CN110101066A - A kind of white curry paste of lemongrass and its manufacture craft - Google Patents

A kind of white curry paste of lemongrass and its manufacture craft Download PDF

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Publication number
CN110101066A
CN110101066A CN201910425512.5A CN201910425512A CN110101066A CN 110101066 A CN110101066 A CN 110101066A CN 201910425512 A CN201910425512 A CN 201910425512A CN 110101066 A CN110101066 A CN 110101066A
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lemongrass
parts
white
curry paste
added
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韩冰
薛世亮
董青泰
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Food Co Ltd Beijing Daily Pass
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Food Co Ltd Beijing Daily Pass
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a kind of white curry paste of lemongrass and its manufacture crafts.The white curry paste of lemongrass comprises the following components in parts by weight 30-34 parts of evaporated milk, 22-26 parts of lemongrass juice, coconut palm and starches 16-20 parts, 14-18 parts of curry, 3-7 parts of converted starch, 0.5-0.9 parts of purple perilla powder, 1-5 parts of spice, 1-3 parts of seasoning, 50-57.5 parts of water, 20-24 parts of mulberry leaf;Preparation method are as follows: S1, coconut palm slurry, evaporated milk and the fusion of lemongrass juice;S2, spice and curried stir-frying;S3, seasoning;S4, thickening soup.The white curry paste of lemongrass of the invention have milk it is strong, it is salubrious it is pure and fresh, flavor is full, and can promote to digest, alleviation indigestion the advantages of.

Description

A kind of white curry paste of lemongrass and its manufacture craft
Technical field
The present invention relates to food seasoning technical fields, more specifically, it relates to a kind of white curry paste of lemongrass and its system Make technique.
Background technique
Curry is the slurry as made of the allotment of a variety of fragrance, with being common in the Southeast Asia such as India's dish, Thai food and Japanese dish The style of cooking in area, is typically accompanied by meat and meal is eaten together.Curry is divided with color, have it is brown, red, green, yellow, white it is not, according to ingredient Difference in details distinguishes the about as many as more than ten kinds curried of type taste, these totally different different fragrance collect in one It rises, it will be able to constitute the various unexpected strong fragrances of various currys.
In the prior art, application No. is disclose one kind in the Chinese invention patent application file of CN201710533225.7 Curry paste and preparation method thereof, the curry paste include the raw material of following parts by weight: 500~600 parts of soybean oil, curry powder 400 ~500 parts, 20~30 parts of chilli pepper, 40~70 parts of catsup, 100~120 parts of salt, sugared 80~100 parts, coconut slurry powder 20~50 Part, 40~45 parts of chicken meal, 3-5 parts of Bulbus Lilii extract, 2-6 parts of dried tremella extract, 2-4 parts of mung bean flour, 20~40 parts of curcuma powder, 5~7 parts of fennel seeds, 20~25 parts of caraway seeds, 7~8 parts of potassium sorbate, 4~7 parts of xanthan gum, 2~5 parts of citric acid, converted starch 200~400 parts, 4000~7000 parts of water, curried 8~14 parts of essence, 1~4 part of cloves, 2~5 parts of dill, 2~5 parts of illiciumverum.
Existing this curry paste has the advantages that fall fire removes dryness, moistening lung qi-benefitting, more foods will not get angry, but this curry Sauce is nondigestible because pork and mutton are more greasy when being equipped with mutton or pork is edible, easily causes loss of appetite, digestion not Phenomena such as good, thus develop it is a kind of it is pure and fresh it is salubrious, flavor is full, and can help digest, alleviating dyspeptic curry paste is Problem to be solved.
Summary of the invention
In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of white curry paste of lemongrass, With it is pure and fresh it is salubrious, flavor is full, and can promote to digest, alleviation indigestion the advantages of.
Second object of the present invention is to provide a kind of manufacture craft of white curry paste of lemongrass, with manufacture craft letter Single, easily operated advantage.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of white curry paste of lemongrass, including with The component of lower parts by weight: 30-34 parts of evaporated milk, 22-26 parts of lemongrass juice, coconut palm starch 16-20 parts, 14-18 parts of curry, converted starch 3-7 Part, 0.5-0.9 parts of purple perilla powder, 1-5 parts of spice, 1-3 parts of seasoning, 50-57.5 parts of water, 20-24 parts of mulberry leaf.
