Formula and making method of spicy and hot black truffle sauce

Abstract

The invention provides a formula and making method of a spicy and hot black truffle sauce. The spicy and hot black truffle sauce comprises the following raw materials in percentage by mass: 8%-15% ofblack truffle, 29%-32% of wild mushrooms, 22%-25% of sesame oil, 6%-6.5% of lard, 11%-12.5% of black curded beans, 6%-6.5% of fresh ginger, 3%-3.2% of garlic and 11%-12.5% of dry red peppers. The black truffle is used as a bottom material, and special wild mushrooms are added for compounding, so that under the premise that the nutrient substances do not lose, original palatable taste of the blacktruffle can be preserved, and eaters can taste mouth feel of the black truffle reserving original juice and original taste.

Description

Technical field [0001] The invention relates to a manufacturing process of a sauce using black truffle as a raw material, in particular to a method for manufacturing a spicy black truffle sauce. Background technique [0002] Black truffle is a wild edible fungus that grows underground. It has extremely high nutritional value and is known as the "black diamond" on the table. It, caviar and foie gras are known as the world's three major delicacies. It is very picky about the growth environment, and it cannot grow with a slight change in the pH of the sun or the soil. According to statistics, truffles are currently the only plant in the world that cannot be grown in batches by artificial cultivation. [0003] It is precisely because of the strict requirements of black truffles on the growth environment that it is difficult to keep them fresh after they are picked. The preservation and preservation of black truffles is very difficult. The current common preservation methods include sea...

AI Technical Summary

Problems solved by technology

[0003] It is precisely because of the strict requirements on the growth environment of black truffles that it is difficult to preserve freshness after picking it. Low-temperature storage in rice, low-temperature storage wrapped in tin foil, etc., but low temperature will affect the taste of black truffles, and more importantly, in low-temperature environments, a large amount of nutrients of black truffles will be lost, losing its original nutritional value

[0004] The current method of eating black truffles is mainly to directly cook and eat black truffles or make them into dried truffle slices. The eating method is relatively simple, and it is not convenient to make its nutritional value more convenient for different groups of people to absorb.

[0005] Now there is a method of using black truffle as a raw material to make a sauce, but other ingredients are added in the production of the existing black truffle sauce. Although the nutritional content of the black truffle can be preserved, the addition of other sauces It will also cause the loss of the original taste of the black truffle, and it is impossible to preserve the original taste of the black truffle