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Curry condiment and preparation method thereof

A seasoning and curry technology, applied in the field of curry seasoning and its preparation, to achieve the effect of simple and easy-to-operate preparation method

Inactive Publication Date: 2015-02-25
刘昌浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are so many types of curry, there is no curry that really suits Chinese tastes

Method used

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  • Curry condiment and preparation method thereof
  • Curry condiment and preparation method thereof
  • Curry condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A curry seasoning includes: 28 parts of turmeric, 9 parts of grass fruit, 7.5 parts of pepper, 2.9 parts of star anise, 4.8 parts of cinnamon, 1.9 parts of Amomum japonicus, 1.9 parts of cloves, 1.9 parts of cumin, 7.5 parts of red pepper, 5.5 parts of finger Tianjiao, 1.9 parts of licorice, 1.9 parts of cumin, and 1.9 parts of fragrant leaves.

Embodiment 2

[0044] A curry seasoning includes: 32 parts of turmeric, 11 parts of grass fruit, 8.5 parts of pepper, 3.1 parts of star anise, 5.2 parts of cinnamon, 2.2 parts of Amomum yangchun, 2.2 parts of cloves, 2.2 parts of cumin, 8.5 parts of red pepper, 6.5 parts of finger Tianjiao, 2.2 parts of licorice, 2.2 parts of cumin, 2.2 parts of fragrant leaves.

Embodiment 3

[0046] A curry seasoning includes: 30 parts of turmeric, 10 parts of grass fruit, 8 parts of pepper, 3 parts of star anise, 5 parts of cinnamon, 2 parts of Amomum japonicus, 2 parts of cloves, 2 parts of cumin, 8 parts of red pepper, 6 parts of finger Tianjiao, 2 parts of licorice, 2 parts of cumin, and 2 parts of fragrant leaves.

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Abstract

The invention provides a curry condiment and a preparation method thereof. The curry condiment consists of the following components in parts by weight: 28-32 parts of radix curcumae longae, 9-11 parts of amomum tsao-ko, 7.5-8.5 parts of pepper, 2.9-3.1 parts of anise, 4.8-5.2 parts of cortex cinnamomi, 1.9-2.2 parts of amomum villosum, 1.9-2.2 parts of clove, 1.9-2.2 parts of fennel, 7.5-8.5 parts of large red pepper, 5.5-6.5 pars of red cluster pepper, 1.9-2.2 parts of liquorice, 1.9-2.2 parts of cumin and 1.9-2.2 parts of bay leaf. The preparation method of the curry condiment comprises the following steps: crushing and mixing the raw materials according to a prescription to obtain a powder mixture and then frying the powder mixture for 8-12 minutes to obtain the curry condiment. The curry condiment is prepared according to dietary habits of Chinese people, is adaptive to taste of the Chinese people, is heavily fragrant in taste and is capable of improving appetite.

Description

technical field [0001] The invention relates to the field of flavoring agents, in particular to a curry seasoning and a preparation method thereof. Background technique [0002] Curry is a seasoning made from a variety of spices. It originated in India and is commonly found in Indian, Thai, and Japanese dishes. It is usually eaten with meat and rice. Indian palates are known for mixing styles to create exotic dishes, so curry also has the above characteristics. [0003] At present, curry has become one of the mainstream dishes in the Asia-Pacific region, the most famous being the cooking method of India and Thailand. Besides tea, curry is one of the few truly pan-Asian condiments. There are many types of curry, mainly divided by country, including the tastes of India, Sri Lanka, Thailand, Singapore, Malaysia, Japan, Vietnam and other countries. [0004] The above types of curry are all based on Indian curry and evolved according to the eating habits of various places. Al...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/22A23L27/14A23L27/00
CPCA23L27/00A23L27/14
Inventor 刘昌浩
Owner 刘昌浩
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