38 results about "Curry sauce" patented technology

The present invention discloses a living fly maggot liquid protein leech culturing feed and a preparation method thereof. The feed comprises the following raw materials in parts by weight: living fly maggots 70-80 parts, blood meal 40-60 parts, corn germ meal 30-50 parts, dilute soybean milk 230-250 parts, heartleaf houttuynia herb extract 3-5 parts, shii-take powder 3-5 parts, curry sauce 2-3 parts, sea fish oil 0.4-0.6 part, honey 0.5-0.8 part, EM zymophyte fermentation liquid 2-3 parts, sucrose fatty acid ester 0.3-0.5 part, nisin 0.05-0.1 part, and rice washing water 200-230 parts. The living fly maggot liquid protein leech culturing feed is prepared by the five consecutive and orderly processes: homogenization, boiling, fermentation, thick liquid grinding, and sterilization. The feed is in a liquid state, is more palatable than solid feed, is very easy for the consumption of leeches, is rich in nutrition and unique in taste, strongly attracts leeches, can accelerate growth and development after the consumption by leeches, shortens culturing cycles, reduces diseases, and increases output.

The invention discloses a formula and a preparation method of a Tom Yam Gong soup-flavored instant hotpot condiment. The condiment comprises 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian thick broad-bean sauce, 1-2 parts of bullet pepper, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of composite spice, 2-4 parts of fresh ginger,1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of yeast extract;a Tom Yam Gong soup sauce bag comprises 20-40 parts of chicken soup, 2-6 parts of prawns, 3-5 parts of fresh straw mushrooms, 2-4 parts of Thai curry sauce, 1-3 parts of galangal, 1-3 parts of greenlemons, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod peppers, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; and a nourishing bagcomprises the following components in parts by weight of 1-2 parts of radix codonopsis, 1-3 parts of Chinese wolfberry, 0.2-0.5 part of Chinese angelica, 0.1-0.3 part of radix astragali, 0.2-0.4 partof cistanche deserticola and 0.5-1 part of dendrobium officinale. The Tom Yam Gong soup-flavored instant hotpot condiment is unique in flavor, has the spicy, hot, fresh and fragrant characteristics ofthe traditional hotpot, and is more suitable for the taste of the public.

The present invention discloses a fresh pig blood smell removing fermented leech culturing feed and a preparation method thereof. The feed comprises the following raw materials in parts by weight: 150-170 parts of corn powder, 70-90 parts of fresh pig blood, 40-60 parts of wheat bran, 20-30 parts of bamboo leaf powder, 50-70 parts of black bean powder, 10-20 parts carrot powder, 2-3 parts of yogurt, 40-50 parts of steamed fish powder, 2-3 parts of cattle bone meal, 1-2 parts of curry sauce, 20-30 parts of rice washing water, 0.4-0.6 part of molasses, 0.1-0.2 part of egg yolk powder, and 0.1-0.2 part of EM fermentative bacterium. The finished products of the fresh pig blood smell removing fermented leech culturing feed are in micro powder states, are easily dissolved or suspended in water, can be adsorbed onto sponges to conduct feeding, are easier to be taken and digested than the feed of ordinary big grain sizes, and are easy for storage, and long in shelf life.

The invention relates to a making method of curried chicken. 10 Parts of chicken pieces, 2 parts of a curry sauce, 0.5 parts of black pepper, 0.2 parts of lemongrass, 0.2 parts of a lemon juice, 5 parts of potato, 5 parts of carrot, 2 parts of shallot and 2 parts of onion are organically combined and complement each other to make the curried chicken. A vacuum cooling technology is adopted in the method to rapidly cool goods, maintain the integrity of taste and realize no loss of the taste or water. The method is characterized in that potato, carrot and chicken are processed, taste juices are respectively processed, and vacuum cooler cooling is carried out to effectively prevent water and taste loss of dishes.

