CN103907898A - Curry paste and preparation method thereof - Google Patents
Curry paste and preparation method thereof Download PDFInfo
- Publication number
- CN103907898A CN103907898A CN201310578014.7A CN201310578014A CN103907898A CN 103907898 A CN103907898 A CN 103907898A CN 201310578014 A CN201310578014 A CN 201310578014A CN 103907898 A CN103907898 A CN 103907898A
- Authority
- CN
- China
- Prior art keywords
- parts
- curry
- powder
- soybean oil
- curry paste
- 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.)
- Granted
Links
- 235000021438 curry Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 235000019503 curry powder Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 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
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 2
- 240000003768 Solanum lycopersicum Species 0.000 abstract 2
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice 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 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses curry paste. The curry paste is composed of the following components by weight: 600-800 parts of water, 100-200 parts of tomato pulp, 1-3 parts of chilli powder, 20-40 parts of soybean oil, 10-30 parts of chopped onion, 10-20 parts of crushed garlic, 1-3 parts of curry powder, 1-3 parts of cumin powder and 1-3 parts of black pepper powder. A preparation method of the curry paste comprises the following technical steps of (1) putting the soybean oil in a pot according to proportions, boiling the soybean oil, adding all flavors and frying for 1-2 hours; and (2) adding the curry powder, the tomato pulp, water and honey, boiling for 10-20 minutes and then keeping the temperature at 80-90 DEG C for 20-30 minutes; and (3) loading the curry paste into bottles, drying and sterilizing to obtain finished products.
Description
Technical field
The invention belongs to food seasoning technical field, more specifically relate to a kind of curry paste and preparation method thereof.
Background technology
Curry paste is applicable to cook mutton, chicken and mixture rice, can make food have special lacol flavor, can improve well people's appetite.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of curry paste is provided.
Another object of the present invention is to provide the preparation method of this curry paste.
For achieving the above object, the present invention has taked following technical scheme:
A kind of curry paste, in weight portion, composed of the following components:
Water: 600～800, tomato puree: 100～200, chilli powder: 1～3,
Soybean oil: 20～40, broken onion: 10～30, broken garlic: 10～20,
Curry powder: 1～3, fennel seeds powder: 1～3, black pepper: 1～3.
The preparation method of described curry paste, comprises following technical step:
(1) by proportioning, soybean oil is put into pot and boil, then add whole spices fryings 1～2 hour;
(2) add again curry powder, tomato puree, water, honey, boil to boiling 10～20 minutes; Then 80～90 ℃ of insulations 20～30 minutes;
(3) bottling, gets final product to obtain finished product after dry sterilization.
Compared with prior art, the present invention has unique curried local flavor, and lovely luster, has preparation technology simple, the with low cost beneficial effect of Denging.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of curry paste, in weight portion, composed of the following components:
Water: 600～800, tomato puree: 100～200, chilli powder: 1～3,
Soybean oil: 20～40, broken onion: 10～30, broken garlic: 10～20,
Curry powder: 1～3, fennel seeds powder: 1～3, black pepper: 1～3.
The preparation method of described curry paste, comprises following technical step:
(1) by proportioning, soybean oil is put into pot and boil, then add whole spices fryings 1～2 hour;
(2) add again curry powder, tomato puree, water, honey, boil to boiling 10～20 minutes; Then 80～90 ℃ of insulations 20～30 minutes;
(3) bottling, gets final product to obtain finished product after dry sterilization.
Claims (2)
1. a curry paste, is characterized in that, in weight portion, composed of the following components:
Water: 600～800, tomato puree: 100～200, chilli powder: 1～3,
Soybean oil: 20～40, broken onion: 10～30, broken garlic: 10～20,
Curry powder: 1～3, fennel seeds powder: 1～3, black pepper: 1～3.
