Preparation method of curry garlic sauce

Abstract

This invention relates to the field of garlic sauce processing technology, and more particularly to a method for preparing curry-flavored garlic sauce. The curry-flavored garlic sauce is prepared using a cooking oven, which includes a worktable, a cooking pot, a heating element, and a seasoning component. The cooking pot is tilted and rotated on the worktable, and the heating element is positioned on the worktable to heat the cooking pot. The seasoning component is positioned above the cooking pot. The method for preparing curry-flavored garlic sauce includes steps such as preparing ingredients, frying, stir-frying, and post-processing. The use of the seasoning component to add curry powder, along with the rotating cooking pot, ensures that the curry powder is evenly distributed within the pot, preventing clumping.

Description

Technical Field

[0001] The invention relates to the technical field of garlic sauce processing, in particular to a method for preparing curry-flavored garlic sauce. Background Art

[0002] Garlic sauce is a commonly used seasoning sauce in life. The existing garlic sauces are mostly original or hot and sour, which are difficult to be liked by consumers who do not like spicy food. Therefore, it is necessary to develop garlic sauces with other flavors, such as curry garlic sauce. However, in the mass production process, the amount of curry powder added is large, which easily causes the curry powder to clump, increases the production steps, and also affects the edible taste of the product. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides a method for preparing curry-flavored garlic sauce.

[0004] The preparation method of the curry-flavored garlic sauce provided by the present invention adopts the following technical scheme:

[0005] A method for preparing curry-flavored garlic sauce, wherein the curry-flavored garlic sauce is prepared by using a cooking furnace, wherein the cooking furnace comprises an operating table, a cooking pot, a heating component and a material spreading component, wherein the cooking pot is arranged on the operating table in an inclined and rotatable manner, the heating component is arranged on the operating table, the heating component heats the cooking pot, and the material spreading component is arranged above the cooking pot, and the method for preparing curry-flavored garlic sauce comprises the following steps:

[0006] a) Prepare the ingredients: 100-200 portions of crushed garlic, 50-80 portions of yogurt, and 10-15 portions of curry powder;

[0007] b) Frying: Pour cooking oil into a cooking pot and heat it. Fry 75-150 portions of chopped garlic in the cooking pot until golden brown. Then take out and place in a container and cool to room temperature.

[0008] c) Stir-frying: remove excess cooking oil from the cooking pot, keep 30 portions in the cooking pot and heat it, then use the sprinkler component to add curry powder, stir-fry until the aroma is fully released, then add the fried garlic pieces into the cooking pot and stir-fry for 5-6 seconds, then take out and place in a container to cool to room temperature;

[0009] d) Post-processing: Add yogurt and the remaining raw garlic into the above container, stir evenly and seal.

[0010] By adopting the above technical solution, the curry powder is added by using the spreading component, and the cooking pot is rotated, so that the curry powder can be evenly sprinkled in the cooking pot, thereby preventing the curry powder from agglomerating.

[0011] Preferably, the material spreading assembly includes a bracket, a reciprocating rod, an incomplete gear rack mechanism and a seasoning tank, the bracket is arranged on the operating table, the reciprocating rod is movably arranged on the bracket, a square frame is arranged in the middle of the reciprocating rod, the incomplete gear rack mechanism is arranged in the square frame, and a seasoning tank is arranged on the square frame.

[0012] By adopting the above technical solution, the incomplete gear rack drives the reciprocating rod to reciprocate, so that the seasoning tank moves back and forth.

[0013] Preferably, the incomplete gear and rack mechanism comprises an incomplete gear and a rack, the rack is arranged on an inner wall of the square frame, and the incomplete gear is meshed with the rack.

[0014] Preferably, a driving motor is provided on the bracket, and an output end of the driving motor is connected to the incomplete gear.

[0015] Preferably, a rotating block is provided on the inner wall of the square frame opposite to the rack, and a rotating tooth meshing with the rotating block is provided on the incomplete gear, and the rotating tooth is close to the teeth of the incomplete gear.

[0016] Preferably, a discharge hole is provided at the bottom of the seasoning tank, the bottom of the discharge pipe is inclined toward the discharge hole, and an elastic ball is movably provided inside the seasoning tank, and the elastic ball can block the discharge hole.

[0017] By adopting the above technical solution, the seasoning tank moves back and forth, and the elastic ball inside moves back and forth. During the movement, the elastic ball leaves the discharge hole due to inertia, and the material is discharged at this time.

[0018] Preferably, the heating component is an electric furnace or a gas furnace.

[0019] Preferably, the particle size of the garlic granules is 1-2 mm.

[0020] Preferably, the oil temperatures in step b) and step c) are 180°C and 160°C, respectively.

