CN103461935A - Preparation method of curry seasoning - Google Patents
Preparation method of curry seasoning Download PDFInfo
- Publication number
- CN103461935A CN103461935A CN2013104190496A CN201310419049A CN103461935A CN 103461935 A CN103461935 A CN 103461935A CN 2013104190496 A CN2013104190496 A CN 2013104190496A CN 201310419049 A CN201310419049 A CN 201310419049A CN 103461935 A CN103461935 A CN 103461935A
- Authority
- CN
- China
- Prior art keywords
- powder
- curry
- flour
- flavoring
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a curry seasoning. The curry seasoning is prepared from materials including curry powder, lard oil, beef tallow, flour, salt, skim milk powder, granulated sugar, onion powder, garlic powder, bruised ginger, chicken juice powder, monosidum glutamate and hydrolyzed vegetable protein. The preparation method comprises the following steps: melting the lard oil and the beef tallow in a hot pan, and frying wheat flour for 20-30 minutes; adding the curry powder, the lard oil, the beef tallow, the flour, the salt, the skim milk powder, the granulated sugar, the onion powder, the garlic powder, the bruised ginger, the chicken juice powder, the monosidum glutamate and the hydrolyzed vegetable protein into the pan according to a weight ratio of the formula, and frying and stirring simultaneously till mixing uniformly; bagging and sealing the seasoning fried in the step 2, thus obtaining the finished product. The curry seasoning has the advantages of convenience for use, delicious taste and low preparation cost.
Description
Technical field
The present invention relates to field of food, be specially a kind of preparation method of curried flavoring.
Background technology
Curry is that people cook a kind of flavoring of often using, in prior art, people directly use the curried flavoring of powdery usually, also must add much other auxiliary materials when culinary art, increased the complexity of cooking process, a kind ofly directly take curry powder as major ingredient if having, the flavoring with curried local flavor prepared with other flavoring, more easy during by the food that people cooked have curried local flavor, taste is also more delicious.
Summary of the invention
The objective of the invention is to make a kind of curried flavoring, people are cooked have the process of curried typical local food more easy, more delicious taste.
Technical solution of the present invention thes contents are as follows:
The contained materials of a kind of curried flavoring and weight proportion: curry powder, lard, butter, flour, salt, skimmed milk power, granulated sugar, onion powder, garlic powder, bruised ginger, chicken extract powder, monosodium glutamate, hydrolyzed vegetable protein, weight proportion: 10:10:10:40:4:2:5:2:1:1:2:1.5:1.
A kind of preparation method of curried flavoring, its making step is as follows:
(1) lard, butter heat pot dissolve, and put into the wheat flour stir-fry and endure 20-30 minute;
(2) curry powder, lard, butter, flour, salt, skimmed milk power, granulated sugar, onion powder, garlic powder, bruised ginger, chicken extract powder, monosodium glutamate, hydrolyzed vegetable protein are put into to pot according to formula rate, on one side frying stir on one side, until mix;
(3) by the flavoring of frying in step 2 pack sealing, obtain finished product.
Beneficial effect of the present invention is: easy to use, and delicious flavour, cost of manufacture is low.
The specific embodiment
Make a kind of method of curried flavoring, its making step is as follows:
(1) lard, butter heat pot dissolve, and put into the wheat flour stir-fry and endure 20-30 minute;
(2) curry powder, lard, butter, flour, salt, skimmed milk power, granulated sugar, onion powder, garlic powder, bruised ginger, chicken extract powder, monosodium glutamate, hydrolyzed vegetable protein are put into to pot according to weight proportion 10:10:10:40:4:2:5:2:1:1:2:1.5:1, frying is on one side stirred on one side, until mix;
(3) by the flavoring of frying in step 2 pack sealing, obtain finished product.
