Curry condiment and preparation process thereof

Abstract

The invention discloses a curry condiment and a preparation process thereof. The formula of the curry condiment comprises the following components: 1-3% of Schisandra chinensis, 1-3% of anise, 0.5-1.5% of Chinese parsley, 0.5-1.5% of semen brassicae, 0.5-1.5% of celery seed, 0.5-1.5% of cumin, 0.5-1.5% of white pepper, 0.5-1.5% of black pepper, 0.5-1.5% of onion, 0.5-1.5% of pericarpium citri reticulatae, 0.5-1.5% of fenugreek, 0.5-1.5% of myristica fragrans, 0.5-1.5% of cassia bark, 0.5-1.5% of cardamom, 0.5-1.5% of hot pepper, 0.5-1.5% of clove, 0.5-1.5% of rhizoma zingiberis, 0.5-1.5% of Chinese cumin seed, 0.5-1.5% of fennel, 0.5-1.5% of garlic, 0.5-1.5% of allspice, 0.5-1.5% of thyme, 0.5-1.5% of mustard, 1-3% of wild pepper, 0.5-1.5% of radix angelicae, 25-35% of turmeric root, 0.5-1.5% of mushroom, 0.5-1.5% of Hericium erinaceus, 0.5-1.5% of lucid ganoderma, 0.5-1.5% of Chinese-date, 0.5-1.5% of longan, 0.5-1.5% of cistanche, 0.5-1.5% of Morinda meat, 0.5-1.5% of Polygonum multiflorum, 0.5-1.5% of carrot, 0.5-1.5% of the fruit of Chinese wolfberry, 0.5-1.5% of mother chrysanthemum, 0.5-1.5% of Chinese yam, 0.5-1.5% of celery seed, 2.5-3.5% of vegetable oil, 0.5-1.5% of wheatmeal, 0.5-1.5% of disodium 5'-Inosinate, 2-4% of glycerin monostearate, 0.5-1.5% of tryptophan, 0.5-1.5% of dried skim milk, 0.5-1.5% of coconut powder, 0.5-1.5% of honey, 0.5-1.5% of glucose, 0.5-1.5% of apple cream, 0.5-1.5% of hydrolyzed vegetable protein, 0.5-1.5% of L-lysine, 0.5-1.5% of Taurine, 0.5-1.5% of mint, 0.5-1.5% of polybasic high calcium, 0.3-0.7% of ferrous gluconate, 0.3-0.7% of zinc gluconate, 0.5-1.5% of soya bean lecithin, 0.5-1.5% of claret, 0.3-0.7% of tyrosine, 0.3-0.7% of methionine and 0.3-0.7% of glycine.

Description

technical field [0001] A curry condiment and its preparation process. Background technique [0002] Condiments are commonly used additives to enhance and improve the taste of dishes when cooking dishes in people's daily life and various professional occasions, and they are inseparable from people's daily life. [0003] With the continuous acceleration of economic development and the pace of life, fast food, as a fast way of dining, is increasingly popular among consumers, and is showing a trend of continuous prosperity. [0004] Curry seasoning is one of various seasonings, especially in fast food, it is more widely and often used. [0005] Existing curry condiments are of a great variety at present, and lumpy, powdery, sauce paste etc. are arranged. But most of the curry condiments are simply mixed with natural spices, coarsely pulverized, and then packaged and marketed by simply adding seasonings such as salt and monosodium glutamate. Not to mention a series of quality ...

AI Technical Summary

Problems solved by technology

But most of the curry condiments are simply mixed with natural spices, coarsely pulverized, and then packaged and marketed by simply adding seasonings such as salt and monosodium glutamate. Not to mention a series of quality issues such as nutritional balance