214 results about "Curry powder" patented technology

The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, which are characterized in that the compound seasoning is prepared by taking mushroom as a raw material through the steps of carrying out selecting, washing, microwave enzyme deactivation, homogenizing, enzymolysis, concentration, microwave drying, extruding, superfine grinding and the like on the mushroom so as to obtain mushroom dietary fiber powder; compounding the mushroom dietary fiber powder with salt, white granulated sugar, chicken essence, beta-Cyclodextrins, CMC-Na, garlic powder, ginger powder, chili powder, paprika powder, curry powder, and then sterilizing and packaging to obtain the product. The mushroom dietary fiber compound seasoning prepared according to the invention is rich in nutrition, delicious in flavor and good in dispersibility; the dietary fiber content of the product is 5-20%, therefore, the mushroom dietary fiber compound seasoning is a health-care seasoning.

The invention discloses a powdery composite seasoning with beef flavour, which comprises the following components in part by weight: 20 to 40 parts of monosodium glutamate, 25 to 45 parts of salt, 1 to 10 parts of sugar, 1 to 15 parts of dextrin, 5 to 20 parts of starch, 0.3 to 0.8 part of curry powder, 0.0005 to 0.0015 part of spice, 0.0003 to 0.002 part of essential oil of beef, 0.003 to 0.008 part of beef powder, 0.003 to 0.008 part of beef extract, 0.003 to 0.005 part of vegetable oil, 0.0003 to 0.001 part of caramel, 0.0003 to 0.001 part of onion granules, 0.0002 to 0.001 part of carrot granules and 0.0002 to 0.001 part of celery granules. The powdery composite seasoning is appetizing and tasty, and has the effects of strengthening spleen and stimulating appetite, and nourishing and protecting health.

The invention relates to a special flavor codfish caviar formula and a making process thereof. Caviar is prepared from the following raw materials: fresh codfish roe, common salt, white granulated sugar, monosodium glutamate, cooking wine, garlic powder, ginger powder, sesame oil, starch, curry and milk. The special flavor codfish caviar formula is characterized by comprising the following raw materials in parts by weight: 100 parts of codfish roe, 3-4 parts of common salt, 1-2 parts of sugar, 0.1-0.2 part of monosodium glutamate, 4-5 parts of cooking wine, 0.5-0.7 part of garlic powder, 0.5-0.7 part of ginger powder, 4-5 parts of starch, 3-3.5 parts of sesame oil, 0.2-0.4 part of curry powder and 10-12 parts of milk. The making process of the codfish roe comprises the following steps of cleaning the fresh roe, removing films and further sequentially performing pulping, filtration, picking, seasoning and stewing. The special flavor codfish caviar formula and the making process thereof, provided by the invention have the advantages of simple process, low cost, strong operability, special flavor and richness in nutrition of codfish caviar.

The invention provides a crayfish paste and a method for stewing the crayfish paste. The crayfish paste is obtained by stewing a crayfish meat ball by using spice powder, shallot, scallop, curry powder, lentinus edodes, shrimp meat and tea. According to the crayfish paste, on one hand, the self earthy taste of the crayfish meat ball is eliminated; on the other hand, the fresh and sweet taste and spicy and hot taste of the crayfish meat ball are increased. The crayfish paste provided by the invention can be kept uncorroded for a long time under the condition that a preservative agent is not used, thereby preventing the adverse effect of the preservative agent on the taste of the crayfish paste.

The invention discloses bamboo-flavor lotus leaf sticky rice chicken health-care food and a preparation method thereof. The bamboo-flavor lotus leaf sticky rice chicken health-care food is prepared from raw materials including sticky rice, chicken blocks, white spirit, bruised ginger, curry powder, light soy sauce, five-spice powder, sesame oil and the like. The color and the luster of the finished product are attractive; the texture is loose and soft; the soft, smooth, sweet and fragrant effects are achieved; the favor is tasty and refreshing but is not greasy; the nutrition is rich; the food is suitable for both young and old people. Particularly, the sticky rice and the chicken blocks are simultaneously steamed by a bamboo tube; after eating, the health-care food is soft, thoroughly cooked, fresh, fragrant, sticky and tender; the specific fragrance favor of the bamboo is also realized when the fragrance is realized; smoothness is realized while the lubricating mouthfeel is achieved. For the product production, the addition of other large-scale equipment is not needed on the basis of ordinary production; the management is easy; the production line change is easy; the economic benefits are high.

