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Specifications
Canned summer truffle1.Tuber Aestivum
2.Size: 1-3cm, 3-5 cm,5cm up
3. With ISO,HACCP certificate
Canned summer truffle
Cleaning
Remove any soil from truffles just before eating. They must be washed with water and brushed. The outside must be immaculate since they will be used unpeeled. Dry with a paper towel.
Cooking
The fungus is scraped or grated onto food and into sauces and soups just before eating. Truffle slicers have been especially designed for this purpose. Experts recommend that veal, chicken, fish, souffl, omelettes, pasta, and rice can be glorified with thinly sliced truffles. Cream and cheese sauces avidly take up their flavor.
Insert thin wedges of truffle under the skin of a chicken and store it overnight in the refrigerator before roasting.
A well-known chef prepares a high-quality ?de foie gras baked with a stainless steel tube running through the center. he fills the tube with diced uncooked truffles and then removes the tube.
T. magnatum, the most aromatic of the truffles, is crushed in olive oil in Italy, filtered, and dispensed in 3-ounce medicine bottles with eye droppers. Some suspect that the crushed truffles are then packed in cans for sale in foreign markets. Call local cooking schools or specialty shops to locate this juice. Only a few drops are needed to strengthen the flavor of prepared truffles.
Preserving
Item name |
Packing |
Packing material |
Specification parameters |
Quantity of 1FCL*20RF |
Summer truffle |
According to customer's demand |
Foam box or carton |
1-3cm |
15 tons |
3-5cm | ||||
>5cm |
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