Selenium enriched fresh flower sauce and its preparing method
A flower sauce, selenium-enriched technology, applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., to achieve the effect of enriching dietary life and enriching sources
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Embodiment 1
[0023] Boil 30 kg of black soybeans, wash them with 10 kg of non-polluting raspberry flowers and put them in a jacketed pot together with 60 kg of filtered water, heat at 95°C and cook for 5 minutes until soft, then use colloidal grinder to finely grind it into a sauce-like 15-20 kg of honey are stirred together, and when the soluble solid content reaches 60%, add malic acid (0.06% of the flower dosage) or a solution prepared by citric acid. When it is concentrated until the soluble solid content reaches 65%, it is quickly filled into jars, the temperature of the sauce body should be kept above 85°C, sealed, sterilized at 100°C, and cooled to below 40°C.
Embodiment 2
[0025] Boil 30 kg of black soybeans, wash them with 10 kg of non-polluted apple blossoms and put them in a jacketed pot together with 60 kg of filtered water, heat at 95°C and cook for 5 minutes until soft, then use colloidal grinder to finely grind it into a paste shape and mix with 15 ~20 kilograms of honey are stirred together, and when the soluble solid content reaches 60%, add malic acid (0.06% of flower consumption) or the solution prepared by citric acid. When it is concentrated until the soluble solid content reaches 65%, it is quickly filled into jars, the temperature of the sauce body should be kept above 85°C, sealed, sterilized at 100°C, and cooled to below 40°C.
Embodiment 3
[0027] Boil 30 kg of black soybeans, 15 kg of non-polluting pear blossoms and peach blossoms, wash them together with 60 kg of filtered water, put them in a sandwich pot and heat at 95°C for 5 minutes until soft, then use colloidal grinder to finely grind them into a paste shape and mix with 25 Kilograms of white sugar are stirred together, and when the soluble solid content reaches 60%, add malic acid (0.06% of flower consumption) or a solution prepared by citric acid. When it is concentrated until the soluble solid content reaches 65%, it is quickly filled into jars, the temperature of the sauce body should be kept above 85°C, sealed, sterilized at 100°C, and cooled to below 40°C.
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