CN107242534A - Raspberry curry local flavor sauce - Google Patents

Abstract

A raspberry curry-flavor sauce, comprising the following raw materials and the weight parts of the raw materials: 3-8 parts of potatoes, 0.3-0.8 parts of spicy sauce, 0.7-1.3 parts of butter, and 0.3 parts of curry powder ~0.8 parts, 0.1~0.3 parts raspberry, 0.3~0.8 parts black pepper, 0.3~0.8 parts mustard powder, 17~23 parts water. The present invention is a new type of curry sauce made by mixing special spicy sauce and curry powder. In the present invention, raspberries are softened into it so that the prepared curry sauce not only contains The combination of strong fragrance of curry and potatoes, as well as the sweetness of raspberries, is a relatively unique and fragrant new curry sauce. The taste of the present invention is deeply loved by consumers, and raspberries contain various Nutrient ingredients, when paired with potatoes, the nutritional value is better.

Description

Raspberry Curry Flavored Sauce

Technical field:

The invention relates to the field of sauce food, in particular to a raspberry curry flavor sauce.

Background technique:

Sauces can be divided into sauces for cooking, ready-to-eat ingredients or dipping sauces. Sauces for cooking can add points to dishes and make ordinary home-cooked dishes more delicious. When cooking, if you can add Using sauce, even a novice in the kitchen can cook a table of good dishes. Curry sauce is a convenient sauce for cooking. It is easy to cook and suitable for eating with rice. It is a good sauce that goes with the staple food and has a strong taste. It is deeply loved by consumers. Curry Most of the sauces are original and spicy curry sauces. In order to meet the taste bud needs of different consumers, new curry sauces need to be developed.

Invention content:

In view of this, it is necessary to provide a raspberry curry flavor sauce.

A raspberry curry-flavor sauce, comprising the following raw materials and the weight parts of the raw materials: 3-8 parts of potatoes, 0.3-0.8 parts of spicy sauce, 0.7-1.3 parts of butter, and 0.3 parts of curry powder ~0.8 parts, 0.1~0.3 parts raspberry, 0.3~0.8 parts black pepper, 0.3~0.8 parts mustard powder, 17~23 parts water.

Preferably, the preferred parts by weight of the raw materials of raspberry curry flavor sauce are: 5 parts of potato, 0.5 part of spicy sauce, 1 part of butter, 0.5 part of curry powder, 0.2 part of raspberry, 0.5 part of black pepper, and 0.5 part of mustard powder , 20 parts of water.

Preferably, raspberry curry flavor sauce is obtained through the following steps:

Peel and slice the potatoes and steam them, take them out and soak them in salt water to prevent oxidation, stir them into a puree after cooling, and set aside;

Pour 0.05 to 0.08 parts of vegetable oil into the frying pan, then heat it, wait for the oil temperature to reach 150 degrees Celsius to 160 degrees Celsius, stop heating, wait for the oil temperature of the vegetable oil in the pot to cool to 35 degrees Celsius to 45 degrees Celsius, and pour it into the frying pan Add 17 to 23 parts of water, then put the mashed potatoes into the pot for cooking, stir until the water boils, then add 0.3 to 0.8 parts of curry powder and 0.3 parts of black pepper to the pot in turn 0.8 parts to 0.8 parts and mustard powder 0.3 to 0.8 parts, then boil, then add 0.1 to 0.3 parts of crushed raspberries, 0.3 to 0.8 parts of spicy sauce and 0.7 to 1.3 parts of butter to the pot, then stir Boil until boiled, finally out of the pot, cooled and packaged.

Preferably, the spicy sauce is obtained through the following steps:

Prepare the ingredients, prepare the vegetable oil, bean paste, iodized salt, monosodium glutamate powder, and sugar for later use, fry the peanuts in vegetable oil and smash them for later use, chop the ginger, garlic, and onion for later use, chop the pepper, Separately crush white pepper, galangal, kaempferen, fennel, and Chinese prickly ash and pack them in bags for later use, and prepare the sesame seeds for later use;

Heat the frying pan, pour vegetable oil into the heated frying pan, and heat the oil to 230-250 degrees Celsius;

After the oil reaches the temperature, pour in the bean paste and stir fry for 3 to 5 minutes;

After the bean paste is fried for 3 minutes to 5 minutes, add the chopped onions to the pot and continue to stir fry for 12 minutes to 15 minutes;

