Cream thick soup curry preparation device and method

Abstract

The invention relates to the technical field of stir-frying, and discloses a cream thick soup curry preparation device and method.The device comprises a support which is in a U-like shape and further comprises a pot body, the pot body is rotationally installed between the two vertical edges of the support, and the surface of the pot body is fixedly sleeved with a heating sleeve; the top cover is horizontally arranged above the pot body; the stirring and stir-frying assembly is arranged at the bottom of the top cover, and the stirring and stir-frying assembly is used for stirring and stir-frying the cream thick soup curry raw materials; the intermittent feeding assembly is arranged at the top of the top cover, and intermittent feeding is used for discharging the curry raw materials of the cream thick soup. According to the present invention, when the cream thick soup curry raw material is stir-fried, the first telescopic rod can rotate and revolve at the same time, and the telescopic ends of the first telescopic rod and the second telescopic rod can perform reciprocating motion in the horizontal direction at the same time so as to further drive the plurality of stirring blades to perform multi-direction motion in the pot body, such that the uniform stir-frying of the cream thick soup curry raw material is achieved, and the stir-frying efficiency is improved. And the use effect of the equipment is improved.

Description

Technical Field

[0001] The invention relates to the technical field of frying, and in particular to a preparation device and method for cream soup curry. Background Art

[0002] Curry is a sauce made of a variety of spices, which helps fight cancer and improve bone density. It is common in Indian, Thai and Japanese cuisines, and is usually eaten with meat and rice. Although there are so many types of curry, there is no curry that is truly suitable for children, especially curry with fewer additives and without shortening.

[0003] The current preparation device for cream curry soup usually adds all the raw materials into the pot body at one time for frying. This frying method makes the mixing effect of the raw materials not good enough, and the current frying method is also through stirring in one direction. The frying method is relatively simple, which reduces the preparation effect of the cream curry soup. Therefore, it is urgent to design a preparation device for cream curry soup. Summary of the invention

[0004] The purpose of the present invention is to solve the problems existing in the prior art and to propose a preparation device and method for cream soup curry.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A device for preparing cream curry soup comprises a bracket, the bracket is U-shaped, and further comprises: The pot body is rotatably mounted between two vertical sides of the bracket, and a heating sleeve is fixedly sleeved on the surface of the pot body; A top cover, which is horizontally arranged above the pot body; A turning and frying component, which is arranged at the bottom of the top cover and is used for turning and frying the cream soup curry ingredients; An intermittent feeding component is arranged on the top of the top cover, and the intermittent feeding is used for feeding the cream soup curry raw materials.

[0006] As a further technical solution of the present invention, the flipping and frying assembly includes: a rotating column, which is vertically rotatably installed at the center of the bottom of the top cover, the top of the rotating column passes through the top cover, and the surface of the rotating column is rotatably installed on the top cover, the interior of the rotating column is hollow, and the top of the rotating column is open, a plurality of symmetrically arranged second telescopic rods are fixedly installed on the rotating column, and a plurality of symmetrically arranged first telescopic rods are also rotatably installed on the rotating column, the first telescopic rods and the second telescopic rods at the same height are cross-arranged, and stirring blades are installed on the fixed ends and telescopic end surfaces of the first telescopic rods and the second telescopic rods.

[0007] As a further technical solution of the present invention, a rotating rod is installed at the center of the bottom of the rotating column for vertical rotation, and a plurality of first bevel gears are fixedly sleeved on the surface of the rotating rod. Second bevel gears are meshed on both sides of each first bevel gear, and the corresponding side surfaces of the second bevel gears are fixedly installed at the center of the corresponding first telescopic rod end through a connecting shaft.

[0008] As a further technical solution of the present invention, four sleeves are vertically arranged under the top cover, and the corresponding telescopic ends of the first telescopic rod and the second telescopic rod are rotatably sleeved in the corresponding sleeves, and a connecting rod is vertically fixed on the top of each sleeve.

[0009] As a further technical solution of the present invention, a second annular groove is provided at the bottom of the top cover, and four second arc-shaped grooves are also provided at the bottom of the top cover. The four second arc-shaped grooves are evenly distributed in a ring shape, the second annular groove and the four second arc-shaped grooves are connected, and the top ends of the four connecting rods are slidably installed inside the second annular groove and the second arc-shaped grooves.

