Curry sauce and preparation process thereof

A technology for curry and sauce, applied in the field of curry sauce and its preparation, can solve the problems of impure taste, inability to industrialize production of curry sauce, etc., and achieve the effects of fine and mellow taste, low gelatinization temperature and pure taste

Inactive Publication Date: 2015-08-26
贾智广
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of curry sauce and its preparation process in order to solve the technical problem that curry sauce c

Method used

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  • Curry sauce and preparation process thereof
  • Curry sauce and preparation process thereof

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Experimental program
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Effect test

Embodiment 1

[0022] A kind of curry sauce, the raw material composition of described curry sauce comprises: by weight percentage, pure water 31.8%, salad oil 6.8%, chicken fat 16%, butter 18%, white granulated sugar 1%, salt 3.1% , modified starch 2.2%, xanthan gum 0.25%, whole milk powder 2%, pork bone soup 6%, soy meat paste 3.4%, yeast powder 1.5%, clear rice wine 4%, turmeric extract 1.7%, nutmeg essential oil 0.1%, scallion oil 1.2%, ginger oil 0.15%, butter essence 0.21%, curry essence 0.59%.

Embodiment 2

[0024] A kind of curry sauce, the raw material composition of described curry sauce comprises: by weight percentage, pure water 30%, salad oil 6.8%, chicken fat 16%, butter 18%, white granulated sugar 1.2%, salt 3.3% , modified starch 2.4%, xanthan gum 0.27%, whole milk powder 2%, pork bone soup 4.12%, soy meat paste 3.6%, yeast powder 1.7%, clear rice wine 6%, turmeric extract 1.9%, nutmeg essential oil 0.12%, scallion oil 1.4%, ginger oil 0.17%, butter flavor 0.23%, curry flavor 0.79%.

Embodiment 3

[0026] A kind of curry sauce, the raw material composition of described curry sauce comprises: by weight percentage, pure water 33%, salad oil 6.8%, chicken fat 16%, butter 18%, white granulated sugar 0.8%, salt 2.9% , modified starch 2.4%, xanthan gum 0.27%, whole milk powder 2%, pork bone soup 8%, soy meat paste 3.2%, yeast powder 1.3%, clear rice wine 2%, turmeric extract 1.5%, nutmeg essential oil 0.12%, scallion oil 1%, ginger oil 0.13%, butter essence 0.19%, curry essence 0.39%.

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Abstract

A curry sauce comprises the following raw materials in percentage by weight: 30-33% of pure water, 5-8% of salad oil, 14-18% of chicken fat, 16-20% of beef tallow, 0.8-1.2% of white granulated sugar, 2.9-3.3% of salt, 2-2.4% of modified starch, 0.23-0.27% of xanthan gum, 1-3% of whole milk powder, 4-8% of porcine bone clear soup, 3.2-3.6% of a fermented soybean flavor meat extract, 1.3-1.7% of yeast powder, 2-6% of clear rice wine, 1.5-1.9% of a turmeric yellow extract, 0.08-0.12% of nutmeg essential oil, 1-1.4% of scallions, 0.13-0.17% of ginger oil, 0.19-0.23% of cream essence, and 0.39- 0.79% of curry essence. The invention further provides a preparation procedure of the curry sauce. The curry sauce prepared by the method is delicate in taste, and easy, convenient and fast to use; dishware is easy to clean after the curry sauce is eaten.

Description

technical field [0001] The invention belongs to the technical field of food seasoning, and in particular relates to a curry sauce and a preparation process thereof. Background technique [0002] Food culture has been continuously researched, developed and improved by generations of people, and it is also continuously improved and improved. Food culture is constantly advancing. In today's era of rapid development, people are pursuing high-level and fast-paced food culture. Therefore thousands of dish seasoning varieties appear one after another in the market today, liquid, powder and pasty etc. are arranged, but these seasoning varieties do not satisfy the general public no matter on color and luster, fragrance or taste. Curry flavor is more and more popular among consumers because of its unique taste. There are more and more customers eating curry-flavored meals, but now curry sauce is still eaten and cooked, which greatly cannot satisfy customers. Demand. When there are ma...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L23/00
Inventor 贾智广
Owner 贾智广
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