CN105724710A - Manufacturing method of preserved rose flower - Google Patents
Manufacturing method of preserved rose flower Download PDFInfo
- Publication number
- CN105724710A CN105724710A CN201410755136.3A CN201410755136A CN105724710A CN 105724710 A CN105724710 A CN 105724710A CN 201410755136 A CN201410755136 A CN 201410755136A CN 105724710 A CN105724710 A CN 105724710A
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- CN
- China
- Prior art keywords
- aqueous solution
- sodium bicarbonate
- bicarbonate aqueous
- flos rosae
- rosae rugosae
- 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.)
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Abstract
The invention relates to the field of food, and specifically to a manufacturing method of preserved rose flower. The method comprises the following steps: a, astringency removal, in which, fresh rosa rugosa cv. plena is added into a sodium bicarbonate aqueous solution, wherein the mass ratio of rosa rugosa cv. plena to the sodium bicarbonate aqueous solution is 1:5, soaking is carried out for 5-8 h, and rinsing is performed for later use; b, color protection, in which, citric acid is added to the obtained roses, wherein the weight of citric acid is 3-5% of that of fresh rosa rugosa cv. plena, uniform stirring is performed, and air-drying is carried out for later use; and c, sugaring, in which, white sugar is added to the air-dried rosa rugosa cv. plena for preservation for 8-10 days. The manufactured preserved rose flower is uniform in color and rich in rose flower fragrance, is free of peculiar smell, and has the efficacy of beautifying and nourishing the skin and delaying senescence after being consumed for a long time.
Description
Technical field
The present invention relates to field of food, be specifically related to the manufacture method of a kind of Flos Rosae Rugosae dried meat.
Background technology
Flos Rosae Rugosae sweet in the mouth, slightly warm in nature, containing more than 300 kinds of chemical compositions, such as the alcohol of fragrance, aldehyde, fatty acid etc., the flower of Flos Rosae Rugosae and root can be used as medicine, and regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly menoxenia, the diseases such as traumatic injury, irritability are had a stomachache, newborn too fat to move pain.
In prior art, when making Flos Rosae Rugosae dried meat, concretely comprise the following steps and new fresh-rose is rubbed extruding repeatedly, go out to deflorate and dry after juice misery, being subsequently adding white sugar to pickle, this method causes the loss of a large amount of nutritional labelings in Flos Rosae Rugosae and the Flos Rosae Rugosae dried meat uneven color made.
Summary of the invention
For prior art Problems existing, the invention provides the manufacture method of a kind of Flos Rosae Rugosae dried meat at utmost preserving Flos Rosae Rugosae nutritional labeling, Flos Rosae Rugosae dried meat uniform color prepared by the method, have strong rose fragrance, free from extraneous odour, long-term eating has looks improving and the skin nourishing, function of delaying senility.
The technical solution used in the present invention is:
The invention provides the manufacture method of a kind of Flos Rosae Rugosae dried meat, the method comprises the following steps:
A. except puckery: adding sodium bicarbonate aqueous solution in fresh polyphyll red rose, polyphyll red rose is 1:5 with the mass ratio of sodium bicarbonate aqueous solution, soaks 5-8 hour, standby after washing；
B. color fixative: add the citric acid of the 3-5% accounting for new fresh-rose gross weight after above-mentioned soaking and water washing in polyphyll red rose, dry standby after stirring；
C. processed with honey: by adding white sugar in the Flos Rosae Rugosae after above-mentioned drying, pickle 8-10 days.
In described step a, the mass concentration of sodium bicarbonate aqueous solution is 10-15%.
In described step b, polyphyll red rose is 1:3 with the mass ratio of white sugar.
Polyphyll red rose used in the present invention is Pingyin special product Flos Rosae Rugosae.
In the present invention, can remove in Flos Rosae Rugosae, by adding sodium bicarbonate aqueous solution, the tannin producing bitter taste, it is not necessary to rub, farthest remain the nutritional labeling in Flos Rosae Rugosae.