The invention relates to selenium-enriched edible mushroom soup and a cooking method thereof. The manufacture method comprises the steps of: cleaning one or various selenium-enriched edible mushrooms and eliminating impurities; cutting up the mushrooms, and cooking the mushrooms with one or various meat foods such as chicken shell, duck bone, goose bone, pork chop, beefsteak, mutton chop, pig bone, ox bone, goat bone, chicken, duck meat, goose meat, and the like, and one kind of or various kinds of fennel, star anise, Chinese cinnamon, peppermint, cooking wine, bean paste, milk vetch, angelica, pseudo-ginseng, radix pseudostellariae, American ginseng, sugar, lemon, orange peel, ginger, and the like for a long time to stew the soup; filtering the soup to obtain puree; mixing the puree with one kind of or various kinds of powder ground from barley and cooked brown, potato, root of lotus, caltrop starch, tianli powder, starch, soy sauce, selenium-enriched yeast, lard, butter, mutton fat, chicken fat, duck fat, goose fat, edible oil, monosodium, salt, food additive and food preservative; cooking the materials together, recovering water, and mixing the materials with one kind of or various kinds of garlic dry powder, dried green onion sections, dried vegetable pieces, paprika, Sichuanese pepper corn, pepper, curry powder, tea powder, bean vermicelli cut into sections, and the like; and packaging equivalently, and then carrying out sterilization treatment.

The invention aims to provide meat seasoning ingredients and a processing method of meat in accordance with problems existing in conventional precast meat products or frozen cooked meat products. The meat seasoning ingredients comprise chili powder, pepper fruit powder, gourmet powder, salt, pepper powder, curry powder, monascus, cane sugar, starch, salad oil, a soy sauce, sesame oil, scallion powder, ginger powder, garlic powder, licorice root powder, fennel fruit powder, Chinese wolfberry fruit powder, cinnamon bark powder and haw powder, and further comprise Chinese magnoliavine fruit powder and red jujube powder. The ingredients can remove mutton smell from meat, soften meat with coarse fibers such as beef, are good in taste, and besides, do not contain additives. In addition, medicinal and edible traditional Chinese medicines are also added, so that the ingredients can dispel cold, eliminate dampness and contribute to promotion of yang qi of bodies. The processing method is simple and convenient, prepared products are clean and hygienic, and the original mouth feel of the meat is not influenced.

The invention discloses a spicy chicken condiment. The spicy chicken condiment comprises a sauce package comprising the following components in parts by weight: 100 parts of palm oil, 8 parts of shortening oil, 60 parts of onion, 3 parts of garlic flakes, 4 parts of red bean petals, 3 parts of chopped hot peppers, 5 parts of salt, 8 parts of turmeric powder, 6 parts of chili powder, 1 part of ginger powder, 0.6 part of licorice powder and 0.2 part of clove powder, a powder package comprising the following components in parts by weight: 20 parts of salt, 6 parts of soda glutamate, 5.4 parts of white sugar, 1 part of citric acid, 1.4 parts of soy sauce powder, 6 parts of garlic powder, 2 parts of chili powder, 4.7 parts of ginger power, 1.4 parts of curry powder, 1.4 parts of black pepper, 0.3 part of silicon dioxide, 2 parts of herba gynostemmatis pentaphylli powder and 5 parts of yam powder, and a vegetable package comprising the following components in parts by weight: 20 parts of carrots pellets, 4 parts of cabbage blocks, 1.5 parts of champignon pellets, 1.5 parts of corn kernels and 1 part of scallion blocks. The invention further discloses a preparation method for the spicy chicken condiment.

The invention provides a dried shrimp meat floss containing vegetable protein, comprising the following raw materials by weight: 200 to 230 parts of shrimp meat, 30 to 40 parts of soya bean, 20 to 30 parts of mung bean, 30 to 40 parts of japonica rice, 10 to 20 parts of the seed of Job's tears, 4 to 5 parts of Galium aparine L., 4 to 5 parts of common bletilla, 3 to 4 parts of mulberry leaf, 3 to 4 parts of unprocessed rehmannia root, 3 to 4 parts of galagal rhizome, 4 to 5 parts of glossy ganoderma, 3 to 4 parts of red sage root, 3 to 4 parts of lotus plumule, 2 to 3 parts of sesame leaf, 3 to 4 parts of Chinese dwarf cherry leaf, 10 to 15 parts of green tea, 50 to 70 parts of rice wine, 20 to 30 parts of curry powder, 5 to 10 parts of minced ginger, 20 to 40 parts of salt, 20 to 30 parts of soy, 10 to 50 parts of white sugar, a proper amount of olive oil and a proper amount of water. According to the invention, the dried shrimp meat floss is rich in animal protein and vegetable protein, can be easily absorbed by a human body and has rich nutrients and delicate taste; cereals are especially added, so the contents of starch and dietary fiber in the floss are increased; extracts of medicinal traditional Chinese medicinal materials like Galium aparine L. and common bletilla with cold dispelling, pain relieving and beauty fostering effects are added; thus, the dried shrimp meat floss is especially applicable to females and ideal health food for females.

The invention relates to a processing method of series flavor ham sausages, belonging to the technical field of food processing. The processing method comprises the following steps: unfreezing meat materials, tidying, cleaning, and mincing the meat materials into minced meat; adding table salt, sodium nitrite and sodium isoascorbate, and picking at 4-10 DEG C for 12-36 hours; adding auxiliary materials including water, starch, soybean protein, egg liquid, composite phosphate, white sugar, yellow wine, monosodium glutamate, monascus red and potassium sorbate; then adding one or two of the following seasonings: green onion powder, ginger powder, garlic powder, braising materials, chilli powder, rattan pepper powder, pepper powder, cumin powder, curry powder, seafood sauce, broad bean sauce and pickled chilli (5%-10%); finally carrying out chopping, stirring, sausage filling, cleaning, cooking and cooling, so as to obtain ham sausages with 12 flavor, including a green onion flavor ham sausage, a ginger flavor ham sausage, a garlic flavor ham sausage, a braising flavor ham sausage, a spicy flavor ham sausage, a spicy and hot flavor ham sausage, a pepper flavor ham sausage, a cumin flavor ham sausage, a curry flavor ham sausage, a seafood flavor ham sausage, a sauce flavor ham sausage and a pickled chilli flavor ham sausage.

The invention provides an enoki-mushroom convenient food and a processing method of the enoki-mushroom convenient food. The processing method of the enoki-mushroom convenient food comprises the following steps of: (1) cleaning: cleaning enoki mushroom, and putting the cleaned enoki mushroom in a solution mixing calcium chloride with the concentration of 0.1-1% with sodium chloride with the concentration of 1.0-2.0% to soak for 30-60 minutes; (2) precooking: precooking the cleaned enoki mushroom in water, adding citric acid of 0.3% and an ascorbic acid solution of 0.07% to the water, and putting the precooked enoki mushroom in clear water to rinse for 3-30 minutes, wherein the temperature of the precooking water is 80-100 DEG C, and the precooking time is 30-60 minutes; and (3) drying: drying the rinsed enoki mushroom to have the water content of 10-20% or 60%, wherein the dried enoki mushroom is processed according to a conventional method by utilizing flavor materials such as edible salt, granulated sugar and soy sauce, spicy materials such as chili, pepper and curry powder, or delicious seasoning such as walleye Pollack, Korea spicy cabbage and sea urchin roe paste.