The invention discloses a making method of an organic condiment namely a fried bean sauce which is compounded from purely natural spices and rich in protein starch. The making method comprises the following steps of: (1) compounding main materials of the fried bean sauce, wherein raw materials for compounding the main materials of the fried bean sauce comprise a sauce brewing material, a sesame oil material, spices, a bittern material and a wine vinegar material; (2) compounding auxiliary materials of the fried bean sauce, wherein raw materials for compounding the auxiliary materials of the fried bean sauce comprise streaky pork and pork leg meat, beef ham and sirloin, chicken breast and chicken leg meat, freshwater fish meat, seafood meat, a curry sauce, a mustard sauce, onions, scallions, peanuts and shiitake mushrooms; and (3) concocting the flavor and the variety of the fried bean sauce. According to the making method disclosed by the invention, the varieties of the fried bean sauces in the market are increased, cooked food products are seasoned by the fried bean sauce of diced meat level and comminuted meat level, the fried bean sauce is ready-to-eat after being taken, and the living of people on a dining table is enriched.

The invention relates to beef chilli sauce and a production method thereof, and belongs to the technical field of production of seasonings. The beef chilli sauce comprises the following raw materials in part by weight: 10 to 18 parts of red peppers, 10 to 16 parts of banana peppers, 5 to 8 parts of beef, 5 to 9 parts of soybean paste, 8 to 15 parts of peanut oil, 2 to 5 parts of salt, 0.5 to 3 parts of saccharose, 2 to 9 parts of pepper powder, 2 to 6 parts of miso, and 1 to 5 parts of curry paste. According to the beef chilli sauce disclosed by the invention, the red peppers and the banana peppers are matched, then particular quantities of other raw materials are combined, and water is not additionally added; the beef chilli sauce is reasonable in matching, coordinated in taste and delicious, full-bodied in flavor, mellow and lasting.

The invention discloses an organic high-energy feed for native chicken and a preparation method thereof. The organic high-energy feed is prepared from the following raw materials in parts by weight: 500-550 parts of high-quality corns, 14-17 parts of beef extract, 5-6 parts of duck oil, 25-28 parts of sesame peels, 45-47 parts of snail meat meal, 32-36 parts of earthworm powder, 57-64 parts of soybean residues, 3-4 parts of curry sauce, 0.5-0.7 part of spiced salt, 24-26 parts of alcohol distillery residues, 12-15 parts of soy sauce residues, 2-3 parts of oxalic acid, 0.4-0.6 part of active yeast, 13-15 parts of mentha viridis, 10-12 parts of cypress leaves, 4-6 parts of snow pears, 3-4 parts of lotus roots, 7-8 parts of wheat germ flour and 4-5 parts of chicken bone marrow powder. The organic high-energy feed disclosed by the invention is rich in a large amount of organic matters, rich in feed nutrition, high in energy and strong in attraction, can promote the growth and the development of native chicken, shorten the growth cycle, improve the fattening rate, improve the digestive functions of the native chicken, increase the feed intake, improve the laying rate and improve the nutrition values of native chicken meat and eggs.

The invention provides a method for cooking curry chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a curry sauce from coconut milk, curry powder, desiccated coconut, white granulated sugar, edible oil, whole evaporated milk, salt and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a main material bag and a sauce bag into a big bag, and sealing to obtain a finished product.

The invention discloses a curry sauce and a preparation method thereof. The curry sauce is prepared from curry powder, compound spice, edible oil, cheese powder, chicken powder, edible salt, white granulated sugar, fish sauce and water. The preparation method comprises the following steps that (1) grinding is conducted, specifically, the compound spice and the edible oil are mixed, and then treated through a colloid grinder to obtain a spice mixture; (2) bursting is conducted, specifically, the spice mixture is added to a wok for bursting; (3) frying is conducted, specifically, the curry powder is added to the wok for frying; and (4) saucing is conducted, specifically, the cheese powder, the chicken powder, the edible salt, the white granulated sugar, the fish sauce and the water are addedto the wok, and mixed fully and evenly. The curry sauce has the advantages of being brownish yellow in color, rich in aroma, mellow and soft in taste, obvious in coloring effect and the like, and products are delicate and have no particle sense; and the curry sauce can not only be used as a main seasoning for frying dishes and stewing and braising the dishes, but also be directly used for dipping, cold mixing or used for preparing various of compound sauces.

The invention relates to a method for making deep-fried spare ribs with curry, which comprises the steps of ribbing, pickling and frying the ribs, then making curry sauce, packaging the ribs and the sauce according to the proportion, carrying out sterilization and then being packaged in a big packaging bag for preparing a finished product. The method is based on a food of the deep-fried spare ribswith the curry and organically combines the traditional food technology with the modern food engineering technology, and the product does not contain any chemical additive or preservative, thereby not only ensuring no loss of the nutrition and the delicious taste of the deep-fried spare ribs with the curry, but also showing certain advantages on the aspects of food sanitation and convenient administration.

