Citronella white curry sauce and preparation process thereof

A production process and a technology for curry sauce, applied in the field of food condiments, can solve problems such as loss of appetite, indigestion, indigestion, etc., and achieve the effects of fragrant smell, non-greasy taste and full flavor

Inactive Publication Date: 2019-08-09
北京天天通食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing curry sauce has the advantages of reducing fire and dryness, nourishing lungs and replenishing qi, and will not get angry when eating too much. However, when this curry sauce is eaten with mutton or pork, because pork and mutton are relatively greasy, it is not easy to digest , easy to cause loss of appetite, indigestion and other phenomena, so it is a problem to be solved to develop a curry sauce that is fresh and refreshing, full of flavor, and can help digestion and relieve indigestion

Method used

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  • Citronella white curry sauce and preparation process thereof
  • Citronella white curry sauce and preparation process thereof
  • Citronella white curry sauce and preparation process thereof

Examples

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preparation example 1

[0036] Preparation Example 1: Wash and cut fresh lemongrass, lemon leaves, Liwangcao and basil with a mass ratio of 1:0.3:0.2:0.1, and stir-fry them at 200°C until the water content is 0.3%, take them out and carry out Squeeze, the pressing temperature is 125°C, the rotational speed of the pressing shaft is 28r / min, after pressing, the lemongrass thick pulp is obtained by filtering through the filter screen, and the pure lemongrass pulp with a mass ratio of 1:10 is added to the lemongrass thick pulp. water, bring to a boil to make lemongrass juice.

preparation example 2

[0037] Preparation example 2: Wash and cut fresh lemongrass, lemon leaves, Liwangcao and basil with a mass ratio of 1:0.4:0.3:0.2, and stir-fry at 205°C until the water content is 0.4%, take it out and carry out Squeeze, the pressing temperature is 130°C, and the rotational speed of the pressing shaft is 32r / min. After pressing, the lemongrass thick pulp is obtained by filtering through a filter screen. water, bring to a boil to make lemongrass juice.

preparation example 3

[0038] Preparation example 3: Wash and cut fresh lemongrass, lemon leaves, Liwangcao and basil with a mass ratio of 1:0.6:0.5:0.3, and stir-fry at 210°C until the water content is 0.5%, take it out and carry out Squeeze, the pressing temperature is 135°C, the rotational speed of the pressing shaft is 35r / min, after pressing, the lemongrass thick pulp is obtained by filtering through the filter screen, and the pure lemongrass pulp with a mass ratio of 1:11.5 is added to the lemongrass thick pulp. water, bring to a boil to make lemongrass juice.

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Abstract

The invention discloses a citronella white curry sauce and a preparation process thereof. The citronella white curry sauce comprises, by weight, 30-34 parts of light cream, 22-26 parts of citronella juice, 16-20 parts of coconut milk, 14-18 parts of curry, 3-7 parts of modified starch, 0.5-0.9 part of perilla powder, 1-5 parts of spices, 1-3 parts of seasoning, 50-57.5 parts of water and 20-24 parts of mulberry leaves. The preparation method of the sauce comprises the steps of S1, mixing the coconut milk, the light cream and the citronella juice; S2, stir-frying the spices and the curry; S3, performing seasoning; S4, thickening the sauce. The citronella white curry sauce has the advantages of being strong in milk fragrance, fresh, strong in flavor and capable of promoting digestion and relieving dyspepsia.

Description

technical field [0001] The invention relates to the technical field of food condiments, more specifically, it relates to a lemongrass white curry paste and a production process thereof. Background technique [0002] Curry is a paste made from a variety of spices. It is common in Southeast Asian cuisines such as Indian, Thai, and Japanese. It is usually eaten with meat and rice. Curry is divided by color, brown, red, green, yellow, and white. According to the details of the ingredients, there are more than ten types of curry. The collection of these different spices is like A variety of unexpected rich flavors that can make up a variety of curries. [0003] In the prior art, a Chinese invention patent application document with the application number CN201710533225.7 discloses a curry paste and its preparation method. The curry paste includes the following raw materials in parts by weight: 500-600 parts of soybean oil, 400 parts of curry powder ~500 parts, dry chili powder 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 韩冰薛世亮董青泰
Owner 北京天天通食品有限公司
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