CN109601972A - Fresh fragrant truffle sauce of one kind and preparation method thereof - Google Patents
Fresh fragrant truffle sauce of one kind and preparation method thereof Download PDFInfo
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- 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
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention proposes a kind of fresh fragrant truffle sauce, and the fresh fragrant truffle sauce bag of every 100 parts by weight includes the component of following parts by weight: mushroom 25-35 parts of mixing, 3-5 parts of black pine, 3-5 parts of chilli, 5-10 parts of sweet fermented flour sauce, 5-10 parts of soya bean, 1-3 parts of garlic, 1-2 parts of ginger, 5-10 parts of salt, 1-3 parts of rock sugar, 5-10 parts of sheep oil, 12-18 parts of vegetable oil, 0.5-1 parts of olive oil, white wine or 0.5-1 parts of rice wine, 5.5-6.5 parts of oyster sauce, 5.5-6.5 parts of soy sauce.When production, truffle wine is first added in sweet fermented flour sauce, garlic powder, ginger, salt, rock sugar after mixing, sheep oil frying is used after filling altar fermentation, and pour into full fat soybean and the mixing mushroom fourth with oyster sauce, it is stewing that soy sauce small fire is added after high fire stir-frying, truffle olive oil is added when temperature is down to 50 DEG C or less, cools down after mixing evenly.Truffle sauce delicious flavour produced by the present invention, nutritive value are high, storage, convenient transportation.
Description
Technical field
The invention belongs to sauce manufacture technology fields, particularly relate to fresh fragrant truffle sauce of one kind and preparation method thereof.
Background technique
Black pine is a kind of wild edible fungi for being grown on underground, referred to as " diamond of black ", is rich in ammonia in 17
Base acid, 8 kinds of vitamins, suitable protein and androsterone, sterol, fatty acid, amino acid and microelement etc. more than 50 are raw
Active constituent is managed, is to promote the best food of human immunity.Black pine is harsh to growing environment requirement, can not pass through artificial culture
Method carry out batch plantation, it is not good at after picking in natural environment as saved, in nutritional ingredient can be a large amount of
It is lost, loses its original nutritive value.Chinese Patent Application No. 201710996145.5 proposes a kind of spicy black pine sauce
And production method, the quality proportioning of its raw material are as follows: black pine 8%~15%, wild mushroom 29%~32%, sesame oil 22%
~25%, lard 6%~6.5%, black curded beans 11%~12.5%, ginger 6%~6.5%, garlic 3%~3.2%, chilli
11~12.5%.It uses black pine for bottom material, adds specific wild mushroom and is prepared jointly, does not lack in guarantee nutriment
Under the premise of mistake, the preservation to the original delicate flavour of black pine is realized, eater is allow to taste genuine black pine
Mouthfeel.But the truffle sauce in the production process heats black pine together with wild mushroom, and the peculiar fragrance of black pine is caused to exist
It is constantly lost in heating process, loses the rare value of script, therefore urgent need will design one kind and be able to maintain truffle nutritional quality
And the production method of paste flavor gas, black pine is properly saved, so that people can still enjoy the deliciousness of black pine outside the collecting period.
Summary of the invention
To solve the above the deficiencies in the prior art, the present invention provides a kind of fresh fragrant truffle sauce and preparation method thereof.
The technical scheme of the present invention is realized as follows:
A kind of fresh fragrant truffle sauce, the fresh fragrant truffle sauce bag of every 100 parts by weight include the component of following parts by weight: mixing mushroom
25-35 parts, 3-5 parts of black pine, 3-5 parts of chilli, 5-10 parts of sweet fermented flour sauce, 5-10 parts of soya bean, 1-3 parts of garlic, 1-2 parts of ginger,
5-10 parts of salt, 1-3 parts of rock sugar, 5-10 parts of sheep oil, 12-18 parts of vegetable oil, 0.5-1 parts of olive oil, white wine or rice wine 0.5-1
Part, 5.5-6.5 parts of oyster sauce, 5.5-6.5 parts of soy sauce.
Preferably, mixing mushroom includes mushroom and straw mushroom.
It is further preferred that vegetable oil is that Shandong flower 5S squeezes peanut oil.
More preferably, black pine is fresh black pine.
