120results about How to "Comply with food hygiene requirements" patented technology

A process for extracting xylan from wooden fibre material features that under the catalysis of microwave, the alkali solution containing hydrogen peroxide in directly sued to treat raw material for performing extraction of xylane and bleaching it at same time. Its advantages are high speed, less consumption of alkali, and high extracting rate. The resultant xylan solution can be deposited in organic solvent or superfilted and dried to obtain light-color xylan product.

The invention discloses a closed-type constant-temperature multi-layer water circulation turtle cultivation system which comprises a multilayer turtle cultivation pool devices, a cultivation water environment adjusting device, an indoor air environment adjusting device and a cultivation system operation control device, wherein the multilayer turtle cultivation pool device comprises a plurality of turtle cultivation pools, circulating water return pipes, circulating water outlet branch pipes and main circulating water outlet pipes, primary solid liquid precipitation devices, blow-down valves and pollution discharge blow-down pipes; the cultivation water environment adjusting device comprises a solid-liquid separator, a blow-down valve, a sterilizer, a protein separator, a biological filtering device or tank, a circulating pump and a water heating device; and the indoor air environment adjusting device comprises an air heating device, an air oxygenating device and an insulation building. According to the closed type constant-temperature multi-layer water circulation turtle cultivation system, turtle cultivation environments can be comprehensively controlled, the land, the water and the energy are saved, an optimal ecological environment suitable for turtles to rapidly grow is established, turtle cultivation is free of drugs, and healthy and safe food sanitation requirements are met.

The invention discloses a method for producing fermented fish paste. The method for producing the fermented fish paste mainly comprises the steps of low-value fish raw materials, pretreatment (removal of scales, head, tails, internal organs and vertebras), soaking in salt vinegar water, draining, soaking in ozone water, draining, defibrination, salt addition, in-jar fermentation, seasoning, mixedhomogeneity and obtaining of finished products. The method adopts a salt vinegar water soaking method to remove fishy-smell substance, is scientific, easy to operate and good in effect. The salt vinegar water is used for soaking fish slices, and acetic acid promotes solubility of the fishy-smell substance (trimethylamine oxide and dimethylamine oxide) in water with the assist of the salt water and enables the fishy-smell substance to be solved in the water, thereby achieving the removal purpose. Ozone solution produced by an electrolysis type ozone generator is used for soaking and disinfection, sundry fungus pollution and usage of preservatives are reduced, and the requirement for green production is met. Self enzyme of fishes is utilized to perform natural fermentation, thereby ensuringgood taste and special flavor of the fish paste.

The invention discloses feed additive which improves the immunity of seawater fish. The feed additive consists of three or more than three types in clostridium butyricum, mannan oligosaccharide, xylo-oligosaccharide and fructooligosaccharide by proportion. 0.1 percent to 1 percent of seawater fish immunity intensifier of the invention is added into seawater fish feed, which can obviously improve the level of the muramidase in serum and skin mucus, obviously improve the level of IgM in the serum and the skin mucus, improve the fish immunity response capability, thereby improving the disease resistance of the cultivated fish. 1 percent of the immunity intensifier of the invention is added into the seawater fish feed, which can obviously improve the daily weight gain of the fish and reduce the food coefficient. The feed additive which improves the immunity of the seawater cultivating fish of the invention can obviously improve the immunity response level of the seawater cultivating fish, improve the disease resistance, and is safe without public harm and residue; the seawater fish cultivated by the additive meet the green food sanitation requirements.

The invention provides a method for preparing a non-fried instant freshwater fish, comprising the concrete steps of preparing a raw material fish, carrying out pretreatment (scale, head, tail and innards removing), washing clearly, cutting and shaping, soaking in ice water, soaking in water containing salt and vinegar, curing at a low temperature, draining, performing roast smoking, stoving, baking, spouting oil, filling, carrying out vacuum seal and microwave sterilization, boxing up to obtain the finished product. The fish prepared by adopting the method for preparing the non-fried instant freshwater fish has the advantages of no fishy smell, good taste, no poisonous or harmful substance of fried foods, little oil content and capability of guaranteeing the product quality.

