CN1166308C - Taste rose sauce and its prodn. method - Google Patents
Taste rose sauce and its prodn. method Download PDFInfo
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- CN1166308C CN1166308C CNB02109912XA CN02109912A CN1166308C CN 1166308 C CN1166308 C CN 1166308C CN B02109912X A CNB02109912X A CN B02109912XA CN 02109912 A CN02109912 A CN 02109912A CN 1166308 C CN1166308 C CN 1166308C
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- sauce
- rose
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- taste
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Abstract
The present invention discloses flavor rose sauce and a preparing method thereof, particularly sauce food using roses as main raw materials, and a preparing method thereof, which belongs to snack food and a preparing method thereof. The product mainly contains rose fragrance, and also contains other nutrient components and fragrance. By using the preparing method of the present invention, the defects of concentrated fragrance, high sugar content, bad astringent taste and inconvenient eating are effectively overcome, and new food is provided for people. The preparing technology of the present invention is easy to control, and is suitable for small-scale enterprises to produce the flavor rose sauce.
Description
Affiliated technical field
The invention belongs to pot foods and preparation method thereof, particularly use sauce based food and the production method thereof of rose as primary raw material.
Background technology
Rose is a kind of can view and admire, extract spices, edible plant again, the production method of traditional rose paste is evenly to bring together according to 1: 3.5 proportioning with fresh rose flower lobe, white noisy sugar (or brown sugar) to be packaged into the rose paste sale in spontaneous fermentation 3-4 month, though this sauce has kept the local flavor of rose, but have that rose fragrance is too dense, pol high (〉=60%), astringent taste arranged, be not suitable for directly edible.
Summary of the invention
The purpose of this invention is to provide a kind of have natural rose fragrance, sugariness is moderate, mouthfeel can directly eat well trophism taste rose sauce.
Another object of the present invention provides the production method of taste rose sauce.
The present invention realizes by following manner: rose paste is obtained by following production method: with traditional rose paste is raw material, the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion, adds the auxiliary and condiment of the 10%-50% of rose paste weight then.
Ripe starch fluid is that the water that a starch adds two parts of weight mixes.
Auxiliary and condiment can be the bean powder after the slaking, walnut powder, lotus nut starch, lotus root starch, donkey-hide gelatin, matrimony vine sauce.
The production method of rose paste provided by the invention comprises following order and step: be raw material with traditional rose paste 1., the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion;
2. in female sauce lotion, add an amount of auxiliary and condiment;
3. high-temperature sterilization, vacuum packaging.
The present invention adopts modern technologies to carry out seasoning and improvement prescription on the basis of inheriting tradition technology, makes rose paste be fit to modern people's taste and habits and customs, and both the deep processing for rose provided new way, provided a kind of new food for people again.
The specific embodiment
The specific embodiment of the present invention is, is raw material with traditional rose paste, and the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion, adds an amount of auxiliary and condiment then and makes taste rose sauce of the present invention.
Auxiliary and condiment can be the bean powder after the slaking, walnut powder, lotus nut starch, lotus root starch or donkey-hide gelatin, matrimony vine sauce.
The production method of rose paste provided by the invention comprises following order and step: be raw material with traditional rose paste 1., the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion;
2. in female sauce lotion, add an amount of auxiliary and condiment;
3. high-temperature sterilization, vacuum packaging.
Embodiment 1, gets traditional rose paste 1000 and restrains with colloid mill pulverizing 1-2 minute, adds entry 1000 grams, and adding starch 500 grams stir and do female sauce lotion, and the bean powderes that adding 500 restrains slakings are made auxiliary and condiment and evenly stirred high-temperature sterilization, vacuum packaging.
Embodiment 2, and all the other are with embodiment 1 except that auxiliary and condiment being changed into 100 gram walnut powders.
Embodiment 3, and all the other are with embodiment 1 except that auxiliary and condiment being changed into 200 gram walnut powders.
Embodiment 4, and all the other are with embodiment 1 except that auxiliary and condiment being changed into 400 gram walnut powders.
Embodiment 5, remove with auxiliary and condiment change into 200 gram donkey-hide gelatins all the other with embodiment 1.
Embodiment 6, remove with auxiliary and condiment change into 200 gram matrimony vine sauce all the other with embodiment 1.
