatives in Brazilian culture. In the old days, when the curd mass, salt and cream were mixed and these ingredients were heated to melt, a creamy and tasty mixture was created that goes well with various meals. Nowadays, we see its variations, mainly in flavors, which opens up a range of options for the consumer, which he can combine in his culinary preparations. The intention of choosing the creamy curd cheese was because I am a consumer who realized that this derivative needs to be broken down into other versions, mainly related to flavor. When choosing the element that would give this increment, it was thought, in the sun-dried meat seasoning. This delicacy is popularly known as dried meat and very famous in the Brazilian Northeast, where it is combined in various dishes. The idea was to re-read this delicacy, where places that do not have access to this ingredient could discover it. In view of this, the objective of this work was to present the processing of creamy curd cheese seasoned with sun-dried meat, in which the idea is to present a product with a different flavor from those found on the market, as well as to estimate the production process, mass balances, balances of energy, economic analysis and waste treatment alternatives.