Keep the milk of curry paste strong, the perfume (or spice) of purple perilla powder due to starching using evaporated milk and coconut palm by using above-mentioned technical proposal Gas is strong, and gas is faint scent, and can promote enterogastric peristalsis, is that enteral prods movement accelerates, mulberry leaf energy digestion-promoting spleen-invigorating, lemongrass juice energy Enough improve digestive function, curry paste food materials of the invention are numerous, and curried mild, flavor is full, attractive color, using lemongrass juice, The raw materials such as purple perilla powder and mulberry leaf can assign curry paste the pure and fresh mouthfeel with faint scent, while have curry paste and promote digestion, delay Solve dyspeptic effect.
Further, the lemongrass juice is made of following methods: fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil being cleaned, cut Section, stir-fries at 200-210 DEG C, and frying to moisture is 0.3-0.5%, and taking-up is squeezed, and pressing temperature is 125-135 DEG C, squeezes Axis revolving speed is 28-35r/min, and lemongrass underflow is made after squeezing after strainer filtering, is added and lemongrass underflow into lemongrass underflow Mass ratio is the pure water of 1:10-11.5, is boiled to boiling, and lemongrass juice is made.
It is more pure and fresh salubrious since fresh lemongrass has citris aromas by using above-mentioned technical proposal, digestion function can be improved Can, lemonlike citrus leaf has the effect of preventing phlegm from forming and stopping coughing, qi-regulating, appetizing, and Li Wangcao, which has, to be prevented treating constipation, and promotes the effect of digestion, sweet basil energy It enough helps digestion, promoting the circulation of qi, will be squeezed after the baking of fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil through high temperature, so that the fragrance of lemongrass underflow is more Impurity dense, that filtering removal squeezes out, the lemongrass underflow squeezed out and water are made lemongrass juice, it is clearly and clear can to assign curry paste New mouthfeel.
Further, the mass ratio of the fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil is 1:0.3-0.6:0.2-0.5: 0.1-0.3。
By using above-mentioned technical proposal, fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil cooperate, and will not both cover coffee The fragrance of curry sauce, and curry paste freshness can be assigned, so that curry paste is enjoyed endless aftertastes.
Further, the seasoning includes the salt and monosodium glutamate that mass ratio is 1:0.8-1.1.
Further, the spice be mass ratio be 1:0.9-1.1:0.8-1.2:0.7-0.9 white pepper powder, cumin Powder, white bandit's powder and fennel powder.
By using above-mentioned technical proposal, the main component of white pepper is piperine, also contains a certain amount of aromatic oil, thick Albumen, crude fat and soluble nitrogen, can solve greasy, aid digestion, and cumin powder can ward off the cold dehumidifying, qi-regulating appetizing, not to digestion It is good to have a better effect, the appetite of people cannot be enhanced, white bandit's powder fragrant odour can manage spleen dampness elimination, and fennel powder thick taste is main Wanting ingredient is fennel oil, can promote digestive juice secretion, increases enterogastric peristalsis, excludes the gas accumulated, there is the function of invigorating the spleen, promoting the circulation of qi Effect;White pepper powder, cumin powder, white bandit's powder and fennel powder can increase the flavor and fragrance of curry paste, keep curry paste flavor full.
Further, the converted starch is in modified potato starch, cassava modified starch and modified corn starch It is a kind of.
