Method for making edible rose meat

• Main Author: WU JUNHE
• Format: Patent
• Language: Chinese; English
• Published: 09.04.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for making edible rose meat and relates to the technical field of food processing. The method comprises the following steps: carrying out ultrasonic pickling on edibleroses, boiling, collecting rose boiling water as a raw material for boiling meat, filtering water after meat boiling, pasting with starch so as to obtain a raw material for ultrasonic meat pickling,and finally mixing dried rose shreds and pickled meat, thereby obtaining edible rose meat. In the whole making process, raw materials are sufficiently utilized, the fragrance of the edible roses is fused with meat fragrance, the method is simple, quality in different making steps is conveniently controlled, and a basis can be made for industrial production. 本发明公开了种荼薇花肉的制备方法，涉及食品加工技术领域，制备方法将荼薇花进行超声腌制，煮花，并将煮花水作为煮肉的原料，然后将煮肉后的水过滤和淀粉进行糊化制备出超声腌肉的原料，最后将干燥的花丝和腌肉混合，制备出荼薇花肉，整个制备过程原料充分利用，将荼薇花的香气和肉香进行融合，制备成方法简单，各制作步骤便于质量监控，为工业化生产提供基础。