CN113875874A - A method for preparing candy containing rose petal - Google Patents
A method for preparing candy containing rose petal Download PDFInfo
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- CN113875874A CN113875874A CN202111265968.3A CN202111265968A CN113875874A CN 113875874 A CN113875874 A CN 113875874A CN 202111265968 A CN202111265968 A CN 202111265968A CN 113875874 A CN113875874 A CN 113875874A
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- rose petals
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- 238000000034 method Methods 0.000 title claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000002360 preparation method Methods 0.000 claims abstract description 28
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000005303 weighing Methods 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000020429 malt syrup Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 5
- 241000109329 Rosa xanthina Species 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of a candy containing rose petals, and belongs to the field of candy preparation. The preparation method comprises the following steps: s1, mixing and dissolving sugar: weighing white granulated sugar, maltose and water in proportion, and mixing to obtain syrup; s2, preheating and dissolving: heating the syrup to 70-80 ℃ to obtain massecuite; s3, adding petals and forming: and (3) injecting the massecuite into a former for forming, synchronously adding rose petals, and cooling and forming to obtain the candy containing the rose petals. The candy containing rose petals prepared by the preparation method can enable the rose petals to be unfolded, keep bright and beautiful and avoid scorching.
Description
Technical Field
The invention belongs to the field of candy preparation, and particularly relates to a preparation method of a candy containing rose petals.
Background
The candy is a snack which people like to hear. Along with the improvement of living standard of people, the distinctive demand of the candies is more vigorous, and besides the pursuit of taste, the appearance of the candies is more and more emphasized.
Roses (Rosa rugosa Thunb.) belong to deciduous shrubs of Rosaceae of Rosales, have a long cultivation history in China, and are planted all over the country at present, wherein the fields of North China, northwest China, southwest China and the like are the main fields. The national health department allowed "Rose rugosa cv. plenum" as a general food production business in 2010.
However, the art of adding roses to confections is still not mature.
Disclosure of Invention
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of candy containing rose petals comprises the following steps:
s1, mixing and dissolving sugar: weighing white granulated sugar, maltose and water in proportion, and mixing to obtain syrup;
s2, preheating and dissolving: heating the syrup to 70-80 ℃ to obtain massecuite;
s3, adding petals and forming: and (3) injecting the massecuite into a former for forming, synchronously adding rose petals, and cooling and forming to obtain the candy containing the rose petals.
Preferably, the rose petals are 16-20 meshes in size, and the water content is lower than 13.0%. The rose petals are too large in size, not easy to stretch, too small in size, difficult to see as petals in vision, and unobvious in distinction degree. Rose petal water content is too high, can lead to the caking, difficult dispersion add to in the massecuite, the phenomenon of conglobation appears, can fall to ji even and block up the pipeline, reduction in production efficiency.
Further, the preparation method of the rose petals comprises the following steps: selecting completely opened roses, picking up petals, drying in the sun or in the oven until the water content is lower than 13.0%, and crushing to 16-20 meshes.
Preferably, in step S3, the massecuite is injected into a cone for holding and keeping warm, and then injected into a former for forming, and rose petals are simultaneously added when the massecuite is injected into the cone
Preferably, in step S3, the addition amount of the rose petals is 1.00-1.50 g rose petals/1000 g massecuite. More preferably, the amount of added rose petals is 1.25g rose petals/1000 g massecuite.
Preferably, a step of filtering the syrup is further included after the step S1 and before the step S2.
Preferably, a step of adding essence and/or pigment to the massecuite is further included after the step S2 and before the step S3. The prepared candy has different tastes by adding essence and/or pigment, and the selection of consumers is enriched.
Preferably, in step S1, the amount of the white granulated sugar and the maltose is 40% to 45%, and the balance is water. More preferably, the malt syrup is 76.5% malt syrup.
