CN103621958A - Curry powder and manufacturing method thereof - Google Patents
Curry powder and manufacturing method thereof Download PDFInfo
- Publication number
- CN103621958A CN103621958A CN201210305417.XA CN201210305417A CN103621958A CN 103621958 A CN103621958 A CN 103621958A CN 201210305417 A CN201210305417 A CN 201210305417A CN 103621958 A CN103621958 A CN 103621958A
- Authority
- CN
- China
- Prior art keywords
- curry powder
- dry
- manufacturing
- raw material
- seed
- 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.)
- Pending
Links
- 235000019503 curry powder Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 235000013976 turmeric Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000011812 mixed powder Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 208000026435 phlegm Diseases 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000035900 sweating Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to curry powder, and particularly relates to curry powder and a manufacturing method thereof. The curry powder is prepared from following raw materials: turmeric, piebald dry chilli, Chinese prickly ash, cassia, anise, fennel, coriander seed, corn flour, white pepper seed, dried ginger, and the like. The invention also provides the manufacturing method of the curry powder. The curry powder manufactured by the method is capable of increasing pungency, removing fishy smell, flavoring taste, sweating, fending off the cold, tonifying the stomach, eliminating phlegm and enhancing appetite. The curry powder is a seasoning matter for manufacturing Chinese and western foods and is capable of increasing fragrant meat smell of the foods.
Description
Technical field
The invention belongs to seasoned food processing technique field, relate to a kind of curry powder and preparation method thereof.
Background technology
Curry powder is mainly used in cooking beef and mutton, chicken, duck, crab, potato, cauliflower and Tang Geng etc., is the flavoring that Chinese and western dish is conventional.In the market the curry powder of selling due to formula and ingredients technical uneven, mouthfeel is poor, does not reach aromatic tasty and refreshing effect, some due to batching, the improper also serious gastric acid secretion of filling a prescription, gastroxia can cause gallbladder contraction, brings out cholecystalgia.
Summary of the invention
Object of the present invention is exactly a kind of curry powder not enough for fear of prior art and that provide.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A kind of curry powder is provided, and it is to be made by each raw material of following weight: turmeric 42-56%, piebald chilli 7-18%, Chinese prickly ash 2-3%, cassia bark 3-5%, anistree 1.5-2.5%, fennel seeds 3-5%, coriander seed 10-15%, corn flour 9-13%, white pepper seed 0.5-2%, the dry 1-5% of ginger;
Another object of the present invention is to provide the preparation method of above-mentioned curry powder, and it comprises the following steps:
Steps A, take raw material:
Turmeric 42-56%, piebald chilli 7-18%, Chinese prickly ash 2-3%, cassia bark 3-5%, anistree 1.5-2.5%, fennel seeds 3-5%, coriander seed 10-15%, corn flour 9-13%, white pepper seed 0.5-2%, the dry 1-5% of ginger;
Step B, preprocessing raw material and auxiliary material: material is dried respectively to rear moisture and be controlled at 4%-5%, pulverize, cross respectively 60 mesh sieves;
Step C, mixed powder: according to descending ratio, make an addition in batch mixer, airtight mixing stirs for 10 minutes;
Step D, dry: 80 ℃-95 ℃ are dried, and moisture is less than 5%, after be cooled to normal temperature;
Step e, storage slaking, put closed container curry powder, stores 5-8 month, makes mouthfeel more, and batching evenly;
Step F, packing:
After slaking, again stir and sieve, then packing, is product.
The invention has the beneficial effects as follows: color turmeric, the peppery flavouring of taste, has and carry peppery flavouring, go raw meat and hyperchromic, orectic effect.Be the seasoning matter of making western-style food, can increase the aromatic meat flavour of food.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Another object of the present invention is to provide the preparation method of above-mentioned curry powder, and it comprises the following steps:
Steps A, take raw material:
Take turmeric 48kg, piebald chilli 13kg, Chinese prickly ash 2.5kg, cassia bark 4kg, anistree 2kg, fennel seeds 4kg, coriander seed 12kg, corn flour 11kg, white pepper seed 1kg, the dry 2.5kg of ginger;
Step B, preprocessing raw material and auxiliary material: material is dried respectively to rear moisture and be controlled at 4%-5%, pulverize, cross respectively 60 mesh sieves;
Step C, mixed powder: according to descending ratio, make an addition in batch mixer, airtight mixing stirs for 10 minutes;
Step D, dry: 80 ℃-95 ℃ are dried, and moisture is less than 5%, after be cooled to normal temperature;
Step e, storage slaking, put closed container curry powder, stores 5-8 month, makes mouthfeel more, and batching evenly;
Step F, packing:
After slaking, again stir and sieve, then packing, is product.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. a curry powder, it is characterized in that, it is that weight portion proportioning processing and fabricating by following raw material forms: turmeric 42-56%, piebald chilli 7-18%, Chinese prickly ash 2-3%, cassia bark 3-5%, anistree 1.5-2.5%, fennel seeds 3-5%, coriander seed 10-15%, corn flour 9-13%, white pepper seed 0.5-2%, the dry 1-5% of ginger.
2. the preparation method of a kind of curry powder according to claim 1, it comprises the following steps:
Steps A, take raw material:
Turmeric 42-56%, piebald chilli 7-18%, Chinese prickly ash 2-3%, cassia bark 3-5%, anistree 1.5-2.5%, fennel seeds 3-5%, coriander seed 10-15%, corn flour 9-13%, white pepper seed 0.5-2%, the dry 1-5% of ginger;
Step B, pretreatment of raw material: after material is dried respectively, moisture is controlled at 4%-5%, pulverize, and crosses respectively 60 mesh sieves;
Step C, mixed powder: according to descending ratio, make an addition in batch mixer, airtight mixing stirs for 10 minutes;
Step D, dry: 80 ℃-95 ℃ are dried, and moisture is less than 5%, after be cooled to normal temperature;
Step e, storage slaking, put closed container curry powder, stores 5-8 month, makes mouthfeel more, and batching evenly;
Step F, packing:
After slaking, again stir and sieve, then packing, is product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210305417.XA CN103621958A (en) | 2012-08-24 | 2012-08-24 | Curry powder and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210305417.XA CN103621958A (en) | 2012-08-24 | 2012-08-24 | Curry powder and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621958A true CN103621958A (en) | 2014-03-12 |
Family
ID=50203689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210305417.XA Pending CN103621958A (en) | 2012-08-24 | 2012-08-24 | Curry powder and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621958A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522613A (en) * | 2014-11-28 | 2015-04-22 | 天津市利民调料有限公司 | Water dipping chilli sauce and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
-
2012
- 2012-08-24 CN CN201210305417.XA patent/CN103621958A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522613A (en) * | 2014-11-28 | 2015-04-22 | 天津市利民调料有限公司 | Water dipping chilli sauce and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
| CN105410845B (en) * | 2015-12-16 | 2018-12-11 | 王德鹏 | The method of halogen material and marinated food made of spice, spice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |