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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 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 ferment 3- Packed into rose sauce for sale within 4 months. Although the sauce maintains the flavor of roses, it has too strong rose aroma, high sugar content (≥60%), astringent taste, and 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 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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