Donkey-hide gelatin described in the embodiment 5 and 6 and matrimony vine sauce can obtain by buying on the market.
The rose paste that adopts this production method to produce still is that all more traditional rose paste of mouthfeel has greatly improved from outward appearance, sees the table of comparisons for details.
The table of comparisons
| The tradition rose paste | Rose paste of the present invention | |
| 1. organoleptic indicator | Color and luster brownish red or sepia | Light brown red or shallow sepia |
| 2. taste and smell | Have strong rose fragrance and too high sweet taste | Have the smell of natural rose flower and add the fragrance of composition and moderate sweet taste |
| 3. form | Solid-state sauce shape, nothing is gone mouldy, the visible impurity of no naked eyes. | Be paste, nothing is gone mouldy, the visible impurity of no naked eyes. |
Claims (3)
1. taste rose sauce, this taste rose sauce is obtained by following production method: with traditional rose paste is raw material, the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion, the auxiliary and condiment that adds the 10%-50% of rose paste weight then, auxiliary and condiment are bean powder, walnut powder, lotus nut starch, lotus root starch, donkey-hide gelatin or the matrimony vine sauce after the slaking.
2. the described taste rose sauce of claim 1, it is characterized in that: ripe starch fluid is that the water that a ripe starch adds two parts of weight mixes.
3. the production method of the described taste rose sauce of claim 1 is characterized in that:
1. be raw material with traditional rose paste, the ripe starch fluid dilution that pulverize to add 1.5 times of weight with colloid mill stirs and does female sauce lotion;
2. the auxiliary and condiment that in female sauce lotion, adds specified quantity;
3. high-temperature sterilization, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02109912XA CN1166308C (en) | 2002-01-10 | 2002-01-10 | Taste rose sauce and its prodn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02109912XA CN1166308C (en) | 2002-01-10 | 2002-01-10 | Taste rose sauce and its prodn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1430906A CN1430906A (en) | 2003-07-23 |
| CN1166308C true CN1166308C (en) | 2004-09-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB02109912XA Expired - Fee Related CN1166308C (en) | 2002-01-10 | 2002-01-10 | Taste rose sauce and its prodn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1166308C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878893A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Brewing process of rose rotten savoury sauce |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455327B (en) * | 2009-01-04 | 2012-01-11 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102125211A (en) * | 2011-01-21 | 2011-07-20 | 潘广学 | Method for making rose sugar |
| CN102204664B (en) * | 2011-05-10 | 2012-10-31 | 普绩 | Preparation process of fresh flower sauce |
| CN103766570A (en) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | Preparation method of multi-purpose rose flower sugar |
| CN104055060B (en) * | 2014-06-10 | 2016-02-03 | 湖南省农产品加工研究所 | One is gone with rice or bread with rose paste and preparation method thereof |
| CN104223011A (en) * | 2014-07-21 | 2014-12-24 | 马鞍山市黄池食品（集团）有限公司 | Walnut and rose jam and preparation method of walnut and rose jam |
| CN106174280A (en) * | 2016-07-23 | 2016-12-07 | 邓启文 | A kind of child's green grass or young crops Fructus Jujubae fruit jam and preparation method thereof |
| CN106235167A (en) * | 2016-07-23 | 2016-12-21 | 邓启文 | One is suitable to edible blue or green Fructus Jujubae fruit jam of women and preparation method thereof |
| CN106174279A (en) * | 2016-07-23 | 2016-12-07 | 邓启文 | A kind of old people's green grass or young crops Fructus Jujubae fruit jam and preparation method thereof |
| CN106174278A (en) * | 2016-07-23 | 2016-12-07 | 邓启文 | A kind of blue or green Fructus Jujubae fruit jam and preparation method thereof |
| CN107242527B (en) * | 2017-05-22 | 2020-10-23 | 济南一甲玫瑰制品研发有限公司 | Preparation method of edible rose sauce suitable for middle-aged and elderly people |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
| CN112120197A (en) * | 2020-09-23 | 2020-12-25 | 衡阳市潇湘和创农业实业有限公司 | Rose flower sauce suitable for middle-aged and old people to eat and preparation method thereof |
-
2002
- 2002-01-10 CN CNB02109912XA patent/CN1166308C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878893A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Brewing process of rose rotten savoury sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1430906A (en) | 2003-07-23 |
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