CN110301621A - A kind of curry paste and preparation method thereof - Google Patents
A kind of curry paste and preparation method thereof Download PDFInfo
- Publication number
- CN110301621A CN110301621A CN201910668175.2A CN201910668175A CN110301621A CN 110301621 A CN110301621 A CN 110301621A CN 201910668175 A CN201910668175 A CN 201910668175A CN 110301621 A CN110301621 A CN 110301621A
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- frying
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- 235000021438 curry Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 235000013409 condiments Nutrition 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 125000003118 aryl group Chemical group 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 239000002304 perfume Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 235000019503 curry powder Nutrition 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 11
- 235000013351 cheese Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 238000003801 milling Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 11
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000004040 coloring Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 3
- 235000019615 sensations Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 235000017803 cinnamon Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000006497 Dianthus caryophyllus Species 0.000 description 1
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 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
- A23L27/60—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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of curry pastes and preparation method thereof.Curry paste of the invention is made of curry powder, composite aromatic condiment, edible oil, cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, preparation method includes the following steps: 1) grinding: using milling treatment of colloid after composite aromatic condiment and edible oil mixing, obtain spice-blends；2) quick-fried perfume (or spice): being added frying pan for spice-blends, carries out quick-fried perfume (or spice)；3) frying: frying pan is added in curry powder, carries out frying；4) it seasons: frying pan is added in cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, is mixed well.Curry paste of the invention has many advantages, such as that color is pale brown, gives off a strong fragrance, taste mellow is soft, coloring effect is obvious, and product it is fine and smooth, without granular sensation, it serves not only as and pan-fried cooking meat and fish dishes and boils the main condiment of stewing dish, and can directly dip in food, cold and dressed with sauce or for modulating various compound sauces.
Description
Technical field
The present invention relates to a kind of curry pastes and preparation method thereof, belong to food processing technology field.
Background technique
Curry is the sauce as made of the allotment of a variety of fragrance, has the characteristics that variation multiplicity, flavor are special, is common in India
The Asian cuisines such as dish, Southeast Asia dish and Japanese dish.In India's dish and Southeast Asia dish curried cooking methods be pick out it is several or
Ten several fragrance are directly used in dish after mixing is pulverized, and cooking methods curried in Japanese dish are first by compound spice
It is added to cook in the condiment such as milk, wheat flour and is used further to dish, to reduce the stimulation of spice bring.
Currently, the commercially available generally existing following problems of curry paste: 1) fragrance is insufficient, and coloring effect is poor；2) in curry paste
Part spice has apparent granular sensation, and mouthfeel is poor；3) it is only applicable to boil stewing dish, is not used to dip in food or cold vegetable dish in sauce；
4) taste of Chinese people is not met.
Therefore, it is necessary to develop, a kind of taste and flavor is more preferable, the more diverse curry paste of usage.
Summary of the invention
The purpose of the present invention is to provide a kind of curry pastes and preparation method thereof.
The technical solution used in the present invention is:
A kind of curry paste, consists of the following mass percentage components:
Curry powder: 15%~30%；
Composite aromatic condiment: 3%~6%；
Edible oil: 30%~50%；
Cheese's powder: 0~6%；
Chicken meal: 5%~8%；
Edible salt: 0~10%；
White granulated sugar: 0~15%；
Fish sauce: 3%~9%；
Water: surplus.
Preferably, the composite aromatic condiment is by cumin powder, fennel powder, ground cinnamon, nutmeg powder, Ground Cloves, caraway seeds powder
With white pepper powder according to mass ratio (8~10): (2~5): (2~5): (2~3): (2~3): (1~2): (1~2) composition.
The preparation method of above-mentioned curry paste the following steps are included:
1) grind: composite aromatic condiment and a part of edible oil are stirred evenly, then use milling treatment of colloid, obtain spice mix
Close object；
2) quick-fried perfume (or spice): frying pan is added in remaining edible oil, spice-blends is added, carries out quick-fried perfume (or spice)；
3) frying: frying pan is added in curry powder, carries out frying；
4) it seasons: frying pan is added in cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, mixes well, obtains coffee
Curry sauce.
Preferably, the additive amount of the step 1) edible oil is 2~3 times of composite aromatic condiment quality.
Preferably, the revolving speed of the step 1) colloid mill is 2800~3500r/min.
Preferably, oil temperature is 120~150 DEG C when carrying out quick-fried fragrant in step 2).
Preferably, oil temperature is 110~120 DEG C when carrying out frying in step 3).
The beneficial effects of the present invention are: curry paste of the invention has, color is pale brown, give off a strong fragrance, taste mellow is soft,
The advantages that coloring effect is obvious, and product it is fine and smooth, without granular sensation, serve not only as pan-fried cooking meat and fish dishes and boil the main tune of stewing dish
Material, and can directly dip in food, cold and dressed with sauce or for modulating various compound sauces.
Specific embodiment
The present invention will be further explained combined with specific embodiments below and explanation.