The present invention also proposes the preparation method of above-mentioned fresh fragrant truffle sauce, including following operating procedure:
S1, pretreatment of raw material: removing mixing mushroom foot, be soaked, be chopped into fourth after draining away the water, 1-2 portions of salt of addition,
Place at least 30min after mixing evenly, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, will
It is spare that chilli is cut into segment, and by being cut into after garlic and ginger peeling, powder is spare, peels, is sliced after fresh black pine is cleaned
It is spare, raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The plant for having fried chilli is added into pot
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more and stir-fries, takes the dish out of the pot after moisture fried dry spare for oil；Black pine skin is divided into
Two parts of equivalent, portion is soaked in olive oil, another is soaked in white wine or rice wine, and soaking time is not less than 7h, is crossed and is filtered out
Truffle olive oil and truffle wine are obtained after slag；It black pine dew piece surface is painted into sheep oil is placed in oven and be baked to moisture less than 10%
After to be ground into fourth spare；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added
Raw material are made；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 75-85 DEG C or more, in 90-100 DEG C of temperature
Lower frying at least 30min is spent, pours into soya bean later and mixing mushroom fourth that S2 is obtained, is added after 120-130 DEG C of stir-frying 5-8min
Then soy sauce closes fire after 60-70 DEG C of stewing 10-15min processed, the truffle olive oil that S2 is obtained is added when temperature is down to 50 DEG C or less
With black pine fourth, natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
The present invention first by black pine slice, paint and sequentially toast after sheep oil, crush, not only largely remain black pine
Reveal original taste, and sheep oil immerses in truffle piece in baking process, the fresh perfume of sheep oil is blended in the distinctive taste of truffle
Together, form a kind of ultimate attainment delicate flavour, later again with mix mushroom, soya bean is blended, assistant is with chilli, sweet fermented flour sauce, greatly
Garlic, ginger, vegetable oil, olive oil, sheep oil, white wine or rice wine, and salt, rock sugar, oyster sauce, soy sauce seasoning are added, it finally obtains
Delicious flavour, nutritive value be high, storage convenient transportation truffle sauce.
Preferably, black pine dew piece surface paints sheep oil and is placed on the concrete operations toasted in oven in S2 are as follows: obtains S1
Black pine dew piece point be taped against on a stainless (steel) wire, another stainless (steel) wire is covered later, with two stainless (steel) wires by black pine
Piece clamping is placed in baking box and toasts, and baking temperature is 60-80 DEG C, every 5-10min to black pine surface in baking process
One layer of sheep oil is brushed until the water content of black pine dew piece terminates less than 10% baking.
Compared with prior art, the invention has the following beneficial effects:
1, black pine is peeled, is sliced after cleaning, and skin is soaked in olive oil and white wine or rice wine, obtain truffle olive oil and
Truffle wine, so that black pine utilization rate is up to absolutely；Black pine dew piece surface is toasted after painting sheep oil, sheep in baking process
Oil immersion enters in black pine dew piece, and the fresh perfume of sheep oil is mixed with the distinctive taste of black pine, forms a kind of ultimate attainment delicate flavour,
The fragrance of black pine is firmly lockked, fragrance is made to save more preferably lasting and is unlikely to deteriorate, while but also black pine fourth mouthfeel is fresh
It is tender crisp；
2, mushroom and straw mushroom is added, improves the nutritive value of truffle sauce, while reducing the production cost of truffle sauce；
3, high fire, moderate heat, small fire flexibly switch, and manufacture craft is scientific, reasonable, and black pine is completed simultaneously in other food heatings
It is just added after closing fire cooling, avoids high-temperature heating and black pine fragrance is caused to be lost, to remain black pine most possibly
Fragrance and nutrition.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of fresh fragrant truffle sauce, the fresh fragrant truffle sauce bag of every 100g include the component of following parts by weight: mixing mushroom 27.5g,
Black pine 3g, chilli 5g, sweet fermented flour sauce 10g, soya bean 8g, garlic 1g, ginger 2g, salt 5g, rock sugar 3g, sheep oil 5g, vegetable oil
18g, olive oil 5.5g, white wine 6g, oyster sauce 0.5g, soy sauce 0.5g, mixing mushroom includes 20g mushroom and 7.5g straw mushroom, vegetable oil
Peanut oil is squeezed for Shandong flower 5S, black pine is fresh black pine.
