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Method for preparing truffle sauce

A production method and technology of truffle sauce, applied in the field of condiments, can solve the problems of large loss of aroma substances, denaturation of active ingredients, loss of nutrients, etc., and achieve the effect of high content of active ingredients, high absorption and utilization rate, and strong fragrance

Inactive Publication Date: 2019-06-04
魏光敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making truffle sauce, which reasonably solves the troubles of storage and transportation of truffle seasoning in the prior art, the reduction of quality and appearance, the loss of flavor substances, the loss of nutrition and the denaturation of active ingredients, taste and fragrance. bad question

Method used

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Embodiment Construction

[0017] Through the following description of the embodiments, it will be more helpful for the public to understand the present invention, but the specific embodiments given by the applicant cannot and should not be regarded as limitations on the technical solutions of the present invention, any components or technical features Changes to the definition and / or formal but not substantive changes to the overall structure should be regarded as the scope of protection defined by the technical solutions of the present invention.

[0018] Example:

[0019] A kind of preparation method of truffle sauce, it is characterized in that: the preparation method of described truffle sauce comprises the following steps:

[0020] Step 1. Select materials and prepare materials. Select the first-class fresh truffles produced in Panzhihua in January every year, and keep them at a constant temperature of 4°C-8°C for 1-3 weeks until they mature, so that they can give full play to their fragrance and ...

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Abstract

The invention discloses a method for preparing truffle sauce. The method is characterized by comprising the following steps: 1, material selecting and preparing; 2, high-pressure washing; 3, cold airdrying; 4, screening and refrigerating; 5, fine grinding; and 6, low-temperature stir-frying. The truffle sauce has no nutrient loss, high active ingredient content, rich flavor and high nutrient absorption and utilization rate by adopting the processes of high-pressure washing, cold-air drying, screening and refrigerating, fine grinding and low-temperature stir-frying, the problems of storage andtransportation troubles, quality and appearance reduction, great loss of flavor components, nutrition loss, active ingredient denaturation and poor taste and fragrance of truffle seasoning in the prior art can be rationally solved, and the defects in the prior art can be overcome.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a method for making truffle sauce. Background technique [0002] Truffles, commonly known as Arches suis, etc., have a special fragrance, are rich in protein, amino acids, vitamins, minerals and other nutrients, and a variety of biologically active ingredients with special pharmacological effects. They are mainly distributed in the area centered on Panzhihua City. The truffle seasoning of the prior art adopts the extensive products with quick-frozen or dried form, and a small number of seasoning powder products with truffles as raw materials. The storage and transportation of quick-frozen products are troublesome, and the quality and appearance of the products will be reduced after thawing; the aroma substances of dried products will lose a lot, and basically do not have the original fragrance. [0003] The invention adopts high-pressure cleaning, cold air drying, screening a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 魏光敏
Owner 魏光敏
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