阅读说明：本技术 一种咖喱速调粉及其用途 (Curry instant powder and application thereof ) 是由 曹镇 于 2019-10-17 设计创作，主要内容包括：本发明提供了一种咖喱速调粉,包括主料和添加剂,所述主料包括以下重量份的组分：香辛料300~500份、食盐300~400份、白砂糖100~200份、味精20~150份、鸡粉20-150份、面粉20~150份、番茄粉20-100份、大蒜粉10~50份、洋葱粉10~50份、变性淀粉20~80份、奶粉50~80份、椰子油50~80份、2万辣椒粉5~10份、醋粉2-10份；所述添加剂包括以下重量份的组分：pH调节剂3~15份、乳化剂2~10份和增稠稳定剂2~10份。本发明不仅风味具有特色,应用也非常广泛,可以用作腌料、调味料,也可以复水制成酱汁或制作成油咖喱酱或咖喱块,还可以按照不同需求变化风味,具有冷冻后不出水、香气突出、操作简单、运输储存方便等特点。(The invention provides a curry instant powder which comprises a main material and an additive, wherein the main material comprises, by weight, 300 ~ 500 parts of spice, 300 ~ 400 parts of salt, 100 ~ 200 parts of white granulated sugar, 20 ~ 150 parts of monosodium glutamate, 20-150 parts of chicken powder, 20 ~ 150 parts of flour, 20-100 parts of tomato powder, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder, 20 ~ 80 parts of modified starch, 50 ~ 80 parts of milk powder, 50 ~ 80 parts of coconut oil, 5 ~ 10 parts of 2 ten thousand chilli powder and 2-10 parts of vinegar powder, and the additive comprises, by weight, 3 ~ 15 parts of pH regulator, 2 ~ 10 parts of emulsifier and 2 ~ 10 parts of thickening stabilizer.)

1. The curry instant powder is characterized by comprising main materials and additives, wherein the main materials comprise, by weight, 300 ~ parts of spices, 300 ~ parts of salt, 100 ~ parts of white granulated sugar, 20 ~ parts of monosodium glutamate, 20 ~ parts of chicken powder, 20 ~ parts of flour, 20 ~ parts of tomato powder, 10 ~ parts of garlic powder, 10 ~ parts of onion powder, 20 ~ parts of modified starch, 50 ~ parts of milk powder, 50 ~ parts of coconut oil, 5 ~ parts of 2 ten thousand chili powder and 2 ~ parts of vinegar powder, and the additives comprise, by weight, 3 ~ parts of pH regulators, 2 ~ parts of emulsifiers and 2 ~ parts of thickening stabilizers, 35 ~ parts of anises, 14-28 parts of cinnamon, 14-28 parts of liquorice powder, 13-25 parts of cumin weight, 13-25 g of pepper powder, 13-25 parts of fennel powder, 3623-23 parts of small clove powder and 3611-23 parts of ginger powder.

2. The curry instant powder according to claim 1, wherein the main material comprises, by weight, 300 ~ 400 parts of spices, 300 ~ 350 parts of salt, 120 ~ 150 parts of white granulated sugar, 80 ~ 100 parts of monosodium glutamate, 80 ~ 100 parts of chicken powder, 140 ~ 150 parts of flour, 80 ~ 100 parts of tomato powder, 40 ~ 50 parts of garlic powder, 40 ~ 50 parts of onion powder, 20 ~ 30 parts of modified starch, 50 ~ 60 parts of milk powder, 50 ~ 60 parts of coconut oil, 5 ~ 8 parts of 2 ten thousand chilli powder and 2 ~ 8 parts of vinegar powder, and the additive comprises, by weight, 3 ~ 10 parts of pH regulator, 2 ~ 6 parts of emulsifier and 2 ~ 6 parts of thickening stabilizer.