2. the preparation method of curry paste claimed in claim 1, is characterized in that, comprises following technical step:
(1) by proportioning, soybean oil is put into pot and boil, then add whole spices fryings 1～2 hour;
(2) add again curry powder, tomato puree, water, honey, boil to boiling 10～20 minutes; Then 80～90 ℃ of insulations 20～30 minutes;
(3) bottling, gets final product to obtain finished product after dry sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578014.7A CN103907898B (en) | 2013-11-18 | 2013-11-18 | A kind of curry paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578014.7A CN103907898B (en) | 2013-11-18 | 2013-11-18 | A kind of curry paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907898A true CN103907898A (en) | 2014-07-09 |
| CN103907898B CN103907898B (en) | 2016-05-04 |
Family
ID=51034167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310578014.7A Active CN103907898B (en) | 2013-11-18 | 2013-11-18 | A kind of curry paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907898B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905227A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Curry chili sauce and preparation method thereof |
| CN105639246A (en) * | 2014-11-19 | 2016-06-08 | 重庆周君记火锅食品有限公司 | Curry flavored super-concentrated hotpot seasoning and preparation method thereof |
| CN107242534A (en) * | 2017-08-08 | 2017-10-13 | 宁夏宁杨清真食品有限公司 | Raspberry curry local flavor sauce |
| CN107279827A (en) * | 2017-07-03 | 2017-10-24 | 三只松鼠股份有限公司 | A kind of curried taste cheese sandwich fish-ball and preparation method thereof |
| CN107343648A (en) * | 2017-07-03 | 2017-11-14 | 三只松鼠股份有限公司 | A kind of curry paste and preparation method thereof |
| CN108142904A (en) * | 2017-11-15 | 2018-06-12 | 南阳麦香源食品有限公司 | A kind of dispensing of the fresh frozen snack food of curry tomato juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
-
2013
- 2013-11-18 CN CN201310578014.7A patent/CN103907898B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 蓝武强等: "《日韩南洋家常酱料500例》", 31 October 2009, 南海出版公司 * |
| 黄明超主编: "《大厨必备宝典》", 31 May 2009, 中国纺织出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639246A (en) * | 2014-11-19 | 2016-06-08 | 重庆周君记火锅食品有限公司 | Curry flavored super-concentrated hotpot seasoning and preparation method thereof |
| CN104905227A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Curry chili sauce and preparation method thereof |
| CN107279827A (en) * | 2017-07-03 | 2017-10-24 | 三只松鼠股份有限公司 | A kind of curried taste cheese sandwich fish-ball and preparation method thereof |
| CN107343648A (en) * | 2017-07-03 | 2017-11-14 | 三只松鼠股份有限公司 | A kind of curry paste and preparation method thereof |
| CN107242534A (en) * | 2017-08-08 | 2017-10-13 | 宁夏宁杨清真食品有限公司 | Raspberry curry local flavor sauce |
| CN108142904A (en) * | 2017-11-15 | 2018-06-12 | 南阳麦香源食品有限公司 | A kind of dispensing of the fresh frozen snack food of curry tomato juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103907898B (en) | 2016-05-04 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Ye Weiran Inventor before: Wang Huawei |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160324 Address after: 313000 Huzhou economic and Technological Development Zone, Zhejiang, Huzhou Zhuang Road, No. 28 Applicant after: HUZHOU LUOFU TECHNOLOGY CO., LTD. Address before: 215228 room 9, 105 textile machinery market, Shengze Town, Wujiang District, Suzhou, Jiangsu Applicant before: Suzhou Xiadu Trading Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xie Yingzhu Inventor after: Liu Hui Inventor before: Ye Weiran |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170329 Address after: Wu on the Jianghai District of Jiangmen city Guangdong 529060 Wai Industrial Zone Patentee after: Jiangmen City Eton Food Co. Ltd. Address before: 313000 Huzhou economic and Technological Development Zone, Zhejiang, Huzhou Zhuang Road, No. 28 Patentee before: HUZHOU LUOFU TECHNOLOGY CO., LTD. |