[0010] As a further technical solution of the present invention, a second motor is vertically installed on the top of the top cover, and pulleys are fixedly installed on the surface of the second motor and the rotating column. Belts are sleeved on the surfaces of the two pulleys, an L-shaped plate is fixedly installed on the top of the top cover, and the top of the rotating rod is fixedly installed on the bottom of the horizontal side of the L-shaped plate.

[0011] As a further technical solution of the present invention, the intermittent feeding assembly includes: a hopper, there are multiple hoppers, the multiple hoppers are evenly installed in a ring shape on the top of the top cover, and multiple feeding pipes evenly distributed in a ring shape are vertically installed at the bottom of the top cover, and the corresponding feeding pipes are connected to the corresponding hoppers.

[0012] As a further technical solution of the present invention, a baffle is provided on the side of each hopper, and the baffle is T-shaped. The horizontal side of the baffle is inserted into the corresponding hopper, and the first spring rods are horizontally fixedly installed on the corresponding two sides of each hopper. The corresponding two first spring rods are fixedly installed on the two ends of the longitudinal side of the baffle. A circular ring is rotatably installed on the top of the top cover, and the inner wall of the circular ring is fixedly installed on the surface of the rotating column. A first annular groove and two first arc grooves are opened on the top of the circular ring, and the two first arc grooves are connected to the first annular groove. An L-shaped rod is fixedly installed on the side of the longitudinal side of each baffle, and the vertical side of each L-shaped rod is slidably installed in the first annular groove and the first arc groove.

[0013] As a further technical solution of the present invention, a first motor is installed on the outer side of the vertical side corresponding to the bracket, the output shaft of the first motor is installed on the side corresponding to the pot body, a drive box is vertically installed on the outer side of the vertical side corresponding to the bracket, a hydraulic telescopic rod is vertically installed inside the drive box, a shaft rod is vertically fixedly installed at the bottom end of the top cover, and the top end of the output shaft of the hydraulic telescopic rod is fixedly installed at the bottom of the shaft rod.

[0014] A method for preparing cream curry soup comprises the following steps: S1: Prepare ingredients: butter, wheat flour, lard, butter, cream powder, curry powder, sugar, skimmed milk powder, salt, carrot powder, potato flour, yeast extract, pork powder, chicken powder.

[0015] S2: The ratio of ingredients is: butter 28-38, wheat flour 15-25, lard 3-12, butter 2-8, cream powder 5-15, curry powder 2-6, white sugar 10-20, skimmed milk powder 4-10, table salt 2-8, carrot powder 2-6, potato flour 2-6, yeast extract 2-6, pork powder 1-5, chicken powder 1-5.

[0016] S3: Heat the butter, lard and butter, add in the wheat flour and stir-fry for about 8 minutes until the aroma comes out.

[0017] S4: Add curry powder, carrot powder, and potato powder, stir-fry for 5 minutes until the aroma comes out; S5: Add the remaining ingredients: white sugar, skimmed milk powder, edible salt, yeast extract, pork powder, chicken powder, stir and fry for 5 minutes, keep warm and stir for 15 minutes, and cool down to about 85°C; S6: Rinse the colloid mill with hot water above 70°C in advance, adjust the pressure of the homogenizer, and let the material enter the colloid mill through the pipeline for homogenization to make the material state more uniform; S7: After filling by the canning machine, the film is sealed. During the filling process, the net content of the package must be sampled and checked to ensure it meets the requirements; S8: The cooling tower unit is turned on in advance and the temperature is set to -20°C. The material is cooled down after coming out of the cooling tower and the curry block is demoulded cleanly; a portion of creamy curry block is obtained.

