Mild-taste curry piece and preparation method thereof
A technology for curry and raw materials, which is applied to the field of light curry block and its preparation, can solve the problems of non-instant consumption, difficult processing, complicated preparation process, etc., and achieve the effects of being easy to eat, mellow and light in taste, and simple in preparation method.
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Embodiment 1
[0018] Example 1 1 part of 100g
Embodiment 1
[0019] Embodiment 1: a kind of light mouth curry block, is made up of the raw material of following parts by weight:
[0020]
[0021] A processing technology of convenient light mouth curry block is characterized in that it comprises the following steps:
[0022] (1) Mix vegetable oil and butter and heat to 60 degrees to completely melt the oil;
[0023] (2) Then add wheat flour and stir evenly, present a uniform white milky shape, and heat up to 130 degrees;
[0024] (3) Add curry powder and spices and fry until fragrant;
[0025] (4) Add onion powder again, stop heating and gradually cool down and stir to 95 degrees;
[0026] (5) Add cornstarch, white granulated sugar, salt, I+G, monosodium glutamate again, and continue to stir;
[0027] (6) Go through a homogenizer and make it into a uniform slurry;
[0028] (7) Cool down to 90 degrees for hot filling;
[0029] (8) Cool to solidify.
Embodiment 2
[0030] Embodiment two: 1 part of 100g meter
[0031] A kind of formula of light mouth curry block, is made up of the raw material of following parts by weight:
[0032]
[0033]
[0034] A processing technology of convenient light mouth curry block is characterized in that it comprises the following steps:
[0035] (1) Mix vegetable oil and butter and heat to 70 degrees to completely melt the oil;
[0036] (2) Add wheat flour and stir evenly, present a uniform white milky shape, and heat up to 110 degrees;
[0037] (3) Add curry powder and spices and fry until fragrant;
[0038] (4) After adding onion powder, stop heating and gradually cool down and stir to 100 degrees;
[0039] (5) Continue stirring after adding cornstarch, white granulated sugar, salt, I+G, monosodium glutamate;
[0040] (6) Go through a homogenizer to make it into a uniform slurry;
[0041] (7) Cool down to 95 degrees for hot filling;
[0042] (8) Cool to solidify.
[0043] Embodiment two: 1 pa...
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