[0021] In summary, the present invention has the following beneficial technical effects:

[0022] 1. The innovative point of the preparation method of curry flavored garlic sauce is that curry powder is added by using a spreading component, and the cooking pot is rotated so that the curry powder can be evenly spread in the cooking pot to prevent the curry powder from agglomerating.

[0023] 2. The seasoning tank is set on the square frame, the motor drives the incomplete gear to rotate, the incomplete gear drives the rack, the rack drives the square frame and the reciprocating rod to move a distance to the left, and then the incomplete gear drives the rotating gear to get stuck on the rotating block, driving the square frame and the reciprocating rod to move to the right, and the seasoning tank moves left and right to spread the material.

[0024] 3. The elastic ball arranged in the spice tank reciprocates with the square frame and moves in the spice tank due to inertia, and the curry powder is sprinkled into the cooking pot from the discharge hole. When the square frame is stationary, the bottom of the spice tank tilts toward the discharge hole, and the elastic ball automatically blocks the discharge hole to stop discharging.

[0025] 4. The curry-flavored garlic sauce contains the garlic flavor of raw garlic and the aroma of curry. The added yogurt makes the taste refreshing and non-greasy. It also contains a light sweet and sour taste. The fried garlic grains are combined with the raw garlic grains, which are crispy and refreshing with a rich taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a structural schematic diagram of the cooking stove of the present invention;

[0027] Figure 2 yes Figure 1 A partial enlarged view of the middle A;

[0028] Figure 3 It is a structural diagram of a seasoning tank.

[0029] Explanation of the accompanying drawings: 1. operating table; 2. cooking pot; 3. reciprocating rod; 4. seasoning jar; 5. square frame; 6. rack; 7. rotating tooth; 8. rotating block; 9. incomplete gear; 10. elastic ball. DETAILED DESCRIPTION

[0030] The following is combined with Figure 1-3 The present invention is described in further detail.

[0031] Example 1

[0032] refer to Figure 1 The cooking stove comprises an operating table 1, a cooking pot 2, a heating component and a material spreading component. The cooking pot 2 is tiltably arranged on the operating table 1, and the heating component is arranged on the operating table 1, and the heating component heats the cooking pot 2.

[0033] refer to Figure 2 The material spreading assembly includes a bracket, a reciprocating rod 3, an incomplete gear rack mechanism and a seasoning tank 4. The bracket is arranged on an operating table 1, the reciprocating rod 3 is movably arranged on the bracket, a square frame 5 is arranged in the middle of the reciprocating rod 3, the incomplete gear rack mechanism is arranged in the square frame 5, and the seasoning tank 4 is arranged on the square frame 5.

[0034] A driving motor is arranged on the bracket, and an output end of the driving motor is connected to the incomplete gear 9 .

[0035] A rotating block 8 is provided on the inner wall of the square frame 5 opposite to the rack 6 , and a rotating tooth 7 meshing with the rotating block 8 is provided on the incomplete gear 9 , and the rotating tooth 7 is close to the teeth of the incomplete gear 9 .

[0036] refer to Figure 3 A discharge hole is provided at the bottom of the seasoning tank 4, and the bottom of the discharge pipe is inclined toward the discharge hole. An elastic ball 10 is movably provided inside the seasoning tank 4, and the elastic ball 10 can block the discharge hole.

[0037] The heating element is an electric furnace or a gas furnace.

[0038] Example 2

[0039] Prepare 100 portions of 1-2 mm garlic granules, 50 portions of yogurt, and 10 portions of curry powder, pour cooking oil into a cooking pot 2 and heat it to 180° C., fry 75 portions of garlic granules in the cooking pot 2 until golden brown, take them out and place them in a container, and cool them to room temperature; take out the excess cooking oil in the cooking pot 2, keep 30 portions in the cooking pot 2 and heat them to 160° C., then use a spreading component to add curry powder, stir-fry until the aroma is fully released, then put the fried garlic granules into the cooking pot 2 and stir-fry for 5-6 seconds, then take them out and place them in a container to cool to room temperature; add yogurt and the remaining raw garlic granules into the above container, stir well and seal it.

[0040] Please ask the quality sensory evaluators to evaluate: the garlic flavor is mixed with the aroma of curry and the sweet and sour taste of yogurt, the taste is dense and layered, without curry lumps, and it has the crispness of fried garlic crunch and the raw crunch of raw garlic crunch.