Embodiment 1:
A kind of curry paste, composition are as shown in the table:
A kind of composition table of the curry paste of table 1
| Raw material | Mass percent (%) |
| Curry powder | 15 |
| Composite aromatic condiment | 6 |
| Edible oil | 30 |
| Cheese's powder | 6 |
| Chicken meal | 5 |
| Edible salt | 10 |
| White granulated sugar | 15 |
| Fish sauce | 3 |
| Water | Surplus |
Note: composite aromatic condiment is by cumin powder, fennel powder, ground cinnamon, nutmeg powder, Ground Cloves, caraway seeds powder and white pepper
Powder is formed according to mass ratio 8:2:2:2:2:1:1.
The preparation method of above-mentioned curry paste the following steps are included:
1) it grinds: the edible oil of composite aromatic condiment and 2 times of quality is stirred evenly, then use milling treatment of colloid, colloid mill turn
Speed is 3500r/min, obtains spice-blends；
2) quick-fried perfume (or spice): frying pan is added in remaining edible oil, 150 DEG C of oil temperature is heated to, adds spice-blends, is carried out
Quick-fried perfume (or spice)；
3) frying: being down to 110 DEG C for oil temperature in frying pan, adds curry powder, carries out frying；
4) it seasons: frying pan is added in cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, mixes well, obtains coffee
Curry sauce；
5) sterilize: by curry paste carry out it is filling and sealing, then use 95 DEG C of water spray 20min, then using convective wind nature
Cooling 10min, vanning.
Embodiment 2:
A kind of curry paste, composition are as shown in the table:
A kind of composition table of the curry paste of table 2
| Raw material | Mass percent (%) |
| Curry powder | 20 |
| Composite aromatic condiment | 5 |
| Edible oil | 40 |
| Cheese's powder | 3 |
| Chicken meal | 6 |
| Edible salt | 6 |
| White granulated sugar | 10 |
| Fish sauce | 5 |
| Water | Surplus |
Note: composite aromatic condiment is by cumin powder, fennel powder, ground cinnamon, nutmeg powder, Ground Cloves, caraway seeds powder and white pepper
Powder is formed according to mass ratio 9:3:3:2:2:1:1.
The preparation method of above-mentioned curry paste the following steps are included:
1) it grinds: the edible oil of composite aromatic condiment and 2 times of quality is stirred evenly, then use milling treatment of colloid, colloid mill turn
Speed is 3000r/min, obtains spice-blends；
2) quick-fried perfume (or spice): frying pan is added in remaining edible oil, 135 DEG C of oil temperature is heated to, adds spice-blends, is carried out
Quick-fried perfume (or spice)；
3) frying: being down to 115 DEG C for oil temperature in frying pan, adds curry powder, carries out frying；
4) it seasons: frying pan is added in cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, mixes well, obtains coffee
Curry sauce；
5) sterilize: by curry paste carry out it is filling and sealing, then use 95 DEG C of water spray 20min, then using convective wind nature
Cooling 15min, vanning.
Embodiment 3:
A kind of curry paste, composition are as shown in the table:
A kind of composition table of the curry paste of table 3
| Raw material | Mass percent (%) |
| Curry powder | 30 |
| Composite aromatic condiment | 3 |
| Edible oil | 50 |
| Chicken meal | 8 |
| Fish sauce | 9 |
Note: composite aromatic condiment is by cumin powder, fennel powder, ground cinnamon, nutmeg powder, Ground Cloves, caraway seeds powder and white pepper
Powder is formed according to mass ratio 10:5:5:3:3:2:2.
The preparation method of above-mentioned curry paste the following steps are included:
1) it grinds: the edible oil of composite aromatic condiment and 2 times of quality is stirred evenly, then use milling treatment of colloid, colloid mill turn
Speed is 2800r/min, obtains spice-blends；
2) quick-fried perfume (or spice): frying pan is added in remaining edible oil, 120 DEG C of oil temperature is heated to, adds spice-blends, is carried out
Quick-fried perfume (or spice)；
3) frying: being down to 120 DEG C for oil temperature in frying pan, adds curry powder, carries out frying；
4) it seasons: frying pan is added in chicken meal and fish sauce, mixes well, obtains curry paste；
5) sterilize: by curry paste carry out it is filling and sealing, then use 90 DEG C of water spray 30min, then using convective wind nature
Cooling 10min, vanning.
Comparative example 1:
It is commercially available to wait upon the more curried blocks of hundred dreams well.
Comparative example 2:
The commercially available food in one's mouth of sipping sips food in one's mouth giving off a strong fragrance curry stir-fry sauce.
Test case:
The curried sauce of frying of the curry paste of Examples 1 to 3, the curried block of comparative example 1 and comparative example 2 is tested, is tested
As a result as shown in the table:
The curried test result for frying sauce of the curry paste of 4 Examples 1 to 3 of table, the curried block of comparative example 1 and comparative example 2
Note:
Products application test method:
1, potato, carrot a, stew (curried potato roast chicken block): are removed the peel to stripping and slicing, onion slice；B, hot pot is fallen oily, will
The quick-fried perfume (or spice) of onion is put into chicken nugget, carrot stir-frying 1 minute, potato is added and keeps stir-frying 3 minutes, drinking water is added not have food materials to boil 10
Minute；C, appropriate curry paste and edible salt is added, boils slightly rotten to potato, turns high fire and receives juice.