After the onion is fried, add ginger and garlic to the pot and continue to stir fry for 8 minutes to 10 minutes;

Add ginger and garlic and fry for 8 to 10 minutes, then add crushed peanuts to the pot and fry for 3 to 5 minutes;

Add peanuts and stir-fry for 3 to 5 minutes, then add crushed peppers to the pot and continue to stir-fry for 2-3 minutes;

Add chili and fry for 2 to 3 minutes, then add the prepared white pepper, ginger, kaempferen, fennel, and pepper powder to the pot in turn, and continue to fry the sesame for 3 to 5 minutes;

Then add sugar and fry for 3 minutes to 5 minutes;

Add sugar and fry for 3 minutes to 5 minutes, then add iodized salt and monosodium glutamate powder and fry for 3 minutes to 5 minutes;

After adding iodized salt and frying for 3 to 5 minutes, the spicy sauce is prepared, cooled, weighed, and bagged.

Preferably, the raw materials of spicy sauce and the parts by weight of raw materials are: 25000-40000 parts of vegetable oil; 900-1500 parts of pepper; 25000-30000 parts of bean paste; 3500-4500 parts of iodized salt; 2000-3000 parts of ginger; 3000-4000 parts of garlic; 1500-3000 parts of onion; 1500-3000 parts of peanut; 90-150 parts of white pepper; 200 parts; pepper 100-300 parts; sesame 1000-2000 parts.

Preferably, the preferred raw material parts by weight of spicy sauce are: 30000 parts of vegetable oil, 1000 parts of capsicum, 29000 parts of bean paste, 4000 parts of iodized salt, 750 parts of monosodium glutamate, 1000 parts of white sugar, 2500 parts of ginger, 3500 parts of garlic, 2000 parts of onion 2000 parts of peanuts, 100 parts of white pepper, 100 parts of ginger, 150 parts of kaempferen, 150 parts of fennel, 200 parts of peppercorns, and 1500 parts of sesame.

The present invention is a new type of curry sauce made by mixing special spicy sauce and curry powder. In the present invention, raspberries are softened into it so that the prepared curry sauce not only contains The combination of strong fragrance of curry and potatoes, as well as the sweetness of raspberries, is a relatively unique and fragrant new curry sauce. The taste of the present invention is deeply loved by consumers, and raspberries contain various Nutrient ingredients, when paired with potatoes, the nutritional value is better.

detailed description:

The invention provides preparation examples of three kinds of raspberry curry flavor sauces.

Embodiment one, raspberry curry flavor sauce is obtained through the following steps:

Steam 3kg of peeled and sliced potatoes, take them out and soak them in salt water to prevent oxidation, stir them into a puree after cooling, and set aside;

Pour 0.05 to 0.08 parts of vegetable oil into the frying pan, then heat it, wait for the oil temperature to reach 150 degrees Celsius to 160 degrees Celsius, stop heating, wait for the oil temperature of the vegetable oil in the pot to cool to 35 degrees Celsius to 45 degrees Celsius, and pour it into the frying pan Add 17 to 23 parts of water, then put the mashed potatoes into the pot for boiling, stir until the water boils, then add 0.3kg of curry powder, 0.3kg of black pepper and mustard to the pot in turn Powder 0.3kg, then boiled, then add 0.1kg of crushed raspberries, 0.3kg of spicy sauce and 0.7kg of butter to the pot, then stir and boil until boiling, finally take out of the pot, cool and pack.

Embodiment two, raspberry curry flavor sauce is obtained through the following steps:

Steam 8 kg of peeled and sliced potatoes, take them out and soak them in salt water to prevent oxidation, stir them into a puree after cooling, and set aside;

Pour 0.05 to 0.08 parts of vegetable oil into the frying pan, then heat it, wait for the oil temperature to reach 150 degrees Celsius to 160 degrees Celsius, stop heating, wait for the oil temperature of the vegetable oil in the pot to cool to 35 degrees Celsius to 45 degrees Celsius, and pour it into the frying pan Add 23kg of water, then put the mashed potatoes into the pot and boil, stir until the water boils, then add 0.8kg of curry powder, 0.8kg of black pepper and 0.8kg of mustard powder to the pot successively, Then boil, then add 0.3kg of crushed raspberries, 0.8kg of spicy sauce and 1.3kg of butter to the pot, then stir and boil until boiling, finally take out of the pot, cool and pack.