The invention discloses feed additive which improves the flavor of sea water cultivating fish. The feed additive consists of four or more than four types in aspartic acid, glutamic acid, glycin, arginine, lycine and L-carnitine by proportion. 0.5 percent to 5 percent of the feed additive which improves the flavor of the seawater cultivating fish of the invention is added in seawater fish feed, so that the total contents of amino acid and flavor developing amino acid required in fish is obviously improved, the content of saturated fatty acid is obviously reduced and the contents of unsaturated fatty acid is obviously improved, wherein, EPA and DHA are obviously improved; the content of inosinic acid in the fish is obviously improved. The feed additive which improves the flavor of sea water cultivating fish of the invention can obviously improve the flavor of the seawater fish, such as large yellow croaker, weever, etc., improve the contents of the flavor developing amino acid and the inosinic acid in the fish, reduce the content of body fat, and improve the content of the unsaturated fatty acid. The additive is safe without public harm and residue; the seawater fish cultivated by the additive meet the green food sanitation requirements.

The invention discloses a preparation method of a fruit and vegetable preservative film. The preparation method comprises the following steps: preparation of a functional filler, preparation of a chitosan colloidal solution, preparation of chitosan / functional filler co-grafted isobutyl methacrylate, preparation of the fruit and vegetable preservative film and the like. The active carbon, travertine and six-ring stone added in the preservative film are all a porous structure. By adding the active carbon, travertine and six-ring stone into the preservative film, micropores are formed in the film, the film is endowed with good air permeability and adsorptivity, and gas and heat generated in the film can be discharged out of those micropores. Under synergistic effects of those substances, the fruit and vegetable preservative film has the following beneficial effects: fresh-keeping quality of fruit and vegetable can be remarkably enhanced, and shelf life of fruit and vegetable is prolonged. In addition, the raw materials used in the invention are all natural components, are nontoxic and harmless, and meet food hygiene requirements.

An antistaling method for the shelled water caltrop at ordinary temp includes shelling the fresh water caltrop, immersing in the solution of D-sodium araboascorbate and citric acid for preventing browning, immersing in the solution of sodium hydroxide and trisodium phosphate for peeling, immersing in the solution of sodium pyrosulfite and citric acid for protecting color, classifying, immersing in the solution of VC and potasium sorbate for antistaling purpose, vacuum packing, sterilizing in hot water, and constent-temp storage for 5-10 days.

The invention discloses feed additive which improves the quality of large yellow croaker. The feed additive consists of two or three types in conjugated linoleic acid, vitamin E and soybean flavone by proportion. 1 percent to 5 percent of large yellow croaker quality modifying addition is added into large yellow croaker feed to feed the large yellow croaker, which can obviously reduce the content of malonaldehyde in large yellow croaker muscle, prevent fat oxidation, reduce the body fat content of the large yellow croaker, improve the figure of the large yellow croaker, improve the unsaturated fatty acid content in the large yellow croaker muscle, reduce the saturated fatty acid content in musculature, improve the skin color of the large yellow croaker, so that the large yellow croaker has tender fish and good taste. The feed additive which improves the quality of the large yellow croaker of the invention can obviously improve the quality of the cultivated large yellow croaker, and is safe without public harm and residue; and the cultivated large yellow croaker meets the green food sanitation requirements.

The invention discloses PD type alcohol soluble printing composite oil ink, which comprises the following components in part by weight: 22 to 30 parts of polyurethane resin, 5 to 7 parts of ketonealdehyde resin, 24 to 32 parts of rutile type titanium dioxide, 0.1 to 0.4 part of fumed silicon dioxide, 4 to 6 parts of propylene glycol monoethyl ether, 14 to 16 parts of ethanol, 10 to 13 parts of isopropanol, 0.1 to 0.3 part of fluorescent brightener and 7 to 9 parts of butyl acetate. The oil ink disclosed by the invention has the advantages that: the oil ink does not contain benzene and ketone, contains less residual solvent, and meets national requirements on food sanitation; the color of the oil ink is bright; the dot repeatability is high; the levelling property is high; the oil ink is particularly suitable for chromaticity printing and can be printed on flexible boards; and printability of the oil ink is high.