Preferably, in the step S1, when the white granulated sugar and the maltose are mixed with water, the temperature of the water is 60-70 ℃. More preferably, the syrup is obtained by mixing white granulated sugar and maltose with water, and heating to 70-80 ℃ for complete dissolution.
In the present invention, the candy is selected from one of the group including, but not limited to, lollipops, fudge, chewing gum, bubble gum.
The invention has the advantages of
Compared with the prior art, the invention has the following beneficial effects:
the preparation method has the advantages of simple process, easy operation and cost saving, and is suitable for preparing candies with various tastes and containing rose petals.
The candy containing rose petals prepared by the preparation method can enable the rose petals to be unfolded, keep bright and beautiful and avoid scorching.
Drawings
Figure 1 shows a rose petal profile for use in an embodiment of the invention.
FIG. 2 shows lollipops containing rose petals prepared in examples 1-4 of the present invention. A: rose flavored lollipops containing rose petals prepared in example 1, B: the rose-flavored lollipop prepared in example 2, which contained rose petals; c: the rose-flavored lollipop prepared in example 3, which contained rose petals; d: the rose-flavored lollipop prepared in example 4 contains rose petals.
Figure 3 shows the effect of pre-heating temperature on the appearance of rose petal lollipops.
Fig. 4 shows the appearance of a rose petal lollipop prepared with rose petals added to the cone prior to massecuite addition.
Fig. 5 shows the appearance of a rose petal lollipop prepared by adding rose petals and massecuite simultaneously into a cone.
Detailed Description
Unless otherwise indicated, implied from the context, or customary in the art, all parts and percentages herein are by weight and the testing and characterization methods used are synchronized with the filing date of the present application. .
The numerical ranges in this application are approximations, and thus may include values outside of the ranges unless otherwise specified. A numerical range includes all numbers from the lower value to the upper value, in increments of 1 unit, provided that there is a separation of at least 2 units between any lower value and any higher value. For example, if a compositional, physical, or other property (e.g., molecular weight, melt index, etc.) is recited as 100 to 1000, it is intended that all individual values, e.g., 100, 101, 102, etc., and all subranges, e.g., 100 to 166, 155 to 170, 198 to 200, etc., are explicitly recited. For ranges containing a numerical value less than 1 or containing a fraction greater than 1 (e.g., 1.1, 1.5, etc.), then 1 unit is considered appropriate to be 0.0001, 0.001, 0.01, or 0.1. For ranges containing single digit numbers less than 10 (e.g., 1 to 5), 1 unit is typically considered 0.1. These are merely specific examples of what is intended to be expressed and all possible combinations of numerical values between the lowest value and the highest value enumerated are to be considered to be expressly stated in this application.
In addition, unless explicitly stated otherwise, the use of the terms "a", "an" or "the" are intended to include the plural forms thereof.
The terms "comprising," "including," "having," and derivatives thereof do not exclude the presence of any other component, step or procedure, and are not intended to exclude the presence of other elements, steps or procedures not expressly disclosed herein. To the extent that any doubt is eliminated, all compositions herein containing, including, or having the term "comprise" may contain any additional additive, adjuvant, or compound, unless expressly stated otherwise. Rather, the term "consisting essentially of … …" excludes any other components, steps or processes from the scope of any of the terms hereinafter recited, insofar as such terms are necessary for performance. The term "consisting of … …" does not include any components, steps or processes not specifically described or listed. Unless explicitly stated otherwise, the term "or" refers to the listed individual members or any combination thereof.
In order to make the technical problems, technical solutions and advantageous effects solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments.
Examples
The following examples are used herein to demonstrate preferred embodiments of the invention. It will be appreciated by those of skill in the art that the techniques disclosed in the examples which follow represent techniques discovered by the inventor to function in the invention, and thus can be considered to constitute preferred modes for its practice. Those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments which are disclosed and still obtain a like or similar result without departing from the spirit or scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and the disclosures and references cited herein and the materials to which they refer are incorporated by reference.
Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the following claims.