The invention discloses seasoning powder for scented barbecue, which belongs to the field of food processing and mainly comprises 3.7 parts of meat tenderizer, 6.8 parts of hot pepper powder, 2.2 parts of Sichuan pepper powder, 1.8 parts of fresh ginger powder, 3.2 parts of star anise, 8.2 parts of perilla seed powder, 2 parts of clove powder, 2.8 parts of fennel powder, 3.7 parts of curry powder, 2.5 parts of cumin powder, 3.3 parts of peanut kernel powder, 2.4 parts of cinnamon, 2.8 parts of amomum powder, 6.5 parts of chicken essence, and 2.7 parts of refined salt. The chicken essence and the refined salt are added into the raw materials placed in a dry container to mix well. Meat can be pickled with the seasoning powder for 15 minutes before barbecuing, and the seasoning powder can also be added during barbecuing. The seasoning powder has the advantages that the seasoning powder is fine, the meat barbecued with the seasoning powder is smooth to eat and tastes no rough, the seasoning powder with a plurality of nutrients is hygienic, and the seasoning powder with herbal ingredients is health-care, fresh, scented and delicious and has a long aftertaste.

The invention discloses konjak curry powder, konjak frozen meat powder and jambalaya powder. The invention mixes the konjak essence powder and the varech amylase to prepare the konjak curry powder; the konjak essence powder is 55-75% of the total weight. The varech amylase is prepared by the Carla pure powder and the agaragar powder. The konjak curry powder is added with micro capsule meat powder essence, the salt, the monosodium glutamate and 1+G flavor agent to prepare the konjak frozen meat powder. The konjak curry powder is added with the acid agent, the micro capsule fruit essence to prepare the jambalaya jelly powder. The konjak curry powder of this invention has a scientific prescription; the material selection is fine and the practicability is great; the developed products have various types, novel samples which can satisfy the personal request for different groups of people. The konjak frozen meat powder contains 18 aminophenols, especially 7 element besides the must-have aminophenols, which has the effect of ''increasing the flavor''; the vitamin C is added in the konjak frozen meat powder for the triple effects of ''anti- oxidization'', ''increasing acid'' and ''nutrition''. The invention is never added with any antiseptics and chemically-compound pigment.

The invention pertains to a kind of fast food, especially a kind of coarse cereal food and its production method. The major ingredients comprise wheat flour, barley flour, buckwheat flour, corn meal, pulse flour, rice powder and millet powder; the minor ingredients comprise whole egg powder and edible vegetable oil; the spice comprises at least one of salt, cane sugar, cacao powder, five-spice powder, curry powder, pepper and zanthoxylum powder. The major ingredients, the minor ingredients and the spice are evenly mixed, added with liquid, fully stirred to produce into a flour dough; then the flour dough is sent into a bulking machine for bulking; the semi-finished product after bulking is baked in an oven, cooled and packaged to get the finished product. The invention pertains to the purely natural food production, has scientific formulation and abundant nutrient, contains abundant protein, dietary fiber, vitamin and trace elements, having high nutrient value. The invention has multiple tastes, is suitable for all ages and many situations such as home, hotel, restraunt, tour, leisure and so on.

The invention discloses a seasoner for strengthening stomach and helping digestion and a production method thereof. The seasoner is prepared from the materials: chicken powder, tomato sauce, anise, potato powder, green gram starch, arrowroot, edible salt, sesame oil, clove, garlic, Chinese hawthorn seed, cardamine hirsute, pericarpium citri reticulatae, endothelium corneum gigeriae galli, melon betel pepper, water celery seed, hawk tea, lemon leaf, corn stigma, radix ophiopogonis, fructus piperis longi, curry powder, cassia bark, rose essential oil and plant oil. The seasoner disclosed by the invention is fresh and delicious, simple in process, thick in smell, abundant in nutrition, good in mouthfeel, and strong in seasoning function, is prepared from a plurality of natural materials by scientific compatibility; a plurality of Chinese herbal medicines such as pericarpium citri reticulatae, radix ophiopogonis, endothelium corneum gigeriae galli and cassia bark are added; and the seasoner has the effects of strengthening stomach and helping digestion, and is a healthy, safe and delicious seasoner.

