CN104172126A - Truffle smearing sauce and preparation method thereof - Google Patents
Truffle smearing sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104172126A CN104172126A CN201410364643.4A CN201410364643A CN104172126A CN 104172126 A CN104172126 A CN 104172126A CN 201410364643 A CN201410364643 A CN 201410364643A CN 104172126 A CN104172126 A CN 104172126A
- Authority
- CN
- China
- Prior art keywords
- truffle
- spread
- oil
- stirring
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a production process of truffle smearing sauce. The production process is characterized in that the truffle smearing sauce comprises the following raw materials in percentage by weight: 38-50% of vegetable oil, 15-20% of truffle, 15-20% of concentrated red wine, 2.5-5% of table vinegar, 5-7% of egg yolk, a proper amount of salt and sugar added according to taste, about 0.05-0.25% of a flavoring agent, about 0.05-0.25% of an emulsifying and a thickening agent and the balance being an antioxidant and a preservative. The production process comprises the following process steps of raw material selection, truffle pretreatment, liquid auxiliary material preparation, egg shell removal, glue soaking, mixing while stirring, oil adding while stirring, homogenizing, filling and sealing.
Description
Technical field
The invention belongs to technical field of nutritional food, particularly a kind of preparation method of truffle spread.
Background technology
In view of heat sensitivity and its uniqueness of truffle, there is no in the market real truffle deep processing product, nearly all truffle product is all to utilize truffle essence to reach taste to truffle product and the pursuit of smell, utilizes finished product that the present invention produces to retain to greatest extent original flavor and its nutritional labeling of truffle.
Truffle is a kind ofly to treasure uniqueness, be worth expensive edible mushroom.It is nutritious, fragrance is unique, delicious flavour.Because its growth conditions is very harsh, annual worldwide production is very rare, therefore prices are rather stiff, is called as " diamond on dining table ", " fragrance that only has God just to know ".
The main using method of truffle is directly edible at present, for the limitation that overcomes existing truffle use is developed a truffle spread with improving the rich of truffle product.
Summary of the invention
The invention provides a kind of production technology of utilizing truffle processing truffle spread, be intended to the limitation for overcoming existing truffle use, improve the diversity of truffle product.
The present invention is achieved by following formula and technical scheme:
Formula: vegetable oil 38%～50% ﹑ truffle 15%～20% ﹑ concentrate red wine 15%～20% ﹑ vinegar 2.5%～5% ﹑ yolk 5%～7% ﹑ salt, sugar to taste in right amount Tian Jia ﹑ flavoring agent 0.05%～0.25% Zuo You ﹑ emulsifing thickener 0.05%～0.25% Zuo You ﹑ other be antioxidant and anticorrisive agent.
Technical scheme: raw material selection, truffle pretreatment, Auxiliary Liquid Material are produced, egg shells, steep glue, mix and blend, oiling stirring, homogeneous, filling and sealing.
Brief description of the drawings
Accompanying drawing 1 is process chart of the present invention.
detailed description of the invention
Step 1: raw material is selected
Vegetable oil is selected the sunflower oil of colorless and odorless.Egg is selected fresh, and spice will select without small holes caused by worms, and damaged few, matter is measured.
Step 2: truffle pretreatment
Truffle 1～the 5min that precooks in 100 DEG C of boiling water, takes out after dehydration, the impurity such as that sorting is removed is rotten, spoiled, silt.
Step 3: Auxiliary Liquid Material is produced
Extra dry red wine red wine adds spiceleaf and 100 DEG C of boiling 10min of cloves, filters rearmounted cool stand-by.
Step 4: egg shells
Fresh hen egg is first cleaned with clear water, with clorox immersion 1～10min, pulls control out dry, beats eggs and shells; 60 DEG C of yolk sterilizations, 35min.
Step 5: bubble glue
With dissolving before 20 times of water extractions, utilize homogenizer to process 5-10min edible glue, static 5-6h is stand-by.
Step 6: mix and blend
After whole raw materials are weighed respectively, a small amount of supplementary material water is dissolved, except vegetable oil, vinegar, all pour in mixer, open stirring it is fully mixed, be uniform mixed liquor.
Step 7: refuel and stir
Slowly add while stirring vegetable oil, adding speed oil should be unsuitable fast slowly, in the time that oil adds to 2/3rds, vinegar is slowly added, then remaining oil is added, until stir into the starchiness of thickness.
Step 8: homogeneous
First use mixer batch mixing, then use colloid mill emulsification, then use vacuum homogeneous emulsifying machine homogeneous, can carry out repeatedly emulsifying homogeneous as structural state does not reach requirement.
Step 9: filling and sealing
Spread after homogeneous is loaded on and is cleaned in the vial of drying or in aluminium foil polybag, sealing, labeling, is finished product.
Claims (5)
1. the formula of a truffle spread is as follows: vegetable oil 38%～50% ﹑ truffle 15%～20% ﹑ concentrates red wine 15%～20% ﹑ vinegar 2.5%～5% ﹑ yolk 5%～7% ﹑ salt, sugar to be added in right amount to taste and add that other are antioxidant and anticorrisive agent than the left right ﹑ of the left right ﹑ emulsifing thickener 0.05%～0.25% of routine ﹑ flavoring agent 0.05%～0.25%.