The experimental methods not specifically described in the following examples are conventional methods unless otherwise specified. The instruments used in the following examples are, unless otherwise specified, laboratory-standard instruments; the test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified.
Example 1 preparation method of rose-flavored rose lollipops
The embodiment provides a preparation method of a rose-flavored lollipop containing rose petals, which comprises the following steps:
a preparation method of candy containing rose petals comprises the following steps:
(1) mixing and sugar melting:
weighing the white granulated sugar, the malt syrup and the water according to the following proportion, mixing the materials at the water temperature of 60-70 ℃, and heating the mixture to 70-80 ℃ until the white granulated sugar and the malt syrup are dissolved to obtain the syrup.
(2) Filtering and removing impurities:
filtering the decocted syrup with 120 mesh stainless steel gauze to remove fine impurities.
(3) Preheating and dissolving:
and heating the filtered syrup to 70-80 ℃ to obtain the massecuite.
(4) Seasoning:
weighing the boiled massecuite, adding essence and pigment according to a proportion, blending, and adding according to the following formula table:
(5) adding petals and forming:
the rose petal is crushed rose petal F1 (Pingyin double-petal red rose) with specification of 1 × 1mm, and is purchased from biological science and technology GmbH of Jinan blue-Fei rose. Utilize quick moisture apparatus survey water content during the storage, the water content is too much easy caking, need dry before the use, if the powder is too much, need sieve 20 mesh sieve further screens.
When the blended massecuite is injected into a conical device, rose petals are added by a powder feeder, and the adding amount of the rose petals is 12.5g/10000g of massecuite. The rose petal flow is set according to the massecuite flow, so that the addition of the rose is ensured to be stable.
The cast and filled massecuite was cooled in a cooling tunnel and demolded to obtain a rose flavored lollipop containing rose petals as shown in fig. 2 a.
Example 2 preparation method of rose lollipop with rose-orange flavor
The embodiment provides a preparation method of a rose-flavored lollipop containing rose petals, which comprises the following steps:
a preparation method of candy containing rose petals comprises the following steps:
(1) mixing and sugar melting:
weighing the white granulated sugar, the malt syrup and the water according to the following proportion, mixing the materials at the water temperature of 60-70 ℃, and heating the mixture to 70-80 ℃ until the white granulated sugar and the malt syrup are dissolved to obtain the syrup.
(2) Filtering and removing impurities:
filtering the decocted syrup with 120 mesh stainless steel gauze to remove fine impurities.
(3) Preheating and dissolving:
and heating the filtered syrup to 70-80 ℃ to obtain the massecuite.
(4) Seasoning:
weighing the boiled massecuite, adding essence and pigment according to a proportion, blending, and adding according to the following formula table:
(5) adding petals and forming:
the rose petals used were the same as in example 1, broken rose petals F1 (Pingyin double-petal red rose) with a size of 1X 1mm, and purchased from Jinan blue-Fei Rose Biotech Ltd. Utilize quick moisture apparatus survey water content during the storage, the water content is too much easy caking, need dry before the use, if the powder is too much, need sieve 20 mesh sieve further screens.
When the blended massecuite is injected into a conical device, rose petals are added by a powder feeder, and the adding amount of the rose petals is 12.5g/10000g of massecuite. The rose petal flow is set according to the massecuite flow, so that the addition of the rose is ensured to be stable.
The cast and filled massecuite is cooled through a cooling tunnel and is demoulded to obtain the rose-orange flavored lollipop containing rose petals, as shown in a figure B in figure 2.
Example 3 preparation method of rose yellow peach-flavored rose lollipop
The embodiment provides a preparation method of a rose yellow peach flavored lollipop containing rose petals, which comprises the following steps:
a preparation method of candy containing rose petals comprises the following steps:
(1) mixing and sugar melting:
weighing the white granulated sugar, the malt syrup and the water according to the following proportion, mixing the materials at the water temperature of 60-70 ℃, and heating the mixture to 70-80 ℃ until the white granulated sugar and the malt syrup are dissolved to obtain the syrup.