Embodiment three, raspberry curry flavor sauce is obtained through the following steps:

Peel and slice 5kg of potatoes and steam them, take them out and soak them in salt water to prevent oxidation, stir them into a puree after cooling, and set aside;

Pour 0.05 to 0.08 parts of vegetable oil into the frying pan, then heat it, wait for the oil temperature to reach 150 degrees Celsius to 160 degrees Celsius, stop heating, wait for the oil temperature of the vegetable oil in the pot to cool to 35 degrees Celsius to 45 degrees Celsius, and pour it into the frying pan Add 20kg of water, then put the mashed potatoes into the pot and boil, stir until the water boils, then add 0.5kg of curry powder, 0.5kg of black pepper and 0.5kg of mustard powder to the pot successively, Then boil, then add 0.2kg of crushed raspberries, 0.5kg of spicy sauce and 1kg of butter to the pot, then stir and boil until boiling, finally take out of the pot, cool and pack.

The fragrant hot sauce used in above-mentioned three kinds of embodiments obtains through the following steps:

Prepare the ingredients, prepare the vegetable oil, bean paste, iodized salt, monosodium glutamate powder, and sugar for later use, fry the peanuts in vegetable oil and smash them for later use, chop the ginger, garlic, and onion for later use, chop the pepper, Separately crush white pepper, galangal, kaempferen, fennel, and Chinese prickly ash and pack them in bags for later use, and prepare the sesame seeds for later use;

Heat the frying pan, pour vegetable oil into the heated frying pan, and heat the oil to 230-250 degrees Celsius;

After the oil reaches the temperature, pour in the bean paste and stir fry for 3 to 5 minutes;

After the bean paste is fried for 3 minutes to 5 minutes, add the chopped onions to the pot and continue to stir fry for 12 minutes to 15 minutes;

After the onion is fried, add ginger and garlic to the pot and continue to stir fry for 8 minutes to 10 minutes;

Add ginger and garlic and fry for 8 to 10 minutes, then add crushed peanuts to the pot and fry for 3 to 5 minutes;

Add peanuts and stir-fry for 3 to 5 minutes, then add crushed peppers to the pot and continue to stir-fry for 2-3 minutes;

Add chili and fry for 2 to 3 minutes, then add the prepared white pepper, ginger, kaempferen, fennel, and pepper powder to the pot in turn, and continue to fry the sesame for 3 to 5 minutes;

Then add sugar and fry for 3 minutes to 5 minutes;

Add sugar and fry for 3 minutes to 5 minutes, then add iodized salt and monosodium glutamate powder and fry for 3 minutes to 5 minutes;

After adding iodized salt and frying for 3 to 5 minutes, the spicy sauce is prepared, cooled, weighed, and bagged.

The raw materials of the spicy sauce and the weight parts of the raw materials are: 25000-40000 parts of vegetable oil; 900-1500 parts of pepper; 25000-30000 parts of bean paste; 3500-4500 parts of iodized salt; 2000-3000 parts; 3000-4000 parts of garlic; 1500-3000 parts of onion; 1500-3000 parts of peanut; 90-150 parts of white pepper; 90-150 parts of ginger; 100-300 parts of pepper; 1000-2000 parts of sesame.

The preferred raw materials of spicy sauce are: 30000 parts of vegetable oil, 1000 parts of pepper, 29000 parts of bean paste, 4000 parts of iodized salt, 750 parts of monosodium glutamate, 1000 parts of white sugar, 2500 parts of ginger, 3500 parts of garlic, 2000 parts of onion, peanut 2000 parts of rice, 100 parts of white pepper, 100 parts of galangal, 150 parts of kaempferen, 150 parts of fennel, 200 parts of pepper, and 1500 parts of sesame.

The raspberry curry flavor sauce provided by the above three embodiments of the present invention combines raspberry in taste, not only contains the aroma of curry and potatoes, but also has the sweetness of raspberry. The taste is sweet and spicy, and the unique taste is popular among the masses Consumer favorite. Moreover, the nutritional value of raspberries is very high. Applying raspberries to curry sauce not only adds sweetness to the curry sauce, but also enriches the nutrition of the curry sauce.

