Seafood-flavor curry sauce

Abstract

The invention discloses seafood-flavor curry sauce. The seafood-flavor curry sauce is prepared from the following raw materials: edible vegetable oil, curry powder, mashed onions, mashed garlic, salt,sugar, fish hydrolysate, rhizoma curcumae longae powder, fennel, lemon-grass powder, modified starch, pepper powder, dried orange peel powder, galangal powder, nutmeg powder, and cumin powder. By adding the fish hydrolysate, the product, namely the curry sauce, is endowed with unique seafood flavor; and thus, curry sauce with novel flavor is provided. Moreover, the curry sauce takes the edible vegetable oil as a medium, and is free of additional water addition; so that, overall aroma and flavor of the curry sauce can be improved with long-lasting aroma maintained, and aroma, color and lusterof the curry sauce can be preserved after long-time cooking. The seafood-flavor curry sauce is semi-solid paste with freezing tolerance; moreover, the seafood-flavor curry sauce is easy to dilute, uniform in dilution effect, not liable to cake, and not liable to coke during cooking process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored curry sauce. Background technique [0002] Curry originated from India. It tastes spicy and sweet. It is yellow or tan. It is made of a variety of spices. It is common in Southeast Asian cuisines such as Indian, Thai, and Japanese. Among them, Indian and Thai curry cooking methods are the most famous. , and curry has become one of the mainstream dishes in the Asia-Pacific region. With the continuous development of multinational trade and the spread of food culture, curry is loved by more and more consumers for its unique taste. Curry has gradually integrated into people's lives and become one of the daily ingredients. At present, the more common curry products on the market include curry powder and curry paste, but most of the existing curry products are based on original flavor and spicy curry paste, the taste is relatively simple, and the fragrance i...

AI Technical Summary

Problems solved by technology

At present, the more common curry products on the market include curry powder and curry paste, but most of the existing curry products are based on original flavor and spicy curry paste, the taste is relatively simple, and the fragrance is not durable enough. In order to meet the needs of different consumers’ taste buds, the new of curry sauces to be developed

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