Formula and making method of spicy and hot black truffle sauce

A production method and technology of truffle sauce, applied in the direction of food science, etc., can solve the problems of single eating method, preservation, loss of nutritional value, etc., and achieve the effects of increasing storage time, ensuring nutritional value, and facilitating storage

Inactive Publication Date: 2018-01-16
深圳深深爱健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It is precisely because of the strict requirements on the growth environment of black truffles that it is difficult to preserve freshness after picking it. Low-temperature storage in rice, low-temperature storage wrapped in tin foil, etc., but low temperature will affect the taste of black truffles, and more importantly, in low-temperature environments, a large amount of nutrients of black truffles will be lost, losing its original nutritional value
[0004] The current method of eating black truffles is mainly to directly cook and eat black truffles or make them into dried truffle slices. The eating method is relatively simple, and it is not convenient to make its nutritional value more convenient for different groups of people to absorb.
[0005] Now there is a method of using black truffle as a raw material to make a sauce, but other ingredients are added in the production of the existing black truffle sauce. Although the nutritional content of the black truffle can be preserved, the addition of other sauces It will also cause the loss of the original taste of the black truffle, and it is impossible to preserve the original taste of the black truffle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh the following quality raw materials for standby:

[0036] 100g of dried black truffle, 500g of chicken fungus, 400g of sesame oil, 100g of lard, 200g of black tempeh, 100g of ginger, 50g of garlic, 200g of dried chili.

[0037] Follow the steps below to make:

[0038] 1) Take the dried black truffles and soak them in clean water for 20 hours. After soaking, use a hard-bristled toothbrush to clean them repeatedly along the cracks of the truffles one by one. If necessary, they can be broken and cleaned along the cracks of the truffles until the water for washing the truffles is clear and does not change color; After the manual cleaning is completed, use an ultrasonic cleaner for a second cleaning; after the second cleaning is completed, dry it for later use.

[0039] 2). After cleaning the chicken fir mushrooms one by one with clean water, then use an ultrasonic cleaner for a second time, and then dry them naturally for later use.

[0040] 3) Use a broken wall cooking machin...

Embodiment 2

[0046] Weigh the following quality raw materials for standby:

[0047] 250g of fresh black truffle, 500g of porcini mushrooms, 400g of sesame oil, 100g of lard, 200g of black tempeh, 100g of ginger, 50g of garlic, 200g of dried chili.

[0048] Follow the steps below to make:

[0049] 1) Take fresh black truffles and soak them for 30 minutes, and wash them one by one along the truffle cracks with a hard-bristled toothbrush. If necessary, they can be split and cleaned along the truffle cracks until the water for washing the truffles is clear and not discolored; after manual cleaning is completed, use The ultrasonic cleaner performs secondary cleaning; after the secondary cleaning is completed, it is dried for later use.

[0050] 2). After washing the boletus with clean water one by one, use an ultrasonic cleaner for a second time, then let it dry naturally for later use.

[0051] 3) Use a broken wall cooking machine for operation, the garlic and ginger are cleaned and dried, and the ging...

Embodiment 3

[0057] Weigh the following quality raw materials for standby:

[0058] 216g of fresh black truffles, 522g of chicken fungus, 396g of sesame oil, 108g of lard, 197g of black fermented sauce, 108g of ginger, 54g of garlic, and 198g of dried chili.

[0059] Follow the steps below to make:

[0060] 1) Take fresh black truffles and soak them for 30 minutes. Use a hard-bristled toothbrush to clean them repeatedly along the truffle cracks. The ultrasonic cleaner performs secondary cleaning; after the secondary cleaning is completed, it is dried for later use.

[0061] 2). After cleaning the chicken fir mushrooms one by one with clean water, then use an ultrasonic cleaner for a second time, and then dry them naturally for later use.

[0062] 3) Use a broken wall cooking machine for operation, the garlic and ginger are cleaned and dried, and the ginger and garlic are put into the broken wall cooking machine in a crushed paste for later use.

[0063] 4) Cut the dried chili with scissors, remove t...

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PUM

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Abstract

The invention provides a formula and making method of a spicy and hot black truffle sauce. The spicy and hot black truffle sauce comprises the following raw materials in percentage by mass: 8%-15% ofblack truffle, 29%-32% of wild mushrooms, 22%-25% of sesame oil, 6%-6.5% of lard, 11%-12.5% of black curded beans, 6%-6.5% of fresh ginger, 3%-3.2% of garlic and 11%-12.5% of dry red peppers. The black truffle is used as a bottom material, and special wild mushrooms are added for compounding, so that under the premise that the nutrient substances do not lose, original palatable taste of the blacktruffle can be preserved, and eaters can taste mouth feel of the black truffle reserving original juice and original taste.

Description

Technical field [0001] The invention relates to a manufacturing process of a sauce using black truffle as a raw material, in particular to a method for manufacturing a spicy black truffle sauce. Background technique [0002] Black truffle is a wild edible fungus that grows underground. It has extremely high nutritional value and is known as the "black diamond" on the table. It, caviar and foie gras are known as the world's three major delicacies. It is very picky about the growth environment, and it cannot grow with a slight change in the pH of the sun or the soil. According to statistics, truffles are currently the only plant in the world that cannot be grown in batches by artificial cultivation. [0003] It is precisely because of the strict requirements of black truffles on the growth environment that it is difficult to keep them fresh after they are picked. The preservation and preservation of black truffles is very difficult. The current common preservation methods include sea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00
Inventor 刘轩邹自成
Owner 深圳深深爱健康科技有限公司
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