Curry seasoner and preparation method thereof

A technology of seasoning and curry, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc. It can solve problems such as adverse effects on human health, not disturbing the general public, and complicated preparation processes. Achieve the effect of bright color, increase appetite, and simple production method

Inactive Publication Date: 2016-11-09
珠海儒德绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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 on the market today, liquid, powder and pasty etc. are arranged, but these seasoning varieties do not satisfy the general public no matter on ...

Method used

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  • Curry seasoner and preparation method thereof
  • Curry seasoner and preparation method thereof
  • Curry seasoner and preparation method thereof

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preparation example Construction

[0029] The preparation method of above-mentioned curry seasoning is as follows, and it may further comprise the steps:

[0030] a, take each raw material respectively by weight, for subsequent use;

[0031] b. Heat the edible oil in a jacketed pot until it boils, then put in lemongrass powder and fry for 30-60 minutes, pick up the granulated lemongrass, and when the oil temperature drops to 80-100°C, add curry powder and heat for 20 minutes while stirring. ~50min;

[0032] c. Add part of the water into the jacketed pot and heat it to boiling, then add chili water and heat it to boiling, stop heating after 20-30 minutes, and cool down the mixture in the jacketed pot to 80-100°C;

[0033] d. Dissolve the starch in the remaining water, add the dissolved starch into the jacketed pot under agitation, and heat until boiling; then add monosodium glutamate, salt, sugar, chicken powder, peanut powder, minced garlic juice, and southern milk into the jacketed pot , heat while stirring ...

Embodiment 1

[0038] A kind of curry seasoning, it comprises following raw material preparation by weight:

[0039]

[0040]

[0041] Wherein, the curry powder is composed of the following components: 0.5 part of star anise powder, 0.5 part of chili powder, 1.5 part of turmeric powder, 0.5 part of clove powder, 0.5 part of turnip powder, and 0.5 part of cumin powder. The edible oil comprises the following components in parts by weight: 8 parts of peanut oil and 2 parts of scallion oil.

Embodiment 2

[0043] A kind of curry seasoning, it comprises following raw material preparation by weight:

[0044]

[0045] Among them, the curry powder is composed of the following components: 1.5 parts of star anise powder, 1.5 parts of chili powder, 4 parts of turmeric powder, 1 part of clove powder, 1 part of turnip powder, and 1 part of cumin powder. The edible oil comprises the following components in parts by weight: 16 parts of peanut oil, 6 parts of shallot oil, 6 parts of garlic oil, 3 parts of sesame oil, 4 parts of lard and 5 parts of butter. The present embodiment also includes 3 parts of soybean powder, 5 parts of fish sauce, 0.0003 part of potassium sorbate, 0.00015 part of sodium dehydroacetate, 0.00015 part of sodium D-isoascorbate, and 0.00015 part of xanthan gum.

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Abstract

The invention discloses a curry seasoner and a preparation method thereof, and belongs to the technical field of food processing. The curry seasoner is prepared from, by weight, 3-5 parts of citronella powder, 4-10 parts of curry powder, 10-40 parts of edible oil, 0.5-3 parts of starch, 3-5 parts of pepper water, 0.5-3 parts of fermented red beancurd, 0.5-1 part of chicken powder, 1-3 parts of peanut powder, 0.5-3 parts of mashed garlic juice, 1-8 parts of coconut milk powder, 0.5-0.8 part of aginomoto, 1-5 parts of sugar, 50-60 parts of water and 1-5 parts of salt. The raw materials by weight are placed in an interlayer pot to be stirred and heated at the same time till boiling is achieved, after all the raw materials are melted into liquid, heat preservation is carried out for 25 min to 35 min, and filling is carried out under the vacuum aseptic condition to obtain the finished product. According to the curry seasoner, all the raw materials are in compatibility, the flavor of curry is fully highlighted, the taste is fine, mellow and strong, the curry seasoner tastes delicious and is simple in making process, and the needs of a rapid pace of life can be met well.

Description

technical field [0001] The invention relates to the technical field of food condiments, in particular to a curry seasoning and a preparation method 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 with consumers because of its unique taste. There are more and more customers who eat curry-flavored meals. At present, curry sauce is still eaten and cooked, which greatly cannot satisfy the needs of customers. need. The insta...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/14A23L13/50A23L25/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/044
Inventor 林荣琪
Owner 珠海儒德绿色食品有限公司
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