CN102366067A - Curry powder and preparation method thereof - Google Patents
Curry powder and preparation method thereof Download PDFInfo
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- CN102366067A CN102366067A CN2011102810599A CN201110281059A CN102366067A CN 102366067 A CN102366067 A CN 102366067A CN 2011102810599 A CN2011102810599 A CN 2011102810599A CN 201110281059 A CN201110281059 A CN 201110281059A CN 102366067 A CN102366067 A CN 102366067A
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Abstract
The invention relates to a curry powder and a preparation method thereof. The curry powder is prepared from raw materials of, by weight: 38 to 43 parts of curcuma, 12 to 17 parts of coriander, 4 to 9 parts of cumin, 3 to 8 parts of white pepper, 2 to 7 parts of black pepper, 4 to 11 parts of cardamom, 1 to 4 parts of hot pepper, 1 to 4 parts of bay leaf, 2 to 3 parts of ginger, 1 to 2 parts of pimenta dioica, 10 to 14 parts of brown mustard seed, and 1 to 3 parts of celery seed. The invention also provides the preparation method of the curry powder. According to the invention, an optimized formulation of the raw materials is adopted, such that an optimal effect is achieved. Advantages of the raw materials are combined. The curry powder has an aromatic flavor, a rich and delicate taste, and a scientific formulation.
Description
Technical field
The present invention relates to the food ingredient field, particularly a kind of curry powder and preparation method thereof.
Background technology
Curry powder is used for the cooking, can be used for multiple cooking method, as fry, saute, burning, braised, stew, boil, steaming etc.; Be applicable to plurality of raw materials, like beef, mutton, pork, chicken, duck, goose, the flesh of fish, fried meat, soybean, cauliflower, radish, rice etc.; Can directly put into dish, also can be made into curried juice burning and drench on dish, or be boiled into the curry in oil use with chopped spring onion, vegetable oil.But there is smell fragrance inadequately in curry powder in the market more, and taste is the shortcoming of full exquisiteness inadequately.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of curry powder and preparation method thereof is provided.
The technical scheme that the present invention adopts is:
A kind of curry powder is formed by the feedstock production that comprises following parts by weight:
More preferably, a kind of curry powder is formed by the feedstock production that comprises following parts by weight:
Above-mentioned raw materials is the commercially available prod, all can directly buy from market to obtain.
The present invention also provides the preparation method of above-mentioned curry powder; It is pure with the disintegrating machine powder to comprise the steps: that above-mentioned raw materials is dried the back respectively, with 60 mesh sieves excessively respectively of the raw material after the above-mentioned pulverizing, again according to the prescription of above-mentioned curry powder; Accurately weighing feeds intake, and mixes.Put into the closed pot then, dry (in case going bad in the storage) in the temperature below 100 ℃, dry the back cooling, put into the slaking jar, 6 months curing times (making it to produce strong fragrance), last metering packing makes finished product.
The beneficial effect that the present invention had:
1, said each raw material of curry powder has been obtained preferable effect with preferable proportioning, has compiled the advantage of various raw materials, fragrant odour, the full exquisiteness of taste, scientific formulation;
2, curry powder is gone into the meat and fish dishes seasoning, is used for food and has presented good local flavor and fragrance, and quality is even, and no pit and dregs mouthfeel are composed perfume (or spice) and increased flavor, go the different suffering that increases, and effectively improve a poor appetite, and can be used for multiple cooking method, and can be used for the modulation of the filling heart.Be generally used for also being used for the cooking of vegetables such as radish, potato, Chinese cabbage, leaf mustard in the cooking in the animal materials such as ox, sheep, pig, chicken, addition or increases according to the peppery degree of personal like and curry powder generally at 0.15%-4% as one feels fit during use.
3, preparation technology is simple, production cost is low.
The specific embodiment
Further specify the present invention through specific embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
A kind of curry powder, process by the raw material that comprises following parts by weight:
The preparation method of above-mentioned curry powder comprises the steps:
Above-mentioned raw materials is dried the back respectively with disintegrating machine powder essence, the raw material after the above-mentioned pulverizing is crossed 60 mesh sieves respectively, according to the prescription of above-mentioned curry powder, accurately weighing feeds intake, and mixes again.Put into the closed pot then, dry in case going bad in the storage dried the back cooling in the temperature below 100 ℃, put into the slaking jar, about 6 months of slaking makes it to produce strong fragrance.Last metering packing makes finished product.
