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Curry sauce and preparation method thereof

A technology of curry paste and curry powder, applied in climate change adaptation, food science, etc., can solve problems such as human indigestion, and achieve the effect of alleviating indigestion, rich taste and rich aroma

Pending Publication Date: 2022-07-05
北京哈迈食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing curry sauce has the advantages of reducing fire and noise, and healing wounds, but because curry sauce is generally eaten together with meat, it is easy to cause indigestion in the human body

Method used

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  • Curry sauce and preparation method thereof
  • Curry sauce and preparation method thereof
  • Curry sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of curry sauce, it is prepared by following operation steps:

[0038] According to the dosage in Table 1, mix evaporated milk and coconut milk, and stir evenly at 40-50 °C to obtain mixture A, which is for later use;

[0039] Crush coriander, mulberry leaves and chicken bone grass leaves into puree to obtain mixture B, which is for later use;

[0040] The cardamom, bay leaves, cinnamon, and turmeric powder are pulverized to a particle size of 100 meshes to obtain spice powder;

[0041]Add spice powder to 90°C vegetable oil, the mass ratio of spice powder to vegetable oil is 1: (3-4), fry for 20-30min, add yellow curry paste, curry powder, butter, mixture A, mixture B, fish sauce and Almond powder, continue to fry for 10-15 minutes, add white sugar, stir well to get curry paste.

Embodiment 2-5

[0043] The preparation methods and types of raw materials of the curry sauces of Examples 2-5 are exactly the same as those of Example 1, and the difference is that the dosage of each raw material is different, as shown in Table 1 for details.

[0044] The content of each raw material (unit: kg) of the curry sauce of Table 1 embodiment 1-5

[0045]

[0046]

Embodiment 6-9

[0048] The preparation methods and types of raw materials of the curry sauces of Examples 6-9 are exactly the same as those of Example 1, and the difference is that the dosage of each raw material is different, as shown in Table 2 for details.

[0049] The mixing amount of each raw material (unit: kg) of the curry sauce of table 2 embodiment 6-9

[0050] raw material Example 6 Example 7 Example 8 Example 9 yellow curry paste 5 5 5 5 Curry powder 2 2 2 2 butter 0.6 0.6 0.6 0.6 Cardamom 0.1 0.1 0.1 0.1 bay leaf 0.05 0.05 0.05 0.05 cinnamon 0.06 0.06 0.06 0.06 Almond powder 0.08 0.08 0.08 0.08 Turmeric Powder 0.5 0.5 0.5 0.5 White sugar 1 1 1 1 coriander 0.2 0.2 0.2 0.2 evaporated milk 6 6 6 6 coconut milk 3 3 3 3 fish sauce 0.04 0.04 0.04 0.04 mulberry leaves 0.02 0.03 0.02 0.02 Chickweed leaves 0.01 0.01 0.02 0.03 sesame oil ...

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Abstract

The invention relates to the technical field of food condiments, and particularly discloses curry sauce and a preparation method thereof, and the curry sauce comprises the following raw materials in parts by weight: yellow curry sauce, curry powder, butter, cardamom, bay leaves, cinnamon, almond powder, yellow ginger powder, white granulated sugar, caraway, evaporated milk, coconut milk, fish sauce, mulberry leaves, abrus cantoniensis hance leaves and sesame oil. When the obtained curry sauce is not cooked, the highest scores of the color, the fragrance and the taste are 98 scores, 97 scores and 98 scores; after the curry sauce is boiled for 6 hours, the highest scores of the color, fragrance and taste of the curry sauce are 94, 95 and 94, the obtained curry sauce is golden yellow in color, rich in fragrance and rich in taste, elderly groups and juvenile groups eating the curry sauce do not have dyspepsia volunteers in breakfast and lunch, only one person appears in the elderly groups in dinner, and the elderly groups and the juvenile groups eating the curry sauce do not have dyspepsia volunteers in dinner, so that the elderly groups and the juvenile groups do not have dyspepsia volunteers and do not have dyspepsia volunteers and do not have dyspepsia volunteers. The digestion aiding capability of the curry sauce is improved.

Description

technical field [0001] The present application relates to the field of food condiments, and more particularly, to a curry sauce and a preparation method thereof. Background technique [0002] Curry originates from India. It is spicy and sweet, yellow or yellowish-brown. At present, common curry products are divided into curry paste and curry powder. Curry paste is a paste made of a variety of spices. It is commonly found in Indian, Thai and Japanese cuisines in Southeast Asian cuisines. It is usually mixed with meat and rice. It is loved by consumers because of its harmonious taste and appetite-enhancing effect. [0003] The existing curry sauce has the advantages of reducing fire, denoising, and healing wounds, but because curry sauce is generally eaten together with meat food, it is easy to cause indigestion in the human body. SUMMARY OF THE INVENTION [0004] In order to improve the digestive ability of curry sauce, the present application provides a curry sauce and a...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00Y02A40/90
Inventor 马华哈博洋哈博文
Owner 北京哈迈食品科技有限公司
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