3. The curry instant powder according to claim 1, wherein the mixture of the main ingredient and the additive exhibits different flavors in combination with different food materials, and the food materials are one or more of capsicum, black pepper, tomato powder, caraway, scallion, garlic, coconut milk, desiccated coconut, coconut cream, milk, dairy product, citronella, mint, fruit juice and edible oil.

4. Use of the curry instant powder according to any one of claims 1 to 3 as a curry sauce or curry-flavored marinade.

5. The use of claim 4, wherein the curry instant powder is used as a curry-flavored pickling material by a method comprising the steps of (a) weighing raw materials, curry instant powder and water in proportion, (b) uniformly mixing the water with the raw materials, (c) adding the water-added raw material prepared in the step (b) into the curry instant powder, uniformly stirring, and pickling for 4 ~ 6 hours at a temperature of 0 ~ 4 ℃.

6. Use of the curry ready-mix powder of any one of claims 1 to 3 for the preparation of curry sauce, oil curry sauce or curry block.

7. Use according to claim 6, characterized in that said curry paste is prepared by the following steps: (a) weighing curry instant powder and water in proportion; (b) mixing curry instant powder with water, and heating to boil.

8. The use according to claim 7, wherein the weight ratio of the water to the curry instant powder is 100: 10 ~ 60, and the rehydration condition in the step (b) is that the water is stirred with normal temperature water or cold water and then boiled.

9. The use according to claim 6, wherein the oil curry sauce is prepared by mixing the curry ready-mix powder with the edible oil and stirring them uniformly.

10. The use according to claim 6, wherein the curry block is prepared by mixing the curry instant powder with the hot edible oil, or by mixing the curry instant powder with the edible oil and heating during the mixing, followed by extrusion molding and cooling.

Technical Field

The invention relates to a formula of a curing material, a powdery sauce and a seasoning, in particular to curry instant powder (rehydration sauce) and application thereof.

Background

Common curry seasonings in the market comprise curry blocks, curry pickling materials, curry powder, curry sauce and the like, the curry seasonings are single in use, and when different curry-flavored foods are prepared, different curry seasonings are needed, so that the performance and the application range of the products are limited, and the curry seasonings are inconvenient to use. In addition, the existing curry pickling materials have long pickling time, the curry blocks and the curry sauce are not beneficial to transportation and storage, and the shelf life of products is short. And along with the acceleration of the pace of life at present, the living standard of people is higher and higher, and the requirements of people on the quality of the food are continuously improved, so that the food has good taste and characteristics, and also has the advantages of nutrition and health care.

Disclosure of Invention

The invention aims to provide quick-seasoning curry powder, which solves the problems of single use, inconvenient use, limited product performance and application range, inconvenient transportation and storage, short product quality guarantee period and the like of curry seasonings in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides curry instant powder which comprises main materials and additives, wherein the main materials comprise, by weight, 300 ~ parts of spices, 300 ~ parts of salt, 100 ~ parts of white granulated sugar, 20 ~ parts of monosodium glutamate, 20 ~ parts of chicken powder, 20 ~ parts of flour, 20 ~ parts of tomato powder, 10 ~ parts of garlic powder, 10 ~ parts of onion powder, 20 ~ parts of modified starch, 50 ~ parts of milk powder, 50 ~ parts of coconut oil, 5 ~ parts of 2 ten thousand chili powder and 2 ~ parts of vinegar powder, and the additives comprise, by weight, 3 ~ parts of pH regulators, 2 ~ parts of emulsifiers and 2 ~ parts of thickening stabilizers, 35- ~ parts of anises, 14-28 parts of cinnamon, 14-28 parts of licorice powder, 13-25 g of cumin, 13-25 parts of pepper powder, 13-25 parts of fennel powder, 3623-23 parts of nutmeg powder and 3611-23 parts of ginger powder.

