Black truffleAnd with caviar, foie liver, listed as “the world's three treasures”, a nobleman in the food, known as “black diamonds”. It's often found only in high-class restaurants like michalin, black pearl, and it's only a quarter of the weed, so let's explore black truffles together today..
The wild black truffle, the king of fungi hidden beneath the ground, grows in a harsh environment that cannot be nurtured artificially, leaving every black truffle discovered full of uncertainty and surprise. Their shape is not perceptive, their surfaces are rough, their colours are dark, but once they are cut open, they taste intoxicated. This unique fragrance, complex and incomprehensible, is fresh in the forest and deep in the earth and cannot be replicated by any other food。
Turning to black truffles, it must be mentioned that zhejiang is at the forefront of the black truffle exports, and that last december, journalists came to yunnan with the mushroom pickers who followed the zhejiang foods, coming up with a real adventure to search for the delicious "black truffles" in the mountains of the primitive forest. This year, we're going to have another trip. Journalists have learned that bhp food has been searching for fresh forest products since 2000. In year after year of exploration and development, the first-hand source of good goods was selected from the high liganshan area of the qinglang plateau in the north of the mountain, which is also one of the origins of humankind and one of the places of human activity in the upper ages. Every year, they travel here to find only the best of wild black truffles。
It will be recalled that last year a small machete followed the footsteps of the mushroom farmers, walking for hours in the early morning morning morning, walking through the rugged mountains with a little excitement. They also see mushroom farmers who, with years of experience and intuitive intuitiveness, seek the treasure in the decompetent soil covered by falling leaves. The growth environment of the black truffles is extremely harsh, with no pollution and no intervention in primitive forests. So the mushroom growers need to work hard and insist in order to be well rewarded. From the mushroom pickers, it is known that during the hot season of black truffles, only a first-class product can enter the raw material for the black truffle sauce selected for the baffle. So some experienced mushroom pickers can even get thousands of dollars a day for good quality。
What do you need to do with the black truffles collected? At that time, we also moved to the base of the bashingantahe food, where, after more than 20 years of experience, kibaki was told that the black truffles that came down from the mountain needed first and foremost immediate pre-cooling, lowering the central temperature of the wild black truffle, and then a professional heavy-packing process, which did not last for more than 24 hours, with a first standard factor in maintaining the aroma and taste of its fresh activity only for subsequent and better transport to the factory。
One of china’s leading producers of agricultural by-products using automated processing is learning that bashingue food is one of china’s leading producers. As of today, there are eight major bases in the country, with up to 50 items based on seasonal collection of mushrooms from different production seasons (non-seasonal production), annual seasonal stocks of raw materials amounting to about 80 million goods, maintained in large cold banks and guaranteed stable supply throughout the year; wild collection and planting products are certified organically through the united states nop, the european union eec and china wt. Over 10 million yuan was spent on online detection equipment, and a range of advanced equipment, such as imported metal testing, x-ray detection, wind filters, biometrics, etc., were used in germany and japan. To ensure that there is no sand, no hair, no dust, no earth, no nothing. Europe customises specific steam eradication machines and high-end chemical imaging anotheriometers, which, moreover, are amazingly capable of removing allergies that we cannot see in the naked eye. It is precisely this type of technology that provides strong safeguards for the preservation and production of black truffle sauce. The smell of black truffles and wind is better locked through advanced cold drying。
A lot of people would ask what kind of process is the wild black truffle sauce at sam's member shop? As long ago as a century old, people would grind clean black truffles and make sure that every black truffle was evenly integrated into the sauce. In this process, the taste of black truffles is maximized by not adding too much flavour, but only a small amount of sea salt. How did the ancient balance and the creative path of black truffle sauce reach today? The answer was finally found at the bainh food institute (the national centre for research and development of food microbacterial processing technology)。
In the sample room, engineers slowly mix ground materials, such as thawed truffles, with olive oil, so that time can be the best aorist, so that the fragrance of black truffles can be perfectly integrated with oil, with natural foods and spices, such as wild ox hepas, to match, to form a structured and fragrance sauce. Creative convergence, modern evolution, makes us feel that ancient law is good, but should not be a constraint. It is here, inspired by modern cooking ideas, that it is most difficult to preserve the essence of traditional skills and to adapt them to modern elements。
The wild black truffle sauce, made up of up to 30 per cent of the brand, is extremely elegant and expensive, both for its own use and for gifts. In this era of rapid change, let us continue to explore more enterprises, such as those focused on making mushrooms for 28 years, with fear of tradition and an infinite vision of the future. Just like this company's wild black truffle sauce, making a really good product。
