5 results about "Curry powder" patented technology

The invention relates to the technical field of curry powder processing, and discloses a curry powder processing device and a processing method thereof.The curry powder processing device comprises a supporting table and a packaging bottle, a storage hopper is fixedly installed on the upper surface of the supporting table, a door-shaped plate is fixedly installed on the upper surface of the supporting table, and a feeding table is rotatably installed at the top end of the door-shaped plate; three containing holes matched with the packaging bottles are formed in the upper surface of the feeding table in the circumferential direction at equal intervals in a penetrating mode, and a supporting frame is fixedly installed on the inner wall, close to the bottom, of each containing hole. According to the curry powder packaging device, the vacuumized packaging bottle is moved to the position under the storage hopper, the bottle opening is aligned with the discharging pipe, at the moment, due to the fact that the interior of the packaging bottle is in negative pressure, the rotating disc installed in the discharging pipe through the one-way torsion rotating shaft deflects, the discharging pipe is opened, curry powder in the storage hopper can be sucked into the packaging bottle through the discharging pipe, and therefore the curry powder can be sucked into the packaging bottle. And the curry powder is sucked through negative pressure, so that the curry powder can be prevented from blocking the discharge pipe to affect blanking.

The invention discloses a chicken breast pickling material and a pickling method thereof. The pickling material is prepared from the following components: curry powder, white granulated sugar, starch, monosodium glutamate, chicken essence, fresh spice powder, edible essence, monascus color, five spice powder, onion powder, garlic powder, flour, edible salt, sodium bicarbonate, a compound leavening agent and composite phosphate. The pickling method comprises the following steps: step 1, pretreatment; step 2, activating the marinade; step 3, dry material mixing; step 4, vacuum tumbling; and 5, standing for water retention. The pickling material can make chicken breast fully absorb water and firmly lock the water, and the cooked chicken breast is fresh, tender and juicy.

The utility model relates to a method for producing canned African catfish (Clarias gariepinus) curry. Conventional methods of preparing fish curry are typically intended for immediate consumption and are not suitable for commercial canning, often resulting in loss of fish texture, uneven distribution of ingredients, unstable emulsion, and limited shelf life. To address these limitations, the disclosed method provides a controlled, stepwise process whereby African catfish is washed, precooked under defined temperature and pressure, misted to maintain texture, filleted, and flaked. Vegetables such as carrots, potatoes, and bell peppers are prepared and combined with hydrated texturized soy protein concentrate (TSPC). A curry sauce is prepared using coconut milk, curry powder, spices, and seasonings, and cooked under controlled conditions. The flaked fish, TSPC, vegetables, and sauce are sequentially packed into cans, seamed, washed, retorted under sterilization conditions, cooled, and labeled. The resulting product is a ready-to-eat, shelf-stable African catfish curry, suitable for commercial food manufacturing, longterm storage, and distribution.

The invention provides a method for preparing light-fermented beef paste by using compound bacteria. The method comprises the following steps: firstly, preparing crushed beef; mixing the liquid beef tallow with the vegetable oil to obtain mixed oil; uniformly mixing table salt, warm water, ginger powder, garlic powder and curry powder to obtain seasoning liquid; heating the mixed oil, adding chili powder for frying, then adding minced garlic, bruised ginger and diced onions for frying, and finally adding vegetables, cooking wine and minced meat for stir-frying to obtain mixed beef; mixing sesame, chilli sauce and peanut butter, stir-frying, adding radix puerariae powder, water and seasoning liquid, and decocting to obtain slurry; pouring the slurry into mixed beef under the condition of big fire, uniformly mixing, cooling to 37 DEG C, inoculating a compound strain, fermenting for 48 hours, canning, sterilizing and cooling to obtain the lightly fermented beef paste. The light fermented beef paste prepared by the invention is unique in flavor and excellent in taste.