[0018] The beneficial effects of the present invention are: Firstly, the present invention, by turning over the frying assembly, the pot body and the top cover, can make the first telescopic rod rotate and revolve simultaneously when frying the cream soup curry ingredients, and the telescopic ends of the first telescopic rod and the second telescopic rod can also make horizontal reciprocating motion at the same time, further driving the multiple stirring blades to make multi-directional motion inside the pot body, so as to achieve uniform frying of the cream soup curry ingredients, thereby improving the use effect of the device; Secondly, the present invention, through the arrangement of the intermittent feeding component, the turning and frying component, the pot body and the top cover, can make the cream soup curry ingredients gradually distributed into the interior of the pot body when frying the cream soup curry ingredients, avoiding the situation that all the ingredients are added at one time, resulting in uneven frying of the ingredients, thereby improving the effect of preparing the cream soup curry. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a schematic structural diagram of a device for preparing creamy curry soup proposed by the present invention; Figure 2 This is a schematic cross-sectional structural diagram of a pot body and a hopper of a device for preparing cream soup curry proposed by the present invention; Figure 3 This is a schematic structural diagram of a device for preparing cream soup curry proposed by the present invention with the hopper removed; Figure 4 for Figure 3 A magnified schematic diagram of part A; Figure 5 This is a schematic structural diagram of a device for preparing cream soup curry proposed by the present invention with the pot body and the support removed; Figure 6 This is a schematic diagram of the top cover of a device for preparing cream soup curry proposed by the present invention when viewed from above; Figure 7 This is a schematic diagram of the cross-sectional structure of a rotating column of a device for preparing cream soup curry proposed by the present invention; Figure 8 for Figure 7 Schematic diagram of the enlarged portion B.

[0020] In the figure: 1, bracket; 2, pot body; 3, heating sleeve; 4, top cover; 5, hopper; 6, first motor; 7, L-shaped plate; 8, drive box; 9, baffle; 10, rotating column; 11, first spring rod; 12, L-shaped rod; 13, ring; 14, first annular groove; 15, first arc groove; 16, belt; 17, pulley; 18, second motor; 19, feeding pipe; 20, first telescopic rod; 21, second telescopic rod; 22, second annular groove; 23, second arc groove; 24, rotating rod; 25, sleeve plate; 26, connecting rod; 27, first bevel gear; 28, second bevel gear. DETAILED DESCRIPTION

[0021] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Please see attached Figure 1 -Attached Figure 8A preparation device for cream soup curry, comprising a bracket 1, the bracket 1 is U-shaped, and further comprises: a pot body 2, a top cover 4, a flipping and frying assembly and an intermittent feeding assembly, the pot body 2 is rotatably installed between two vertical sides of the bracket 1, a heating sleeve 3 is fixedly sleeved on the surface of the pot body 2, the top cover 4 is horizontally arranged above the pot body 2, the flipping and frying assembly is arranged at the bottom of the top cover 4, the flipping and frying assembly is used to flip and fry the cream soup curry raw materials, the intermittent feeding assembly is arranged on the top of the top cover 4, and the intermittent feeding is used to feed the cream soup curry raw materials; As described above, when frying the cream soup curry ingredients, the stirring blades can be rotated in multiple directions and angles, thereby ensuring the uniformity of frying the cream soup curry ingredients.

[0024] Please see attached Figure 1 -Attached Figure 8 In a preferred embodiment, the flipping and frying assembly includes: a rotating column 10, which is vertically rotatably installed at the bottom center of the top cover 4, the top of the rotating column 10 passes through the top cover 4, and the surface of the rotating column 10 is rotatably installed on the top cover 4, the interior of the rotating column 10 is hollow, and the top of the rotating column 10 is open, a plurality of symmetrically arranged second telescopic rods 21 are fixedly installed on the rotating column 10, and a plurality of symmetrically arranged first telescopic rods 20 are also rotatably installed on the rotating column 10, the first telescopic rods 20 and the second telescopic rods 21 of the same height are cross-arranged, and the fixed ends and telescopic ends of the first telescopic rods 20 and the second telescopic rods 21 are both installed with stirring blades, a rotating rod 24 is vertically rotatably installed at the bottom center of the rotating column 10, and a plurality of first bevel gears 27 are fixedly sleeved on the surface of the rotating rod 24, and the corresponding two sides of each first bevel gear 27 are meshed with second bevel gears 28, and the corresponding second bevel gears 28 are connected by a connecting shaft on the side The top cover 4 is fixedly installed at the center of the end of the corresponding first telescopic rod 20, and four sleeve plates 25 are vertically arranged below the top cover 4. The corresponding telescopic ends of the first telescopic rod 20 and the second telescopic rod 21 are rotatably sleeved inside the corresponding sleeve plates 25. A connecting rod 26 is vertically fixedly installed on the top of each sleeve plate 25. A second annular groove 22 is provided at the bottom of the top cover 4. Four second arc grooves 23 are also provided at the bottom of the top cover 4. The four second arc grooves 23 are evenly distributed in an annular shape. The second annular groove 22 and the four second arc grooves 23 are connected. The top ends of the four connecting rods 26 are slidably installed inside the second annular groove 22 and the second arc groove 23. A second motor 18 is vertically installed on the top of the top cover 4. Pulleys 17 are fixedly installed on the surfaces of the second motor 18 and the rotating column 10. Belts 16 are sleeved on the surfaces of the two pulleys 17. An L-shaped plate 7 is fixedly installed on the top of the top cover 4, and the top end of the rotating rod 24 is fixedly installed on the bottom of the horizontal side of the L-shaped plate 7. Preferably, when frying the cream soup curry ingredients, the first telescopic rod 20 can be rotated and revolved at the same time, and the telescopic ends of the first telescopic rod 20 and the second telescopic rod 21 can also make horizontal reciprocating motion at the same time, further driving the multiple stirring blades to make multi-directional motion inside the pot body 2, so as to achieve uniform frying of the cream soup curry ingredients.