Claims (2)
1. contained materials of curried flavoring and weight proportion: curry powder, lard, butter, flour, salt, skimmed milk power, granulated sugar, onion powder, garlic powder, bruised ginger, chicken extract powder, monosodium glutamate, hydrolyzed vegetable protein, weight proportion: 10:10:10:40:4:2:5:2:1:1:2:1.5:1.
2. make a kind of method of curried flavoring, its making step is as follows:
(1) lard, butter heat pot dissolve, and put into the wheat flour stir-fry and endure 20-30 minute;
(2) curry powder, lard, butter, flour, salt, skimmed milk power, granulated sugar, onion powder, garlic powder, bruised ginger, chicken extract powder, monosodium glutamate, hydrolyzed vegetable protein are put into to pot according to the weight proportion of formula, on one side frying stir on one side, until mix;
(3) by the flavoring of frying in step 2 pack sealing, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104190496A CN103461935A (en) | 2013-09-16 | 2013-09-16 | Preparation method of curry seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104190496A CN103461935A (en) | 2013-09-16 | 2013-09-16 | Preparation method of curry seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103461935A true CN103461935A (en) | 2013-12-25 |
Family
ID=49787169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104190496A Withdrawn CN103461935A (en) | 2013-09-16 | 2013-09-16 | Preparation method of curry seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461935A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856139A (en) * | 2015-06-17 | 2015-08-26 | 贾智广 | Curry sauce and preparation process thereof |
| CN105077155A (en) * | 2015-08-27 | 2015-11-25 | 湖南省汇湘轩生物科技有限公司 | Indian curry flavored cream essence and preparation method thereof |
-
2013
- 2013-09-16 CN CN2013104190496A patent/CN103461935A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856139A (en) * | 2015-06-17 | 2015-08-26 | 贾智广 | Curry sauce and preparation process thereof |
| CN105077155A (en) * | 2015-08-27 | 2015-11-25 | 湖南省汇湘轩生物科技有限公司 | Indian curry flavored cream essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300345A (en) | Mint fermented bean curd silverfish sauce and preparation method thereof | |
| CN103652827B (en) | Fry shrimp paste and preparation method thereof | |
| CN104855948A (en) | Delicious spicy flavored beef sauce and preparation method thereof | |
| CN103054003A (en) | Curry sauce for curry chicken and preparation method thereof | |
| CN103549376A (en) | Pickled cabbage sauce and preparation method thereof | |
| CN103932141A (en) | Aromatic noodle soup seasoning and preparation method thereof | |
| CN102715496B (en) | Sauce | |
| CN103461935A (en) | Preparation method of curry seasoning | |
| CN105901666A (en) | Spicy type pepper paste | |
| JP2010136667A (en) | Method for producing mixed seasoning paste | |
| CN103564412A (en) | Barbecue flavor type beef hot sauce | |
| KR101571267B1 (en) | Method of preta soup | |
| CN108428198A (en) | A method of standardization culinary art kitchen system and its quickness and high efficiency formula dish-cooking | |
| JP2002325552A (en) | Method for producing composition for seasoning, process food, or base material for process food | |
| CN107242534A (en) | Raspberry curry local flavor sauce | |
| CN104000136B (en) | Peppery three fourths of a kind of grain and preparation method thereof | |
| CN103798816B (en) | Can green onion be facilitated to burn the production method of auricularia auriculajudae stir-fry meat by microwave | |
| CN103892312A (en) | Manufacturing method of cumin lamb | |
| CN102793119A (en) | Carotene marinade and production method thereof | |
| CN106616331A (en) | Instant handmade noodles and eating method of instant handmade noodles | |
| US20170071241A1 (en) | Komba Multi Purpose Sauce | |
| CN103564415A (en) | Poached spicy pork slice sauce and preparation method thereof | |
| CN104621589A (en) | Preparation method of rabbit rib product | |
| CN103734689A (en) | Fennel all-match sauce and preparation method thereof | |
| CN103251021A (en) | Seaweed extract low-salt instant noodle sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20131225 |