Preferably, the main material comprises the following components, by weight, 300 ~ 400 parts of spices, 300 ~ 350 parts of table salt, 120 ~ 150 parts of white granulated sugar, 80 ~ 100 parts of monosodium glutamate, 80 ~ 100 parts of chicken powder, 140 ~ 150 parts of flour, 80 ~ 100 parts of tomato powder, 40 ~ 50 parts of garlic powder, 40 ~ 50 parts of onion powder, 20 ~ 30 parts of modified starch, 50 ~ 60 parts of milk powder, 50 ~ 60 parts of coconut oil, 5 ~ 8 parts of 2 ten thousand chilli powder and 2 ~ 8 parts of vinegar powder, and the additive comprises the following components, by weight, 3 ~ 10 parts of a pH regulator, 2 ~ 6 parts of an emulsifier and 2 ~ 6 parts of a thickening stabilizer.

Preferably, the mixture of the main material and the additive presents different flavors by matching with different food materials, and the food materials are: one or more of pepper, black pepper, tomato powder, caraway, green Chinese onion, garlic, coconut milk, desiccated coconut, coconut cream, milk, dairy products, citronella, mint, fruits, fruit juice and edible oil. Wherein the edible oil comprises animal oil, vegetable oil or animal and vegetable mixed oil.

Preferably, the modified starch is one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, oxidized starch, phosphate distarch and acetate starch.

Preferably, the pH regulator is one or more of citric acid, lactic acid, malic acid and sodium citrate.

Preferably, the emulsifier is one or more of mono-diglycerol fatty acid ester, sucrose fatty acid ester, polyoxyethylene (20) sorbitan monostearate and modified soybean lecithin.

Preferably, the thickening stabilizer is one or more of xanthan gum, guar gum, carrageenan and sodium carboxymethyl cellulose.

The invention also provides the application of the curry instant powder as a curry seasoning, and the curry instant powder can be used as a common seasoning and can be directly added during cooking (such as Xingzhou rice flour).

The invention also provides the application of the curry instant powder as a curry flavor curing material, and when the curry instant powder is used as the curry flavor curing material, the use method comprises the following steps of (a) weighing raw materials, curry instant powder and water in proportion, (b) uniformly mixing the water and the raw materials, (c) adding the water-added raw material prepared in the step (b) into the curry instant powder and uniformly stirring, and curing for 4 ~ 6 hours, wherein the cured raw material can be roasted, fried or fried after being taken out.

Further, when the curry instant powder is used as the curry flavor curing material, the weight ratio of the raw material, the water and the curry instant powder is 100: 10 ~ 30: 6 ~ 11.

Further, the temperature condition for salting in the step (c) is 0 ~ 4 ℃.

The invention also provides application of the curry quick-seasoning powder in preparing curry sauce. The curry sauce prepared by using the curry instant powder comprises the following steps: (a) weighing curry instant powder and water in proportion; (b) mixing curry instant powder with water, heating and boiling to obtain sauce. The sauce can be used as flavoring sauce and has thickening function (suitable for stewing, boiling, dipping sauce, etc.).

Further, the weight ratio of the water to the curry instant powder is 100: 10 ~ 60, and the rehydration condition in the step (b) is that the water is stirred uniformly with normal-temperature water or cold water and then boiled.

The invention also provides application of the curry quick-seasoning powder in preparing the oil curry sauce, the oil curry sauce is prepared by mixing the curry quick-seasoning powder with edible oil (both cold and hot), and uniformly stirring, and the standard that the curry powder is immersed in the edible oil after standing is adopted, the oil curry sauce is prepared, wherein the weight ratio of the edible oil to the curry quick-seasoning powder is 50 ~ 80: 100, and the edible oil is animal oil, vegetable oil or animal and plant mixed oil.

The invention also provides application of the fast-mixing powder for curry in preparing curry blocks. The curry block is prepared by mixing curry instant powder with hot edible oil, stirring, heating while stirring, extruding, and cooling (the oil obtained by extrusion can be used as curry oil). Wherein the edible oil is animal oil, vegetable oil or animal and vegetable mixed oil.