The invention discloses a complex enzyme preparation special for large yellow croaker formula feeds; the complex enzyme preparation is prepared by solving three monomeric enzymes such as neutral protease, amylase and lipase into a water solution containing composite stabilizer; wherein, the neutral protease is 1000-3000 IU / g; the amylase is 5000-20000 IU / g; the lipase is 10-25 IU / g. Adding 500-1000 g / t of the complex enzyme preparation special for large yellow croaker of the invention on the basis of large yellow croaker full-rate formula feeds to feed can obviously improve the special growth rate of the large yellow croaker, improve the efficiency of the feeds, alleviate the eutrophication degree of the aquaculture water, and prevent the infections disorders and improve the survival rate, and reduce the fat percentage of the large yellow croaker; the invention is safe without pollution nuisances and residuals; and using the large yellow croaker cultivated by the complex enzyme preparation satisfies the hygienic requirements of Green foods.

The deodorizing additive is compounded with two or three kinds of volatile oil from pine needle, cassia and clove. It is added into feed for farm animal with the added amount being 0.05-2 wt%, and this can reduce bad smell the farm animal releases obviously, improve the raising environment, promote the growth of farm animal and raise feed converting rate. The deodorizing additive may be also added into animal excrement to reduce escaped bad smell and raise the nitrogen preserving rate in animal excrement. The deodorizing additive is safe, non-toxic and no residue.

A prunug armeniacal kernel type dried skin of bean curd is prepared from prunug armeniacal kernel, soybean, peanut, and walnut kernel through immersing raw materials, preparing milk, ultrahigh-temp heat and pressurizing while stirring for removing bitter taste and poison, adding coagulant to obtain bean curd, and conventionally preparing its dried skin. It contains plant protein, amino acids, vitamines, Se, Ze, etc.

A wolfberry fruit-almond gruel is prepared from the wild apricot kernel without bitter taste, wolfberry fruit, peanut, walnut, rice and bean through grinding said wild apricot kernel, peanut and walnut, proportionally mixing, boiling in water, and canning.

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of wheat seeds. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the wheat seeds frozen for fresh keeping, an innovative freezing curve is applied, and the wheat seeds are directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the wheat seeds is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of thewheat seeds after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the wheat seeds after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the wheat seedsare kept not cracked, and the transformation of polysaccharides substances in the wheat seeds is improved; and when freezing fresh-keeping is performed on the fresh wheat seeds in the shortest time according to the freezing curve, after the fresh wheat seeds are stored under the refrigerating condition for within 12 months, the fresh quality of the fresh wheat seeds is still maintained.

The invention relates to a feed additive in the aquaculture industry, in particular to a body color improver for pseudosciaena crocea cultured in net cages and a preparation method of the body color improver. Every kilogram of the improver comprises the following components in the content range: 10-20g of astaxanthin, 250-500g of zeaxanthin, 100-200g of ulva lactuca powder, and the balance of zeolite powder. The preparation method comprises the following steps of firstly crushing the raw materials, and performing screening with an 80-100-mesh sieve for standby application; and sufficiently anduniformly mixing the crushed materials in proportion so that the uniformity variation coefficient CV is smaller than 5%, so as to obtain the body color improver for pseudosciaena crocea cultured in net cages. The body color improver disclosed by the invention has the advantages that the body color of the pseudosciaena crocea can be effectively improved, so that the body color of the pseudosciaenacrocea is brighter, yellow and easier to accept by consumers; the total quantity of carotenoid in skins of the large yellow croaker can be effectively increased; the body color improver is convenientto use, and can be directly added to a fish feed or a minced fillet material; the body color improver is safe to use and nuisanceless, and the pseudosciaena crocea bred with the body color improver completely conforms to food hygiene demands; and the body color improver is stable in raw material sources, low in use cost, simple and convenient in making technology, and easy in industrialized popularization.

