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Curry sauce and preparation method thereof

A curry sauce and audio technology, applied in the fields of food shearing, food science, etc., can solve the problems of low aroma, long heating time, rough taste, etc., and achieve the effect of activating liver cells, inhibiting cancer cells, and having a delicate taste.

Pending Publication Date: 2021-08-10
ANJI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional curry sauce production techniques are in the stage of family workshops and manual production. The production techniques follow the following two principles, one is to heat it to ripen and sterilize it, and the other is to stir and fry it so that it does not burn and make it Mixing and flavoring, the traditional production technology relies on manual operation and cannot realize intelligent production
At present, most of the equipment for producing curry mainly use steam or electric heating dumping type pouring frying pan, all of which are produced by manual operation, with high labor intensity, high labor cost, simple equipment, high energy consumption cost, and artificial quality control. Qi, hygienic environment and safe production cannot be guaranteed due to the limitation of technical equipment, which is not conducive to large-scale self-powered and intelligent production
In many family workshops, steam heating wok or electric heating wok are usually used to fry, the heat cannot be controlled, and the heating time is long, the thermal efficiency is low, it is time-consuming and energy-consuming, and cannot well stimulate the spices themselves. Strong aroma, resulting in the prepared curry sauce with defects such as single flavor, low aroma, rough taste, etc.

Method used

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  • Curry sauce and preparation method thereof

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preparation example Construction

[0018] The present invention provides a method of preparing curry sauce comprising the step of: heating the fuel audio to the set temperature, adding fragrant material to stir fry, and the high-speed shear system is dispersed by high-speed shear system, and finally add sugar, starch And taste, stir fry under the above-mentioned frying conditions.

[0019] In the present invention, the oil is preferably comprised of 180-190 parts of the weight of the weight: 1-3 parts of the butter 145-155 parts and cumin oil, more preferably, according to the weight of the parts. The following raw materials: 187 gougoes, 150 butter and 2 cumin oils. The present invention is not particularly limited for the source of hg, butter and cumin oil, and can be used in the art.

[0020] In the present invention, the incense is preferably included in the weight of the weight of the weight: 35-45 ginger powder, 18-2 fennel powder, 0.5-1.5 parts of licorice powder, 4-6 lilac powder, cardamom powder 4-6 copies...

Embodiment 1

[0032]Accurately weigh 187kg, butter 150kg, cumin 2kg is placed in audio heating cork, start high-frequency generator, set audio 15000 Hz, make audio heating cankure to heat, 10-15min fried When the oil temperature rises to 145 ° C, the turmeric powder 40kg, fennel powder 20kg, licorice powder 1kg, clove powder 5kg, cardamom powder 5kg, pepper 5kg, cinnama powder 60kg, cinnamon 3kg, Wanzi powder 1kg, mustard powder 3kg was placed in an audio heating cider, turned on the mixer and high speed shear dispersing machine (2900 rpm) to carry out a high temperature for sputum. The white sugar 100kg, 330kg of starch was placed in an audio heating cider, and the above stirring and high speed shear scattered step were continued, and the curry sauce was obtained by stirring 20 minutes.

Embodiment 2

[0034] Accurately weigh 180kg, butter 145kg, 然 油 1kg is placed in audio heating cooking tank, start high frequency generator, set audio to 14000 Hz, make the audio heating cider start heating, 10-15min frulating pot When the oil temperature rises to 130 ° C, the turmeric powder 35kg, anise powder 18kg, glycycetic powder 0.5kg, clove powder 4kg, 4kg of cardamom powder 4kg, 4kg, cinnamon powder, 0.5kg, Guanzi powder 0.5kg, Mustard Powder 2kg is placed in an audio heating cider, open the mixer and the high-speed shear disperser (2500 rpm) for fragrant high temperature speculation for 35 min. The white sugar was 95kg, starch 320kg, and MSG 90KG was placed in an audio heating cider, and the above agitation and high speed shear scattered step were continued, and the curry sauce was obtained for 15 min.

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Abstract

The invention provides curry sauce and a preparation method thereof, and belongs to the technical field of food and food processing. The preparation method of the curry sauce comprises the following steps: heating the oil material to a set temperature, adding the spices, performing constant-temperature stir-frying, dispersing through a high-speed shearing system in the stir-frying process, finally adding the white sugar, the starch and the monosodium glutamate, and performing stir-frying under the stir-frying condition to obtain the curry sauce. Compared with the traditional heating mode, the preparation method of the curry sauce has the advantages that the energy consumption can be saved by 70% or more, the spices can be promoted to release more fragrant and stronger taste, and the addition amount of the spices can be reduced by 15%, so that the prepared curry sauce is finer and smoother in mouth feel, more fragrant and stronger in taste and better in condition.

Description

Technical field [0001] The invention belongs to the field of food and its processing, and more particularly to a curry sauce and a preparation method thereof. Background technique [0002] Curry sauce is made of a variety of flavors, common in Indian, Thai and Japanese dishes, etc., can be used to prepare a variety of foods such as meat and rice, which allows food to have special places, it can be Increase appetite. Curry sauce can also promote secretion of saliva and gastric juice, increase gastrointestinal motility, and promote blood circulation. The curry sauce also has the effect of assisting the coincidence of wounds and preventing Alzheimer's disease. However, most of the traditional curry sauce production technology is in the family workshop and artificial production stage, and its production technology has no additional principle. First, heating it makes it ripe and sterilized, and the second is to stir stir fry unto to firing and make it Mix, traditional production techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L5/10
CPCA23L27/60A23L27/10A23L5/12A23V2002/00A23V2300/41
Inventor 周倩
Owner ANJI FOODSTUFF
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