Further, the temperature of the oil is 80 ~ 180 ℃ when the curry blend powder is mixed with the hot edible oil and stirred, or the curry blend powder is mixed with the edible oil and heated to 80 ~ 180 ℃ during stirring.

Further, the weight ratio of the edible oil to the curry instant powder is 40 ~ 80: 100.

Compared with the prior art, the invention has the beneficial technical effects that:

the raw materials used in the invention are common raw materials, and the food safety is met. 20 kinds of aromatic plants are precisely formulated, and after strictly screening and dedusting aromatic materials, the aromatic materials are dried, crushed and sieved by a 4O-mesh sieve, the aromatic materials are compounded together according to a proportion while being kept clean, and are continuously stirred, and then the mixture is sieved by a 14-mesh sieve. The flavor of the seasoning powder is unique, and the seasoning powder has strong aroma, good color, aroma and taste and excellent seasoning effect. The curry instant powder is ginger yellow, and has the popular flavor characteristic of hong Kong curry. The flour has good rehydration performance, is rich in various amino acids, saccharides and organic acids, can provide delicious taste when used in the curry instant powder, and also has certain nutritional value. The vinegar powder is fragrant, sweet and slightly bitter, not only has delicious taste, but also is used for cooking, and can sterilize and detoxicate, maintain nutrient components and accelerate meat maturity or crispness; it also can remove odor and oily and greasy. When the curry instant powder is used in curry instant powder, the curry instant powder can improve the flavor, remove fishy smell and greasiness, promote the decomposition of fat, protein and starch, is beneficial to digestion and absorption, and has a certain health care function. The flour has the advantages of increasing fragrance, increasing mouthfeel and thickening effect when used in the formula, has certain stability, has the characteristic of no water seepage after freezing/refrigeration in repeated experiments and specific use processes, and greatly improves inconvenience and waste of incomplete use and difficult storage of sauce. The modified starch has gelatinization, thickening and water retention effects, and can retain water after heating to increase taste and fragrance. The emulsifier has emulsifying effect, and can be used in curry instant powder to promote flavor penetration into meat, and accelerate flavoring speed. The thickening stabilizer can increase the consistency, and when the thickening stabilizer is used in the curry instant powder, the concentration and the stability of the pickling liquid can be increased, so that the pickling liquid can be more easily adsorbed on the surface of the meat, and the pickling effect is improved; but also greatly shortens the pickling time, reduces the loss of water and greatly improves the working efficiency. The milk powder, coconut oil/coconut cream, flour, vinegar powder, spice, emulsifier and thickener used in the formula are matched with one another and supplement one another, and the superiority of the formula can be better embodied when the formula is combined with animal fat/dairy products.

In addition, the product can be rehydrated to prepare sauce, and can also be used as a seasoning to prepare oil curry sauce or curry blocks. Because the instant powder is easy to change, other seasonings, spices, food materials and the like can be added according to own preference, and the taste can be changed into a sauce or dish with own characteristics according to own requirements. The curry sauce has wide applicability, can be used as a curing material and a barbecue scattering material, and can be made into the curry sauce after rehydration without adding any seasoning. Is suitable for the cooking methods of pickling, frying, roasting, frying, stewing, frying and the like. Thereby further expanding the application range and having larger market potential. The instant powder can be used for cooking delicious dishes at any time without worrying about the amount of seasonings, the adding time and the temperature. Solves the problems of short quality guarantee time, inconvenient transportation, higher price, single flavor and the like. The curry flavor product prepared by the method is complete in color, fragrance and taste and endless in aftertaste no matter when the curry is used as a pickling material, a seasoning or a sauce. The added spice has certain pharmacological action and also has the effects of promoting appetite, enhancing digestion, warming spleen and stomach, dispelling wind cold and the like.

Detailed Description

The invention is further described with reference to specific examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.