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 unsuitability for direct consumption, strong rose aroma and high sugar content

Inactive Publication Date: 2003-07-23
田永元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rose is a kind of plant that can be viewed, extracted spices, and edible. The traditional production method of rose jam is to use rose petals, white sugar (or red sugar) in a ratio of 1:3.5 to evenly match and naturally f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1. Take 1000g of traditional rose paste and crush it with a colloid mill for 1-2 minutes, add 1000g of water, add 500g of starch and stir to make master paste paste, add 500g of matured soy flour as seasoning auxiliary, stir evenly, high temperature Sterilization, vacuum packaging.

Example Embodiment

[0018] Example 2 is the same as Example 1 except that the seasoning auxiliary is changed to 100 grams of walnut powder.

Example Embodiment

[0019] Example 3 is the same as Example 1, except that the seasoning auxiliary is changed to 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 kind of plant that can be viewed, extracted spices, and edible. The traditional production method of rose jam is to use rose petals, white sugar (or red sugar) in a ratio of 1:3.5 to evenly match and naturally ferment 3- Packed into rose sauce for sale within 4 months, although this sauce kept the local flavor of rose, there were too strong rose aroma, high sugar content (≥60%), astringent taste, and 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 has natural rose aroma, moderate sweetness, good taste and can be eaten directly. [0004] Another object of the present invention is to provide the production method of flavor rose jam. [000...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/30
Inventor 田永元马元芳
Owner 田永元
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