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Curry powder and manufacturing method thereof

A technology for curry powder and raw materials, applied in the field of seasoning food processing, can solve the problems of stimulating gastric acid secretion, poor taste, improper formula, etc., and achieve the effect of increasing appetite and increasing the fragrant meat flavor.

Inactive Publication Date: 2014-03-12
YANGZHOU LVJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to uneven formula and ingredient technology, the curry powder sold on the market has poor taste and cannot achieve the effect of fragrant and refreshing. Some curry powders seriously stimulate gastric acid secretion due to improper ingredients and formula. Excessive gastric acid secretion can cause gallbladder contraction. induced biliary colic

Method used

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Experimental program
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Embodiment Construction

[0016] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0017] Another object of the present invention is to provide the preparation method of above-mentioned curry powder, it comprises the following steps:

[0018] Step A, weighing raw materials:

[0019] Weigh 48kg of turmeric, 13kg of dried chili peppers, 2.5kg of Chinese prickly ash, 4kg of cinnamon, 2kg of star anise, 4kg of fennel, 12kg of coriander seeds, 11kg of corn flour, 1kg of white pepper seeds, and 2.5kg of dried ginger;

[0020] Step B, pretreatment of raw and auxiliary materials: after the materials are dried separately, the moisture content is controlled at 4%-5%, pulverized, and passed through a 60-mesh sieve;

[0021] Step C, powder mixing: add to the mixer according to the proportion in descending order, mix in airtight for 10 minutes and stir e...

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PUM

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Abstract

The invention relates to curry powder, and particularly relates to curry powder and a manufacturing method thereof. The curry powder is prepared from following raw materials: turmeric, piebald dry chilli, Chinese prickly ash, cassia, anise, fennel, coriander seed, corn flour, white pepper seed, dried ginger, and the like. The invention also provides the manufacturing method of the curry powder. The curry powder manufactured by the method is capable of increasing pungency, removing fishy smell, flavoring taste, sweating, fending off the cold, tonifying the stomach, eliminating phlegm and enhancing appetite. The curry powder is a seasoning matter for manufacturing Chinese and western foods and is capable of increasing fragrant meat smell of the foods.

Description

technical field [0001] The invention belongs to the technical field of seasoning food processing, and relates to curry powder and a preparation method thereof. Background technique [0002] Curry powder is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower and soup, etc. It is a commonly used seasoning in Chinese and Western food. Due to the uneven formula and ingredient technology, the curry powder sold on the market has a poor taste and cannot achieve the effect of fragrance and refreshing. Some curry powders seriously stimulate the secretion of gastric acid due to improper ingredients and formula. Excessive gastric acid secretion can cause gallbladder contraction. Induces biliary colic. Contents of the invention [0003] Purpose of the present invention is exactly a kind of curry powder provided in order to avoid the deficiencies of the prior art. [0004] The technical scheme that the present invention solves the problems of the technol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23V2002/00
Inventor 朱修圣姚广利
Owner YANGZHOU LVJIA FOOD
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