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A technology of curry sauce and canned food is applied in the field of condiments and their production, and canned curry sauce to achieve the effect of harmonious taste and delicious taste.
Inactive Publication Date: 2016-10-26
SICHUAN HUIQUAN CANNED FOOD
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Summary
Abstract
Description
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Problems solved by technology
[0005] The present invention aims to solve the problem of curry paste condiments in the prior art, and provides canned curry paste. The Korean cur
Method used
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Examples
Experimental program
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Example Embodiment
[0043] Example 1:
[0044] The canned curry paste is characterized in that it includes the following raw materials in parts by weight:
[0045] 15-20 servings of bean paste
[0046] 10-16 pieces of curry
[0047] 8-16 servings of milk
[0048] 5-15 Coconut Milk
[0049] Salad oil 55-75 servings
[0050] Cheese 2-5 servings
[0051] 20-75 parts of water
[0052] Vegetable cubes 2-6 servings
[0053] Peanut flour 1-5 servings
[0054] 5-50 servings of banana juice.
[0055] The milk is skimmed milk.
Example Embodiment
[0056] Example 2:
[0057] The canned curry paste is characterized in that it includes the following raw materials in parts by weight:
[0058] 20 servings of bean paste
[0059] 16 pieces of curry
[0060] 16 servings of milk
[0061] 15 servings of coconut milk
[0062] Salad oil 75 parts
[0063] 5 cheeses
[0064] 75 parts water
[0065] 6 servings of vegetable cubes
[0066] 5 servings of peanut flour
[0067] 50 servings of banana juice.
[0068] The milk is skimmed milk.
Example Embodiment
[0069] Example 3:
[0070] The canned curry paste is characterized in that it includes the following raw materials in parts by weight:
[0071] 15 servings of bean paste
[0072] 10 pieces of curry
[0073] 8 servings of milk
[0074] 5 servings of coconut milk
[0075] Salad oil 55 servings
[0076] Cheese 2 servings
[0077] 20 parts water
[0078] 2 servings of vegetable cubes
[0079] 1 peanut flour
[0080] 5 servings of banana juice.
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PUM
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Abstract
The present invention relates to a seasoning product and a manufacture method, more particularly relates to a curry sauce can, and belongs to the technical field of seasoning product productions. The curry sauce can is characterized by comprising the following raw materials in parts by weight: 15-20 parts of thick broad-bean sauce, 10-16 parts of curry blocks, 8-16 parts of milk, 5-15 parts of coconut milk, 55-75 parts of salad oil, 2-5 parts of cheeses, 20-75 parts of water, 2-6 parts of vegetable grains, 1-5 parts of peanut powder and 5-50 parts of banana juice.
Description
technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to canned curry paste, which belongs to the technical field of condiment production. Background technique [0002] Curry is a sauce made from a variety of spices. It is commonly found in Indian, Thai, and Japanese dishes. It is usually eaten with meat and rice. Curry is a variety of dishes that have been specially seasoned. The most famous ones are Indian and Thai cooking methods. Curry has become one of the mainstream dishes in the Asia-Pacific region. Curry is one of the few truly pan-Asian dishes or drinks other than tea, but it should be noted that it comes from India. Indian palates are known for mixing styles to create exotic dishes. [0003] The State Intellectual Property Office disclosed an invention with the publication number CN104758570A titled "a curry sauce for curry chicken and its preparation method" on July 1, 2015. This in...
Claims
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Application Information
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