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Preparation method for low-salt low-aginomoto healthcare curry
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A health-care, curry technology, applied in the field of food processing, can solve problems such as affecting physical health, physical injury, mutagenesis, etc., and achieve the effect of satisfying delicious taste, strengthening nutrition, and avoiding safety problems.
Inactive Publication Date: 2019-02-19
合肥华恒生物工程有限公司
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Problems solved by technology
[0004] However, HVP will produce 3-chloro-1,2-propanediol (3-MCPD) during the preparation process. This substance has reproductive, renal and neurotoxicity, and potential carcinogenic and mutagenic effects. Long-term consumption of 3-MCPD-containing Food can cause physical damage and affect health
Method used
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Embodiment 1
[0024] A preparation method of low-salt and low-MSG health-care curry, comprising the following steps:
[0026] Mix 30g of yeast extract, 10g of high-gluten flour and 20g of xylose, add water to prepare a solution with a mass concentration of 100g / L, put the solution in a pressure-resistant reactor and heat it at 110°C for 90min, after the reaction, filter the solution, Concentrated and freeze-dried to obtain a flavor enhancer for curry sauce;
[0027] S2, making curry sauce accessories;
[0028] The auxiliary materials are curry sauce flavor enhancer, low sodium salt, alanine, glutamic acid, vitamin B complex, spicy curry sauce, drinking water; the content of each auxiliary material is: curry sauce flavor enhancer 60g, low sodium salt 60g , L-alanine 30g, glutamic acid 60g, multivitamin B30g, drinking water 360g;
[0029] S3. Stir and mix 3000 g of curry powder, 600 g of curry sauce auxiliary materials, and 600 g of soybean ...
Embodiment 2
[0031] A preparation method of low-salt and low-MSG health-care curry, comprising the following steps:
[0032] S1, making curry sauce flavor enhancer;
[0033] Mix 50g of yeast extract, 10g of high-gluten flour and 20g of xylose, add water to make a solution with a mass concentration of 150g / L, put the solution in a pressure-resistant reactor and heat it at 130°C for 120min, after the reaction, filter the solution, Concentrated and freeze-dried to obtain a flavor enhancer for curry sauce;
[0034] S2, making curry sauce accessories;
[0035] The auxiliary materials are curry sauce flavor enhancer, low sodium salt, alanine, glutamic acid, vitamin B complex, sour curry sauce, drinking water; the content of each auxiliary material is: curry sauce flavor enhancer 60g, low sodium salt 60g, DL-alanine 40g, glutamic acid 60g, vitamin B complex 40g, tomato powder 40g, drinking water 300g;
[0036] S3. Stir and mix 2000 g of curry powder, 600 g of curry paste auxiliary materials, 4...
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Abstract
The invention discloses a preparation method for low-salt low-aginomoto healthcare curry, and belongs to the technical field of food processing. Curry powder is taken as a main raw material, yeast extracts, high protein flour and xylose in auxiliary materials are subjected to the Maillard reaction, the Maillard reaction is taken as a flavorenhancer, and plant spices and plantprotein hydrolysateare not used; the amount of salt and aginomoto is reduced, and a suitable amount of alanine is added to maintain the salty and delicate flavor of the curry seasoning. According to the curry sauce, theusing amount of salt and aginomoto is significantly reduced, HVP is not used in the preparing process, and the safety problem caused by 3-MCPD can be effectively avoided; vitamin B complex is added,and can be taken as a color enhancing agent and strengthen nutrition; curry food by adopting the curry sauce, whether hot food or cold food is in perfect combination of color, aroma and taste, and thedelicious, nutritive and safe requirements of consumers for curry sauce can be met.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-salt and low-MSG health-care curry. Background technique [0002] Curry, also written as curry, is a sauce made from a variety of spices, which is commonly found in Southeast Asian cuisines such as Indian, Thai, and Japanese. Although our country has the production of curry powder, curry paste and curry cubes, it is inconvenient to eat. In order to meet the needs of modern fast-paced life, we have developed a new type of curry paste, which can not only retain the unique color and aroma of curry, but also add It has a unique aromatic flavor. It can be used to directly smear bread, etc. like jam, and it can be used to prepare a series of curry meals during cooking. It is convenient and quick to eat, and it is one of the best seasonings for home use, travel, especially fast food. [0003] The traditional production process of curry is a mixed sa...
Claims
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Application Information
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