The invention discloses peptide feed additive used to modulate the immune functions of seawater fish. The peptide feed additive consists of three or more than three types in peptide which is produced by enzymatic hydrolysis of cod fish, skin and internal organs with the molecular weight ranges respectively 100Da to 500Da, 500Da to 1500Da, 1500Da to 3000Da, 3000Da to 5000Da, and 5000Da to 8000Da. 1 percent to 5 percent of immune modulator of the invention is added into feed, which can obviously improve the level of IgM and muramidase in the serum of the seawater fish; the immune modulator of the invention can also improve the liver SOD level of the cultivated fish, thereby improving the oxidation resistant capability of the cultivated fish. The immune modulating peptide feed additive of the invention can also obviously improve the daily weight gain of the fish and reduce the liver index. The peptide feed additive used to modulate the immune functions of the seawater fish is safe without public harm, and the fish cultivated by the additive meet the green food sanitation requirements.

The invention discloses a flavour bean product, which belongs to the technical field of food processing. The flavour bean product is prepared by the following steps: taking mountain almonds, soybeans, groundnut kernels and walnut kernels as raw materials; soaking, pulping, and pressurizing and heating the raw materials at an ultrahigh temperature; debitterizing and detoxicating a slurry by upwards stirring to prepare mountain almond soybean milk; adding a coagulator into the mountain almond soybean milk to prepare a mountain almond bean curd; or feeding the mountain almond soybean milk into a baking pot to obtain a skin of the mountain almond bean curd processed by a baking method; or feeding the mountain almond bean curd into a pressure dry machine to obtain the skin of the mountain almond bean curd processed by a pressing method, namely, usually-called flesh of Monk Tang,. The invention produces the flavour bean product which meets the requirement of food sanitation, is rich in vegetable protein, multiple amino acid, vitamin and trace elements required for a human body, and has remarkable nourishing and health-care efficacies through a scientific and rational formulation and a processing method, by taking the study of a natural food mountain almond which has the same source as a medicated food as a base and referring to the experience that the conventional food skin of bean curd has a fragrant and sweet taste and rich nutrition.

The present invention relates to sheet for packing food and medicine, and belongs to the field of shaped packing material. The sheet for packing food and medicine has basic material layer of non-crystalline polyethylene terephthalate, and has high obstruction performance on oxygen, water vapor, and smell of food and medicine, high mechanical strength, good thermal sealing performance, high thermal sealing strength, and high chemical stability without reaction with acid, alkali, salt, solvent and oil. The sheet for packing food and medicine coincides with the requirement of food sanitation, is harmful to human body, can be recovered for reuse. The present invention may be used widely in making food and medicine packing container.

The invention discloses a method for processing gardenia tea. The method comprises the following steps: performing sealing and standing treatment on fresh gardenia flower buds and tea leaves under certain temperature and humidity conditions, and separating the flowers from the tea leaves after the flowers wither; performing stepped drying treatment on the tea leaves by adopting stepped temperatures, and enabling the water content of the tea leaves to be 4% or less; packaging according to requirements, and storing in a low-temperature environment. The method disclosed by the invention is simple in process, low in energy consumption and low in processing cost, the processed finished product is excellent in condition, fragrant in flavor and lasting in aroma, and the gardenia tea is durable to make, good in taste, bitterness-free and high in yield.

The invention relates to the field of adhesives, particularly a high-temperature-boiling-resistant adhesive and a preparation method thereof. The adhesive comprises a component A, a component B and a curing agent. The component A is composed of the following components in parts by mass: 6 parts of lauric acid, 25 parts of benzene dicarboxylic acid, 10.25 parts of glycerol, 12.5 parts of ethylene glycol, 4.75 parts of trimethylolpropane and the balance of ethyl acetate. The component B is composed of the following components in parts by mass: 36.5 parts of refined castor oil, 39.5 parts of mixed dibasic acid polyester, 11.5 parts of toluene diisocyanate and the balance of ethyl acetate. The curing agent is composed of the following components in parts by mass: 15.5 parts of toluene diisocyanate, 58.5 parts of trimethylolpropane and the balance of ethyl acetate. The high-temperature-boiling-resistant adhesive has the advantages of wide application range, favorable performance, high adhesive strength, no cracking under high-temperature boiling conditions, acid / alkali resistance, oil resistance, no metallic ions and no toxicity, and conforms to the requirements of food sanitation. The technical process is simple, does not generate harmful products in the reaction process, and is beneficial to environmental protection.

