Fragrant truffle sauce and preparation method thereof

A technology of truffle sauce and production method, applied in the field of nutritious food, can solve the problems of loss of unique aroma of black truffle, loss of rare value and the like

Active Publication Date: 2018-11-09
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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  • Fragrant truffle sauce and preparation method thereof
  • Fragrant truffle sauce and preparation method thereof
  • Fragrant truffle sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Raw materials: 8 parts of dried shiitake mushrooms (23 parts after soaking), 23 parts of fresh oyster mushrooms, 2 parts of truffle granules, 37.8 parts of soybean oil, 2.3 parts of soy sauce, 2.8 parts of sugar, 2.3 parts of cooking wine, 1.5 parts of fried shallots, 1 part of truffle oil share

[0057] The specific steps are:

[0058] (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;

[0059] (2) Mushroom heating: Add 30% 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 oyster mushrooms Stir fry until the water is dry (about 15 minutes) out of the pan for later ...

experiment example 1

[0091] This experimental example is used to compare the fragrance contrast of the truffle sauces 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 the truffle fragrance: Grade 4 (fragrant), 3 grades Level (obvious fragrance), level 2 (weak fragrance), level 1 (very weak fragrance), level 0 (no fragrance), the specific test results are shown in Table 2.

[0092] Table 2:

[0093]

[0094] From the above experimental results, it can be seen that the truffle paste of Examples 1-5 has obvious aroma when it is cooled out of the pan, and still has obvious truffle aroma after being stored for 30 months, and even the aroma still exists at 40 months, but the aroma Reduced to some extent; while the truffle sauce of Comparative Example 1 had a weak aroma when it was cooled out of the pan, and the aroma was very weak when it was stored for 6 months, and even completely lost the truffle ar...

experiment example 2

[0097] In order to further illustrate the aroma retention effect of the truffle sauce prepared by the present invention, the flavor substances in the truffle sauce in Examples 1-5 and Comparative Examples 1-3 and the truffle raw materials for preparing the same amount of truffle sauce were detected by the AEDA method , to obtain the FD values ​​of dimethyl disulfide, ethyl butyrate, 2,3-butanedione, isoamyl alcohol, 3-ethyl-5-methylphenol and dimethyl sulfide and compare them.

[0098] The test results are shown in Table 3:

[0099] table 3:

[0100]

[0101] From the experimental results in the above table, it can be seen that the 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 the methods of Examples 1-5 The method can preserve the truffle aroma to the greatest extent. In Comparative Example 1, truffle particle...

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Abstract

The invention relates to the technical field of nutritional foods and in particular relates to fragrant truffle sauce. The fragrant truffle sauce is prepared from the following raw materials in partsby weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 30 to 40 parts of vegetable oil, 2 to 3 parts of sugar and 10 to 12 parts of a condiment; preferably, the fragrant truffle sauce is prepared from 2 parts of the truffle, 46 parts of the mushroom, 37.8 parts of the vegetable oil, 2.8 parts of the sugar and 10.4 parts of the condiment. The invention further discloses a production methodof the fragrant truffle sauce; the method comprises the following steps: pre-treating the raw materials, heating the mushrooms, frying the sugar to obtain a caramel color, preparing mushroom sauce and producing the truffle sauce. The truffle is added after other food materials are heated and fire is turned off. The fragrant truffle sauce produced by the production method has a lasting aroma and abundant nutrients and is a nutritional food suitable 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 fragrant 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. 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 raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00
Inventor 华立夫
Owner 云南曾味食品有限公司
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