CN102204664B - Preparation process of fresh flower sauce - Google Patents
Preparation process of fresh flower sauce Download PDFInfo
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- CN102204664B CN102204664B CN2011101199201A CN201110119920A CN102204664B CN 102204664 B CN102204664 B CN 102204664B CN 2011101199201 A CN2011101199201 A CN 2011101199201A CN 201110119920 A CN201110119920 A CN 201110119920A CN 102204664 B CN102204664 B CN 102204664B
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- fresh flower
- flower sauce
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Abstract
The invention relates to a preparation process of fresh flower sauce. The preparation process comprises the following steps of: with fresh flowers as main raw materials, adding honey and cooking wine, evenly stirring, then adding fresh flower pulp, evenly mixing and stirring to obtain the fresh flower sauce. The fresh flowers can be selected from edible roses, sweet osmanthus flowers, jasmine flowers, lily, chrysanthemum, honeysuckle, American ginseng flowers, and the like. The fresh flower sauce has the advantages that: the fresh flower sauce which is cellared underground is pure in color, keeps fragrance enduring, and has light taste in top note, strong taste in middle note as well as durability and no peculiar smell in aftertaste; compared with the commonly-brewed fresh flower sauce, the fresh flower sauce prepared by using the preparation process disclosed by the invention has better mouthfeel and taste, color, fragrance and shape; and the shelf life of the fresh flower sauce prepared by using the preparation process disclosed by the invention can be up to 12-36 months under the condition of not adding any additive.
Description
Technical field
The present invention relates to a kind of preparation technology of fresh flower sauce.
Background technology
Have much at the fresh flower sauce of selling on the market at present, they have certain health-care effect, but very strong side effect and bad reaction are also arranged.
Summary of the invention
The object of the present invention is to provide a kind of preparation technology of fresh flower sauce, overcome the problem that prior art exists with this.
The present invention realizes through following technical scheme:
A kind of preparation technology of fresh flower sauce is characterized in that the feedstock production by following mass parts:
Fresh flower 35-45, brown sugar 35-50, honey 30-35, cooking wine 0.1-0.2, water 8-10; Pluck the fresh flower before 12 of early mornings, air-dryly reach below 20% to moisture content, sterilization, it is subsequent use that stone mill is finely ground to the fresh flower slurry; Brown sugar and water are brewed into the syrup that concentration is 80 degree, add honey, cooking wine in the syrup, stir, and add the fresh flower slurry that last step obtains again, and mixing and stirring promptly obtains fresh flower sauce; Be the humiture that keeps suiting, with watt cylinder cellar for storing things system, watt cylinder is put into the underground of basement fresh flower sauce, and watt cylinder must directly touch soil, and the slit can not be arranged, and the cylinder mouth is from native 15cm, seals storage and is not less than that can to take out packing in 6 months edible.
Above-mentioned fresh flower is selected edible rose, sweet osmanthus, Jasmine, lily, chrysanthemum, honeysuckle, safflower, Western flower of Panax ginseng etc. for use.
The advantage of this fresh flower sauce: the fresh flower dark reddish brown of underground cellar for storing things system just, lasting is lasting, the preceding accent of taste is light; Middle accent is strong; Lasting free from extraneous odour is transferred in the back, and taste mouthfeel, color, smell, taste and shape are all better than the fresh flower sauce of common brew, and the following shelf-life of situation of not letting alone what additive can reach 12-36 month.
Above-mentioned brown sugar can replace with white sugar, preparation technology: pluck the fresh flower before 12 of early mornings, do not need air-dry direct sterilization chopping afterwards can add white sugar, honey, cooking wine after the harvesting, stir, promptly obtain fresh flower sauce.
