Canned truffle containing hawthorn fruits, and making method and application thereof

Abstract

The invention discloses a canned truffle containing hawthorn fruits, and a making method and an application thereof. The making method comprises the following steps: choosing truffles and hawthorn fruits having no pest diseases and having no pertrefaction or deterioration; slicing, rinsing, blanching and draining the chosen truffles and hawthorn fruits; weighing ingredients, adding water accounting for 3% of the total weight of the ingredients to dissolve the ingredients, and uniformly mixing the dissolved ingredients with the obtained drained materials; and filling a container with the obtained mixture, sterilizing the filled mixture, and examining the sterilized mixture to obtain a qualified mixture which is the canned truffle. The ingredients comprise, by weight, 0.8-1.5% of edible salt, 0.9-1.3% of white granulated sugar and 0.01-0.03% of citric acid. The canned truffle containing hawthorn fruits has the advantages of conservation of the original taste of the truffles, increase of the sour-sweet taste and the delicate fragrance of the hawthorn fruits, harmlessness to human bodies, and safety in eating. The canned truffle containing hawthorn fruits has urea nitrogen and creatinine reducing effects on chronic renal failure symptoms, can increase the content of erythrocytes and ferrohemoglobin and reduce urine proteins, has a urination promoting effect, and provides a new treatment medicine for kidney failure.

Description

technical field [0001] The invention relates to the field of deep processing of edible fungi, in particular to a canned truffle containing hawthorn and a preparation method and application thereof. Background technique [0002] Truffle is a kind of underground fungus, the main edible species are black truffle, summer truffle and white truffle. Its semi-artificial cultivation method is similar: the cultivation procedure is cultivating saplings; artificial inoculation to form infected seedlings; transplanting infected seedlings; management such as root turning and trimming; fruiting bodies begin to form in 5-7 years. Fruiting bodies can last for 20-30 years. Truffle has a variety of curative effects, rich in 17 kinds of amino acids, 8 kinds of vitamins, appropriate amount of protein, and more than 50 kinds of physiologically active ingredients such as androsterone, sterols, sphingolipids, fatty acids, amino acids and trace elements. And it contains 8 kinds of amino acids, zi...

AI Technical Summary

Problems solved by technology

At present, my country has processed products such as truffle wine, truffle oil, truffle vinegar, etc., but the development of canned truffles is still in the initial stage, and most of the existing cans have gone through the frying process, which affects the uniqueness of truffles. flavor of

There are also problems such as short shelf life, single taste, and large amount of additives that have a certain impact on human health, and the nutritional value is reduced

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