An object of the invention is to provide a processing auxiliary agent for curry sauce. To achieve the above object, a technical solution comprises the steps of adding 0.01%-0.05% of xanthan gum, 0.05%-0.09% of propylene glycol alginate and 0.05%-0.09% of guar gum (in terms 100 mL of the curry sauce); and stirring uniformly to obtain the auxiliary agent.

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.

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.

The invention discloses appetizing lentinus edodes containing curry sauce. The appetizing lentinus edodes containing curry sauce is prepared from, by weight, 1-1.5 parts of lentinus edodes, 1-1.5 parts of cooking wine, 1-3 parts of used pickle water, 1-2 parts of red yeast rice powder, 0.8-1 part of processed sesame powder, 0.2-0.4 part of bean dregs, 0.1-0.2 part of fresh angelica sinensis leaves, 0.2-0.4 part of coconut meat, 2-4 parts of oranges, 1-2 parts of asparagus, 1-2 parts of undaria pinnatifida, 1-3 parts of dark plums, 1-2 parts of alfalfa, 1-4 parts of salad oil, 3-5 parts of starch, 1-2 parts of dark soy sauce, 4-6 parts of curry powder, 1-2 parts of white granulated sugar, 0.3-0.9 part of salt, 0.03-0.09 part of chicken powder, 10-20 parts of dried small shrimps, 30-40 parts of pork and 130-140 parts of beef.

The invention relates to a chili sauce added with beef and a preparation method thereof, belonging to the technical field of chili sauce production. The chili paste with beef includes 11‑28 parts of red pepper, 6‑16 parts of millet pepper, 5‑11 parts of beef, 5‑9 parts of soybean paste, 8‑15 parts of rapeseed oil, 2‑5 parts of salt, and 1‑ of sucrose 3 parts, 2‑9 parts pepper, 3‑6 parts minced garlic, 1‑5 parts curry paste. The present invention adopts red chili pepper and millet spicy compound, combined with other specific amount of raw materials, no additional water is added, the compound is reasonable, the taste is unified and harmonious, the flavor is delicious and strong, and the flavor is mellow and long.

The invention discloses a curry chicken nugget water-boiling bag, and a preparation method and application thereof, and belongs to the technical field of food processing. Raw materials include fresh chicken thigh with skin of white feather broilers; and auxiliary materials include curry paste, potatoes and carrots. The preparation method comprises the following steps of: S1, dipping, rolling and kneading the raw materials, and then heating for later use; S2, treating the auxiliary materials for later use; S3, mixing the raw materials treated in the step S1 with the auxiliary materials treatedin the step S2, and performing filling; S4, cooking, sterilizing and quick-freezing; and S5, outer packing and warehousing. The curry chicken nugget water-boiling bag can be used for preparing any oneof rice served with meat and vegetables on top, home-style dishes and curry chicken nugget noodles. The curry chicken nugget water-boiling bag in the invention is thick, fragrant and mellow in curryflavour, fresh and cool in peppery taste and fine and smooth in mouthfeel, meets the requirements of consumers for nutritional, delicious, convenient and safe vegetable and meat combined cooked products, is high in nutritional value, and has wide market development prospects.

The invention provides a curry-flavor red snapper soft can and a preparation method thereof. According to the preparation method, a specific material is chosen to prepare a curry sauce, the specially made curry sauce is combined with fish meat of a red snapper, so that the can keeps the fish meat flavor of the red snapper, also overcomes the fishlike smell of the red snapper, not only has a rich fish flavor and a curry flavor, but also keeps the nutritional ingredients of the red snapper, is scientific and reasonable in formula collocation, gives considerations to various requirements on nutrients, taste, color and the like, and meets the taste demands of different regions. In addition, a soft can is used for packaging, the weight is light, the size is small, and the can is convenient to open, can be stored for a long period of time, and is convenient to carry.

