Curry sauce and preparation method thereof

A technology of curry sauce and curry powder, which is applied in the field of food processing, can solve the problems that it cannot be used for dipping or cold dishes, does not meet the taste of Chinese people, and the coloring effect is poor, so as to achieve obvious coloring effect, brownish-yellow color, and high-quality products delicate effect

Inactive Publication Date: 2019-10-08
椰枫堂(广州)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the following problems generally exist in commercially available curry sauces: 1) the aroma is insufficient, and the coloring effect is poor...

Method used

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  • Curry sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A curry paste whose composition is shown in the table below:

[0031] Table 1 Composition table of a curry paste

[0032] raw material Mass percentage (%) Curry powder15 Compound spice6 Cooking oil30 cheese powder6 Chicken powder5 cooking salt10 White sugar15 Fish sauce3 water margin

[0033] Note: The compound spice is composed of cumin powder, cumin powder, cinnamon powder, nutmeg powder, clove powder, coriander seed powder and white pepper powder in a mass ratio of 8:2:2:2:2:1:1.

[0034] The preparation method of the curry paste includes the following steps:

[0035] 1) Grinding: Stir the compound spice and 2 times the mass of edible oil evenly, and then treat it with a colloid mill at a speed of 3500r / min to obtain a spice mixture;

[0036] 2) Saute the aroma: add the remaining edible oil to the wok, heat to the oil temperature of 150°C, add the spice mixture, and saute;

[0037] 3) Frying: reduce the oil temperature in the wok to 110°C, then add curry powder to ...

Embodiment 2

[0041] A curry paste whose composition is shown in the table below:

[0042] Table 2 Composition table of a curry paste

[0043] raw material Mass percentage (%) Curry powder20 Compound spice5 Cooking oil40 cheese powder3 Chicken powder6 cooking salt6 White sugar10 Fish sauce5 water margin

[0044] Note: The compound spice is composed of cumin powder, cumin powder, cinnamon powder, nutmeg powder, clove powder, coriander seed powder and white pepper powder in a mass ratio of 9:3:3:2:2:1:1.

[0045] The preparation method of the curry paste includes the following steps:

[0046] 1) Grinding: Stir the compound spice and 2 times the mass of edible oil evenly, and then treat it with a colloid mill, the rotational speed of the colloid mill is 3000r / min, to obtain the spice mixture;

[0047] 2) Saute the aroma: add the remaining edible oil to the wok, heat it to the oil temperature of 135°C, then add the spice mixture to saute;

[0048] 3) Frying: Reduce the oil temperature in the ...

Embodiment 3

[0052] A curry paste whose composition is shown in the table below:

[0053] Table 3 Composition table of a curry paste

[0054] raw material Mass percentage (%) Curry powder30 Compound spice3 Cooking oil50 Chicken powder8 Fish sauce9

[0055] Note: The compound spice is composed of cumin powder, cumin powder, cinnamon powder, nutmeg powder, clove powder, coriander seed powder and white pepper powder in a mass ratio of 10:5:5:3:3:2:2.

[0056] The preparation method of the curry paste includes the following steps:

[0057] 1) Grinding: Stir the compound spice and 2 times the mass of edible oil evenly, and then treat it with a colloid mill at a speed of 2800r / min to obtain a spice mixture;

[0058] 2) Saute the aroma: add the remaining edible oil to the wok, heat it to the oil temperature of 120°C, add the spice mixture, and saute;

[0059] 3) Frying: Reduce the oil temperature in the wok to 120°C, then add curry powder to fry;

[0060] 4) Seasoning: Add chicken noodles and fish sa...

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Abstract

The invention discloses a curry sauce and a preparation method thereof. The curry sauce is prepared from curry powder, compound spice, edible oil, cheese powder, chicken powder, edible salt, white granulated sugar, fish sauce and water. The preparation method comprises the following steps that (1) grinding is conducted, specifically, the compound spice and the edible oil are mixed, and then treated through a colloid grinder to obtain a spice mixture; (2) bursting is conducted, specifically, the spice mixture is added to a wok for bursting; (3) frying is conducted, specifically, the curry powder is added to the wok for frying; and (4) saucing is conducted, specifically, the cheese powder, the chicken powder, the edible salt, the white granulated sugar, the fish sauce and the water are addedto the wok, and mixed fully and evenly. The curry sauce has the advantages of being brownish yellow in color, rich in aroma, mellow and soft in taste, obvious in coloring effect and the like, and products are delicate and have no particle sense; and the curry sauce can not only be used as a main seasoning for frying dishes and stewing and braising the dishes, but also be directly used for dipping, cold mixing or used for preparing various of compound sauces.

Description

Technical field [0001] The invention relates to a curry paste and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Curry is a sauce blended with a variety of spices. It has the characteristics of variety and special flavor. It is commonly found in Asian cuisines such as Indian, Southeast Asian, and Japanese. The cooking method of curry in Indian cuisine and Southeast Asian cuisine is to select a few or a dozen spices and mix them and crush them directly to use in dishes, while the cooking method of curry in Japanese cuisine is to first add compound spices to milk, wheat flour, etc. The seasoning is boiled and then used in dishes to reduce the irritation caused by the spices. [0003] Currently, commercially available curry pastes generally have the following problems: 1) lack of aroma and poor coloring effect; 2) some spices in curry paste have obvious graininess and poor taste; 3) only suitable for stewed dishes, n...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 李胜俞建勇
Owner 椰枫堂(广州)生物科技有限公司
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