By using above-mentioned technical proposal, converted starch can increase curry paste transparency and smooth degree, improve mouthfeel, Make sauce it is denseer, lubrication.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that a kind of production of the white curry paste of lemongrass Technique, comprising the following steps:
S1, by coconut palm slurry and evaporated milk mix, be added lemongrass juice, 40-50 DEG C at a temperature of, stirred with the revolving speed of 1000-1400r/min It mixes, merges coconut palm slurry, evaporated milk and lemongrass juice sufficiently, soup is made;
S2, vegetable oil is added into pot, spice is added, curried, addition step S1 after the 1-2min that stir-fries is added in frying 3-5min Soup obtained is boiled to boiling;
S3, seasoning and purple perilla powder is added to the soup of step S2, is uniformly mixed, boils 13-18min;
S4,70-80 DEG C is heated water to, mulberry leaf is added, impregnated 3-4h, mulberry leaf are pulled out, after white mulberry vein-juice is filtered, with converted starch It is mixed and made into Gorgon euryale juice, is added in soup made from S3, is boiled to boiling, natural cooling when being cooled to 30-35 DEG C, is filled Dress, finished product.
By using above-mentioned technical proposal, first using high speed fusion technique, coconut milk and lemongrass is combined together, curry is made The milk of sauce is strong, curried mild, and mouthfeel is pure and fresh salubrious, and spice is stir-fried with vegetable oil, spice is made to distribute special perfume (or spice) Taste adds purple perilla powder and seasoning, adjusts the mouthfeel of curry paste;Be soaked in water mulberry leaf, because after mulberry leaf impregnate, in white mulberry vein-juice Containing a large amount of vitamin, cellulose, calcium ion and iron ion, human body various trace elements can be supplemented, while mulberry leaf are soaked Afterwards, white mulberry vein-juice can promote intestines peristalsis, help digest, and Gorgon euryale juice is made using white mulberry vein-juice and converted starch, blends in soup, Keep curry paste more sticky, improves the color of curry paste.
Further, vegetable oil is one of peanut oil, corn oil and sesame oil in the step S2.
By using above-mentioned technical proposal, peanut oil fragrant, flavour is palatable, is a kind of to be easier the edible of digestion Oil, A sweety scent assails the nostrils for corn oil, non-greasy, has not only been able to maintain the color, smell and taste of original vegetable, but also does not lose nutritive value, rich in corn oil Containing vitamin A. D. E, children's absorption easy to digest, sesame oil has strong fragrance, can stimulate appetite to a certain extent, promotees Into the absorption of endotrophic ingredient, linoleic acid in sesame oil, the unsaturated fatty acids such as palmitinic acid are easy to be absorbed by the body, have There is good relax bowel and defecation.
Further, the mass ratio of spice and vegetable oil is 1:3-4 in the step S2.
The odor dispersion in spice can be made to go out using vegetable oil stir-frying spice by using above-mentioned technical proposal Come, to keep the fragrance of curry paste full, it is fragrant lasting to return.
Further, after Gorgon euryale juice being added in the step S4, being added into soup with soup mass ratio is 1:0.1-0.15 Aromatic vinegar.
By using above-mentioned technical proposal, the acidity of aromatic vinegar than mature vinegar, can Titian render palatable, increase the perfume (or spice) of curry paste Taste, while aromatic vinegar can also whet the appetite, promote to digest and assimilate, and increase appetite, promoting digestion and removing indigestion.
In conclusion the invention has the following advantages:
The first, since the present invention is using evaporated milk and coconut palm slurry mixing, curry paste milk can be made strong, while assigning curry paste more Smooth mouthfeel promotes enterogastric peristalsis since lemongrass juice, purple perilla powder and mulberry leaf all have, changes stagnant qi-regulating, appetitive effect, So that curry paste can be improved the digestion power of stomach, improve digestive function, makes curry paste cooperation pork, chicken and mutton etc. one When playing edible, phenomena such as being not easy to cause indigestion, loss of appetite.
The second, it is preferably pressed into using the toasted rear high-temperature high-pressure of lemonlike citrus leaf, Li Wangcao and sweet basil and fresh lemongrass in the present invention Lemongrass underflow, the fragrant taste of lemonlike citrus leaf, Li Wangcao and sweet basil, energy strengthening the spleen and stomach, relieving dyspepsia, so that the not only gas of curry paste Taste fragrance, promoting digestion and removing indigestion promote the effect of digestion more preferable;The lemongrass underflow pick-up rate of high temperature squeezing is higher, the perfume (or spice) of lemongrass underflow Taste is denseer, and clean taste non-greasy keeps curry paste mouthfeel more preferable.