[0041] Example 3

[0042] Prepare 150 portions of 1-2 mm garlic granules, 65 portions of yogurt, and 13 portions of curry powder, pour cooking oil into a cooking pot 2 and heat it to 180° C., fry 112 portions of garlic granules in the cooking pot 2 until golden brown, take them out and place them in a container, and cool them to room temperature; take out the excess cooking oil in the cooking pot 2, keep 35 portions in the cooking pot 2 and heat them to 160° C., then use a spreading component to add curry powder, stir-fry until the aroma is fully released, put the fried garlic granules into the cooking pot 2 and stir-fry for 5-6 seconds, then take them out and place them in a container to cool to room temperature; add yogurt and the remaining raw garlic granules into the above container, stir well and seal it.

[0043] Please ask the quality sensory evaluators to evaluate: the garlic flavor is mixed with the aroma of curry and the sweet and sour taste of yogurt, the taste is dense and layered, without curry lumps, and it has the crispness of fried garlic crunch and the raw crunch of raw garlic crunch.

[0044] Example 4

[0045] Prepare 200 portions of 1-2 mm garlic granules, 80 portions of yogurt, and 15 portions of curry powder, pour cooking oil into a cooking pot 2 and heat it to 180° C., fry 150 portions of garlic granules in the cooking pot 2 until golden brown, take them out and place them in a container, and cool them to room temperature; take out the excess cooking oil in the cooking pot 2, keep 40 portions in the cooking pot 2 and heat them to 160° C., then use a spreading component to add curry powder, stir-fry until the aroma is fully released, put the fried garlic granules into the cooking pot 2, stir-fry for 5-6 seconds, then take them out and place them in a container to cool to room temperature; add yogurt and the remaining raw garlic granules into the above container, stir well and seal it.

[0046] Please ask the quality sensory evaluators to evaluate: the garlic flavor is mixed with the aroma of curry and the sweet and sour taste of yogurt, the taste is dense and layered, without curry lumps, and it has the crispness of fried garlic crunch and the raw crunch of raw garlic crunch.

[0047] The above are all preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing curry-flavored garlic sauce, characterized in that: The curry-flavored garlic sauce is prepared by using a cooking furnace, the cooking furnace comprising an operating table (1), a cooking pot (2), a heating component and a material spreading component, the cooking pot (2) being arranged on the operating table (1) in a tilting and rotatable manner, the heating component being arranged on the operating table (1), the heating component heating the cooking pot (2), the material spreading component being arranged above the cooking pot (2), the material spreading component comprising a bracket, a reciprocating rod (3), an incomplete gear rack mechanism and a seasoning pot (4), the bracket being arranged on the operating table (1), the reciprocating rod (3) being movably arranged on the bracket, a square frame (5) being arranged in the middle of the reciprocating rod (3), the incomplete gear rack mechanism being arranged in the square frame (5), and a seasoning pot (4) being arranged on the square frame (5); The incomplete gear rack mechanism comprises an incomplete gear (9) and a rack (6), wherein the rack (6) is arranged on an inner wall of the square frame (5), and the incomplete gear (9) meshes with the rack (6); a rotating block (8) is arranged on the inner wall of the square frame (5) opposite to the rack (6), and a rotating tooth (7) meshing with the rotating block (8) is arranged on the incomplete gear (9), and the rotating tooth (7) is close to the tooth of the incomplete gear (9); a discharge hole is arranged at the bottom of the seasoning tank (4), and the bottom of the discharge pipe is inclined toward the discharge hole, and an elastic ball (10) is movably arranged inside the seasoning tank (4), and the elastic ball (10) can block the discharge hole; The preparation method of the curry garlic sauce comprises the following steps: a) Prepare materials: 100-200 parts of crushed garlic, 50-80 parts of yogurt, and 10-15 parts of curry powder; the particle size of the crushed garlic is 1-2 mm; b) Frying: Pour cooking oil into a cooking pot (2) and heat it, fry 75-150 portions of chopped garlic in the cooking pot (2) until golden brown, then take out and place in a container, and cool to room temperature; c) Stir-frying: remove excess cooking oil from the cooking pot (2), keep 30 portions in the cooking pot (2) and heat, then use the sprinkling component to add curry powder, stir-fry until the aroma is fully released, then add the fried garlic pieces into the cooking pot (2) and stir-fry for 5-6 seconds, then remove and place in a container to cool to room temperature; d) Post-processing: Add yogurt and the remaining raw garlic into the above container, stir evenly and seal.

2. The method for preparing curry-flavored garlic sauce according to claim 1, characterized in that: A drive motor is provided on the bracket, and an output end of the drive motor is connected to the incomplete gear (9).

3. The method for preparing curry-flavored garlic sauce according to claim 2, characterized in that: The heating component is an electric furnace or a gas furnace.

4. The method for preparing curry garlic sauce according to claim 3, characterized in that: The oil temperatures in step b) and step c) were 180°C and 160°C, respectively.

Images