The invention provides seafood chicken essence seasoning. The seafood chicken essence seasoning comprises the following components of monosodium glutamate, edible salt, cane sugar, corn starch, yolk,chicken oil, white peppers, ginger powder, meat powder, chicken meat cream, chicken meat essence, edible essence, curry powder, vegetable powder, seafood powder and a food additive. The seafood chicken essence seasoning has the beneficial effects that the vegetable powder is added, so that many vitamins and minerals in vegetables can be reserved, and the nutrient components are increased; shrimps,abalones, squids and octopuses are used for preparing seafood powder, so that the seafood taste is adequate, the seafood chicken essence seasoning has special palatable taste of the seafoods, the taste can be improved, and the seafood chicken essence seasoning is rich in massive protein and amino acids; the chicken meat powder, pork powder, the chicken meat cream and the chicken meat essence areadded, so that the products are rich in chicken fragrance, and have rich special fragrance of the chicken meat, the product quality is further improved, and the seafood chicken essence seasoning has good market competition force.

The invention discloses a curry seasoner and a preparation method thereof, and belongs to the technical field of food processing. The curry seasoner is prepared from, by weight, 3-5 parts of citronella powder, 4-10 parts of curry powder, 10-40 parts of edible oil, 0.5-3 parts of starch, 3-5 parts of pepper water, 0.5-3 parts of fermented red beancurd, 0.5-1 part of chicken powder, 1-3 parts of peanut powder, 0.5-3 parts of mashed garlic juice, 1-8 parts of coconut milk powder, 0.5-0.8 part of aginomoto, 1-5 parts of sugar, 50-60 parts of water and 1-5 parts of salt. The raw materials by weight are placed in an interlayer pot to be stirred and heated at the same time till boiling is achieved, after all the raw materials are melted into liquid, heat preservation is carried out for 25 min to 35 min, and filling is carried out under the vacuum aseptic condition to obtain the finished product. According to the curry seasoner, all the raw materials are in compatibility, the flavor of curry is fully highlighted, the taste is fine, mellow and strong, the curry seasoner tastes delicious and is simple in making process, and the needs of a rapid pace of life can be met well.

The invention discloses a bamboo steamed Cantonese sticky rice-in-lotus-leaf health food. The food comprises glutinous rice, chicken dices, baijiu, minced ginger, curry powder, light soy sauce, five spice powder and sesame oil. The finished product has beautiful color, looseness and softness, soft, moist, sweet and delicious property, refreshing but not greasy mouthfeel, abundant nutrition, and suitableness for people of all ages. Especially after the glutinous rice and the chicken dices are simultaneously steamed in a bamboo tube, so the health food is tender, fresh and delicious, waxy, soft and fine, also has the unique faint scent flavor of bamboo, and is lubricating and smooth. The health food is produced on the basis of common product production without adding other large devices, so easy management, easy production line change and high economic benefit are realized.

The invention discloses crab fodder with a curry taste, which is characterized by comprising the following raw materials in parts by weight: 20-25 parts of bean pulp, 21-26 parts of rye straws, 17-19 parts of cassia twig, 15-18 parts of shaddock peel, 10-12 parts of aged goose soup, 2-4 parts of a curry powder, 3-5 parts of garlic, 7-9 parts of a whey powder, 19-27 parts of chicken viscera, 9-11 parts of soybean oil, 17-20 parts of black soy bean, 16-22 parts of black rice, 18-23 parts of lichen, 15-19 parts of white radish, 14-17 parts of loquat-shaped cakes, 17-23 parts of purslane, 1-2 parts of radix puerariae, 2-4 parts of folium artemisiae argyi, 0.5-0.8 part of scutellaria baicalensis, 1-3 parts of vervain, 3-6 parts of a phagostimulant and appropriate water. According to the invention, the crab fodder, prepared through the formula disclosed by the invention, is fresh in taste, balanced in nutrition and excellent in palatability, can increase the appetite of crabs, fully ensures nutrition for the growth and the development of crabs, enhances the immunity of crabs, improves the disease resistance and the survival rate, improves and adjusts the pH value and microorganism balance of the intestinal tracts of crabs so as to promote digestion and absorption of crabs and improve the yield and quality of crabs.