Third, method of the invention are mixed and made into Gorgon euryale juice by using the white mulberry vein-juice and converted starch that impregnate mulberry leaf, make coffee Curry sauce is sticky tasty, bright, mouthfeel more slide it is tender, simultaneously as white mulberry vein-juice have promote gastrointestinal disturbances, provided for human body The effect of a variety of nutriments improves a poor appetite so that curry paste promotes enterogastric peristalsis, prevents dyspeptic effect more preferable.
Specific embodiment
Invention is further described in detail with reference to embodiments.
The preparation example 1-3 of lemongrass juice
Preparation example 1: fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil that mass ratio is 1:0.3:0.2:0.1 being cleaned, dissection, It stir-fries at 200 DEG C, frying to moisture is 0.3%, and taking-up is squeezed, and pressing temperature is 125 DEG C, and shaft revolving speed is 28r/min, pressure Lemongrass underflow is made after squeezing after strainer filtering, the pure water for being 1:10 with lemongrass underflow mass ratio is added into lemongrass underflow, It boils to boiling, lemongrass juice is made.
Preparation example 2: fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil that mass ratio is 1:0.4:0.3:0.2 being cleaned, dissection, It stir-fries at 205 DEG C, frying to moisture is 0.4%, and taking-up is squeezed, and pressing temperature is 130 DEG C, and shaft revolving speed is 32r/min, Lemongrass underflow is made after squeezing after strainer filtering, being added into lemongrass underflow with lemongrass underflow mass ratio is the pure of 1:11 Water is boiled to boiling, and lemongrass juice is made.
Preparation example 3: fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil that mass ratio is 1:0.6:0.5:0.3 being cleaned, dissection, It stir-fries at 210 DEG C, frying to moisture is 0.5%, and taking-up is squeezed, and pressing temperature is 135 DEG C, and shaft revolving speed is 35r/min, Lemongrass underflow is made after squeezing after strainer filtering, being added into lemongrass underflow with lemongrass underflow mass ratio is the pure of 1:11.5 Water is boiled to boiling, and lemongrass juice is made.
Embodiment
Coconut palm slurry is starched selected from the coconut palm that the article No. that Chuan Wei Food Co., Ltd in Guangzhou sells is QT167 in embodiment 1-5, evaporated milk choosing The evaporated milk that the article No. sold from Chuan Jiu trade Co., Ltd, Xiamen City is 007, purple perilla powder Kodak biotechnology in Xi'an have Purple perilla powder that the article No. that limit company sells is ZKD2252, the curried article No. sold selected from Xinghua City Lv Shuai Food Co., Ltd are 013 curry powder, mulberry leaf are selected from the mulberry leaf that the article No. that Bozhou City Jun Feng medicine company Co., Ltd sells is 001, and potato becomes Property starch be selected from Guangzhou Biotechnology Co., Ltd, Rehabilitation sell article No. be IKDF001 modified potato starch, cassava become Property starch be selected from Shandong Xi Tang Biotechnology Co., Ltd sell article No. be 1235 cassava modified starch, modified corn starch The article No. sold selected from Henan Tian Xing food additives Co., Ltd is the cassava modified starch of 64-1.
Embodiment 1: a kind of white curry paste of lemongrass, raw material proportioning is as shown in table 1, the manufacture craft of the white curry paste of the lemongrass The following steps are included:
S1, by 16kg coconut palm starch and 30kg evaporated milk mix, be added 22kg lemongrass juice, 40 DEG C at a temperature of, with 1000r/min turn Speed stirring merges coconut palm slurry, evaporated milk and lemongrass juice sufficiently, soup is made, lemongrass juice is made of preparation example 1;
S2, vegetable oil is added into pot, 1kg spice is added, 14kg curry is added in frying 3min, and step is added after the 1min that stir-fries Soup made from rapid S1, is boiled to boiling;The mass ratio of spice and vegetable oil is 1:3, and spice is that mass ratio is 1:0.9: The white pepper powder of 0.8:0.7, cumin powder, white bandit's powder and fennel powder, vegetable oil are corn oil;
S3,1kg seasoning and 0.5kg purple perilla powder is added to the soup of step S2, is uniformly mixed, boils 13min;
S4,50kg water is heated to 70 DEG C, 20kg mulberry leaf is added, impregnated 3h, pull mulberry leaf out, after white mulberry vein-juice is filtered, become with 3kg Property starch be mixed and made into Gorgon euryale juice, be added in soup made from S3, then into soup be added with soup mass ratio be 1:0.1 perfume (or spice) Vinegar is boiled to boiling, natural cooling, when being cooled to 30 DEG C, carries out filling, finished product, seasoning is the salt and taste of 1:0.8 The mass ratio of essence, converted starch and water is 1:10, and converted starch is modified potato starch.
