Curry powder and preparation method thereof

A technology for curry powder and ingredients, which is applied in the fields of food science, food preservation, food heat treatment, etc., can solve the problems of uneven technology, stimulate gastric acid secretion, improper formula, etc., and achieve good flavor and aroma, full and delicate taste, and fragrant smell. Effect

Inactive Publication Date: 2018-02-23
兴化市华荣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to uneven formula and ingredient technology, the curry powder sold on the market has poor taste and cannot achieve the effect of fragrant and refreshing. Some curry powders seriously stimulate gastric acid secretion due to improper ingredients and formula. Excessive gastric acid secretion can cause gallbladder contraction. induced biliary colic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The curry powder is composed of the following ingredients according to weight percentage: 30% turmeric, 13% fenugreek, 10% cinnamon, 7% cumin, 7% ginger, 30% coriander seeds and 3% white pepper.

[0041] Above-mentioned curry powder adopts following preparation method to prepare:

[0042] (1) Select the above raw materials.

[0043] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0044] (3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0045] (4) Steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the temperature of steam sterilization is 110° C., and the time is 7 minutes.

[0046] (5) Drying: The steam sterilized material is dried at a temperature of 90° C. and a drying time of 15 minute...

Embodiment 2

[0052] A kind of curry powder, curry powder is made up of following composition according to percentage by weight: 27% of turmeric, 11% of fenugreek, 8% of cinnamon, 6% of cumin, 6% of ginger, 28% of coriander seed, 2% of white pepper.

[0053] Above-mentioned curry powder adopts following preparation method to prepare:

[0054] (1) Select the above raw materials.

[0055] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0056] (3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0057] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100° C., and the time is 8 minutes.

[0058] (5) Drying: The steam sterilized material is dried at a drying temperature of...

Embodiment 3

[0064]A kind of curry powder, curry powder is made up of following composition according to weight percentage: 34% of turmeric, 15% of fenugreek, 12% of cinnamon, 8% of cumin, 8% of ginger, 34% of coriander seed, 4% of white pepper.

[0065] Above-mentioned curry powder adopts following preparation method to prepare:

[0066] (1) Select the above raw materials.

[0067] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0068] (3) Screening and magnetic screening: pass the granulated material through an 80-mesh sieve, and pass it through a magnetic device for testing, and if it is qualified, it will enter the next step.

[0069] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic treatment, the steam sterilization temperature is 120° C., and the time is 6 minutes.

[0070] (5) Drying: The steam sterilized materials are dried at a temperature o...

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PUM

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Abstract

The invention discloses curry powder and a preparation method thereof. The curry powder consists of the following components in percentage by weight: 27-34% of turmeric, 11-15% of common fenugreek seeds, 8-12% of cinnamon, 6-8% of cumin seeds, 6-8% of fresh ginger, 28-34% of coriandrum sativum and 2-4% of white pepper. The curry powder disclosed by the invention is prepared from purely natural rawmaterials, and is unique in flavor, convenient to prepare, non-toxic and harmless to human bodies and free from any side effects.

Description

technical field [0001] The invention belongs to the field of food, in particular to a curry powder and a preparation method thereof. Background technique [0002] Curry powder is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower and soup, etc. It is a commonly used seasoning in Chinese and Western food. Due to uneven formula and ingredient technology, the curry powder sold on the market has poor taste and cannot achieve the effect of fragrant and refreshing. Some curry powders seriously stimulate gastric acid secretion due to improper ingredients and formula. Excessive gastric acid secretion can cause gallbladder contraction. Induce biliary colic, etc. Contents of the invention [0003] Therefore, one of the purposes of the present invention is to provide a curry powder prepared from pure natural raw materials, unique in flavor, easy to prepare, non-toxic, harmless to human body, and without any side effects and a preparation method thereof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L3/16
CPCA23L3/165A23L27/14A23V2002/00A23V2300/24
Inventor 胥广荣
Owner 兴化市华荣食品有限公司
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