Curry shrimp ball sauce

A technology of shrimp ball paste and curry, applied in the fields of application, food preparation, food science, etc., can solve the problem that curry shrimp ball paste products have not been standardized, and achieve the effect of standardization of raw materials

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a curry shrimp ball paste, the purpose is to solve the problem that the existing curry shrimp ball paste products have not achieved standardization

Method used

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  • Curry shrimp ball sauce

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Embodiment 1

[0026] Embodiment 1: A kind of curry shrimp ball paste

[0027] A kind of curry shrimp ball paste, described curry shrimp ball paste is mainly made of the following materials by weight:

[0028] Curry paste 495~505 parts;

[0029] 350-360 parts of soybean oil;

[0030] 235-245 servings of seafood sauce;

[0031] Barbecued pork sauce 235-245 servings;

[0032] 1150-1200 parts of water;

[0033] 65-75 parts of onion;

[0034] 65-75 parts of green onions;

[0035] Garlic seeds 65-75 parts;

[0036] Coriander 65-75 parts;

[0037] 60-70 parts of table salt;

[0038] 38-42 parts of ginger;

[0039] 28-30 parts of white sugar;

[0040] 28-30 parts of starch.

Embodiment 2

[0041] Embodiment 2: A kind of curry shrimp ball paste

[0042] See attached figure 1 Described, a kind of curry shrimp ball paste, the preparation method of described curry shrimp ball paste is as follows:

[0043] 1. Minced material: chop 70 grams of coriander, 70 grams of onion, 70 grams of green onion, 40 grams of ginger, and 70 grams of garlic seeds into powder for later use.

[0044] 2. Boiling: Heat the pot and add salad oil at 350°C. When the oil temperature reaches 75°C, add minced ginger, minced onion, minced green onion, and minced garlic, boil for 5 minutes on low heat, and then add minced coriander. After boiling for 15 minutes, the vegetable water disperses and emits fragrance. Then add 240 grams of seafood sauce, 240 grams of barbecued pork sauce, 500 grams of curry paste and boil for 5 minutes, then add 1200 grams of water, 30 grams of white sugar, 65 grams of salt, and monosodium glutamate and boil for 20 minutes, and then add 30 grams of water starch Thick...

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PUM

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Abstract

A curry shrimp ball sauce is mainly prepared from 495-505 parts of curry paste, 350-360 parts of soybean oil, 235-245 parts of hoisin sauce, 235-245 parts of roast pork sauce, 1150-1200 parts of water, 65-75 parts of onion, 65-75 parts of green Chinese onion, 60-70 parts of garlic, 65-75 parts of caraway, 60-70 parts of table salt, 38-42 parts of ginger, 28-30 parts of white granulated sugar and 28-30 parts of starch material. According to the curry shrimp ball sauce disclosed by the invention, the standardization of raw materials of the curry shrimp ball sauce, the standardization of products and the standardization of a process can be realized.

Description

technical field [0001] The invention relates to a condiment, in particular to a curry shrimp ball paste, which belongs to the technical field of food processing. Background technique [0002] China has a long history and rich knowledge in the development and consumption of condiments, and there are many types of condiments. Brewed seasonings use grains rich in protein and starch as the main raw material, and after treatment, they are fermented, that is, a series of biochemical changes are produced by the action of relevant microbial enzymes, and they are transformed into various complex organic substances. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc. [0003] Condiments have developed from simple oil, salt, sauce and vinegar to a large family with many varieties, and have become an indispensable food companion in people's lives. At present, my country's condiment product system has been basically formed, but at the same time,...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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