CN104738366A - Manufacturing method of characteristic rose jam - Google Patents
Manufacturing method of characteristic rose jam Download PDFInfo
- Publication number
- CN104738366A CN104738366A CN201310726765.9A CN201310726765A CN104738366A CN 104738366 A CN104738366 A CN 104738366A CN 201310726765 A CN201310726765 A CN 201310726765A CN 104738366 A CN104738366 A CN 104738366A
- Authority
- CN
- China
- Prior art keywords
- rose
- petals
- jam
- aroma
- characteristic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 241001164374 Calyx Species 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 206010013935 Dysmenorrhoea Diseases 0.000 abstract description 2
- 208000007882 Gastritis Diseases 0.000 abstract description 2
- 208000002193 Pain Diseases 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 abstract description 2
- 208000005171 Dysmenorrhea Diseases 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 230000003187 abdominal effect Effects 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000021395 porridge Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a manufacturing method of a characteristic rose jam. The method is as below: removing calyx and pedicel of 600g of fresh edible rose to obtain 500g of rose petals; adding 1500g white sugar in the petals in accordance with the proportion of 1:3; kneading the rose petals until the petals are crushed and oil comes out; and finally placing the knead rose petals into a container, and sealing for at least two months. The product is strong in flavor, and convenient for eating, storage and carrying. The rose jam can relieve abdominal congestion and pain, treat gastritis, resuscitate with aroma, treat gynecological diseases, and relieve dysmenorrhea. For long-term eating, a user can breathe rose aroma and radiate rose aroma from the pores; and the rose jam is a natural food, can be eaten with porridge, bread or brewed directly with water.
Description
Technical field
The invention belongs to tartar sauce preparation method, be specifically related to a kind of characteristic rose paste preparation method.
Background technology
Tartar sauce is of a great variety in the market, and taste is different.Rose is a kind of valuable ingredients of traditional Chinese medicine, and beautifying face and moistering lotion is clearing and activating the channels and collaterals, softening blood vessel, has significant curative effect, regulating the function of the liver and spleen, regulating qi-flowing for harmonizing stomach for cardiovascular and cerebrovascular, hypertension, heart disease and gynaecology.
Summary of the invention
The object of the invention is to, a kind of characteristic rose paste preparation method is provided, simple to operate.
Characteristic rose paste preparation method provided by the invention, fresh edible rose 600g; Roseleaf is removed calyx bennet, obtains about 500g petal; According to the ratio of to three, add 1500g white granulated sugar; Roseleaf is rubbed until petal pulverize fuel-displaced after appearance; Finally the rose of rubbing is put into container, sealing at least two months is edible.
Characteristic rose paste preparation method provided by the invention, its beneficial effect is, product aromatic flavour, edible, storage, easy to carry.Rose paste can dissolve belly extravasated blood, pain therapy gastritis, resuscitation with aromatics, treatment gynaecological disease, dysmenorrhoea etc. of releiving.Often edible, give vent to anger in mouth, pore comes out is all Rose Essentielle, be natural food, it can cook gruel and eat, wipe one's face bag or directly bath drink.
Detailed description of the invention
Below in conjunction with an embodiment, characteristic rose paste preparation method provided by the invention is described in detail.
Embodiment
The characteristic rose paste preparation method of the present embodiment, fresh edible rose 600g; Roseleaf is removed calyx bennet, obtains about 500g petal; According to the ratio of to three, add 1500g white granulated sugar; Roseleaf is rubbed until petal pulverize fuel-displaced after appearance; Finally the rose of rubbing is put into container, sealing at least two months is edible.
Claims (1)
1. a characteristic rose paste preparation method, is characterized in that: fresh edible rose 600g; Roseleaf is removed calyx bennet, obtains about 500g petal; According to the ratio of to three, add 1500g white granulated sugar; Roseleaf is rubbed until petal pulverize fuel-displaced after appearance; Finally the rose of rubbing is put into container, sealing at least two months is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310726765.9A CN104738366A (en) | 2013-12-26 | 2013-12-26 | Manufacturing method of characteristic rose jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310726765.9A CN104738366A (en) | 2013-12-26 | 2013-12-26 | Manufacturing method of characteristic rose jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738366A true CN104738366A (en) | 2015-07-01 |
Family
ID=53579071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310726765.9A Pending CN104738366A (en) | 2013-12-26 | 2013-12-26 | Manufacturing method of characteristic rose jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738366A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831704A (en) * | 2016-04-08 | 2016-08-10 | 云南卓轩农业科技有限公司 | Brown-sugar rose flower paste and producing method thereof |
| CN108740271A (en) * | 2018-06-21 | 2018-11-06 | 冯羽敬 | A kind of preparation method that rose scent muskmelon is dry |
| CN108902840A (en) * | 2018-05-30 | 2018-11-30 | 新疆农业大学 | A kind of processing method and apricot flesh rose paste of apricot flesh rose paste |
-
2013
- 2013-12-26 CN CN201310726765.9A patent/CN104738366A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831704A (en) * | 2016-04-08 | 2016-08-10 | 云南卓轩农业科技有限公司 | Brown-sugar rose flower paste and producing method thereof |
| CN105831704B (en) * | 2016-04-08 | 2019-01-04 | 云南卓轩农业科技有限公司 | A kind of brown sugar rose paste and its production method |
| CN108902840A (en) * | 2018-05-30 | 2018-11-30 | 新疆农业大学 | A kind of processing method and apricot flesh rose paste of apricot flesh rose paste |
| CN108902840B (en) * | 2018-05-30 | 2021-12-14 | 新疆农业大学 | Processing method of apricot flesh and rose flower sauce and apricot flesh and rose flower sauce |
| CN108740271A (en) * | 2018-06-21 | 2018-11-06 | 冯羽敬 | A kind of preparation method that rose scent muskmelon is dry |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |
|
| WD01 | Invention patent application deemed withdrawn after publication |