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Curry powder

A technology of curry powder and constituent components, applied in the field of food, can solve the problems of not finding patent publications and the like, and achieve the effects of convenience in life, convenience in use and time saving

Inactive Publication Date: 2014-06-25
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the application of the present invention were found

Method used

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preparation example Construction

[0020] The preparation method of the above-mentioned curry powder is as follows: after weighing the raw materials according to the proportion, crushing them into powders, mixing them evenly and sieving them to obtain the compound seasoning for stuffed buns.

[0021] The method of using the above-mentioned curry powder is as follows: mix the curry powder and food in a mass ratio of 0.12:1, and stir evenly. You can also add more or less according to your personal taste.

Embodiment 1

[0023] A kind of curry powder, its composition and parts by weight are:

[0024]

[0025] The preparation method of the above-mentioned curry powder is as follows: after weighing the raw materials according to the proportion, crushing them into powders, mixing them evenly and sieving them to obtain the compound seasoning for stuffed buns.

[0026] The method of using the above-mentioned curry powder is as follows: mix the curry powder and food in a mass ratio of 0.12:1, and stir evenly. You can also add more or less according to your personal taste.

Embodiment 2

[0028] A kind of curry powder, its composition and parts by weight are:

[0029]

[0030] The preparation method and using method of above-mentioned curry powder are with embodiment 1.

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Abstract

The invention relates to a curry powder. The curry powder is composed of the following components in parts by weight: 15 to 25 parts of turmeric, 5 to 15 parts of aniseed, 5 to 15 parts of fennel, 1 to 3 parts of pepper, 5 to 15 parts of caraway seed, 6 to 10 parts of dry ginger, and 5 to 15 parts of dried orange peel. The curry powder has a unique flavor, is composed of pure natural nutrients, and has the advantages of palatable taste, rich fragrance, and rich nutrients. Moreover, the raw materials of the curry powder are all normal materials in the markets, thus the cost is low, and the curry powder has a vast market prospect.

Description

technical field [0001] The invention belongs to the field of food and relates to seasonings, in particular to curry powder. Background technique [0002] Curry is a compound seasoning made of turmeric as the main ingredient and a variety of spices. It has a spicy and sweet taste and a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower and soup Soup, etc., are commonly used seasonings in Chinese and Western food. In many countries in Southeast Asia, curry is a must-have important seasoning. [0003] There are many spices in curry, such as cloves, cinnamon, fennel, cumin seeds, cardamom, coriander seeds, mustard seeds, fenugreek, black pepper, chili, and turmeric powder for coloring...etc. These spices have their own unique aroma and taste, some are spicy and others are fragrant, blended together, whether it is paired with meat, seafood or vegetables, they are blended to bloom a variety of levels that seem to conflict and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L33/00A23L27/14A23P10/25
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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