(2) Filtering and removing impurities:
filtering the decocted syrup with 120 mesh stainless steel gauze to remove fine impurities.
(3) Preheating and dissolving:
and heating the filtered syrup to 70-80 ℃ to obtain the massecuite.
(4) Seasoning:
weighing the boiled massecuite, adding essence and pigment according to a proportion, blending, and adding according to the following formula table:
(5) adding petals and forming:
the rose petals used were the same as in example 1, broken rose petals F1 (Pingyin double-petal red roses) with a size of 1X 1mm, which were purchased from Jinan blue-Fei Rose Biotech Ltd, and the appearance of the rose petals is shown in FIG. 1. Utilize quick moisture apparatus survey water content during the storage, the water content is too much easy caking, need dry before the use, if the powder is too much, need sieve 20 mesh sieve further screens.
When the blended massecuite is injected into a conical device, rose petals are added by a powder feeder, and the adding amount of the rose petals is 12.5g/10000g of massecuite. The rose petal flow is set according to the massecuite flow, so that the addition of the rose is ensured to be stable.
The cast and filled massecuite is cooled through a cooling tunnel and demolded to obtain a rose petal-containing lollipop with rose yellow peach flavor as shown in fig. 2C.
Example 4 preparation method of rose strawberry flavored rose lollipop
The embodiment provides a preparation method of a rose strawberry flavored lollipop containing rose petals, which comprises the following steps:
a preparation method of candy containing rose petals comprises the following steps:
(1) mixing and sugar melting:
weighing the white granulated sugar, the malt syrup and the water according to the following proportion, mixing the materials at the water temperature of 60-70 ℃, and heating the mixture to 70-80 ℃ until the white granulated sugar and the malt syrup are dissolved to obtain the syrup.
(2) Filtering and removing impurities:
filtering the decocted syrup with 120 mesh stainless steel gauze to remove fine impurities.
(3) Preheating and dissolving:
and heating the filtered syrup to 70-80 ℃ to obtain the massecuite.
(4) Seasoning:
weighing the boiled massecuite, adding essence and pigment according to a proportion, blending, and adding according to the following formula table:
(5) adding petals and forming:
the rose petals used were the same as in example 1, broken rose petals F1 (Pingyin double-petal red rose) with a size of 1X 1mm, and purchased from Jinan blue-Fei Rose Biotech Ltd. Utilize quick moisture apparatus survey water content during the storage, the water content is too much easy caking, need dry before the use, if the powder is too much, need sieve 20 mesh sieve further screens.
When the blended massecuite is injected into a conical device, rose petals are added by a powder feeder, and the adding amount of the rose petals is 12.5g/10000g of massecuite. The rose petal flow is set according to the massecuite flow, so that the addition of the rose is ensured to be stable.
The cast and filled massecuite was cooled in a cooling tunnel and demolded to obtain a rose-strawberry flavored lollipop containing rose petals, as shown in fig. 2D.
Comparative example 1
The embodiment provides a preparation method of rose strawberry flavored rose lollipops, which is different from the embodiment 3 only in that: the preheating and dissolving temperature is 90-100 ℃, and the prepared lollipop is shown in figure 3.
As shown in FIG. 3, when the preheating and dissolving temperature is too high, the rose petals are charred, and the unfolding degree of the rose petals is low, which affects the appearance. The lollipop prepared in example 3 has bright rose petals due to proper temperature.
Comparative example 2
The embodiment provides a preparation method of rose yellow and peach flavored rose lollipops, which is different from the embodiment 3 only in that: firstly adding rose petals into the conical device, and then injecting the mixed massecuite into the conical device.