Above-mentioned fresh fragrant truffle sauce the preparation method comprises the following steps:
S1, pretreatment of raw material: removing mixing mushroom foot, be soaked, be chopped into fourth after draining away the water, addition 1g salt, stir
Mix uniformly after place 30min, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, by chilli
It is spare to be cut into segment, by being cut into after garlic and ginger peeling, powder is spare, it peels after fresh black pine is cleaned, cut into serving pieces,
Raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The plant for having fried chilli is added into pot
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more and stir-fries, takes the dish out of the pot after moisture fried dry spare for oil；Black pine skin is divided into
Two parts of equivalent, portion is soaked in olive oil, another is soaked in white wine, soaking time 7.5h, and truffle is obtained after filtering and removing slag
Olive oil and truffle wine；The black pine dew piece point that S1 is obtained is taped against on a stainless (steel) wire, covers another stainless (steel) wire later,
Black pine dew piece clamping is placed in baking box and is toasted with two stainless (steel) wires, baking temperature is 65 DEG C, in baking process every
6min to black pine surface brushes one layer of sheep oil until the water content of black pine dew piece terminates less than 10% baking, will toast later
It is spare that black pine dew piece is ground into fourth；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added
Raw material are made；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 75-85 DEG C or more, in 90-100 DEG C of temperature
Lower frying 30min is spent, pours into soya bean later and mixing mushroom fourth that S2 is obtained, soy sauce is added after 120-130 DEG C of stir-frying 5min, so
Fire is closed after 60-70 DEG C of stewing 10min processed afterwards, truffle olive oil and black pine that S2 is obtained are added when temperature is down to 50 DEG C or less
Fourth, natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
Embodiment 2
A kind of fresh fragrant truffle sauce, the fresh fragrant truffle sauce bag of every 100g include the component of following parts by weight: mixing mushroom 31.9g,
Black pine 4g, chilli 3g, sweet fermented flour sauce 8g, soya bean 5g, garlic 2g, ginger 1.5g, salt 7g, rock sugar 2g, sheep oil 7g, vegetable oil
15g, olive oil 5.8g, rice wine 5.8g, oyster sauce 1g, soy sauce 1g, mixing mushroom includes 15g mushroom and 16.9g straw mushroom, and vegetable oil is
Shandong flower 5S squeezes peanut oil, and black pine is fresh black pine.
Above-mentioned fresh fragrant truffle sauce the preparation method comprises the following steps:
S1, pretreatment of raw material: removing mixing mushroom foot, be soaked, be chopped into fourth after draining away the water, addition 2g salt, stir
Mix uniformly after place 40min, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, by chilli
It is spare to be cut into segment, by being cut into after garlic and ginger peeling, powder is spare, it peels after fresh black pine is cleaned, cut into serving pieces,
Raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The plant for having fried chilli is added into pot
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more and stir-fries, takes the dish out of the pot after moisture fried dry spare for oil；Black pine skin is divided into
Two parts of equivalent, portion is soaked in olive oil, another is soaked in rice wine, soaking time 7h, and truffle olive is obtained after filtering and removing slag
Olive oil and truffle wine；The black pine dew piece point that S1 is obtained is taped against on a stainless (steel) wire, covers another stainless (steel) wire later, is used
Black pine dew piece clamping is placed in baking box and is toasted by two stainless (steel) wires, and baking temperature is 70 DEG C, in baking process every
8min to black pine surface brushes one layer of sheep oil until the water content of black pine dew piece terminates less than 10% baking, will toast later
It is spare that black pine dew piece is ground into fourth；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added
Raw material are made；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 85 DEG C or more, in 90-100 DEG C of temperature
Lower frying 35min pours into soya bean and mixing mushroom fourth that S2 is obtained later, soy sauce is added after 120-130 DEG C of stir-frying 8min, then
Fire is closed after 60-70 DEG C of stewing 15min processed, truffle olive oil and black pine fourth that S2 is obtained are added when temperature is down to 50 DEG C or less,
Natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
Embodiment 3
A kind of fresh fragrant truffle sauce, the fresh fragrant truffle sauce bag of every 100g include the component of following parts by weight: mixing mushroom 24.5g,
Black pine 5g, chilli 4g, sweet fermented flour sauce 5g, soya bean 10g, garlic 3g, ginger 1g, salt 10g, rock sugar 1g, sheep oil 10g, plant
Oily 12g, olive oil 6g, white wine 6.5g, oyster sauce 1.5g, soy sauce 0.5g, mixing mushroom includes 14.5g mushroom and 10g straw mushroom, plant
Oil is that Shandong flower 5S squeezes peanut oil, and black pine is fresh black pine.
