Preparation method for curry powder

A technology of curry powder and raw materials, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient fragrance and full and delicate taste, and achieve the effect of full and delicate taste, low production cost and fragrant smell

Inactive Publication Date: 2012-03-14
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most curry powders currently on the market have the disadvantages of not being fragrant enough, and not having a full and delicate taste.

Method used

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  • Preparation method for curry powder
  • Preparation method for curry powder
  • Preparation method for curry powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of curry powder, used raw material and the parts by weight of raw material are:

[0017]

[0018]

[0019] The preparation method of curry powder, comprises the steps:

[0020] Dry the above-mentioned raw materials separately and use a pulverizer to pulverize them, pass the above-mentioned pulverized raw materials through a 60-mesh sieve, and then accurately weigh and feed according to the above-mentioned curry powder formula, and stir and mix evenly. Then put it into a closed pot, dry it at a temperature below 100°C to prevent deterioration during storage, cool it after drying, put it in a aging tank, and age it for about 6 months to make it produce a strong aroma. Finally, it is measured and packaged to obtain a finished product.

Embodiment 2

[0022] A kind of curry powder, used raw material and the parts by weight of raw material are:

[0023]

[0024] The preparation method of this curry powder, comprises the steps:

[0025] Dry the above-mentioned raw materials separately and use a pulverizer to pulverize them, pass the above-mentioned pulverized raw materials through a 60-mesh sieve, and then accurately weigh and feed according to the above-mentioned curry powder formula, and stir and mix evenly. Then put it into a closed pot, dry it at a temperature below 100°C to prevent deterioration during storage, cool it after drying, put it in a aging tank, and age it for about 6 months to make it produce a strong aroma. Finally, it is measured and packaged to obtain a finished product.

Embodiment 3

[0027] A kind of curry powder, used raw material and the parts by weight of raw material are:

[0028]

[0029] The preparation method of this curry powder, comprises the steps:

[0030] Dry the above-mentioned raw materials separately and use a pulverizer to pulverize them, pass the above-mentioned pulverized raw materials through a 60-mesh sieve, and then accurately weigh and feed according to the above-mentioned curry powder formula, and stir and mix evenly. Then put it into a closed pot, dry it at a temperature below 100°C to prevent deterioration during storage, cool it after drying, put it in a aging tank, and age it for about 6 months to make it produce a strong aroma. Finally, it is measured and packaged to obtain a finished product.

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Abstract

The invention relates to a preparation method for curry powder. The preparation method comprises the following steps of: drying turmeric, coriander, cumin, white pepper, black pepper, cardamom, capsicum, bay leaf, ginger, Jamaica pepper, mustard seed and celery seed serving as raw materials respectively and then crushing with a crushing machine; sieving the crushed raw materials with a 60-mesh sieve; uniformly stirring and mixing; filling in a closed boiler; baking at the temperature of less than 100 DEG C and then cooling; filling in a curing tank for 6 hours; and finally metering and packaging to prepare a finished product. The method has the advantages of simple preparation process and low production cost; the prepared curry powder achieves a better effect in a better proportion of the raw materials; the advantages of the various raw materials are integrated; and the curry powder has a fragrant smell, a full and fine flavor and a scientific formula.

Description

technical field [0001] The invention relates to the field of food ingredients, in particular to a preparation method of curry powder. Background technique [0002] Curry powder is used for cooking and can be used in a variety of cooking methods, such as frying, simmering, roasting, braising, stewing, boiling, steaming, etc.; suitable for a variety of raw materials, such as beef, mutton, pork, chicken, duck, goose, Fish, fried meat, soybeans, cauliflower, radish, rice, etc.; can be directly put into dishes, or made into curry sauce and poured on dishes, or boiled with green onion and vegetable oil to make curry oil. However, there are many curry powders on the market with the disadvantages that the smell is not fragrant enough, and the taste is not full and delicate. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art, and a kind of preparation method of curry powder is provided. [0004] The technical scheme ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 李达
Owner 天津市春升清真食品有限公司
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