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.

Inactive Publication Date: 2015-04-08
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of common curry products on the market, but most of them have the disadvantages of difficult processing and not ready-to-eat; while the instant curry sauce sold in supermarkets has a general flavor, complicated preparation process, and most of them contain chemical additives, such as long-term consumption. adverse health effects

Method used

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  • Mild-taste curry piece and preparation method thereof
  • Mild-taste curry piece and preparation method thereof
  • Mild-taste curry piece and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a mild-taste curry piece, belonging to the technical field of processing of foods. The mild-taste curry piece is prepared from the following components: 10 to 35 parts of vegetable oil, 1 to 10 parts of butter, 20 to 40 parts of wheat meal, 1 to 15 parts of curry powder, 5 to 15 parts of salt, 5 to 15 parts of white granulated sugar, 1 to 10 parts of monosodium glutamate, 1 to 10 parts of onion powder, 1 to 10 parts of corn starch, 0.1 to 2 parts of I+G, 0.001 to 1 part of bay leaf, 0.001 to 1 part of cayenne pepper powder, 0.001 to 1 part of cumin powder, 0.001 to 1 part of black pepper, 0.001 to 1 part of cinnamon, 0.001 to 1 part of thymus mongolicus ronn, 0.001 to 1 part of dill, and 0.001 to 1 part of clove. The invention also discloses a preparation method of the curry piece. The mild-taste curry piece has the advantages that the preparation method is simple; the product is convenient to eat; the taste is mellow and mild, and the curry piece is rich in a plurality of nutrient substances necessary for a human body and meets the dietary requirements of modern people.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to a mild curry cube and a preparation method thereof. Background technique [0002] With the continuous development of the economy, people's pace of life is also constantly accelerating, and curry and its unique flavor occupy a place in the food market. There are many kinds of common curry products on the market, but most of them have the disadvantages of difficult processing and not ready-to-eat; while the instant curry sauce sold in supermarkets has a general flavor, complicated preparation process, and most of them contain chemical additives, such as long-term consumption. adverse effects on health. Contents of the invention [0003] In order to solve the above problems, the technical solution adopted in the present invention is: a light curry block, characterized in that it is composed of the following raw materials in parts by weight: [0004] [0005] The presen...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23V2002/00
Inventor 李丽
Owner 天津市利民调料有限公司
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