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A technology of curry sauce and canning, which is applied in the field of seasoning and its production, curry sauce canning, to achieve the effect of delicious taste and harmonious taste
Inactive Publication Date: 2016-11-23
SICHUAN HUIQUAN CANNED FOOD
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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 a canned curry paste. The Korean cu
Method used
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Examples
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Effect test
Embodiment 1
[0044] A kind of canned curry paste is characterized in that: it comprises the following raw materials in parts by weight:
[0045] Bean paste 15-18 servings
[0046] Curry block 10-16 parts
[0047] 8-16 servings of milk
[0048] 5-15 servings of coconut milk
[0049] 35-45 parts of salad oil
[0050] Cheese 2-5 parts
[0051] 20-45 parts of water
[0052] 2-6 servings of vegetable dices
[0053] 1-5 parts of peanut powder
[0054] 3-9 parts of banana juice.
[0055] Described milk is skimmed milk.
Embodiment 2
[0057] A kind of canned curry paste is characterized in that: it comprises the following raw materials in parts by weight:
[0058] 18 servings of bean paste
[0059] 16 curry cubes
[0060] 16 servings of milk
[0061] 15 servings of coconut milk
[0062] 45 parts of salad oil
[0063] cheese 5 servings
[0064] 45 parts of water
[0065] 6 servings of diced vegetables
[0066] 5 parts peanut powder
[0067] 9 servings of banana juice.
[0068] Described milk is skimmed milk.
Embodiment 3
[0070] A kind of canned curry paste is characterized in that: it comprises the following raw materials in parts by weight:
[0071] 15 servings of bean paste
[0072] 10 servings of curry cubes
[0073] 8 servings of milk
[0074] Coconut milk 5 parts
[0075] 35 parts of salad oil
[0076] cheese 2 parts
[0077] 20 parts of water
[0078] 2 servings of diced vegetables
[0079] 1 part peanut powder
[0080] 3 servings of banana juice.
[0081] Described milk is skimmed milk.
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Abstract
The invention relates to seasoning, in particular to a curry sauce can, and belongs to the technical field of seasoning production. The curry sauce can is characterized by being prepared from, by weight, 15-18 parts of bean sauce, 10-16 parts of curry blocks, 8-16 parts of milk, 5-15 parts of coconut juice, 35-45 parts of salad oil, 2-5 parts of cheese, 20-45 parts of water, 2-6 parts of vegetable granules, 1-5 parts of peanut powder and 3-9 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 a curry sauce can, 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 CN104738570A titled "a curry paste for curry chicken and its preparation method" on July 1, 2015, which ...
Claims
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Application Information
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