A process for cooking the curried beef includes such steps as providing ginger powder, chili powder, sugar solution, ginger, salt, curry powder, cuminum cyminum powder, garlic cloves, ginger, onion, salad oil and beef, proportional preserving, parching and boiling.

A curry chicken is prepared from chicken meat, potato, ginger powder, curry powder, chili powder, garlic clove, ginger, onion, salad oil, lemon juice, salt and gourmet powder through preserving, and parching.

The invention discloses seasoning for beef steaks. The seasoning comprises the following components in parts by weight: 1-5 parts of a tenderizer solution, 7-15 parts of a yeast extract, 1-5 parts of curry powder, 1-5 parts of onion powder, 1-5 parts of dried ginger powder, 7-15 parts of an oyster sauce, 18-25 parts of a soy sauce, 7-15 parts of brandy, 20-40 parts of starch, 2-8 parts of chicken essence and 1-5 parts of five-spice powder. The invention further provides a preparation method of the seasoning for the beef steaks. The beef steaks made by the seasoning for the beef steaks disclosed by the invention are fresh, tender and delicious, easy to cook, good in mouth feel and good in flavor.

The invention discloses a curry snake dehydrated meat. The snake meat raw materials comprise the following components in parts by weight: fresh snake meat, rawness oil, curry powder, gourmet powder, white sugar, cassia bark, clove, soy, ginger, cooking wine, pepper, Chinese parsley, and black pepper; and the snake dehydrated meat is prepared through four steps such as boiling, baiting, boil dry, and drying. The invention aims to provide a curry snake dehydrated meat, and a snake meat product of the other taste, consumers loving snake meat have more choices.

The invention belongs to the technical field of food processing, and particularly relates to spicy beef and shrimp meat mixed sauce. The spicy beef and shrimp meat mixed sauce comprises yak meat, bean halves, sweet soybean paste, curry powder, potatoes, hot peppers, edible vegetable oil, seam shrimp meat, edible salt, white sugar, monosodium glutamate, garlic, fermented soya beans, soybeans and spice. The spice comprises ground cinnamon, cinnamomi cortex pulveratus, anise, Chinese parsley seeds, purple perilla and fennel seeds. The taste of the spicy beef and shrimp meat mixed sauce is different from common tastes on the market and is unique, and on the premise of keeping the unique taste of the spicy beef and shrimp meat mixed sauce, the health of the human body is not influenced.

The invention relates to a technology for processing curried onion clyster dumplings. The process is characterized by taking onion and curry powder as base materials, taking skin aspic as a soup substrate, taking streaky pork, seaweed, soybean salad oil and the like as auxiliary materials, adding condiments such as soy sauce, ginger, salt, monosodium glutamate, soft sugar and the like, and mixing the materials to prepare a stuffing. The dumplings are prepared by the following steps of: material pretreatment, dumpling wrapper preparation, stuffing preparation, dumpling making, frozen packaging and the like. The dumpling has the advantages of unique flavor, proper amount of soup, and fresh and concentrated taste.

The invention discloses a seafood-flavor peanut crisp candy and a preparation method thereof. The seafood-flavor peanut crisp candy comprises the following components: peanuts, glucose syrup, white granulated sugar, shrimp shell powder, edible oil, soyabean lecithin, baking soda, sodium bicarbonate, baking powder, salt, glyceryl monostearate, paprika powder, chilli powder, curry powder, ground cinnamon and chicken powder. According to the seafood-flavor peanut crisp candy and the preparation method thereof, the peanut crisp candy which the people like is used as a carrier and shrimp shell meal is added to the peanut crisp candy, so that the nutrition-allocated proportion is more reasonable and a novel and unique seafood flavor is provided to the product. The seafood-flavor peanut crisp candy prepared by the preparation method is crisp and soft, and is a novel salty peanut crisp candy.