[0025] Please see attached Figure 2 -Attached Figure 8 In a preferred embodiment, the intermittent feeding assembly includes: a hopper 5, wherein there are multiple hoppers 5, and the multiple hoppers 5 are evenly installed on the top of the top cover 4 in an annular shape, and multiple down-feeding pipes 19 evenly distributed in an annular shape are vertically installed at the bottom of the top cover 4, and the corresponding down-feeding pipes 19 are connected with the corresponding hopper 5, and each hopper 5 is provided with a baffle 9 on the side, and the baffle 9 is T-shaped, and the horizontal side of the baffle 9 is inserted into the corresponding hopper 5, and the first spring rods 11 are horizontally fixedly installed on both sides of each hopper 5, and the corresponding two first spring rods 11 are fixedly installed at the two ends of the longitudinal side of the baffle 9, and the top of the top cover 4 is rotatably installed with a ring 13, and the inner wall of the ring 13 is fixedly installed on the surface of the rotating column 10, and the top of the ring 13 is provided with a first annular groove 14 and two first arc grooves 15, and the two first arc grooves 15 are connected with the first annular groove 14, and each baffle 9 is fixedly installed with an L-shaped rod 12 on the longitudinal side, and the vertical side of each L-shaped rod 12 is slidably installed in the first annular groove 14 and the first arc groove 15; Furthermore, the movement of the L-shaped rod 12 drives the baffle 9 to move back and forth, and further enables the raw materials in the hopper 5 to intermittently enter the pot body 2 from the discharge pipe 19, so that the raw materials of the cream soup curry can be distributed and enter.

[0026] Please see attached Figure 1 -Attached Figure 3 In a preferred embodiment, a first motor 6 is installed on the outer side of the vertical side corresponding to the bracket 1, and the output shaft of the first motor 6 is installed on the side corresponding to the pot body 2. A drive box 8 is vertically installed on the outer side of the vertical side corresponding to the bracket 1, and a hydraulic telescopic rod is vertically installed inside the drive box 8. A shaft rod is vertically fixedly installed at the bottom end of the top cover 4, and the top end of the output shaft of the hydraulic telescopic rod is fixedly installed at the bottom of the shaft rod; Specifically, the first motor 6 facilitates the rapid pouring out of the material in the pot body 2, and the hydraulic telescopic rod is used to adjust the height of the top cover 4 and its upper components.