Since the cone is preheated to ensure good fluidity of the massecuite, rose petals are first added into the cone, and the rose petals are heated by the cone to be blackened. Moreover, rose petals are not distributed uniformly in the formed lollipop, and even agglomeration occurs (fig. 4). The lollipop prepared in example 3 is filled with the massecuite by a casting machine, and the rose petals are synchronously added, so that the rose petals are completely wrapped by the massecuite without being scorched, and are uniformly distributed in the massecuite and the formed and cooled lollipop. On the other hand, the heat-insulated heating of the cone further resulted in a good fluidity of the massecuite rose petal mixture, which further enhanced the spreadability of the rose petals (fig. 5).
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.
Claims (10)
1. The preparation method of the candy containing rose petals is characterized by comprising the following steps:
s1, mixing and dissolving sugar: weighing white granulated sugar, maltose and water in proportion, and mixing to obtain syrup;
s2, preheating and dissolving: heating the syrup to 70-80 ℃ to obtain massecuite;
s3, adding petals and forming: and (3) injecting the massecuite into a former for forming, synchronously adding rose petals, and cooling and forming to obtain the candy containing the rose petals.
2. The method for preparing rose petals according to claim 1, wherein the rose petals have a size of 16 to 20 meshes and a water content of less than 13.0%.
3. The method of claim 2, wherein the rose petals are prepared by the following method: selecting completely opened roses, picking up petals, drying in the sun or in the oven until the water content is lower than 13.0%, and crushing to 16-20 meshes.
4. The method according to claim 1, wherein in step S3, the rose petals are added in an amount of 1.00 to 1.50 g/1000 g massecuite.
5. The method of any one of claims 1 to 4, further comprising a step of filtering the syrup after the step S1 and before the step S2.
6. The method of any one of claims 1-4, further comprising a step of adding a flavor and/or a color to the massecuite after step S2 and before step S3.
7. The preparation method according to any one of claims 1 to 4, wherein in step S1, the amount of white granulated sugar and the maltose is 40% to 45%, and the balance is water.
8. The method according to claim 7, wherein the malt syrup is 76.5% malt syrup.
9. The preparation method according to claim 7, wherein the syrup is obtained by mixing white granulated sugar and maltose with water at 60-70 deg.C and stirring until the mixture is completely dissolved.
10. The preparation method according to claim 9, wherein the syrup is obtained by mixing white granulated sugar and maltose with water, and heating to 70-80 ℃ for complete dissolution.
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| CN202111265968.3A CN113875874A (en) | 2021-10-28 | 2021-10-28 | A method for preparing candy containing rose petal |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729823A (en) * | 2005-08-12 | 2006-02-08 | 华南理工大学 | Process for preparing center sweets |
| US20060275534A1 (en) * | 2003-04-07 | 2006-12-07 | Gianluigi Roverio | Process for the preparation of confectionery products containing floral material |
| CN104115979A (en) * | 2013-04-24 | 2014-10-29 | 北京康比特体育科技股份有限公司 | Lollipop |
| CN109349402A (en) * | 2018-10-08 | 2019-02-19 | 西充恒河农牧业开发有限公司 | The candy prepared with flowers or floral extract |
| CN111543536A (en) * | 2020-06-29 | 2020-08-18 | 成都中医药大学 | Rose and hawthorn soft sweets and preparation method thereof |
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2021
- 2021-10-28 CN CN202111265968.3A patent/CN113875874A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060275534A1 (en) * | 2003-04-07 | 2006-12-07 | Gianluigi Roverio | Process for the preparation of confectionery products containing floral material |
| CN1729823A (en) * | 2005-08-12 | 2006-02-08 | 华南理工大学 | Process for preparing center sweets |
| CN104115979A (en) * | 2013-04-24 | 2014-10-29 | 北京康比特体育科技股份有限公司 | Lollipop |
| CN109349402A (en) * | 2018-10-08 | 2019-02-19 | 西充恒河农牧业开发有限公司 | The candy prepared with flowers or floral extract |
| CN111543536A (en) * | 2020-06-29 | 2020-08-18 | 成都中医药大学 | Rose and hawthorn soft sweets and preparation method thereof |
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