Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing method of edible flowers

A technology of edible flowers and processing methods, applied in the direction of confectionery industry, confectionery, application, etc.

Inactive Publication Date: 2015-12-09
陈健浚
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, people make them into flower tea drinks, flower porridge, flower snacks, flower wine, flower beauty, flower feasts, etc., but there is no product that keeps flowers nutritious and ready-to-eat by using a large number of petals

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: Taking the tea weed flower produced in Xiaolan Town as an example

[0033] A. On a sunny day, pick the blooming Daweihua flowers at 10 o'clock in the morning, dry them in the shade and remove impurities, pick the flowers with complete shape, uniform size, thick petals, and perfect color, and pick the petals;

[0034] B. Preparation of debitter petals by wine-soaking, sugar-soaking, and salt-soaking methods, and sealed storage; wine-soaked petals are petals impregnated with 40% alcoholic liquor with 30% alcoholic liquor weight, and sealed for at least 1 year The salted petals are submerged and dipped in salt solution with a mass concentration of 9%, and sealed for 24 hours; the candied petals are mixed with granulated sugar three times the weight of the petals, and the petals are sealed and stored for 1 year;

[0035] C. Weigh the impregnated petals, filter and separate the impregnated liquid and petals, wash the petals with water, and mix the candied petal...

Embodiment 2

[0040] Embodiment 2: take chrysanthemum (the chrysanthemum produced in Xiaolan Town) as an example

[0041] A. Pick the blooming chrysanthemum flowers, dry them in the shade and remove impurities, choose flowers with complete shape, uniform size, thick petals, and perfect color, and pick the petals;

[0042] B. Weigh the sugar 2-3 times the weight of the petals, dissolve it with an appropriate amount of water, boil the sugar water, add part of the petals to the boiled sugar water, stir until the petals are half-transparent, pick them up and put them in a clean container, and process them in batches For the petals, put the sugar water into a container with petals and keep it sealed for 24 hours after cooling down;

[0043] C, weigh the petals in the dipping, filter and separate the dipping solution and petals;

[0044] D. Mix 25% of soy sauce, 10% of salt, 15% of sucrose, 13% of seasoning extract, 10% of sodium glutamate, 6% of other taste components and the remainder of water...

Embodiment 3

[0048] Embodiment 3: Taking roses as an example

[0049] A. Pick the blooming rose flowers, dry them in the shade and remove impurities, and pick the petals;

[0050] B. Prepare petals that remove bitterness by wine soaking, sugar pickling, and salt pickling, and seal them for storage; wherein wine soaked petals are petals that are impregnated with 38% alcoholic liquor and 40% by weight of wine liquor, and sealed for storage for 4 months The salted petals are submerged and soaked in salt solution with a mass concentration of 5%, and sealed for storage for 4 months; the candied petals are mixed with sugar twice the weight of the petals, and sealed and stored for 4 months;

[0051] C. Weigh the impregnated petals, filter and separate the impregnated liquid and petals, wash the petals with water, and mix the candied petals, wine-stained petals and salted petals in a mass ratio of 5:3:1;

[0052] D. Mix 15% of soy sauce, 8% of salt, 10% of sucrose, 10% of seasoning extract, 8% of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of edible flowers. The processing method comprises the following steps: picking petals of clean flowers, and preparing petals of which the bitterness is removed through the steps of macerating the picked petals in wine, sugaring the macerated petals, salting the sugared petals, and / or boiling the salted petals with sugar; storing the prepared petals in a sealing manner; weighing the macerated petals in proportion, filtering the weighed petals to separate out immersion liquid and petals, and cleaning the filtered petals with clean water; compounding seasoning liquid, refining the immersion liquid, and merging the seasoning liquid and the refined immersion liquid to obtain liquid with the fragrance of flowers; uniformly mixing the petals, the liquid with the fragrance of flowers and the seasoning liquid so as to obtain mixtures, and pickling the mixtures for at least one hour; separating the pickled liquid and the pickled petals, finally, performing compression moulding on the pickled petals, and baking the pickled petals on which compression moulding is performed; when the humidity is 60-70%, taking out the formed petals, and applying a layer of pickling liquid on the surfaces of the formed petals, continuously drying the petals of which the surfaces are applied with the pickling liquid, and when the humidity is 5-20%, taking out the dried petals of which the humidity is 5-20%; and cutting and forming the dried petals. According to the processing method disclosed by the invention, on the basis that the original fragrance and the color of flowers are kept, the edible flowers can be processed into leisure foods which have different flavor and mouth feel according to different crowds, can be carried by people, and can be directly eaten.

Description

【Technical field】 [0001] The invention relates to a processing method of edible flowers, belonging to the technical field of food processing. 【Background technique】 [0002] The flowers of edible flowers are gorgeous, fragrant and vigorous. They not only have high nutritional and medicinal value, but also have the effects of delaying human aging, losing weight, beautifying and beautifying the skin. Therefore, people make them into scented tea drink, flower porridge, flower dessert, flower wine, flower beauty treatment, flower banquet or the like, but there is no one that keeps the nutrition and instant product of flowers by using a large number of petals. 【Content of invention】 [0003] The purpose of the invention is to make up for the deficiencies of the prior art, and provide a processing method for edible flowers that maintains the original fragrance and color of the flowers. [0004] In order to achieve the above object, the present invention adopts the following tec...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陈健浚
Owner 陈健浚