CN103876090A - Curry powder - Google Patents
Curry powder Download PDFInfo
- Publication number
- CN103876090A CN103876090A CN201210559014.8A CN201210559014A CN103876090A CN 103876090 A CN103876090 A CN 103876090A CN 201210559014 A CN201210559014 A CN 201210559014A CN 103876090 A CN103876090 A CN 103876090A
- Authority
- CN
- China
- Prior art keywords
- parts
- curry powder
- curry
- powder
- weight
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a curry powder. The curry powder is composed of the following components in parts by weight: 15 to 25 parts of turmeric, 5 to 15 parts of aniseed, 5 to 15 parts of fennel, 1 to 3 parts of pepper, 5 to 15 parts of caraway seed, 6 to 10 parts of dry ginger, and 5 to 15 parts of dried orange peel. The curry powder has a unique flavor, is composed of pure natural nutrients, and has the advantages of palatable taste, rich fragrance, and rich nutrients. Moreover, the raw materials of the curry powder are all normal materials in the markets, thus the cost is low, and the curry powder has a vast market prospect.
Description
Technical field
The invention belongs to field of food, relate to flavoring, especially a kind of curry powder.
Background technology
Curry is taking turmeric as major ingredient, separately adds the formulated compound seasoner of multiple spice, and its taste is pungent to be with sweetly, has special fragrance, 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 many countries in Southeast Asia, curry is indispensable important condiment.
Curried composition spices is very many, suppose cloves, Chinese cassia tree, fennel, gamin seed, cardamom, coriander seed, mustard, Hu Luoba, black pepper, capsicum and is used for the curcuma powder of painting ... Deng all belonging to it.Fragrance and taste that these spices all have uniqueness separately attacks people, the pungent fragrance having having, hands over and rubs together, no matter be collocation meat, seafood or vegetables, it is seemingly conflict various level and mouthfeel coordinated with each other that its fusion is bursted forth, and is to make us the place of being fascinated by for it and toppling over most for curry.
Along with the quickening of people's rhythm of life, people do not have the more time to modulate delicious curry yet, and meanwhile, people's taste of diet is more and more polynary change also, requirement to food taste is more and more higher, and therefore people also wish the more delicious curry appearance of taste.
By retrieval, do not find patent publication us related with the present patent application.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of easy to use, delicious flavour and nutritious curry powder are provided.
The technical scheme that the present invention realizes object is:
A kind of curry powder, its constituent and parts by weight are:
And, described curry powder, its constituent and parts by weight are:
Advantage of the present invention and beneficial effect are:
1, curry powder of the present invention not only has unique delicious food but also have pure natural nutrient component simultaneously, and the degree of saltiness is agreeable to the taste, delicate flavour is outstanding, fragrance assails the nostrils, nutritious, delicious flavour; And the food materials that this compound seasoner uses are all material common on market, with low cost, have market prospects widely.
2, curry powder of the present invention is edible can directly admix food in the process using in, do not need to add again other flavouring, extremely easy to use, particularly practical for the people who does not modulate curried experience especially, greatly save people's time, facilitated people's life.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method using is conventional method.
A kind of curry powder, its constituent and parts by weight are:
The preparation method of above-mentioned curry powder is: after in proportion raw material being weighed, pulverize as after powder, after mixing, sieving, obtain steamed stuffed bun stuffing compound seasoner.
The using method of above-mentioned curry powder is: by curry powder and food in mass ratio example be: the ratio of 0.12:1 is mixed, after stirring.Also can add or few interpolation according to individual taste.
Embodiment 1
A kind of curry powder, its constituent and parts by weight are:
The preparation method of above-mentioned curry powder is: after in proportion raw material being weighed, pulverize as after powder, after mixing, sieving, obtain steamed stuffed bun stuffing compound seasoner.
The using method of above-mentioned curry powder is: by curry powder and food in mass ratio example be: the ratio of 0.12:1 is mixed, after stirring.Also can add or few interpolation according to individual taste.
Embodiment 2
A kind of curry powder, its constituent and parts by weight are:
The preparation method of above-mentioned curry powder and using method are with embodiment 1.
Embodiment 3
A kind of curry powder, its constituent and parts by weight are:
The preparation method of above-mentioned curry powder and using method are with embodiment 1.
Claims (2)
1. a curry powder, is characterized in that: its constituent and parts by weight are:
2. curry powder according to claim 1, is characterized in that: its constituent and parts by weight are:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210559014.8A CN103876090A (en) | 2012-12-20 | 2012-12-20 | Curry powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210559014.8A CN103876090A (en) | 2012-12-20 | 2012-12-20 | Curry powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876090A true CN103876090A (en) | 2014-06-25 |
Family
ID=50945475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210559014.8A Pending CN103876090A (en) | 2012-12-20 | 2012-12-20 | Curry powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876090A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874224A (en) * | 2017-10-24 | 2018-04-06 | 兴化市华荣食品有限公司 | Curry powder 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 |
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN113016960A (en) * | 2021-04-15 | 2021-06-25 | 北京都丰年生态农业科技有限公司 | Preparation method of flavored edible feed for laying fowl |
-
2012
- 2012-12-20 CN CN201210559014.8A patent/CN103876090A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874224A (en) * | 2017-10-24 | 2018-04-06 | 兴化市华荣食品有限公司 | Curry powder 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 |
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN113016960A (en) * | 2021-04-15 | 2021-06-25 | 北京都丰年生态农业科技有限公司 | Preparation method of flavored edible feed for laying fowl |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20140625 |