2. the truffle processing truffle spread that utilizes according to claim 1, is characterized in that, edible mushroom used is one or more in black pine dew, kahikatea dew, Xia Songlu etc.
3. the truffle processing truffle spread that utilizes according to claim 1, is characterized in that, the raw material adopting and formula carry out according to described in right 1.
4. truffle spread vegetable oil used is one or more in olive oil, sunflower oil, salad oil according to claim 1; Flavoring agent is sodium glutamate, citric acid; Emulsifing thickener is xanthans, converted starch etc.
5. it is as follows that this claim 1 adopts method processing step: raw material selection, truffle pretreatment, Auxiliary Liquid Material are produced, egg shells, steep glue, mix and blend, oiling stirring, homogeneous, filling and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410364643.4A CN104172126B (en) | 2014-07-29 | 2014-07-29 | A kind of truffle spread and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410364643.4A CN104172126B (en) | 2014-07-29 | 2014-07-29 | A kind of truffle spread and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104172126A true CN104172126A (en) | 2014-12-03 |
| CN104172126B CN104172126B (en) | 2016-06-01 |
Family
ID=51953692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410364643.4A Active CN104172126B (en) | 2014-07-29 | 2014-07-29 | A kind of truffle spread and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172126B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029368A (en) * | 2015-08-15 | 2015-11-11 | 宁波好口味食品有限公司 | Black truffle and maca sauce |
| CN105815747A (en) * | 2016-03-28 | 2016-08-03 | 西昌学院 | Truffle sauce and preparation method thereof |
| CN115702684A (en) * | 2021-08-16 | 2023-02-17 | 云南能投野生菌农业发展有限公司 | Black pine syrup sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473505A (en) * | 2002-07-04 | 2004-02-11 | 张大成 | China block mushroom comprehensive development technology |
| CN102250709A (en) * | 2011-06-08 | 2011-11-23 | 郭景龙 | Beverage prepared from raw material containing truffle |
| CN103876124A (en) * | 2014-04-15 | 2014-06-25 | 吉林农业大学 | Edible mushroom pure-plant low-energy salad cream and production method thereof |
-
2014
- 2014-07-29 CN CN201410364643.4A patent/CN104172126B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473505A (en) * | 2002-07-04 | 2004-02-11 | 张大成 | China block mushroom comprehensive development technology |
| CN102250709A (en) * | 2011-06-08 | 2011-11-23 | 郭景龙 | Beverage prepared from raw material containing truffle |
| CN103876124A (en) * | 2014-04-15 | 2014-06-25 | 吉林农业大学 | Edible mushroom pure-plant low-energy salad cream and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 程乃珊: "矜贵白松露", 《食品与生活》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029368A (en) * | 2015-08-15 | 2015-11-11 | 宁波好口味食品有限公司 | Black truffle and maca sauce |
| CN105815747A (en) * | 2016-03-28 | 2016-08-03 | 西昌学院 | Truffle sauce and preparation method thereof |
| CN115702684A (en) * | 2021-08-16 | 2023-02-17 | 云南能投野生菌农业发展有限公司 | Black pine syrup sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104172126B (en) | 2016-06-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103070385B (en) | Pickled pepper and whitebait sauce and processing method thereof | |
| CN104856068A (en) | Sweet and sour spicy rabbit meat and preparation method therefor | |
| CN104719867A (en) | Production technology for soybean paste | |
| KR101751785B1 (en) | Manufacturing method of soy sauce containing sea cucumbers | |
| CN104172126A (en) | Truffle smearing sauce and preparation method thereof | |
| CN102754821A (en) | Production method of fermented fish bone meat paste | |
| CN105077177B (en) | A kind of Islamic Highland cattle mutton sauce and processing method containing fern fiber crops and matrimony vine | |
| CN103876177A (en) | Preparation method of fruit and vegetable composite nutrient instant sausage | |
| CN104026548B (en) | Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology | |
| CN103876062A (en) | Pickled vegetable bean sauce and preparation method thereof | |
| KR20180075297A (en) | Manufacture for beverage of red garlic and red onion | |
| CN111084331A (en) | Process for producing poultry marinated products | |
| CN104605407A (en) | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd | |
| CN109349600A (en) | A kind of production method of black bean sauce | |
| CN106343406A (en) | Green lemon flavor red snapper soft can and preparing method thereof | |
| CN104146231A (en) | Seasoning for flour products and preparation method thereof | |
| CN104664460A (en) | Preparation method for multi-flavor peanuts | |
| CN109247543A (en) | A kind of bubble burns capsicum and preparation method thereof | |
| CN109770278A (en) | A kind of rattan green pepper flavor instant kelp and preparation method thereof | |
| CN104664442A (en) | Preparation method for multi-flavor duck eggs | |
| CN108617979A (en) | A kind of pre-packaged flavor chicken feet | |
| CN107549770A (en) | A kind of preparation technology of long shelf-life Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce | |
| CN106071682A (en) | A kind of cuttlefish wonton and preparation method thereof | |
| CN106343408A (en) | Tomato flavor red snapper soft can and a preparing method thereof | |
| RU2359466C1 (en) | Method of producing candied fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |