Seafood-flavor curry sauce

A technology for curry sauce and flavor, applied in food ingredients as odor modifiers, food science, applications, etc., can solve the problems of single taste and insufficient fragrance persistence, and achieve the improvement of aroma and flavor, increase appetite, and maintain flavor and color. 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

At present, the more common curry products on the market include curry powder and curry paste, but most of the existing curry products are based on original flavor and spicy curry p

Method used

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  • Seafood-flavor curry sauce

Examples

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Effect test

Embodiment 1

[0022] A seafood-flavored curry sauce, comprising the following raw material components in parts by weight: 600 parts of soybean oil, 70 parts of curry powder, 500 parts of onion paste, 70 parts of garlic paste, 100 parts of salt, 300 parts of sugar, and 35 parts of fish hydrolyzate , 28 parts of turmeric powder, 5 parts of cumin, 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, and 2 parts of cumin powder; Each part by weight is calculated as 1 g.

[0023] The above fish hydrolyzate is obtained by the following method: the collected fish scraps are cleaned and crushed; then water at 40°C that is 5 times the total mass of the scraps after crushing is added, and 0.3% of the total mass of the scraps after crushing is added. Hydrolase, the hydrolase is made by mixing pepsin and papain at an enzyme activity ratio of 1:1; keep the temperature at 40°C and keep ...

Embodiment 2

[0028] A seafood-flavored curry sauce, comprising the following raw material components in 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, and 40 parts of fish hydrolyzate , 30 parts of turmeric powder, 6 parts of cumin powder, 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, and 2 parts of cumin powder; Each part by weight is calculated as 2g.

[0029] The above fish hydrolyzate is prepared by the following method: the collected fish scraps are cleaned and crushed; then water at 45°C that is 3 times the total mass of the scraps after crushing is added, and 0.5% of the total mass of the scraps after crushing is added. Hydrolase, the hydrolase is made by mixing pepsin and papain according to the enzyme activity ratio of 1:2; keep the temperatu...

Embodiment 3

[0034]A seafood-flavored curry sauce, comprising the following raw material components in 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 cumin, 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; Parts by weight are based on 5g.

[0035] The above fish hydrolyzate is prepared 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 scraps after crushing is added, and 0.4% of the total mass of the scraps after crushing is added. Hydrolase, the hydrolase is made by mixing pepsin and papain according to the enzyme activity ratio of 1:1.2; keep the temperature at 50°C and keep sti...

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Abstract

The invention discloses seafood-flavor curry sauce. The seafood-flavor curry sauce is prepared from the following raw materials: edible vegetable oil, curry powder, mashed onions, mashed garlic, salt,sugar, fish hydrolysate, rhizoma curcumae longae powder, fennel, lemon-grass powder, modified starch, pepper powder, dried orange peel powder, galangal powder, nutmeg powder, and cumin powder. By adding the fish hydrolysate, the product, namely the curry sauce, is endowed with unique seafood flavor; and thus, curry sauce with novel flavor is provided. Moreover, the curry sauce takes the edible vegetable oil as a medium, and is free of additional water addition; so that, overall aroma and flavor of the curry sauce can be improved with long-lasting aroma maintained, and aroma, color and lusterof the curry sauce can be preserved after long-time cooking. The seafood-flavor curry sauce is semi-solid paste with freezing tolerance; moreover, the seafood-flavor curry sauce is easy to dilute, uniform in dilution effect, not liable to cake, and not liable to coke during cooking process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored curry sauce. 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. At present, the more common curry products on the market include curry powder and curry paste, but most of the existing curry products are based on original flavor and spicy curry paste, the taste is relatively simple, and the fragrance i...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L5/10A23L17/20A23L17/00A23L27/26
CPCA23L27/60A23L27/10A23L5/11A23L17/20A23L17/65A23L27/26A23V2002/00A23V2200/15A23V2250/2042A23V2250/5118
Inventor 周秋树鲁素珍罗洪平
Owner SHENZHEN ALLIED AQUATIC PROD DEV LTD
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