The raw material proportioning of the white curry paste of lemongrass in 1 embodiment 1-5 of table
Embodiment 2: a kind of white curry paste of lemongrass, raw material proportioning is as shown in table 1, and the manufacture craft of the white curry paste of the lemongrass includes Following steps:
S1, by 17kg coconut palm starch and 31kg evaporated milk mix, be added 23kg lemongrass juice, 45 DEG C at a temperature of, with 1200r/min turn Speed stirring merges coconut palm slurry, evaporated milk and lemongrass juice sufficiently, soup is made, lemongrass juice is made of preparation example 2;
S2, vegetable oil is added into pot, 2kg spice is added, 15kg curry is added in frying 4min, is added after the 1.5min that stir-fries Soup made from step S1 is boiled to boiling;The mass ratio of spice and vegetable oil is 1:3.5, and spice is that mass ratio is 1:1: The white pepper powder of 1:0.8, cumin powder, white bandit's powder and fennel powder, vegetable oil are peanut oil;
S3,2kg seasoning and 0.6kg purple perilla powder is added to the soup of step S2, is uniformly mixed, boils 15min;
S4,52kg water is heated to 75 DEG C, 21kg mulberry leaf is added, impregnated 3.5h, mulberry leaf are pulled out, after white mulberry vein-juice is filtered, with 4kg Converted starch is mixed and made into Gorgon euryale juice, is added in soup made from S3, then being added into soup with soup mass ratio is 1:0.13 Aromatic vinegar, boil to boiling, natural cooling, when being cooled to 33 DEG C, carry out filling, finished product, seasoning be 1:0.9 salt and The mass ratio of monosodium glutamate, converted starch and water is 1:11, and converted starch is cassava modified starch.
Embodiment 3: a kind of white curry paste of lemongrass, raw material proportioning is as shown in table 1, the manufacture craft of the white curry paste of the lemongrass The following steps are included:
S1, by 18kg coconut palm starch and 32kg evaporated milk mix, be added 24kg lemongrass juice, 50 DEG C at a temperature of, with 1400r/min turn Speed stirring merges coconut palm slurry, evaporated milk and lemongrass juice sufficiently, soup is made, lemongrass juice is made of preparation example 3;
S2, vegetable oil is added into pot, 3kg spice is added, 16kg curry is added in frying 5min, and step is added after the 2min that stir-fries Soup made from rapid S1, is boiled to boiling;The mass ratio of spice and vegetable oil is 1:4, and spice is that mass ratio is 1:1.1: The white pepper powder of 1.2:0.9, cumin powder, white bandit's powder and fennel powder, vegetable oil are sesame oil;
S3,3kg seasoning and 0.7kg purple perilla powder is added to the soup of step S2, is uniformly mixed, boils 18min;
S4,54kg water is heated to 80 DEG C, 22kg mulberry leaf is added, impregnated 4h, pull mulberry leaf out, after white mulberry vein-juice is filtered, become with 5kg Property starch be mixed and made into Gorgon euryale juice, be added in soup made from S3, then being added into soup with soup mass ratio is 1:0.15 Aromatic vinegar is boiled to boiling, natural cooling, when being cooled to 35 DEG C, carries out filling, finished product, seasoning is the salt and taste of 1:1.1 The mass ratio of essence, converted starch and water is 1:11.5, and converted starch is modified corn starch.
