Curry sauce and preparation method thereof

Abstract

The invention provides curry sauce and a preparation method thereof, and belongs to the technical field of food and food processing. The preparation method of the curry sauce comprises the following steps: heating the oil material to a set temperature, adding the spices, performing constant-temperature stir-frying, dispersing through a high-speed shearing system in the stir-frying process, finally adding the white sugar, the starch and the monosodium glutamate, and performing stir-frying under the stir-frying condition to obtain the curry sauce. Compared with the traditional heating mode, the preparation method of the curry sauce has the advantages that the energy consumption can be saved by 70% or more, the spices can be promoted to release more fragrant and stronger taste, and the addition amount of the spices can be reduced by 15%, so that the prepared curry sauce is finer and smoother in mouth feel, more fragrant and stronger in taste and better in condition.

Description

Technical field [0001] The invention belongs to the field of food and its processing, and more particularly to a curry sauce and a preparation method thereof. Background technique [0002] Curry sauce is made of a variety of flavors, common in Indian, Thai and Japanese dishes, etc., can be used to prepare a variety of foods such as meat and rice, which allows food to have special places, it can be Increase appetite. Curry sauce can also promote secretion of saliva and gastric juice, increase gastrointestinal motility, and promote blood circulation. The curry sauce also has the effect of assisting the coincidence of wounds and preventing Alzheimer's disease. However, most of the traditional curry sauce production technology is in the family workshop and artificial production stage, and its production technology has no additional principle. First, heating it makes it ripe and sterilized, and the second is to stir stir fry unto to firing and make it Mix, traditional production techn...

AI Technical Summary

Problems solved by technology

However, most of the traditional curry sauce production techniques are in the stage of family workshops and manual production. The production techniques follow the following two principles, one is to heat it to ripen and sterilize it, and the other is to stir and fry it so that it does not burn and make it Mixing and flavoring, the traditional production technology relies on manual operation and cannot realize intelligent production

At present, most of the equipment for producing curry mainly use steam or electric heating dumping type pouring frying pan, all of which are produced by manual operation, with high labor intensity, high labor cost, simple equipment, high energy consumption cost, and artificial quality control. Qi, hygienic environment and safe production cannot be guaranteed due to the limitation of technical equipment, which is not conducive to large-scale self-powered and intelligent production

In many family workshops, steam heating wok or electric heating wok are usually used to fry, the heat cannot be controlled, and the heating time is long, the thermal efficiency is low, it is time-consuming and energy-consuming, and cannot well stimulate the spices themselves. Strong aroma, resulting in the prepared curry sauce with defects such as single flavor, low aroma, rough taste, etc.

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