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Uigur rose sauce and making method thereof

A rose sauce and rose technology, applied in food preparation, application, food science and other directions, can solve problems such as loss of rose color and shape, high sugar content in products, crystallization, stratification and other problems

Active Publication Date: 2011-09-14
URUMQI DONGFANG ZHENGHONG AGRI TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 product quality is unstable and it is difficult to meet food hygiene requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Raw materials and their weight percentages are: (unit: gram)

[0039] Rose petals 22-25%, white sugar 28-32%,

[0040] Brown sugar 13-15%, cornstarch syrup 15-18%,

[0041] Hawthorn paste 18-20%.

[0042] (2) Preparation method: The raw materials and water involved in the following steps refer to their weight, unit: gram.

[0043] ①Preparation of hawthorn paste: choose intact fresh hawthorn with bright red color, no mildew and no rot, wash and remove the core, mix according to the ratio of hawthorn meat and water 1:0.3, and beat it with a QPH-40 single-channel beater. Pass through a 0.6mm sieve, put the slurry into a stainless steel tank, put it in a cold storage, and refrigerate at 4°C for later use.

[0044] ②Choose roses: choose fresh, non-rotten, and non-wilting Uyghur traditional medicinal wild roses grown in the desert in Hotan, Xinjiang, and manually select and separate the rose petals and stamens, wash the rose petals with water, drain them, and spread th...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L1/064A23L27/60A23L21/12A23L33/00
Inventor 王正红
Owner URUMQI DONGFANG ZHENGHONG AGRI TECHCO
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