[0027] The working principle of the present invention is as follows: first, the cream soup curry ingredients are added into the hopper 5 respectively, and then the hydraulic telescopic rod is controlled to drive the components on the top cover 4 to move downward together, so that the corresponding components enter the pot body 2, and the heating sleeve 3 is heated at the same time. It should be noted that when distributed frying is required, the first fried ingredients can be selected to be added into the hopper 5, and when the subsequent ingredients need to be added, the required ingredients can be added into the hopper 5; Then, the second motor 18 is started to drive the belt 16 and the pulley 17 to rotate. The rotation of the pulley 17 drives the rotating column 10 to rotate. The rotation of the rotating column 10 drives the ring 13, the second bevel gear 28, the first telescopic rod 20 and the second telescopic rod 21 to revolve around the rotating column 10. Since the first bevel gear 27 is fixed to the top cover 4 through the rotating rod 24, the second bevel gear 28 will also rotate during the revolution. The rotation of the second bevel gear 28 drives the first telescopic rod 20 to rotate, so that the stirring blade on the first telescopic rod 20 can realize the revolution and rotation at the same time. In addition, the first telescopic rod 20 and the second telescopic rod 21 During the revolution, the sleeve plate 25 and the connecting plate will also be driven to revolve. Due to the arrangement of the second annular groove 22 and the second arc groove 23, the connecting rod 26 will reciprocate in the horizontal direction during the revolution. The movement of the connecting rod 26 drives the sleeve plate 25 to move. The movement of the sleeve plate 25 drives the telescopic ends of the first telescopic rod 20 and the second telescopic rod 21 to move. Further, the stirring blades on the first telescopic rod 20 and the second telescopic rod 21 can be reciprocated in the horizontal direction. The stirring blades can move in multiple directions and angles inside the pot body 2, further improving the uniformity of frying the cream soup curry ingredients. The ring 13 rotates to drive the first annular groove 14 and the first arc groove 15 to rotate, and the L-shaped rod 12 will reciprocate in the horizontal direction. The movement of the L-shaped rod 12 drives the baffle 9 to reciprocate, and further allows the raw materials in the hopper 5 to intermittently enter the pot body 2 from the discharge pipe 19, so that the cream soup curry raw materials are distributed and enter, which is helpful to provide a good effect of frying the cream soup curry raw materials; When the frying is finished, the components on the top cover 4 are driven upward by the hydraulic telescopic rod, and then the pot body 2 is driven to flip by the first motor 6, so that the cream soup curry inside the pot body 2 can be quickly poured out, thereby improving the use effect of the device.

[0028] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A device for preparing cream curry soup, comprising a support (1), wherein the support (1) is U-shaped, characterized in that: Also includes: A pot body (2), the pot body (2) being rotatably mounted between two vertical sides of the bracket (1), and a heating sleeve (3) being fixedly sleeved on the surface of the pot body (2); A top cover (4), the top cover (4) being arranged horizontally above the pot body (2); A stir-frying component, the stir-frying component is arranged at the bottom of the top cover (4), and the stir-frying component is used to stir-fry the cream soup curry ingredients; An intermittent feeding component is arranged on the top of the top cover (4), and the intermittent feeding is used to feed raw materials for cream soup curry.

2. The device for preparing cream soup curry according to claim 1, characterized in that: The stir-frying assembly comprises: a rotating column (10), the rotating column (10) being vertically rotatably mounted at the bottom center of the top cover (4), the top end of the rotating column (10) passing through the top cover (4), and the surface of the rotating column (10) being rotatably mounted on the top cover (4), the interior of the rotating column (10) being hollow, and the top of the rotating column (10) being open, a plurality of symmetrically arranged second telescopic rods (21) being fixedly mounted on the rotating column (10), and a plurality of symmetrically arranged first telescopic rods (20) being rotatably mounted on the rotating column (10), the first telescopic rods (20) and the second telescopic rods (21) being of the same height being cross-arranged, and stirring blades being mounted on the fixed ends and telescopic ends of the first telescopic rods (20) and the second telescopic rods (21).

3. The device for preparing cream soup curry according to claim 2, characterized in that: A rotating rod (24) is vertically rotatably mounted at the center of the bottom of the rotating column (10); a plurality of first bevel gears (27) are fixedly sleeved on the surface of the rotating rod (24); second bevel gears (28) are meshed on the corresponding two sides of each first bevel gear (27); and the side surfaces of the corresponding second bevel gears (28) are fixedly mounted at the center of the end of the corresponding first telescopic rod (20) via a connecting shaft.

4. The device for preparing cream curry soup according to claim 3, characterized in that: Four sleeve plates (25) are vertically arranged below the top cover (4); the corresponding telescopic ends of the first telescopic rod (20) and the second telescopic rod (21) are rotatably sleeved inside the corresponding sleeve plates (25); and a connecting rod (26) is vertically fixedly installed on the top of each sleeve plate (25).

5. The device for preparing cream curry soup according to claim 4, characterized in that: The bottom of the top cover (4) is provided with a second annular groove (22), and the bottom of the top cover (4) is also provided with four second arc grooves (23), the four second arc grooves (23) are evenly distributed in an annular shape, the second annular groove (22) and the four second arc grooves (23) are all connected, and the top ends of the four connecting rods (26) are slidably mounted inside the second annular groove (22) and the second arc groove (23).

