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Curry instant seasoning powder and purpose thereof

A curry and instant seasoning technology, which is applied in the fields of powdered sauce, seasoning formula, and marinade, can solve the problems of limited product performance and scope of application, single use of curry condiments, inconvenient transportation and storage, etc., and reach a large market Potential, appetite-stimulating, full-flavored effects

Inactive Publication Date: 2019-12-31
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of instant curry powder to solve the curry condiment existing in the prior art, such as single purpose, inconvenient use, limited product performance and scope of application, inconvenient transportation and storage, and short shelf life of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The curry instant powder used to make curry-style roast chicken consists of: 500 parts of spices, 300 parts of salt, 200 parts of white sugar, 80 parts of monosodium glutamate, 80 parts of chicken powder, 20 parts of flour, 100 parts of tomato powder, 50 parts of garlic powder 50 parts of onion powder, 20 parts of modified starch, 50 parts of milk powder, 50 parts of coconut oil, 10 parts of 20,000 chili powder, 3 parts of vinegar powder, 6 parts of citric acid, 2 parts of mono- and diglyceride fatty acid esters, xanthogen 6 parts of glue.

[0028] Let’s take curry-flavored roast chicken as an example, the production steps are as follows:

[0029] Wash the chicken and drain well. Weigh according to the weight ratio of chicken: water: instant curry powder = 100:20:7, mix the chicken and water until the water is absorbed. Put the chicken into the curry instant powder and mix evenly, marinate at 0-4°C for 4 hours, so that the taste can fully penetrate into the chicken. ...

Embodiment 2

[0031] The curry instant powder for making vegetable curry consists of: 400 parts of spices, 400 parts of salt, 150 parts of white sugar, 100 parts of monosodium glutamate, 20 parts of chicken powder, 140 parts of flour, 20 parts of tomato powder, 50 parts of garlic powder, 10 parts of onion powder, 80 parts of modified starch, 80 parts of milk powder, 60 parts of coconut oil, 5 parts of 20,000 chili powder, 2 parts of vinegar powder, 3 parts of malic acid, 6 parts of sucrose fatty acid ester, 10 parts of xanthan gum.

[0032] Let's take vegetable curry as an example, the production steps are as follows:

[0033]Wash the mixed vegetables, drain and cut them up for later use. Weigh according to the weight ratio of cold water: instant curry powder: butter (you can also not add butter) = 100:25:5, mix the instant curry powder, butter and water, boil and serve as curry sauce for later use. Stir-fry the washed and cut vegetables, add curry paste, stir evenly and cook for a while. ...

Embodiment 3

[0035] The curry instant powder used to make Sin Chew rice noodles consists of: 300 parts of spices, 350 parts of salt, 120 parts of white sugar, 20 parts of monosodium glutamate, 150 parts of chicken powder, 20 parts of flour, 80 parts of tomato powder, and 10 parts of garlic powder , 50 parts of onion powder, 30 parts of modified starch, 60 parts of milk powder, 80 parts of coconut oil, 10 parts of 20,000 chili powder, 10 parts of vinegar powder, 15 parts of citric acid, 2 parts of modified soybean lecithin, sodium carboxymethyl cellulose 2 servings.

[0036] Taking Sin Chew rice noodles as an example, the steps for making curry instant noodles with seasoning are as follows:

[0037] Wash and chop the green onions, ginger, garlic, vegetables, meat, and seafood needed for rice noodles, soak Chaoshan rice noodles, and drain the water for later use. Add oil to the pot, add green onion, ginger, garlic and meat, and fry until fragrant; then add curry instant powder to season and...

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PUM

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Abstract

The invention provides curry instant seasoning powder. The curry instant seasoning powder comprises main materials and an additive, wherein the main materials comprise the following components in parts by weight of 300-500 parts of spice, 300-400 parts of table salt, 100-200 parts of white granulated sugar, 20-150 parts of monosodium glutamate, 20-150 parts of chicken powder, 20-150 parts of flour, 20-100 parts of tomato powder, 10-50 parts of garlic powder, 10-50 parts of onion powder, 20-80 parts of modified starch, 50-80 parts of milk powder, 50-80 parts of coconut oil, 5-10 parts of chilipowder at the price of 20 thousand, and 2-10 parts of vinegar powder, and the additive comprises the following components in parts by weight of 3-15 parts of pH adjusting agents, 2-10 parts of emulsifying agents and 2-10 parts of thickening and stabilizing agents. The curry instant seasoning powder disclosed by the invention is featured in flavor and quite extensive in application, can be used aspreserving materials and seasoning, can also be rehydrated to be made into a sauce or can be made into oily curry paste or curry blocks, the flavor of the curry instant seasoning powder can be changedaccording to different requirements, after the curry instant seasoning powder is frozen, water does not flow out, and the curry instant seasoning powder has the characteristics of being prominent infragrance, simple to operate, convenient to transport and store and the like.

Description

technical field [0001] The invention relates to marinade, powdered sauce and seasoning formula, in particular to a curry instant powder (rehydrated sauce) and its application. Background technique [0002] Common curry seasonings on the market include curry cubes, curry marinade, curry powder and curry paste, etc., which have a single purpose. When making different curry-flavored foods, different curry seasonings need to be used to ensure the performance and scope of the product. Restricted and inconvenient to use. In addition, the existing curry marinade takes a long time to marinate, and the curry block and curry paste are not conducive to transportation and storage, and the shelf life of the product is short. And with the acceleration of the pace of life, people's living standards are getting higher and higher, and people's requirements for diet quality are also constantly improving. It must be delicious and distinctive, but also nutritious and healthy. Contents of the...

Claims

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Application Information

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IPC IPC(8): A23L27/14A23L27/10A23L27/00A23L33/00A23L29/10A23L29/20A23L29/30A23L29/269A23L29/238A23L29/256A23L27/60A23L5/20
CPCA23L27/14A23L27/10A23L27/00A23L33/00A23L29/10A23L29/20A23L29/30A23L29/269A23L29/238A23L29/256A23L27/60A23L5/20A23V2002/00
Inventor 曹镇
Owner 苏州闻达食品配料有限公司
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