Above-mentioned fresh fragrant truffle sauce the preparation method comprises the following steps:
S1, pretreatment of raw material: removing mixing mushroom foot, be soaked, be chopped into fourth after draining away the water, addition 2g salt, stir
Mix uniformly after place 50min, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, by chilli
It is spare to be cut into segment, by being cut into after garlic and ginger peeling, powder is spare, it peels after fresh black pine is cleaned, cut into serving pieces,
Raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The plant for having fried chilli is added into pot
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more and stir-fries, takes the dish out of the pot after moisture fried dry spare for oil；Black pine skin is divided into
Two parts of equivalent, portion is soaked in olive oil, another is soaked in white wine, soaking time 8h, and truffle olive is obtained after filtering and removing slag
Olive oil and truffle wine；The black pine dew piece point that S1 is obtained is taped against on a stainless (steel) wire, covers another stainless (steel) wire later, is used
Black pine dew piece clamping is placed in baking box and is toasted by two stainless (steel) wires, and baking temperature is 60 DEG C, in baking process every
10min brushes one layer of sheep oil and toast up to the water content of black pine dew piece less than 10% to black pine surface to be terminated, and will be toasted later
Black pine dew piece to be ground into fourth spare；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added
Raw material are made；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 80 DEG C or more, in 90-100 DEG C of temperature
Lower frying 40min pours into soya bean and mixing mushroom fourth that S2 is obtained later, soy sauce is added after 120-130 DEG C of stir-frying 8min, then
Fire is closed after 60-70 DEG C of stewing 10min processed, truffle olive oil and black pine fourth that S2 is obtained are added when temperature is down to 50 DEG C or less,
Natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
Embodiment 4
A kind of fresh fragrant truffle sauce, the fresh fragrant truffle sauce bag of every 100g include the component of following parts by weight: mixing mushroom 35g, black
Truffle 3g, chilli 3g, sweet fermented flour sauce 6g, soya bean 5g, garlic 1.8g, ginger 1.6g, salt 7g, rock sugar 2g, sheep oil 7g, vegetable oil
15g, olive oil 5.8g, rice wine 5.8g, oyster sauce 1g, soy sauce 1g, mixing mushroom includes 15g mushroom and 20g straw mushroom, and vegetable oil is Shandong
Flower 5S squeezes peanut oil, and black pine is fresh black pine.
Above-mentioned fresh fragrant truffle sauce the preparation method comprises the following steps:
S1, pretreatment of raw material: removing mixing mushroom foot, be soaked, be chopped into fourth after draining away the water, addition 1g salt, stir
Mix uniformly after place 35min, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, by chilli
It is spare to be cut into segment, by being cut into after garlic and ginger peeling, powder is spare, it peels after fresh black pine is cleaned, cut into serving pieces,
Raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The plant for having fried chilli is added into pot
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more and stir-fries, takes the dish out of the pot after moisture fried dry spare for oil；Black pine skin is divided into
Two parts of equivalent, portion is soaked in olive oil, another is soaked in rice wine, soaking time 7h, and truffle olive is obtained after filtering and removing slag
Olive oil and truffle wine；The black pine dew piece point that S1 is obtained is taped against on a stainless (steel) wire, covers another stainless (steel) wire later, is used
Black pine dew piece clamping is placed in baking box and is toasted by two stainless (steel) wires, and baking temperature is 80 DEG C, in baking process every
5min to black pine surface brushes one layer of sheep oil until the water content of black pine dew piece terminates less than 10% baking, will toast later
It is spare that black pine dew piece is ground into fourth；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added
Raw material are made；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 75 DEG C or more, in 90-100 DEG C of temperature
Lower frying 30min pours into soya bean and mixing mushroom fourth that S2 is obtained later, soy sauce is added after 120-130 DEG C of stir-frying 6min, then
Fire is closed after 60-70 DEG C of stewing 12min processed, truffle olive oil and black pine fourth that S2 is obtained are added when temperature is down to 50 DEG C or less,
Natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.This
The technique that invention does not describe in detail is all made of the prior art.