Embodiment 4-5: a kind of white curry paste of lemongrass, the difference from embodiment 1 is that, the raw material of the white curry paste of the lemongrass is matched Than as shown in table 1.
Comparative example
Comparative example 1: a kind of white curry paste of lemongrass, the difference from embodiment 1 is that, lemongrass is not added in the white curry paste of the lemongrass Juice.
Comparative example 2: a kind of white curry paste of lemongrass, the difference from embodiment 1 is that, purple is not added in the white curry paste of the lemongrass Su Fen.
Comparative example 3: a kind of white curry paste of lemongrass, the difference from embodiment 1 is that, in the white curry paste of the lemongrass lemongrass juice by It is crushed after fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil drying and powder is made, be added mixed for the water of 1:10 with powder gross weight mass ratio Conjunction is made.
Comparative example 4: a kind of white curry paste of lemongrass, the difference from embodiment 1 is that, it is mixed with water and converted starch in step S4 Gorgon euryale juice is made in conjunction.
Comparative example 5: it is answered with prepared by embodiment 1 in the Chinese invention patent file application No. is CN201210588440.4 Curry paste is closed as a kind of curry paste for chicken curry is compareed, by big vegetable oil, wheat flour, white granulated sugar, salt, curry powder, perfume Pungent material, skimmed milk power, coconut powder, honey, glucose, hydrolyzed vegetable protein, apple butter composition, the vegetable oil based on its parts by weight 0.5kg, wheat flour 1kg, white granulated sugar 0.5kg, salt 0.5kg, curry powder 0.5kg, spice 0.5kg, skimmed milk power 0.5kg, coconut palm Sub- powder 0.5kg, honey 0.5kg, glucose 0.5kg, hydrolyzed vegetable protein 0.5kg, apple butter 0.5kg;
The preparation method of the above-mentioned curry paste for chicken curry, comprising the following steps:
(1) food materials are weighed in parts by weight: vegetable oil 0.5kg, wheat flour 1kg, white granulated sugar 0.5kg, salt 0.5kg, curry powder 0.5kg, spice 0.5kg, skimmed milk power 0.5kg, coconut powder 0.5kg, honey 0.5kg, glucose 0.5kg, hydrolyzing plant egg White 0.5kg, apple butter 0.5kg;
(2) it by weighed food materials in step (1), is boiled 2 hours and is formed in stirring-type gas-burning frying pan with small fire.
Performance detection test
One, sensory evaluation
Curry paste is prepared according to embodiment 1-5 and comparative example 1-5, and randomly selects 100 volunteers to embodiment 1-5 and comparison The curry paste of example 1-5 preparation carries out the evaluation of color, taste and fragrance, each evaluation full marks is 100 points, each evaluation score takes The evaluation average value of 100 volunteers, evaluation result is reported in Table 2 below.
The sensory evaluation of the curry paste of table 2 embodiment 1-5 and comparative example 1-5 preparation
Sensory evaluation Color Taste Fragrance
Embodiment 1 96.3 95.3 97.3
Embodiment 2 97.2 97.5 96.2
Embodiment 3 96.8 96.7 95.1
Embodiment 4 95.9 96.2 95.8
Embodiment 5 96.8 97.8 97.5
Comparative example 1 83.2 82.3 85.4
Comparative example 2 82.4 84.6 86.3
Comparative example 3 81.9 82.8 85.3
Comparative example 4 83.5 84.6 84.7
Comparative example 5 84.8 86.4 86.7
Curry paste color, taste and the fragrance that it can be seen from data in table 2 prepared by embodiment 1-5 are at 95 points or more, explanation The curry paste delicious flavour of embodiment 1-5 preparation, milk is strong, and flavor is full, can be liked by the majority of consumers.
Comparative example 1-4 preparation each item rating of curry paste at 90 points hereinafter, illustrate comparative example 1-4 preparation curry paste without By the curry paste on color, taste or fragrance, not as good as embodiment 1-5 preparation.
Comparative example 5 be prior art preparation curry paste, with embodiment 1-5 preparation curry paste compared with, color, taste and Fragrance score is lower, high not as good as embodiment 1-5 evaluation.