The invention discloses a TPU / TPE composite modified material, which comprises: a polymer, polyurethane, a compatibilizer, a laser carving auxiliary agent and processing oil according to a certain weight part ratio, and is specifically prepared from the following raw materials by weight: 50-100% of SEBS, 50-100% of TPU, 30-50% of processing oil, 8-15% of MAH-G-SEBS, 8-15% of NH2-G-SEBS, 0.5-2% ofa laser engraving auxiliary agent, 0.1-0.5% of an antioxidant, 0.1-0.5% of an anti-ultraviolet absorber, 0.5-2% of an antibacterial agent, and 0.5-5% of organic silicone. According to the present invention, the obtained TPU / TPE composite modified material has strong adhesion with ABS, PC, POM, ASA, AS, SAN and other materials, can be subjected to secondary molding injection, can be recycled, meetsthe FDA food hygiene requirements, and further has advantages of no toxicity, no odor, excellent elasticity, high unit weight utilization rate, wide hardness range and easy processing.

The invention discloses the processing field of poultry egg foods, in particular to a stink poultry egg and a preparation method thereof. In the method, a poultry egg is used as a raw material, and the stink poultry egg is prepared by washing, sterilizing, stewing and immersing in saltwater brine for sealing fermentation, wherein the saltwater brine is prepared by placing pepper, tsaoko cardamom,clove, amomum villosum, kaempferia galangal, galangal, truestar anisetree, nutmeg, alpinia katsumadai, angelica dahurica, cassia bark, common fennel, spice leaf, radix codonopsitis, amomum cardamomumand common salt in water for infusion. The poultry egg has high calcium content and strong exotic fragrance, can stimulate and increase the appetite and improve the digestion function, is free from stewing, can be eaten once being prepared, and accords with the food sanitation requirements.

The invention provides a plastic-plastic compound waterborne bi-component adhesive. The plastic-plastic compound waterborne bi-component adhesive comprises a component A and a component B. The component A comprises polyester polyol, waterborne epoxy resin, glycerol, adhesion promoters, wetting agents, defoaming agents, preservatives and water; the component B comprises diisocyanate and triphenylmethane tri-isocyanate. Compared with the prior art, the plastic-plastic compound waterborne bi-component adhesive has the advantages that the plastic-plastic compound waterborne bi-component adhesive is waterborne and environmentally friendly and contains little VOC (volatile organic compound), solvent residues are fewer than 1 mg, and food sanitation requirements can be met; delamination and bag breaking can be prevented during high-temperature steaming, and the plastic-plastic compound waterborne bi-component adhesive is high in plastic-plastic peel strength; the plastic-plastic compound waterborne bi-component adhesive is free of PE (polyethylene) film slipping agent absorption phenomena; the plastic-plastic compound waterborne bi-component adhesive is short in solidification time, can be completely solidified in a curing chamber at the temperature of 40 DEG C in 8 hours and is high in production efficiency; the plastic-plastic compound waterborne bi-component adhesive is wide in bagged material adaptability and can resist acid, alkali, oil and salt.

The invention relates to the technical field of bioengineering, in particular to a method for extracting small molecule peptide by taking euphausia superba meal as a raw material. After hot-water extraction, enzyme hydrolysis and enzyme inactivation, an enzyme shearing solution is obtained and is subjected to calcium salt precipitation and filtering, through a composite tubular membrane, micromolecular impurities and hyphae are removed, through a nanofiltration membrane, after being subjected to vacuum concentration, the enzyme shearing solution of a certain concentration is obtained, and thenthe small molecule peptide is obtained through centrifugal spray drying; the euphausia superba meal can be comprehensively utilized, the resource utilization rate of the euphausia superba meal is increased, and the additional value of the euphausia superba meal is increased.

The invention discloses a colouring machine. The colouring machine comprises a box body installed on a machine frame and a conveying mechanism arranged in the box body; the output end of the conveying mechanism is higher than the input end of the conveying mechanism and is located outside the box body; the box body is internally provided with a steam heating system; a cover plate is arranged on the box body; a relatively sealed steam heating section is formed by the cover plate and the box body; an anti-floating system is arranged in the box body and above the conveying mechanism; the box body is internally provided with a liquid-replenishing homogenizing pipe; the liquid-replenishing homogenizing pipe is communicated with a liquid outlet of a colouring storage box by a pipe; and a liquid inlet of the colouring storage box is communicated with a colorant preparation tank by a colouring preparation outlet pump. Aiming at the meat product industry, with the adoption of the colouring machine provided by the invention, the steam heating system is utilized to colour the materials in the box body, process requirements in continuous production are realized by the conveying mechanism, the previous work method of manually colouring by a jacketed pan is changed, the work efficiency is improved, the quality and sanitation requirements of the products are improved, and the taste and flavour of the products are guaranteed.