2, cooking (curried crab): a, capsicum, onion are sliced, green onion is cut into chunks；B, crab decladding, one point be four, on surface
Scatterplot salt is mixed thoroughly, and then crab is cooked fried 2 minutes, has been contained stand-by；C, it keeps on file in pot oil, puts ginger, onion, onion parts, coffee is added
Curry sauce fries even stir-fry；D, the crab stir-frying together fried is added, addition coconut palm slurry, carnation evaporated milk are slightly boiled for a moment, be added before off the pot green
Green pepper, red sharp green pepper stir-frying can uniformly take the dish out of the pot.
3, dip (curry dips in fat cow, beef dumplings, green vegetables etc.): a, ready fat cow, beef dumplings, green vegetables etc. are successively put
Enter in boiling water and cooks by scalding；B, the fat cow cooked by scalding, beef dumplings, green vegetables are dipped into appropriate curry paste it can be served.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (7)
1. a kind of curry paste, it is characterised in that: consist of the following mass percentage components:
Curry powder: 15%~30%；
Composite aromatic condiment: 3%~6%；
Edible oil: 30%~50%；
Cheese's powder: 0~6%；
Chicken meal: 5%~8%；
Edible salt: 0~10%；
White granulated sugar: 0~15%；
Fish sauce: 3%~9%；
Water: surplus.
2. curry paste according to claim 1, it is characterised in that: the composite aromatic condiment is by cumin powder, fennel powder, meat
Cassia lignea flour, nutmeg powder, Ground Cloves, caraway seeds powder and white pepper powder are according to mass ratio (8~10): (2~5): (2~5): and (2~3):
(2~3): (1~2): (1~2) composition.
3. the preparation method of curry paste of any of claims 1 or 2, it is characterised in that: the following steps are included:
1) grind: composite aromatic condiment and a part of edible oil are stirred evenly, then use milling treatment of colloid, obtain spice mix
Object；
2) quick-fried perfume (or spice): frying pan is added in remaining edible oil, spice-blends is added, carries out quick-fried perfume (or spice)；
3) frying: frying pan is added in curry powder, carries out frying；
4) it seasons: frying pan is added in cheese's powder, chicken meal, edible salt, white granulated sugar, fish sauce and water, mixes well, obtains curry
Sauce.
4. preparation method according to claim 3, it is characterised in that: the additive amount of the step 1) edible oil is compound perfume (or spice)
2~3 times of pungent material quality.
5. preparation method according to claim 3 or 4, it is characterised in that: the revolving speed of the step 1) colloid mill is 2800
~3500r/min.
6. preparation method according to claim 3, it is characterised in that: oil temperature is 120~150 when carrying out quick-fried fragrant in step 2)
℃。
7. preparation method according to claim 3, it is characterised in that: oil temperature is 110~120 when carrying out frying in step 3)
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910668175.2A CN110301621A (en) | 2019-07-23 | 2019-07-23 | A kind of curry paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910668175.2A CN110301621A (en) | 2019-07-23 | 2019-07-23 | A kind of curry paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110301621A true CN110301621A (en) | 2019-10-08 |
Family
ID=68080604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910668175.2A Pending CN110301621A (en) | 2019-07-23 | 2019-07-23 | A kind of curry paste and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110301621A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229483A (en) * | 2021-06-17 | 2021-08-10 | 安记食品股份有限公司 | Curry sauce and preparation method thereof |
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|---|---|---|---|---|
| CN103054003A (en) * | 2012-12-31 | 2013-04-24 | 天津市月坛学生营养餐配送有限公司 | Curry sauce for curry chicken and preparation method thereof |
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| CN106036783A (en) * | 2016-05-31 | 2016-10-26 | 四川省汇泉罐头食品有限公司 | Curry sauce can |
| CN106072364A (en) * | 2016-06-20 | 2016-11-09 | 珠海儒德绿色食品有限公司 | A kind of curried flavouring agent and preparation method thereof |
| CN107259499A (en) * | 2017-07-21 | 2017-10-20 | 北京资源亚太食品有限公司 | A kind of black Pork curry sauce and its processing method |
| 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 |
-
2019
- 2019-07-23 CN CN201910668175.2A patent/CN110301621A/en active Pending
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|---|---|---|---|---|
| CN103054003A (en) * | 2012-12-31 | 2013-04-24 | 天津市月坛学生营养餐配送有限公司 | Curry sauce for curry chicken and preparation method thereof |
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| CN106036783A (en) * | 2016-05-31 | 2016-10-26 | 四川省汇泉罐头食品有限公司 | Curry sauce can |
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| Title |
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| 陈锦屏等: "《调味品加工技术》", 30 September 2000, 中国轻工业出版社 * |
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| CN113229483A (en) * | 2021-06-17 | 2021-08-10 | 安记食品股份有限公司 | Curry sauce and preparation method thereof |
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Application publication date: 20191008 |
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