Uigur rose sauce and making method thereof

Abstract

The invention discloses Uigur rose sauce and a making method thereof, which belong to the field of foods. The finished rose sauce is prepared by using petals of fresh medical roses grown in desert in Hetian district in Xinjiang as main material and combining with white granulated sugar and brown sugar and by the steps of preparing hawthorn juice, preparing rose pulp, preparing corn starch syrup, adding sugar, concentrating, sterilizing and cooling. When the method is used, the Uigur rose sauce can be made without limitation of weather and can be produced all the year round. The prepared rose sauce has rich nutrients, stable quality and proper sugar content, offers a sweet but not greasy taste, avoids crystallization and demixing, retains the original color and form of roses and meets a food sanitation requirement.

Description

technical field

[0001] The Uyghur rose sauce and the preparation method thereof of the present invention belong to the field of food, and in particular relate to a kind of local ethnic food. Background technique

[0002] Rose sauce is a traditional specialty food of the Uyghurs in Xinjiang. Because it is rich in nutrients and has a very effective health care effect on the human body, it has survived for a hundred years. However, the production method of traditional rose sauce is time-consuming, the product has high sugar content, often crystallizes and stratifies, the taste is sweet and greasy, and the original color and shape of roses are lost. It is highly dependent on the climate. For a century, it can only be produced in summer in the form of small handicraft workshops. The quality of the products is unstable and it is difficult to meet the food hygiene requirements. Contents of the invention

[0003] The purpose of the present invention is to propose a Uyghur rose sa...