CN104172126B

CN104172126B - A kind of truffle spread and its preparation method

Info

Publication number: CN104172126B
Application number: CN201410364643.4A
Authority: CN
Inventors: 刘德; 刘练; 刘桂花
Original assignee: BEIJING SHANGSHANGPIN BIOLOGICAL Technology Co Ltd
Current assignee: BEIJING SHANGSHANGPIN BIOLOGICAL Technology Co Ltd
Priority date: 2014-07-29
Filing date: 2014-07-29
Publication date: 2016-06-01
Anticipated expiration: 2034-07-29
Also published as: CN104172126A

Abstract

A production technique for truffle spread, is characterized in that raw material carries out according to following proportioning: vinegar 2.5%��5% yolk 5%��7% salt eaten by the concentrated red wine 15%��20% of vegetables oil 38%��50% truffle 15%��20%, by taste appropriate adding proportion odorant about 0.05%��0.25% emulsifing thickener about 0.05%��0.25%, other are antioxidant and sanitas to sugar. Its processing step comprises: material choice, truffle pre-treatment, Auxiliary Liquid Material is produced, egg shells, steep glue, mix and blend, oiling stirring, homogeneous, filling and sealing.

Description

A kind of truffle spread and its preparation method

Technical field

The invention belongs to technical field of nutritional food, in particular to the preparation method of a kind of truffle spread.

Background technology

In view of heat sensitivity and its uniqueness of truffle, existing market does not have real truffle deep processing product, nearly all truffle product is all utilize truffle essence to reach the taste to truffle product and the pursuit of smell, and the finished product utilizing the present invention to produce remains original flavor and its nutritive ingredient of truffle to greatest extent.

Truffle is a kind of edible mushrooms treasuring uniqueness, value costliness. It is nutritious, fragrance is unique, delicious flavour. Owing to its growth conditions is very harsh, annual worldwide production is very rare, therefore price is quite expensive, is called as " diamond on dining table ", " fragrance that only God just knows ".

The main using method of current truffle is directly edible, in order to overcome limitation that existing truffle uses and improve the rich of truffle product and develop a truffle spread.

Summary of the invention

The present invention provides a kind of production technique utilizing truffle processing truffle spread, it is intended that overcome the limitation that existing truffle uses, it is to increase the diversity of truffle product.

The present invention is achieved by following formula and technical scheme:

Formula: vinegar 2.5%��5% yolk 5%��7% salt eaten by the concentrated red wine 15%��20% of vegetables oil 38%��50% truffle 15%��20%, sugar adds odorant about 0.05%��0.25% emulsifing thickener about 0.05%��0.25% in right amount by taste other are antioxidant and sanitas.

Technical scheme: material choice, truffle pre-treatment, Auxiliary Liquid Material is produced, egg shells, steep glue, mix and blend, oiling stirring, homogeneous, filling and sealing.

Accompanying drawing explanation

Accompanying drawing 1 is the process flow sheet of the present invention.

Embodiment

Step one: material choice

The sunflower seed oil of colorless and odorless selected by vegetables oil. Egg is selected fresh, and spice to be selected without small holes caused by worms, and damaged few, matter is measured.

Step 2: truffle pre-treatment

Truffle is precooked 1��5min in 100 DEG C of boiling water, and after taking out dehydration, the impurity such as rotten, spoiled, silt are removed in sorting.

Step 3: Auxiliary Liquid Material is produced

Extra dry red wine red wine adds spiceleaf and cloves 100 DEG C of boiling 10min, filters rearmounted cool stand-by.

Step 4: egg shells

Fresh hen egg is first cleaned with clear water, soaks 1��10min with clorox, pulls out and drain, beat eggs and shell; Yolk sterilization 60 DEG C, 35min.

Step 5: bubble glue

Edible gum being dissolved with before 20 times of water extractions, utilize clarifixator process 5-10min, static 5-6h is stand-by.

Step 6: mix and blend

After whole raw material is weighed respectively, a small amount of supplementary material water is dissolved, except vegetables oil, vinegar, all pour in stirrer, open stirring and make it fully mix, in uniform mixed solution.

Step 7: refuel and stir

Slowly adding vegetables oil while stirring, adding speed oil should be unsuitable fast slowly, when oil adds to 2/3rds, is slowly added by vinegar, then is added by surplus oil, until stirring into sticky thick starchiness.

Step 8: homogeneous

First use stirrer batch mixing, then use colloidal mill emulsification, then use vacuum homogeneous emulsifying machine homogeneous, repeatedly emulsification homogeneous can be carried out as structural state does not reach requirement.

Step 9: filling and sealing

Spread after homogeneous is loaded in the vial cleaning oven dry or in aluminium foil plastics bag, sealing, pastes mark, be finished product.

Claims

1. a truffle spread, it is characterized in that, fill a prescription as follows: vinegar 2.5%��5% yolk 5%��7% salt eaten by the concentrated red wine 15%��20% of vegetables oil 38%��50% truffle 15%��20%, sugar press taste appropriate adding proportion odorant 0.05%��0.25% emulsifing thickener 0.05%��0.25% other are antioxidant and sanitas.

2. truffle spread according to claim 1, is characterized in that, truffle used is one or more in black pine dew, kahikatea dew, summer truffle.

3. truffle spread according to claim 1, it is characterised in that, vegetables oil used is one or more in sweet oil, sunflower seed oil, salad oil; Odorant is one or more in Sodium Glutamate, citric acid; Emulsifing thickener is one or more in xanthan gum, modified starch.

4. the preparation method of a truffle spread, it is characterised in that, processing step is as follows:

Step one: material choice

Choose composition of raw materials as follows: the concentrated red wine 15%��20% of vegetables oil 38%��50% truffle 15%��20% eats vinegar 2.5%��5% yolk 5%��7% salt, sugar, and other are antioxidant and sanitas by taste appropriate adding proportion odorant 0.05%��0.25% emulsifing thickener 0.05%��0.25%;

The sunflower seed oil of colorless and odorless selected by vegetables oil, and egg is selected fresh, and spice to be selected without small holes caused by worms, and damaged few, matter is measured;

Step 2: truffle pre-treatment

Truffle is precooked 1��5min in 100 DEG C of boiling water, and after taking out dehydration, rotten, spoiled, silt impurity is removed in sorting;

Step 3: Auxiliary Liquid Material is produced

Extra dry red wine red wine adds spiceleaf and cloves 100 DEG C of boiling 10min, filters rearmounted cool stand-by;

Step 4: egg shells

Fresh hen egg is first cleaned with clear water, soaks 1��10min with clorox, pulls out and drain, beat eggs and shell; Yolk sterilization 60 DEG C, 35min;

Step 5: bubble glue

Edible gum being dissolved with before 20 times of water extractions, utilize clarifixator process 5-10min, static 5-6h is stand-by;

Step 6: mix and blend

After whole raw material is weighed respectively, a small amount of supplementary material water is dissolved, except vegetables oil, vinegar, all pour in stirrer, open stirring and make it fully mix, in uniform mixed solution;

Step 7: refuel and stir

Slowly adding vegetables oil while stirring, adding speed oil should be unsuitable fast slowly, when oil adds to 2/3rds, is slowly added by vinegar, then is added by surplus oil, until stirring into sticky thick starchiness;

Step 8: homogeneous

First use stirrer batch mixing, then use colloidal mill emulsification, then use vacuum homogeneous emulsifying machine homogeneous, repeatedly emulsification homogeneous can be carried out as structural state does not reach requirement;

Step 9: filling and sealing