The invention discloses a lobster and Monopterus albus trapping bait and a preparation method thereof. The bait includes, by weight, 150-170 parts of corn flour, 37-42 parts of locust powder, 4-5 parts of sea fish oil, 2-3 parts of garlic juice, 14-15 parts of madder, 7-9 parts of lettuce leaves, 4-6 parts of apple flowers, 34-37 parts of wheat flour, 23-25 parts of broad bean powder, 2-3 parts of apple vinegar, 0.1-0.2 parts of active yeast, 15-17 parts of peanut powder, 12-14 parts of Tenebrio molitor powder, 3-4 parts of curry sauce, 0.6-0.8 parts of honey, 1-2 parts of sea-buckthorn oil, 7-8 parts of pig tripe, 0.5-0.7 parts of salt, 1-2 parts of Chinese chives, 1-2 parts of Auricularia auricular, 1-2 parts of lactose, and 0.4-0.6 parts of sodium alginate. Based on feeding habits of lobsters and Monopterus albus, the bait is rich and various in nutrition, is soft in taste, is lasting in fragrance, is good in palatability, and can induce the lobsters and the Monopterus albus to gather toward the bait; and the trapping time can be shortened, the trapping efficiency can be improved, and the labor time of a worker can be shortened.

The invention relates to a preserved-egg-containing rice dumpling and a making method thereof. The preserved-egg-containing rice dumpling comprises raw materials in parts by weight as follows: 450-600 parts of preserved eggs, 900-1,200 parts of glutinous rice, 2-5 parts of sodium carbonate anhydrous, 20-35 parts of light soy sauce, 2-5 parts of edible salt, 1-3 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of curry paste and 1-3 parts of curry powder. According to the preserved-egg-containing rice dumpling prepared with a good formula and technology, the rice dumpling with a new taste is created, the variety of the rice dumplings is enriched, the appetite can be stimulated, and the flavor is unique.

The present invention discloses a chicken meat flavored liquid leech sucking feed and a preparation method thereof. The leech sucking feed consists of the following raw materials in parts by weight: 70-80 parts of busycon canaliculatu, 50-60 parts of eels, 2-3 parts of glucose powder, 7-9 parts of shii-take powder, 2-3 parts of rice koji, 20-30 parts of sorghum flour, 30-40 parts of hydrolyzed feather meal, 14-18 parts of apple seed powder, 5-7 parts of fried chicken bone meal, 2-3 parts of EM bacterium fermentation broth, 230-250 parts of chicken meat soup, 2-3 parts of curry sauce, 0.02-0.04 part of natamycin, and 0.3-0.6 part of sucrose fatty acid ester. The leech sucking feed is in a liquid state, has a better palatability than solid feed, is very easy for sucking consumption of leeches and especially young leeches, and thus the feed has a higher utilization rate. Due to the feed has a chicken meat flavor, thus the feed has a stronger attractant ability for leeches, and after the consumption of the feed, the growth and development of the leeches are accelerated, the breeding cycles are shortened, and the leeches have excellent growing trends, are not easy to get sick, and have largely increased quality and yield of cultivation.

The present invention addresses the problem of providing an instant food using puffed dry rice which is eatable together with a thick and viscous sauce such as curry sauce or hashed beef sauce and canbe cooked into an eatable preparation both in outdoor and indoor without using a microwave oven. To solve this problem, provided is an instant food using puffed dry rice which becomes eatable by pouring hot water thereon, wherein the puffed dry rice is directly packaged in a container together with a solid seasoning. The bulk density of the puffed dry rice is 0.43-0.53 g / ml and the final moisturecontent thereof is 5-10 mass% inclusive.

The invention discloses a super-audio frequency heating curry sauce tank. The super-audio frequency heating curry sauce tank comprises a stir-frying tank, a stirring and stir-frying assembly, a heating coil and a super-audio frequency conversion power supply; the stir-frying tank can accommodate materials; the heating coil is wound outside the stir-frying tank; the heating coil is connected with the super-audio frequency conversion power supply; both the stir-frying tank and the heating coil are made of metal materials; the stirring and stir-frying assembly comprises a first rotating shaft and a stir-frying plate; the first rotating shaft is rotatably connected with the stir-frying tank; one end of the first rotating shaft extends into an inner cavity of the stir-frying tank and is connected with the stir-frying plate; and the first rotating shaft can drive the stir-frying plate to rotate. When the super-audio frequency conversion power supply is started, the heating coil generates a strong magnetic bundle with instantaneously changed polarity, the strong magnetic bundle can penetrate through the whole stir-frying tank, the stir-frying tank can generate large eddy current, and the stir-frying tank is equivalent to a resistor and generates joule heat, so that the temperature of the stir-frying tank is rapidly increased, heat energy generated by the stir-frying tank is conducted to materials in the stir-frying tank, and the purpose of heating the materials is achieved; and the stir-frying plate rotates, so that the materials are stirred and turned over.