By adding quantitative citric acid in the present invention, it is possible to the color of Flos Rosae Rugosae is played color-protecting function, it is ensured that the Flos Rosae Rugosae dried meat color after pickling is vivid, uniform color.
Advantages of the present invention and having the beneficial effect that
1. Flos Rosae Rugosae dried meat uniform color, has strong rose fragrance, free from extraneous odour, and long-term eating has looks improving and the skin nourishing, function of delaying senility.
2., by utilizing sodium bicarbonate aqueous solution that new fresh-rose is processed, nutritional labeling does not run off.
Detailed description of the invention
Below technical solution of the present invention is described in detail, but protection scope of the present invention is not limited to described embodiment.
The white sugar used in the present invention is that supermarket is bought, and described citric acid is delicatessen food level product.
Embodiment 1
The manufacture method of a kind of Flos Rosae Rugosae dried meat, specifically includes following steps:
A. except puckery: adding 5kg mass concentration in polyphyll red rose fresh for 1kg is the sodium bicarbonate aqueous solution of 10%, soaks 5 hours, standby after washing；
B. color fixative: add 30g citric acid after above-mentioned soaking and water washing in polyphyll red rose, dry standby after stirring；
C. processed with honey: by adding 3kg white sugar in the Flos Rosae Rugosae after above-mentioned drying, pickle 8 days.
Embodiment 2
The manufacture method of a kind of Flos Rosae Rugosae dried meat, specifically includes following steps:
A. except puckery: adding 5kg mass concentration in polyphyll red rose fresh for 1kg is the sodium bicarbonate aqueous solution of 15%, soaks 8 hours, standby after washing；
B. color fixative: add 50g citric acid after above-mentioned soaking and water washing in polyphyll red rose, dry standby after stirring；
C. processed with honey: by adding 3kg white sugar in the Flos Rosae Rugosae after above-mentioned drying, pickle 10 days.
The Flos Rosae Rugosae dried meat uniform color of embodiment 1 and 2 preparation, has strong rose fragrance, free from extraneous odour, and long-term eating has looks improving and the skin nourishing, function of delaying senility.
Above-described embodiment is the present invention preferably embodiment; but embodiments of the present invention also should not be limited by the examples; the change made under other any spirit without departing from the present invention and principle, modification, combination, replacement, simplification all should be equivalence substitute mode, are included within protection scope of the present invention.
Claims (3)
1. the manufacture method of a Flos Rosae Rugosae dried meat, it is characterised in that comprise the following steps:
A. except puckery: adding sodium bicarbonate aqueous solution in fresh polyphyll red rose, polyphyll red rose is 1:5 with the mass ratio of sodium bicarbonate aqueous solution, soaks 5-8 hour, standby after washing；
B. color fixative: add the citric acid of the 3-5% accounting for new fresh-rose gross weight in the polyphyll red rose after above-mentioned soaking and water washing, dry standby after stirring；
C. processed with honey: by adding white sugar in the polyphyll red rose after above-mentioned drying, pickle 8-10 days.
2. manufacture method according to claim 1, it is characterised in that: in described step a, the mass concentration of sodium bicarbonate aqueous solution is 10-15%.
3. manufacture method according to claim 1, it is characterised in that: in described step b, Flos Rosae Rugosae is 1:3 with the mass ratio of white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755136.3A CN105724710A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of preserved rose flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755136.3A CN105724710A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of preserved rose flower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724710A true CN105724710A (en) | 2016-07-06 |
Family
ID=56239999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410755136.3A Pending CN105724710A (en) | 2014-12-11 | 2014-12-11 | Manufacturing method of preserved rose flower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724710A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN111528328A (en) * | 2020-05-08 | 2020-08-14 | 云南潘祥记工贸有限公司 | Rose sugar sauce and preparation method thereof |
-
2014
- 2014-12-11 CN CN201410755136.3A patent/CN105724710A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN111528328A (en) * | 2020-05-08 | 2020-08-14 | 云南潘祥记工贸有限公司 | Rose sugar sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160706 |
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| WD01 | Invention patent application deemed withdrawn after publication |