| 摘要 |
PURPOSE:To obtain the subject cherry flower excellent in color, fragrance, shape and quality and useful as a food raw material such as seasoning powder to be scattered on cooked rice, etc., by removing stem and calyx from cherry flower, heating the flower together with starch and water to open the flower and drying while keeping the form of flake. CONSTITUTION:The objective cherry flower is prepared by removing the stem and calyx from a cherry flower, mixing 1 pt.wt. of the cherry flower with 0.15-0.20 pts.wt. of starch and 3-5.5 pts.wt. of water, heating the mixture up to 90 deg.C under stirring to open the flower and drying the product while keeping the form of flake. |