The invention provides a device and a method for continuously and automatically peeling and removing vegetable and fruit peels. The device comprises a driving chain wheel (1), a driving motor (2), a peeling conveying roller chain (3), a driven roller wheel (9), a long rack (4) and a short rack (5), wherein the driving chain wheel (1) is connected with the driving motor (2), the driving chain (1) is connected with the driven roller wheel (9) through the peeling conveying roller chain (3), the peeling conveying roller chain (3) is divided into an upper layer peeling conveying roller chain and a lower layer peeling conveying roller chain, the upper layer peeling conveying roller chain is engaged and connected with the long rack (4), and the lower layer peeling conveying roller chain is engaged and connected with the short rack (5). The method has the advantages that surface thin peel layers on the vegetables and fruits after the hot boiling treatment can be enabled to be fast and thoroughly removed, the fruit flesh is not damaged, and meanwhile, the food sanitation requirements are met.

The invention relates to an ester-soluble laminating composite printing ink comprising the components of, by weight: 15-35% of chlorinated EVA resin, 1-5% of MP resin, 18-38% of rutile-type titanium dioxide, 0.05-0.7% of fumed silica, 0.5-5% of phosphate, 8-15% of aldehyde and ketone resin, 15-25% of ethyl acetate, 3-8% of cyclohexane, and 2-8% of butyl acetate. The total amount of the components of the composite printing ink is 100%. The composite printing ink provided by the invention does not contain benzene or ketone, and has low solvent residue. Therefore, the composite printing ink satisfies a national food sanitation requirement. The composite printing ink has excellent printing adaptability, and can be adapted to printings of different speeds and different laminating machines. The composite printing ink has good rotary performance, and can be used for perfectly reproduce various printing level depths. The composite printing ink has a good composite performance, and can provide high composite strength in printing OPP composite film, woven bags, and non-woven fabrics.

The invention relates to a method of preparing protein powder through solid-phase fermentation by mixing salmon fat line and soybean meal, wherein the method includes following processes: (1) uniformly mixing the soybean meal and minced salmon fat line surimi with a nutrient supply solution according to the ratio of 1:0.5-2.5 and regulating the initial pH value to 7.0-8.0; (2) performing high-temperature solid-phase fermentation to the mixture at 40-57 DEG C for 4-15 days; (3) performing water-extraction, wherein the ratio of the mixture to water is 1:10-25 and the extraction time is 0.5-2 h; (4) performing filtration to separate insoluble substances and clear liquid after the extraction is finished; and (5) concentrating and spray-drying a filtrate to obtain the protein powder. The protein powder is prepared from the soybean meal obtained through microorganism fermentation and the salmon fat line, so that the method is complete in degradation, is free of pollution and is low in production cost. The prepared protein powder is a yellow powder which can be re-dissolved completely, has both a soybean fragrance and a fresh taste of fish and is almost free of fishy taste.

The invention discloses cellar-stored rose petal jam for Islamic vegetarian diet in Dali and a preparation method of the rose petal jam, and belongs to the technical field of rose food processing. Pure natural and pollution-free edible rose flowers growing on an Erhai basin surrounding plateau at the altitude of 2,000 m in Dali are taken as main materials and matched with auxiliary materials including white granulated sugar, brown sugar, maltose syrup, honey and the like, and the rose petal jam is prepared through the steps of selection of the edible rose petals, raw material preprocessing, mixing processing, cellar storage processing and sterilization and packaging processing. The prepared cellar-stored rose petal jam has long shelf life, heavy jam flavor and rich taste levels, tastes sour and sweet with honey flavor, has adjustable sugar content and is suitable for people at all ages and vegetarians to eat; no food preservative, pigment or sweetener is added, and the cellar-stored rose petal jam is natural health food.