Claims (1)
1. the preparation technology of a fresh flower sauce is characterized in that the feedstock production by following mass parts:
Fresh flower 35-45, brown sugar 35-50, honey 30-35, cooking wine 0.1-0.2, water 8-10; Pluck the fresh flower before 12 of early mornings, air-dryly reach below 20% to moisture content, sterilization, it is subsequent use that stone mill is finely ground to the fresh flower slurry; Brown sugar and water are brewed into the syrup that concentration is 80 degree, add honey, cooking wine in the syrup, stir, and add the fresh flower slurry that last step obtains again, and mixing and stirring promptly obtains fresh flower sauce; Be the humiture that keeps suiting, with watt cylinder cellar for storing things system, watt cylinder is put into the underground of basement fresh flower sauce, and watt cylinder must directly touch soil, and the slit can not be arranged, and the cylinder mouth is from native 15cm, seals storage and is not less than that can to take out packing in 6 months edible;
Said fresh flower is selected edible rose, sweet osmanthus, Jasmine, lily, chrysanthemum, honeysuckle, safflower or American Ginseng flower for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101199201A CN102204664B (en) | 2011-05-10 | 2011-05-10 | Preparation process of fresh flower sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101199201A CN102204664B (en) | 2011-05-10 | 2011-05-10 | Preparation process of fresh flower sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102204664A CN102204664A (en) | 2011-10-05 |
| CN102204664B true CN102204664B (en) | 2012-10-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101199201A Active CN102204664B (en) | 2011-05-10 | 2011-05-10 | Preparation process of fresh flower sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN102204664B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349604A (en) * | 2011-10-19 | 2012-02-15 | 张唐子琰 | Jasmine jam and preparation method thereof |
| CN102697027B (en) * | 2012-06-26 | 2013-11-06 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN102987295A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Sweet potato cooking method |
| CN103125571B (en) * | 2013-03-18 | 2014-07-02 | 普绩 | Manufacturing method of freezing Yunnan-type yun-tui mooncake |
| CN103416763B (en) * | 2013-07-10 | 2016-05-18 | 朱建军 | A kind of fragrance of a flower natto sauce roast beef |
| CN105495148A (en) * | 2014-10-14 | 2016-04-20 | 蒲长龙 | Brewing method of seasoning |
| CN104664318B (en) * | 2015-02-05 | 2016-08-17 | 云南玖香鲜花生物科技股份有限公司 | Fresh flower sauce and preparation method thereof |
| CN106136160A (en) * | 2016-06-30 | 2016-11-23 | 贵州务川永惠蜂业科技有限公司 | A kind of Mel flowers and fruits beans and preparation method thereof |
| CN107744122A (en) * | 2017-10-26 | 2018-03-02 | 李军 | One kind promoting blood circulation beauty treatment peach blossom sauce |
| CN107594438A (en) * | 2017-10-26 | 2018-01-19 | 张君 | A kind of health care flower sauce with assistant lipid-lowering antihypertensive effect |
| CN108740973A (en) * | 2018-05-16 | 2018-11-06 | 贵州胖四娘食品有限公司 | A kind of pure natural rose paste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN1430906A (en) * | 2002-01-10 | 2003-07-23 | 田永元 | Taste rose sauce and its prodn. method |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0937737A (en) * | 1995-05-25 | 1997-02-10 | Tokiwa Kanpo Seiyaku:Kk | Health food product containing chrysanthemum flower |
-
2011
- 2011-05-10 CN CN2011101199201A patent/CN102204664B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN1430906A (en) * | 2002-01-10 | 2003-07-23 | 田永元 | Taste rose sauce and its prodn. method |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
Non-Patent Citations (1)
| Title |
|---|
| JP特開平9-37737A 1997.02.10 |
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| Publication number | Publication date |
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| CN102204664A (en) | 2011-10-05 |
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| C14 | Grant of patent or utility model | ||
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| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20111005 Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract record no.: 2013530000055 Denomination of invention: Preparation process of fresh flower sauce Granted publication date: 20121031 License type: Exclusive License Record date: 20130528 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model |