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Taste rose sauce and its prodn. method

A production method and technology for rose sauce, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of strong aroma, astringency, and unsuitability for direct consumption of roses.

Inactive Publication Date: 2004-09-15
田永元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rose is a plant that can be viewed, extracted spices, and edible. The traditional production method of rose jam is to use rose petals, white sugar (or brown sugar) to evenly match and naturally ferment according to the ratio of 1:3.5 3- Packed into rose sauce for sale after 4 months. Although the sauce maintains the flavor of rose, it has too strong rose aroma, high sugar content (≥60%), and astringent taste, so it is not suitable for direct consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1, take 1000 grams of traditional rose sauce and pulverize it with a colloid mill for 1-2 minutes, add 1000 grams of water, add 500 grams of starch and stir evenly to make a mother sauce paste, add 500 grams of mature soybean powder as seasoning accessories and stir evenly, and heat Sterilized, vacuum packed.

Embodiment 2

[0018] Embodiment 2, all the other are with embodiment 1 except changing the seasoning auxiliary material into 100 gram walnut powders.

Embodiment 3

[0019] Embodiment 3, all the other are with embodiment 1 except changing the seasoning auxiliary material into 200 grams of walnut powder.

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PUM

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Abstract

A rose paste with special taste features that the rose flower is its primary raw material and it contains also other nutritive components. Its advantages are aggreeable fragrance and sweetness, and rich nutrients.

Description

Technical field [0001] The invention belongs to snacks and a preparation method thereof, in particular to sauce food using roses as a main raw material and a production method thereof. Background technique [0002] Rose is a plant that can be viewed, extracted spices, and edible. The traditional production method of rose jam is to use rose petals, white sugar (or brown sugar) to evenly match and naturally ferment according to the ratio of 1:3.5 3- Packed into rose sauce for sale within 4 months, although the sauce kept the local flavor of roses, it had too strong rose aroma, high sugar content (≥60%), and astringent taste, so it was not suitable for direct consumption. Contents of the invention [0003] The purpose of the present invention is to provide a nutritious flavor rose sauce that can be directly eaten with natural rose aroma, moderate sweetness and good taste. [0004] Another object of the present invention is to provide the production method of flavor rose jam....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L29/30
Inventor 田永元马元芳
Owner 田永元