The invention relates to a curry-flavored vegetarian sausage and a processing technology thereof. The fillings of the curry-flavored vegetarian sausage comprise the following raw materials in parts by weight: 100-120 parts of dried beancurd, 5-9 parts of starch, 2-4 parts of a vegetable oil, 0.5-0.8 part of a sesame oil, 1.5-2.5 parts of refined salt, 1-1.5 parts of soybean sauce, 0.08-0.1 part of monosodium glutamate, 0.8-1.2 parts of rice wine, 0.3-0.4 part of curry powder, 0.3-0.5 part of mashed garlic, 0.8-1 part of onion juice, 0.02-0.04 part of edible sodium nitrite and 0.05-0.15 part of a vitamin C. The curry-flavored vegetarian sausage adopts an artificial composite casing. The curry-flavored vegetarian sausage disclosed by the invention has the advantages that vegetarian fillings imitate meat or fish fillings, the sausage is rich in nutriments and is easy to carry, the shelf life is longer, the taste of the sausage is suitable for many people, the sausage has the rich flavor of curry, so that the secretion of saliva and gastric juice can be promoted, the gastrointestinal peristalsis can be enhanced, and the appetite can be improved.

The invention relates to a preparation method for curry powder. The preparation method comprises the following steps of: drying turmeric, coriander, cumin, white pepper, black pepper, cardamom, capsicum, bay leaf, ginger, Jamaica pepper, mustard seed and celery seed serving as raw materials respectively and then crushing with a crushing machine; sieving the crushed raw materials with a 60-mesh sieve; uniformly stirring and mixing; filling in a closed boiler; baking at the temperature of less than 100 DEG C and then cooling; filling in a curing tank for 6 hours; and finally metering and packaging to prepare a finished product. The method has the advantages of simple preparation process and low production cost; the prepared curry powder achieves a better effect in a better proportion of the raw materials; the advantages of the various raw materials are integrated; and the curry powder has a fragrant smell, a full and fine flavor and a scientific formula.

The invention discloses a nutrient health-care black pig feed and a preparation method thereof. The nutrient health-care black pig feed comprises the following raw materials in parts by weight: 200-230 parts of soybean cake powder, 130-150 parts of sorghum flour, 140-160 parts of flour, 90-100 parts of dried potato powder, 80-90 parts of bran, 50-60 parts of fish impurities, 30-40 parts of chicken skin, 7-8 parts of beef tallow, 50-60 parts of cherry bay leaves, 40-50 parts of alfalfa, 30-40 parts of asparagus lettuce, 20-30 parts of scirpus tabernaemontani, 15-20 parts of syzygium aromaticum flowers, 10-15 parts of dogwood leaves, 2-5 parts of cordyceps flowers, 2-3 parts of eggshell meal, 40-50 parts of coconut milk, 10-20 parts of cooked yolks, 3-5 parts of garlic oil, 0.5-1 part of curry powder and 0.5-1 part of black pig nutrient. The feed disclosed by the invention is nutrient, healthy and delicious, the product is safe and non-toxic, after the feed is eaten by a black pig, the black pig is strong in body, high in immunity, high in growth speed, good in reproductive performance, tidy and bright in skin and hair and high in nutrient content of pork.

The present invention belongs to the field of cooking technology, in the concrete, it relates to a flavouring material composition and its matching method. Said flavouring material composition includes the following several portions: white sugar, sauce, cooking wine and water; iodized salt, vinegar, sesame oil, chilli oil, xanthoxylum oil, thick broad-bean sauce, chilli sauce, sweet sauce made of fermented flour, sesame paste, fermented soya beans, oyster sauce and starch; monosodium glutamate, granulated chicken bouillon, ground pepper, Chinese prickly ash powder, 13 spices powder and curry powder, etc. Besides, said invention also provides a flavouring material matching list for different dishes, i,e, according to the concrete requirement of every dish, said flavouring material matching list can provide a group of flavouring materials for cooking said dish, so that different dishes can be matched with different flavouring material bags.