6. The device for preparing cream curry soup according to claim 5, characterized in that: A second motor (18) is vertically mounted on the top of the top cover (4); pulleys (17) are fixedly mounted on the surfaces of the second motor (18) and the rotating column (10); belts (16) are sleeved on the surfaces of the two pulleys (17); an L-shaped plate (7) is fixedly mounted on the top of the top cover (4); and the top end of the rotating rod (24) is fixedly mounted on the bottom of the horizontal side of the L-shaped plate (7).

7. The device for preparing cream soup curry according to claim 6, characterized in that: The intermittent feeding assembly comprises: a hopper (5), wherein there are a plurality of hoppers (5), wherein the plurality of hoppers (5) are evenly installed in a ring shape on the top of the top cover (4), and a plurality of feeding pipes (19) evenly distributed in a ring shape are vertically installed at the bottom of the top cover (4), wherein corresponding feeding pipes (19) are connected to corresponding hoppers (5).

8. The device for preparing cream soup curry according to claim 7, characterized in that: Each of the hoppers (5) is provided with a baffle (9) on the side thereof. The baffle (9) is T-shaped. The horizontal side of the baffle (9) is inserted into the corresponding hopper (5). The first spring rod (11) is horizontally fixedly installed on the corresponding two sides of each hopper (5). The corresponding two telescopic ends of the first spring rods (11) are fixedly installed on the two ends of the longitudinal side of the baffle (9). A circular ring (13) is rotatably installed on the top of the top cover (4). The inner wall of the circular ring (13) is fixedly installed on the surface of the rotating column (10). The top of the circular ring (13) is provided with a first annular groove (14) and two first arc grooves (15). The two first arc grooves (15) are connected to the first annular groove (14). Each of the longitudinal side of the baffle (9) is fixedly installed with an L-shaped rod (12). The vertical side of each L-shaped rod (12) is slidably installed inside the first annular groove (14) and the first arc groove (15).

9. The device for preparing cream curry soup according to claim 8, characterized in that: A first motor (6) is installed on the outer side of the vertical side corresponding to the bracket (1); an output shaft of the first motor (6) is installed on the side surface corresponding to the pot body (2); a drive box (8) is vertically installed on the outer side of the vertical side corresponding to the bracket (1); a hydraulic telescopic rod is vertically installed inside the drive box (8); a shaft rod is vertically fixedly installed at the bottom end of the top cover (4); and a top end of the output shaft of the hydraulic telescopic rod is fixedly installed at the bottom of the shaft rod.

10. A method for preparing cream curry soup, characterized in that: The following steps are involved: S1: Prepare the ingredients: butter, wheat flour, lard, butter, cream powder, curry powder, sugar, skimmed milk powder, salt, carrot powder, potato powder, yeast extract, pork powder, chicken powder; S2: The material ratio is: butter 28-38, wheat flour 15-25, lard 3-12, butter 2-8, cream powder 5-15, curry powder 2-6, white sugar 10-20, skimmed milk powder 4-10, table salt 2-8, carrot powder 2-6, potato flour 2-6, yeast extract 2-6, pork powder 1-5, chicken powder 1-5; S3: Heat the butter, lard and butter, add in the wheat flour and stir-fry for about 8 minutes until the aroma comes out; S4: Add curry powder, carrot powder, and potato powder, stir-fry for 5 minutes until the aroma comes out; S5: Add the remaining ingredients: white sugar, skimmed milk powder, edible salt, yeast extract, pork powder, chicken powder, stir and fry for 5 minutes, keep warm and stir for 15 minutes, and cool down to about 85°C; S6: Rinse the colloid mill with hot water above 70°C in advance, adjust the pressure of the homogenizer, and let the material enter the colloid mill through the pipeline for homogenization to make the material state more uniform; S7: After filling by the canning machine, the film is sealed. During the filling process, the net content of the package must be sampled and checked to ensure it meets the requirements; S8: The cooling tower unit is turned on in advance and the temperature is set to -20°C. The material is cooled down thoroughly after passing through the cooling tower, and the curry blocks are demoulded cleanly. Get a creamy, thick curry cube.

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