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.

The present invention discloses microcapsule curry powder, boiling-resistant curry sauce and a manufacture method thereof. The microcapsule curry powder comprises the following raw materials of modified starch, chitosan and edible gum, wherein the modified starch and edible gum are used as embedding wall materials, both natural polymer materials, free of toxic and side effects, and good in film forming and stability, and can well embed curry powder, so that the manufactured microcapsule curry powder is good in stability, has a sustained release effect, is strong in boiling resistance, can maintain fragrance during long-time boiling, also has a protective effect, can prevent volatilization of flavor components, reduces loss of flavor and meets market demands.

The invention relates to seasoning, in particular to a curry sauce can, and belongs to the technical field of seasoning production. The curry sauce can is characterized by being prepared from, by weight, 15-18 parts of bean sauce, 10-16 parts of curry blocks, 8-16 parts of milk, 5-15 parts of coconut juice, 35-45 parts of salad oil, 2-5 parts of cheese, 20-45 parts of water, 2-6 parts of vegetable granules, 1-5 parts of peanut powder and 3-9 parts of banana juice.

The invention discloses a seafood-flavor curry sauce and a preparation method thereof. The preparation method comprises: heating edible vegetable oil to 90-120 DEG C, adding onion paste and garlic paste, and performing decocting with stirring until the residue loses water and gets golden yellow; and reducing the temperature to 70-85 DEG C, adding curry powder, turmeric powder, fennel, citronella powder, pepper powder, dried tangerine peel powder, galangal powder, nutmeg powder, cumin powder, fish hydrolysate, salt, sugar and modified starch, and performing uniform mixing. Through the mode, thecurry sauce prepared by adopting the preparation method has the advantages of seafood flavor, golden yellow luster, strong aroma and lasting fragrance, and can meet the requirements of people on goodtaste, color and flavor of foods.

The invention discloses a curry rice. The curry rice comprises following raw materials: 30 to 50 parts of water, 3 to 5 parts of curry powder, 5 to 10 parts of carrot, 5 to 10 parts of potato, 1 to 3 parts of porphyra tenera kjellman, 1 to 2 parts of dried shrimp, 5 to 8 parts of chicken, 1 to 2 pieces of lemon slice, and 10 to 20 parts of cooked rice. A preparation method comprises following steps: water is delivered into a pot, and is heated to boiling; chicken is delivered into the pot, is boiled to medium, and then is taken out of the pot; curry powder, carrot, and potato are delivered into the pot, chicken is delivered into the pot again when potato is boiled to medium, and an obtained mixture is boiled; porphyra tenera kjellman are dried shrimp are delivered into the pot when the mixture is boiled to be a pasty liquid; when porphyra tenera kjellman is cooked thoroughly, a combustion source is turned off; the lemon slice is delivered into the pot; the pot is sealed with a pot cover for 5min; and obtained curry sauce is poured onto cooked rice for eating. Compared with the prior art, beneficial effects of the preparation method are that: preparation is convenient; the preparation method is simple; and the curry rice is fresh, tasty, and refreshing, and is high in nutritional value.

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.

The invention discloses a preparation method for low-salt low-aginomoto healthcare curry, and belongs to the technical field of food processing. Curry powder is taken as a main raw material, yeast extracts, high protein flour and xylose in auxiliary materials are subjected to the Maillard reaction, the Maillard reaction is taken as a flavor enhancer, and plant spices and plant protein hydrolysateare not used; the amount of salt and aginomoto is reduced, and a suitable amount of alanine is added to maintain the salty and delicate flavor of the curry seasoning. According to the curry sauce, theusing amount of salt and aginomoto is significantly reduced, HVP is not used in the preparing process, and the safety problem caused by 3-MCPD can be effectively avoided; vitamin B complex is added,and can be taken as a color enhancing agent and strengthen nutrition; curry food by adopting the curry sauce, whether hot food or cold food is in perfect combination of color, aroma and taste, and thedelicious, nutritive and safe requirements of consumers for curry sauce can be met.

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.