Two, curry paste digestive aid effects are tested
Curry paste is prepared according to method in embodiment 1-5 and comparative example 1-5, and is poured on the pork chop fried, pork chop and curry paste Mass ratio be 1:0.3-0.5, experiment is denoted as by the fried pork chop of curry paste of embodiment 1-5 and comparative example 1-5 preparation by having poured Group 1-5 and control group 1-5 randomly selects 100 and easily occurs every the indigestions such as food, constipation phenomenon and the age is 50-55 years old Volunteer is denoted as old group, and the volunteer of 100 old groups is equally divided into 10 groups, is denoted as old 1-10 group;It randomly selects 100 easily there are the children that every the indigestions such as food, constipation phenomenon and the age is 4-8 years old, children's group are denoted as, by 100 children The volunteer of group is equally divided into 10 groups, is denoted as children's 1-10 group, and old 1-10 group is corresponding with children's 1-10 group edible by experimental group 1-5 and control group 1-5, one day edible breakfast, lunch and dinner in the morning, afternoon and evening, it is edible after 1 hour record occur every food, constipation, the indigestions such as passwind The number of phenomenon, and by data record in table 3.
Table 3, which is eaten in experimental group 1-5 and control group 1-5, there is indigestion number after fried pork chop
After the edible experimental group 1-5 prepared according to embodiment 1-5 of old 1-5 group it can be seen from data in table 3, in the morning, afternoon and evening three Meal appearance is dyspeptic fewer in number, and after children's 1-5 group eats the experimental group 1-5 of embodiment 1-5 preparation, breakfast, lunch and dinner go out in the morning, afternoon and evening Existing dyspeptic number is also less, the weaker the elderly of digestion power and children it is edible after, it is existing to be also not easy to cause indigestion As illustrating that the curry paste of embodiment 1-5 preparation can be aid digestion, alleviating indigestion.
Lemongrass juice is not added in curry paste prepared by comparative example 1, old 6 groups and 6 groups of children edible made of comparative example 1 After control group 1, dyspeptic number occur be increased significantly, and is illustrated that lemongrass juice can promote the digestion of pork chop, is prevented digestible energy There is indigestion in the weaker old man of power and children.
It is not added with purple perilla powder in curry paste prepared by comparative example 2, curry paste made of comparative example 2 pours on fried pork chop, system At control group 2, after old 7 groups and 7 groups of children edible control groups 2, old 7 groups in the morning, afternoon and evening breakfast, lunch and dinner occur dyspeptic number according to Secondary is 2 people, 3 people and 3 people, and 7 groups of children dyspeptic number occur after breakfast, lunch and dinner are eaten in the morning, afternoon and evening and are followed successively by 3 people, 4 people and 5 people, Compared with the control group 1-5 of embodiment 1-5 preparation, indigestion number increases, and illustrates to add purple perilla powder, curry paste can be made to promote Into gastrointestinal disturbances, indigestion phenomenon is prevented.
Lemongrass juice is mixed by crushing after the drying of lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil with water in curry paste prepared by comparative example 3 Conjunction is made, and after curry paste prepared by old 8 groups and 8 groups of children edible comparative examples 3, it is more dyspeptic number occur, explanation It will be squeezed after the baking of lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil, the lemongrass underflow that can promote digestion can be obtained, prevent digestible energy There is indigestion in the weaker old man of power and children.
Gorgon euryale juice is directly mixed by water and converted starch in curry paste prepared by comparative example 4, is not used and is impregnated mulberry leaf Water, after old 9 groups and 9 groups of children edible, 9 groups of old age, breakfast, lunch and dinner indigestion number was followed successively by 2 people, 4 people and 5 people, youngster in the morning, afternoon and evening Virgin 9 groups in the morning, afternoon and evening breakfast, lunch and dinner there is dyspeptic number and be followed successively by 3 people, 3 people and 6 people, it is more dyspeptic number occur, says The bright Gorgon euryale juice being mixed using the water and converted starch that impregnate mulberry leaf, can make curry paste promote digestion, improve appetite, prevent Indigestion.
