Dried rosa chinensis dish and production method thereof
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A technology of Chinese rose and cauliflower, which is applied in the field of dried rose and cauliflower and its production, which can solve the problems of inability to meet market demand, few dried vegetable products, inconvenient storage and carrying, etc., achieves no toxic side effects, increases market, and is easy to process The effect of manufacture
Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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[0004]At present, most of the rose flower products on the market are raw or ornamental, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand
Method used
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Embodiment 1
[0019] A dried Chinese rose cauliflower, characterized in that it is made of the following raw materials in weight ratio: 80-120 parts of rose flower, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1 part of white wine -3 parts, 2-5 parts of cardamom, 2-5 parts of ageratum, 2-5 parts of euphemum, 2-5 parts of fangji, 1-3 parts of nata de coco.
[0020] The preferred weight ratio of raw materials is: 100 parts of rose flower, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of cardamom, 3 parts of Huoxiang, 3 parts of euphemum, 3 parts of Fangji, coconut Fruit 2 servings.
[0021] The steps of its production method are:
[0022] Step 1. According to the weight ratio, select high-quality Chinese rose flowers, wash them with clean water, put them in the sun to dry naturally for 1-2 hours, and divide the flowers into petals for later use;
[0023] Step 2. According to the proportion by weight,...
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Abstract
The present invention discloses a dried rosa chinensis dish and a production method thereof, wherein the dried rosa chinensis dish is prepared from the following raw materials by weight: 80-120 parts of rosa chinensis, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of alpinia katsumadai hayata, 2-5 parts of agastache rugosa, 2-5 parts of fragrant eupatorium herb, 2-5 parts of radix stephaniae tetrandrae, and 1-3 parts of coco nata, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried rosa chinensis dish. According to the present invention, when the rosa chinensis is placed into the pot so as to be decocted, the rosa chinensis retains the refreshing and elegant taste of alpinia katsumadai hayata, agastache rugosa, fragrant eupatorium herb, radix stephaniae tetrandrae and coco nata, such that the aroma of the rosa chinensis is increased, the flavor of the rosa chinensis is increased, and the taste is good and delicious; and the eating method and the processing method of the rosa chinensis are increased, the rosa chinensis is easy to eat in home and restaurants, the market of the rosa chinensis is effectively broadened, and the market requirement is met.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a dried Chinese rose cauliflower and a preparation method thereof. Background technique [0002] Chinese rose is also called Yueyuehong and Yueyuehua. It is not only an ornamental flower with a long flowering period and colorful fragrance, but also a good medicine for gynecology. Chinese medicine believes that rose is sweet in taste and warm in nature, and enters the liver meridian, which has the effects of promoting blood circulation, regulating menstruation, reducing swelling and detoxification. Due to the obvious effects of removing blood stasis, promoting qi and relieving pain, rose flower is often used to treat irregular menstruation, dysmenorrhea and other diseases. Chinese rose is mainly used to treat symptoms such as discomfort of liver qi, imbalance of qi and blood, and stasis of meridians in women, resulting in irregular menstruation, chest and abdomen pain, loss of appe...
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