Embodiment 2
A kind of curry powder, process by the raw material that comprises following parts by weight:
The preparation method of above-mentioned curry powder comprises the steps:
Above-mentioned raw materials is dried the back respectively with disintegrating machine powder essence, the raw material after the above-mentioned pulverizing is crossed 60 mesh sieves respectively, according to the prescription of above-mentioned curry powder, accurately weighing feeds intake, and mixes again.Put into the closed pot then, dry in case going bad in the storage dried the back cooling in the temperature below 100 ℃, put into the slaking jar, about 6 months of slaking makes it to produce strong fragrance.Last metering packing makes finished product.
Embodiment 3
A kind of curry powder, process by the raw material that comprises following parts by weight:
The preparation method of above-mentioned curry powder comprises the steps:
Above-mentioned raw materials is dried the back respectively with disintegrating machine powder essence, the raw material after the above-mentioned pulverizing is crossed 60 mesh sieves respectively, according to the prescription of above-mentioned curry powder, accurately weighing feeds intake, and mixes again.Put into the closed pot then, dry in case going bad in the storage dried the back cooling in the temperature below 100 ℃, put into the slaking jar, about 6 months of slaking makes it to produce strong fragrance.Last metering packing makes finished product.
Claims (3)
1. curry powder, it is characterized in that: this curry powder is formed by the feedstock production that comprises following parts by weight:
2. a kind of curry powder according to claim 1 is characterized in that: this curry powder is formed by the feedstock production that comprises following parts by weight:
3. the preparation method of claim 1 or 2 described a kind of curry powders is characterized in that: it is pure with the disintegrating machine powder to comprise the steps: that above-mentioned raw materials is dried the back respectively, with 60 mesh sieves excessively respectively of the raw material after the above-mentioned pulverizing, again according to the prescription of above-mentioned curry powder; Accurately weighing feeds intake, and mixes, and puts into the closed pot then; Temperature below 100 ℃ is dried, and dries the back cooling, puts into the slaking jar; 6 months curing times, last metering packing makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102810599A CN102366067A (en) | 2011-09-21 | 2011-09-21 | Curry powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102810599A CN102366067A (en) | 2011-09-21 | 2011-09-21 | Curry powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102366067A true CN102366067A (en) | 2012-03-07 |
Family
ID=45758687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102810599A Pending CN102366067A (en) | 2011-09-21 | 2011-09-21 | Curry powder and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102366067A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599460A (en) * | 2012-03-26 | 2012-07-25 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN106072364A (en) * | 2016-06-20 | 2016-11-09 | 珠海儒德绿色食品有限公司 | A kind of curried flavouring agent and preparation method thereof |
| CN109998080A (en) * | 2019-05-06 | 2019-07-12 | 王惠忠 | A kind of curry powder with health care function and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
-
2011
- 2011-09-21 CN CN2011102810599A patent/CN102366067A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
Non-Patent Citations (5)
| Title |
|---|
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011 * |
| 杜小英，祖桂荣: "一种新型咖喱油膏的制作", 《中国调味品》 * |
| 杨荣华等: "咖喱的生产技术", 《食品与发酵工业》 * |
| 王德峰: "《食用香味料制备与应用手册》", 31 May 2000, 中国轻工业出版社 * |
| 胡嘉鹏: "日本的咖喱类调味品", 《江苏调味副食品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599460A (en) * | 2012-03-26 | 2012-07-25 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN102599460B (en) * | 2012-03-26 | 2015-04-15 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN106072364A (en) * | 2016-06-20 | 2016-11-09 | 珠海儒德绿色食品有限公司 | A kind of curried flavouring agent and preparation method thereof |
| CN109998080A (en) * | 2019-05-06 | 2019-07-12 | 王惠忠 | A kind of curry powder with health care function and preparation method thereof |
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Application publication date: 20120307 |