Control group 5 is the curry paste of prior art preparation, after eating, dyspeptic people occurs with edible experimental group 1-5 Number is compared, and 10 groups of old age and 10 groups of dyspeptic numbers of appearance of children are more, illustrates the curry of 1-5 of embodiment of the present invention preparation Sauce, which has, promotes digestion, improves appetite, prevents dyspeptic effect.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this All by the protection of Patent Law in the scope of the claims of invention.

Claims (10)

1. a kind of white curry paste of lemongrass, which is characterized in that comprise the following components in parts by weight: 30-34 parts of evaporated milk, lemongrass juice 22- 26 parts, coconut palm slurry 16-20 parts, 14-18 parts of curry, 3-7 parts of converted starch, 0.5-0.9 parts of purple perilla powder, 1-5 parts of spice, seasoning 1-3 parts, 50-57.5 parts of water, 20-24 parts of mulberry leaf.
2. the white curry paste of lemongrass according to claim 1, which is characterized in that the lemongrass juice is made of following methods: will Fresh lemongrass, lemonlike citrus leaf, Li Wangcao and sweet basil cleans, dissection, stir-fries at 200-210 DEG C, frying to moisture is 0.3-0.5%, is taken out It is squeezed, pressing temperature is 125-135 DEG C, and shaft revolving speed is 28-35r/min, and lemongrass is made after squeezing after strainer filtering The pure water for being 1:10-11.5 with lemongrass underflow mass ratio is added into lemongrass underflow, boils to boiling, lemongrass juice is made for underflow.
3. the white curry paste of lemongrass according to claim 1, which is characterized in that the fresh lemongrass, lemonlike citrus leaf, Li Wangcao and Luo The mass ratio of Le is 1:0.3-0.6:0.2-0.5:0.1-0.3.
4. the white curry paste of lemongrass according to claim 1, which is characterized in that the seasoning includes that mass ratio is 1:0.8- 1.1 salt and monosodium glutamate.
5. the white curry paste of lemongrass according to claim 1, which is characterized in that the spice is that mass ratio is 1:0.9- White pepper powder, cumin powder, white bandit's powder and the fennel powder of 1.1:0.8-1.2:0.7-0.9.
6. the white curry paste of lemongrass according to claim 1, which is characterized in that the converted starch is that potato denaturation is formed sediment One of powder, cassava modified starch and modified corn starch.
7. a kind of manufacture craft of the white curry paste of lemongrass according to claim 1-6, which is characterized in that including with Lower step:
S1, by coconut palm slurry and evaporated milk mix, be added lemongrass juice, 40-50 DEG C at a temperature of, stirred with the revolving speed of 1000-1400r/min It mixes, merges coconut palm slurry, evaporated milk and lemongrass juice sufficiently, soup is made;
S2, vegetable oil is added into pot, spice is added, curried, addition step S1 after the 1-2min that stir-fries is added in frying 3-5min Soup obtained is boiled to boiling;
S3, seasoning and purple perilla powder is added to the soup of step S2, is uniformly mixed, boils 13-18min;
S4,70-80 DEG C is heated water to, mulberry leaf is added, impregnated 3-4h, mulberry leaf are pulled out, after white mulberry vein-juice is filtered, with converted starch It is mixed and made into Gorgon euryale juice, is added in soup made from S3, is boiled to boiling, natural cooling when being cooled to 30-35 DEG C, is filled Dress, finished product.
8. the manufacture craft of the white curry paste of lemongrass according to claim 7, which is characterized in that vegetable oil in the step S2 For one of peanut oil, corn oil and sesame oil.
9. the manufacture craft of the white curry paste of lemongrass according to claim 7, which is characterized in that spice in the step S2 Mass ratio with vegetable oil is 1:3-4.
10. the manufacture craft of the white curry paste of lemongrass according to claim 7, which is characterized in that be added in the step S4 After Gorgon euryale juice, the aromatic vinegar for being 1:0.1-0.15 with soup mass ratio is added into soup.
CN201910425512.5A 2019-05-21 2019-05-21 A kind of white curry paste of lemongrass and its manufacture craft Pending CN110101066A (en)

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CN110101066A true CN110101066A (en) 2019-08-09

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