Spicy truffle paste and preparation method thereof

A technology of spicy truffle sauce and its production method, which is applied in food science and other fields, and can solve the problems of black truffles such as loss of unique aroma and rare value

Active Publication Date: 2018-10-19
云南曾味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It uses black truffle as the base material and is prepared by adding specific wild fungi. However, the black truffle and wild fungus are heated together in the production process of this truffle sauce, which leads to the continuous loss of the unique aroma of black truffle during the heating process. original rarity value

Method used

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  • Spicy truffle paste and preparation method thereof
  • Spicy truffle paste and preparation method thereof
  • Spicy truffle paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Raw materials: 8 parts of dried shiitake mushrooms (23 parts after soaking), 23 parts of fresh oyster mushrooms, 2 parts of truffle granules, 23 parts of soybean oil, 15.8 parts of chili oil, 2.3 parts of soy sauce, 2.8 parts of sugar, 2.3 parts of cooking wine, 1.5 parts of fried shallot 1 part dry chili

[0060] The specific steps are:

[0061] (1) Raw material pretreatment: soak mushrooms, drain and chop; oyster mushrooms have their legs removed, washed, drained and chopped; dried black truffles are soaked, drained and chopped; fresh black truffles are washed Clean, drain and chop; dry chili cut into small pieces for later use;

[0062] (2) Mushroom heating: Add soybean oil into the pot and preheat to 130°C, add chopped shiitake mushrooms and stir-fry quickly, the soybean oil will evenly wrap the shiitake mushrooms; after the shiitake mushrooms become soft (about 8 minutes), add the shredded oyster mushrooms and stir Stir-fry until the water is dry (about 15 minute...

experiment example 1

[0105] This experimental example is used to compare the fragrance contrast of the spicy truffle sauce prepared in Examples 1-5 and Comparative Examples 1-3 under different storage times, and divides the following 4 grades according to the richness of truffle fragrance: Grade 4 (rich fragrance) , Grade 3 (obvious fragrance), Grade 2 (weak fragrance), Grade 1 (very weak fragrance), Grade 0 (no fragrance), the specific test results are shown in Table 2.

[0106] Table 2:

[0107]

[0108] As can be seen from the above experimental results, the spicy truffle sauce of Examples 1-5 has obvious fragrance when it is cooled out of the pan, and still has obvious truffle fragrance after being preserved for 30 months, and even the fragrance still exists in 40 months. Only the aroma is reduced; while the spicy truffle sauce of Comparative Example 1 has a weaker aroma when it is cooled out of the pan, the aroma is very weak when it is stored for 6 months, and even the truffle aroma has c...

experiment example 2

[0111] In order to further illustrate the aroma retention effect of the spicy truffle sauce prepared by the present invention, the flavors in the spicy truffle sauce in Examples 1-5 and Comparative Examples 1-4 and the truffle raw materials for preparing the same amount of spicy truffle sauce were respectively analyzed. The substance is detected by the AEDA method, and the FD values ​​of dimethyl disulfide, ethyl butyrate, 2,3-butanedione, isoamyl alcohol, 3-ethyl-5-methylphenol and dimethyl sulfide are obtained and For comparison, the test results are shown in Table 3:

[0112] table 3:

[0113]

[0114] From the experimental results in the table above, it can be seen that the spicy truffle sauce prepared by the method of Examples 1-5 retains the main flavor substances of truffles, and is close to the FD value of the flavor substances in the truffle raw materials, indicating that by using Examples 1-5 5 methods can maximize the retention of truffle aroma. In Comparative ...

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PUM

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Abstract

The invention relates to the technical field of nutritional food and specifically relates to spicy truffle paste. The spicy truffle paste is prepared from the following raw materials in parts by weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 20 to 30 parts of vegetable oil, 2 to 3 parts of sugar, 10 to 12 parts of seasoner and 14 to 16 parts of chili oil; optimally, the spicy trufflepaste is prepared from 2 parts of truffle, 46 parts of mushroom, 23 parts of vegetable oil, 2.8 parts of sugar, 10.4 parts of seasoner and 15.8 parts of chili oil. The invention further discloses a method for making the spicy truffle paste. The method comprises the steps of pretreating raw materials, heating the mushroom, frying sugar color, making spicy mushroom paste and making spicy truffle paste. The truffle is added after other food materials are heated and fire is turned off. The spicy truffle paste prepared by the preparation method disclosed by the invention has a durable flavor and rich nutrients and is nutritional food for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, and in particular relates to a spicy truffle sauce and a preparation method thereof. Background technique [0002] Black truffle is a wild edible fungus that grows underground. Factors that affect the growth of truffle include suitable soil, climatic conditions and host tree species. The unique aroma and harsh growth environment of black truffles make black truffles one of the rarest ingredients in the world. [0003] The way to eat fresh black truffles can be eaten directly or as a catalyst for dishes to enhance the original aroma of the ingredients. Because the shelf life of fresh truffles is limited, and the production season of Yunnan black truffles is only from the end of October to March of the following year, and the phenomenon of over-harvesting in Yunnan has shortened the production season and resulted in poor quality. Although the existing sauces containing black truffles as ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/60A23L29/30A23L31/00
CPCA23L27/00A23L27/60A23L29/30A23L31/00
Inventor 华立夫
Owner 云南曾味食品有限公司
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