Claims (6)
1. a kind of fresh fragrant truffle sauce, it is characterised in that: the fresh fragrant truffle sauce bag of every 100 parts by weight includes the group of following parts by weight
Part: mixing mushroom 25-35 parts, 3-5 parts of black pine, 3-5 parts of chilli, 5-10 parts of sweet fermented flour sauce, 5-10 parts of soya bean, 1-3 parts of garlic,
1-2 parts of ginger, 5-10 parts of salt, 1-3 parts of rock sugar, 5-10 parts of sheep oil, 12-18 parts of vegetable oil, 0.5-1 parts of olive oil, white wine or
0.5-1 parts of rice wine, 5.5-6.5 parts of oyster sauce, 5.5-6.5 parts of soy sauce.
2. fresh fragrant truffle sauce according to claim 1, it is characterised in that: the mixing mushroom includes mushroom and straw mushroom.
3. fresh fragrant truffle sauce according to claim 1, it is characterised in that: the vegetable oil is that Shandong flower 5S squeezes peanut oil.
4. fresh fragrant truffle sauce according to claim 1, it is characterised in that: the black pine is fresh black pine.
5. a kind of preparation method of fresh fragrant truffle sauce according to any one of claims 1-4, it is characterised in that: including grasping as follows
Make step:
S1, pretreatment of raw material: removing foot for the mixing mushroom, be soaked, be chopped into fourth after draining away the water, 1-2 portions of salt of addition,
Place at least 30min after mixing evenly, after draining away the water again be added oyster sauce and stir evenly be made mixing mushroom fourth it is spare, will
It is spare that chilli is cut into segment, and by being cut into after garlic and ginger peeling, powder is spare, peels, is sliced after fresh black pine is cleaned
It is spare, raw soya bean is cooked spare；
S2, raw material preliminary working: chilli is carried out with vegetable oil fried spare；The vegetable oil for having fried chilli is added into pot,
Mixing mushroom fourth is added at 100 DEG C of oil temperature or more to stir-fry, takes the dish out of the pot after moisture fried dry spare；Black pine skin is divided into equivalent
Two parts, portion is soaked in olive oil, another is soaked in white wine or rice wine, and soaking time is not less than 7h, after filtering and removing slag
Obtain truffle olive oil and truffle wine；By black pine dew piece surface paint sheep oil be placed in oven be baked to moisture less than 10% after powder
It is spare to be broken into fourth；
S3, mixing: sweet fermented flour sauce, garlic powder, ginger, remaining salt, rock sugar are uniformly mixed, and truffle wine is then added and is made
Raw material；
S4, frying: remaining sheep oil is put into pot, pours into raw material after being heated to 75-85 DEG C or more, 90-100 DEG C at a temperature of
Frying at least 30min pours into soya bean and mixing mushroom fourth that S2 is obtained later, and soy sauce is added after 120-130 DEG C of stir-frying 5-8min,
Then fire is closed after 60-70 DEG C of stewing 10-15min processed, addition S2 is obtained when temperature is down to 50 DEG C or less truffle olive oil and black
Truffle fourth, natural cooling obtains truffle sauce after mixing evenly；
S5, sterilizing, vacuum enter tank and stored refrigerated.
6. the preparation method of fresh fragrant truffle sauce according to claim 5, it is characterised in that: black pine dew piece surface paints in S2
Sheep oil is placed on the concrete operations toasted in oven are as follows: the black pine dew piece point that S1 is obtained is taped against on a stainless (steel) wire, later
Another stainless (steel) wire is covered, black pine dew piece clamping is placed in baking box with two stainless (steel) wires and is toasted, baking temperature is
60-80 DEG C, one layer of sheep oil is brushed until the water content of black pine dew piece is less than to black pine surface every 5-10min in baking process
10% baking terminates.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| CN107581584A (en) * | 2017-10-23 | 2018-01-16 | 深圳深深爱健康科技有限公司 | A kind of formula and preparation method of spicy black pine sauce |
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
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- 2019-02-21 CN CN201910129176.XA patent/CN109601972A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107581584A (en) * | 2017-10-23 | 2018-01-16 | 深圳深深爱健康科技有限公司 | A kind of formula and preparation method of spicy black pine sauce |
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20190412 |