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Curry paste and preparation method thereof

A technology of curry paste and curry powder, applied in the field of food condiments

Pending Publication Date: 2019-08-02
广州市牛撼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Curry sauce is suitable for cooking mutton, chicken and mixed rice. It can make the food have a special local flavor and can improve people's appetite. However, the existing sauces often contain chemical seasonings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of curry paste, calculated in parts by weight, comprises the following components:

[0016] 165 parts of curry powder, 105 parts of chili powder, 50 parts of lemongrass, 1000 parts of soybean paste, 60 parts of minced garlic, 150 parts of minced ginger, 795 parts of sucrose, 120 parts of table salt, 250 parts of peanut oil and 375 parts of red oil.

[0017] Preparation:

[0018] Weigh each component according to the ratio, first add peanut oil into the oil pan to heat, then put minced garlic and minced ginger into the oil pan and fry until golden brown, then add lemongrass and curry powder and stir evenly, then pour into the oil pan Add salt and sucrose and stir until liquid state, then add soybean paste and stir until golden yellow liquid state, finally add red oil and stir for 10 minutes.

Embodiment 2

[0020] A kind of curry paste, calculated in parts by weight, comprises the following components:

[0021] 160 parts of curry powder, 95 parts of chili powder, 55 parts of lemongrass, 900 parts of soybean paste, 65 parts of minced garlic, 140 parts of minced ginger, 785 parts of sucrose, 110 parts of table salt, 240 parts of salad oil and 380 parts of red oil.

[0022] Preparation:

[0023] Weigh each component according to the ratio, first add salad oil to the oil pan and heat, then put minced garlic and ginger into the oil pan and fry until golden brown, then add lemongrass and curry powder and stir evenly, then add to the oil pan Add salt and sucrose and stir until liquid state, then add soybean paste and stir until golden yellow liquid state, finally add red oil and stir for 10 minutes.

Embodiment 3

[0025] A kind of curry paste, calculated in parts by weight, comprises the following components:

[0026] 175 parts of curry powder, 100 parts of chili powder, 45 parts of lemongrass, 1100 parts of soybean paste, 55 parts of minced garlic, 155 parts of minced ginger, 805 parts of sucrose, 130 parts of table salt, 260 parts of rapeseed oil and 365 parts of red oil.

[0027] Preparation:

[0028] Weigh each component according to the ratio, first add rapeseed oil into the oil pan to heat, then put minced garlic and minced ginger into the oil pan and fry until golden brown, then add lemongrass and curry powder and stir evenly, then pour into the oil Add salt and sucrose to the pot and stir until liquid state, then add soybean paste and stir until golden yellow liquid state, finally add red oil and stir for 10 minutes.

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PUM

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Abstract

The invention provides a curry paste and a preparation method thereof. The curry paste is prepared from the following components in parts by weight: 155 to 175 parts of curry powder, 95 to 115 parts of pepper powder, 45 to 55 parts of citronella, 900 to 1100 parts of soybean paste, 55 to 65 parts of minced garlic, 140 to 160 parts of minced ginger, 785 to 805 parts of sweetening agent, 110 to 130parts of edible salt, 240 to 260 parts of edible oil, and 365 to 385 parts of red oil. The preparation method comprises the following steps of weighing the components according to the proportional ratio; firstly, adding the edible oil into an oil pot, and heating; then, adding the minced garlic and minced ginger into the oil pot, and frying into gold yellow color in the oil; adding the citronellaand the curry powder, and uniformly stirring; adding the edible salt and the sweetening agent into the oil pot, and stirring; adding the soybean paste, and stirring to obtain the gold yellow liquid; finally, adding the red oil, and stirring. The curry paste has the advantages that the curry sauce is prepared by mixing the special fragrances of the curry paste and soybean paste, so that the effectof stimulating the taste bud is realized; any chemical flavoring agent is not added, so that the injury to a human body is avoided, and the comfortability in eating is realized.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a curry sauce and a preparation method thereof. Background technique [0002] Curry is a sauce made from a variety of spices. It is commonly found in Indian, Thai, and Japanese dishes. It is usually eaten with meat and rice. Curry is a variety of dishes that have been specially seasoned. The most famous ones are Indian and Thai cooking methods. Curry has become one of the mainstream dishes in the Asia-Pacific region. Curry is one of the few truly pan-Asian dishes or drinks other than tea, but it should be noted that it comes from India. Indian palates are known for mixing styles to create exotic dishes. [0003] Curry sauce is suitable for cooking mutton, chicken and mixed rice, which can make the food have a special local flavor and can improve people's appetite. However, the existing sauces contain more chemical seasonings. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L11/50
CPCA23L27/60A23L11/50
Inventor 容慧婷
Owner 广州市牛撼食品有限公司
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