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Seafood-flavor curry sauce and preparation method thereof

A production method and technology of curry paste, applied in the direction of food ingredients as odor improver, food science, application, etc., can solve the problems of curry paste, such as weak fragrance, insufficient persistence, and poor food color, so as to achieve rich curry fragrance and not easy burnt, appetite-enhancing effect

Pending Publication Date: 2019-10-15
SHENZHEN ALLIED AQUATIC PROD DEV LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing curry pastes currently on the market are generally darker in color, brownish-yellow, and the color is further deepened after cooking, which makes the food color poor; Requirements for food with good color, fragrance and taste

Method used

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  • Seafood-flavor curry sauce and preparation method thereof
  • Seafood-flavor curry sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of seafood flavor curry sauce, comprising the following steps:

[0024] 1) Take raw material components according to the following parts by weight: 600 parts of soybean oil, 70 parts of curry powder, 500 parts of mashed onion, 70 parts of mashed garlic, 100 parts of salt, 300 parts of sugar, 35 parts of fish hydrolyzate, 28 parts of turmeric powder , 5 parts of fennel, 3 parts of lemongrass powder, 210 parts of modified starch, 3 parts of pepper powder, 1 part of tangerine peel powder, 2 parts of galangal powder, 4 parts of nutmeg powder, 2 parts of cumin powder; According to 1g;

[0025] Among them, the fish hydrolyzate is obtained by the following method: cleaning and crushing the collected fish scraps; then adding water at 40°C that is 5 times the total mass of the crushed scraps, and adding 0.3% of the total mass of the crushed scraps The hydrolase is made by mixing pepsin and papain at an enzyme activity ratio of 1:1; keep the temperature at 4...

Embodiment 2

[0029] A preparation method of seafood flavor curry sauce, comprising the following steps:

[0030] 1) Take the raw material components according to the following parts by weight: 850 parts of soybean oil, 70 parts of curry powder, 550 parts of mashed onion, 80 parts of mashed garlic, 100 parts of salt, 400 parts of sugar, 40 parts of fish hydrolyzate, 30 parts of turmeric powder , 6 parts of fennel, 3 parts of lemongrass powder, 250 parts of modified starch, 4 parts of pepper powder, 2 parts of tangerine peel powder, 3 parts of galangal powder, 6 parts of nutmeg powder, 2 parts of cumin powder; According to 2g;

[0031] Among them, the fish hydrolyzate is obtained by the following method: the collected fish scraps are cleaned and crushed; then water at 45°C that is three times the total mass of the crushed scraps is added, and 0.5% of the total mass of the crushed scraps is added The hydrolase is made by mixing pepsin and papain at an enzyme activity ratio of 1:2; keep the t...

Embodiment 3

[0035] A kind of seafood flavor curry sauce, comprises the following steps:

[0036] 1) Take raw material components according to the following parts by weight: 700 parts of peanut oil, 50 parts of curry powder, 400 parts of mashed onion, 60 parts of mashed garlic, 80 parts of salt, 350 parts of sugar, 30 parts of fish hydrolyzate, 25 parts of turmeric powder, 5 parts of fennel, 2 parts of lemongrass powder, 240 parts of modified starch, 2 parts of pepper powder, 1 part of tangerine peel powder, 3 parts of galangal powder, 4 parts of nutmeg powder, and 1 part of cumin powder; wherein, each part by weight is 5g meter;

[0037] Among them, the fish hydrolyzate is obtained by the following method: the collected fish scraps are cleaned and crushed; then water at 50°C that is 4 times the total mass of the crushed scraps is added, and 0.4% of the total mass of the crushed scraps is added The hydrolase is made by mixing pepsin and papain at an enzyme activity ratio of 1:1.2; keep th...

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Abstract

The invention discloses a seafood-flavor curry sauce and a preparation method thereof. The preparation method comprises: heating edible vegetable oil to 90-120 DEG C, adding onion paste and garlic paste, and performing decocting with stirring until the residue loses water and gets golden yellow; and reducing the temperature to 70-85 DEG C, adding curry powder, turmeric powder, fennel, citronella powder, pepper powder, dried tangerine peel powder, galangal powder, nutmeg powder, cumin powder, fish hydrolysate, salt, sugar and modified starch, and performing uniform mixing. Through the mode, thecurry sauce prepared by adopting the preparation method has the advantages of seafood flavor, golden yellow luster, strong aroma and lasting fragrance, and can meet the requirements of people on goodtaste, color and flavor of foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored curry sauce and a preparation method thereof. Background technique [0002] Curry originated from India. It tastes spicy and sweet. It is yellow or tan. It is made of a variety of spices. It is common in Southeast Asian cuisines such as Indian, Thai, and Japanese. Among them, Indian and Thai curry cooking methods are the most famous. , and curry has become one of the mainstream dishes in the Asia-Pacific region. With the continuous development of multinational trade and the spread of food culture, curry is loved by more and more consumers for its unique taste. Curry has gradually integrated into people's lives and become one of the daily ingredients. Curry is used as a condiment and can be used with fish balls, chicken, etc. to make delicacies. However, the existing curry pastes currently on the market are generally darker in color, brownish-yellow, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L17/20A23L17/00A23L5/10A23L27/20A23L27/26
CPCA23L27/60A23L27/10A23L17/20A23L17/65A23L5/11A23L5/10A23L27/20A23L27/26A23V2002/00A23V2200/15A23V2250/2042A23V2250/5118
Inventor 金艳华鲁素珍左光扬
Owner SHENZHEN ALLIED AQUATIC PROD DEV LTD
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