Claims (6)

1. A raspberry curry flavor sauce is characterized in that: the raspberry curry flavor sauce comprises the following raw materials and the weight parts of raw materials: 3 parts to 8 parts of potatoes, 0.3 parts to 0.8 parts of spicy sauce, 0.7 parts to 1.3 parts of butter 0.3 to 0.8 parts of curry powder, 0.1 to 0.3 parts of raspberry, 0.3 to 0.8 parts of black pepper, 0.3 to 0.8 parts of mustard powder, and 17 to 23 parts of water. 2. raspberry curry flavor sauce as claimed in claim 1, is characterized in that: the preferred weight portion of the raw material of raspberry curry flavor sauce is: 5 parts of potatoes, 0.5 part of spicy sauce, 1 part of butter, curry powder 0.5 parts, raspberry 0.2 parts, black pepper 0.5 parts, mustard powder 0.5 parts, water 20 parts. 3. raspberry curry flavor sauce as claimed in claim 1, is characterized in that: raspberry curry flavor sauce is obtained by the following steps: Peel and slice the potatoes and steam them, take them out and soak them in salt water to prevent oxidation, stir them into a puree after cooling, and set aside; Pour 0.05 to 0.08 parts of vegetable oil into the frying pan, then heat it, wait for the oil temperature to reach 150 degrees Celsius to 160 degrees Celsius, stop heating, wait for the oil temperature of the vegetable oil in the pot to cool to 35 degrees Celsius to 45 degrees Celsius, and pour it into the frying pan Add 17 to 23 parts of water, then put the mashed potatoes into the pot for cooking, stir until the water boils, then add 0.3 to 0.8 parts of curry powder and 0.3 parts of black pepper to the pot in turn 0.8 parts to 0.8 parts and mustard powder 0.3 to 0.8 parts, then boil, then add 0.1 to 0.3 parts of crushed raspberries, 0.3 to 0.8 parts of spicy sauce and 0.7 to 1.3 parts of butter to the pot, then stir Boil until boiled, finally out of the pot, cooled and packaged. 4. the raspberry curry flavor sauce as claimed in claim 1 or 2 or 3, is characterized in that: the fragrant hot sauce used in the raspberry curry flavor sauce is obtained by the following steps: Prepare the ingredients, prepare the vegetable oil, bean paste, iodized salt, monosodium glutamate powder, and sugar for later use, fry the peanuts in vegetable oil and smash them for later use, chop the ginger, garlic, and onion for later use, chop the pepper, Separately crush white pepper, galangal, kaempferen, fennel, and Chinese prickly ash and pack them in bags for later use, and prepare the sesame seeds for later use; Heat the frying pan, pour vegetable oil into the heated frying pan, and heat the oil to 230-250 degrees Celsius; After the oil reaches the temperature, pour in the bean paste and stir fry for 3 to 5 minutes; After the bean paste is fried for 3 minutes to 5 minutes, add the chopped onions to the pot and continue to stir fry for 12 minutes to 15 minutes; After the onion is fried, add ginger and garlic to the pot and continue to stir fry for 8 minutes to 10 minutes; Add ginger and garlic and fry for 8 to 10 minutes, then add crushed peanuts to the pot and fry for 3 to 5 minutes; Add peanuts and stir-fry for 3 to 5 minutes, then add crushed peppers to the pot and continue to stir-fry for 2-3 minutes; Add chili and fry for 2 to 3 minutes, then add the prepared white pepper, ginger, kaempferen, fennel, and pepper powder to the pot in turn, and continue to fry the sesame for 3 to 5 minutes; Then add sugar and fry for 3 minutes to 5 minutes; Add sugar and fry for 3 minutes to 5 minutes, then add iodized salt and monosodium glutamate powder and fry for 3 minutes to 5 minutes; After adding iodized salt and frying for 3 to 5 minutes, the spicy sauce is prepared, cooled, weighed, and bagged. 5. the raspberry curry flavor sauce as claimed in claim 4, is characterized in that: the raw material of sweet chili sauce and the weight portion of raw material are: vegetable oil 25000～40000 parts; Capsicum 900～1500 parts; Bean paste 25000～30000 parts; 3500-4500 parts of iodized salt; 700-800 parts of MSG; 900-1200 parts of white sugar; 2000-3000 parts of ginger; 3000-4000 parts of garlic; ; 90-150 parts of ginger; 100-200 parts of kaempferia; 100-200 parts of fennel; 6. the raspberry curry flavor sauce as claimed in claim 4, is characterized in that: the preferred raw material weight portion of spicy sauce is: 30000 parts of vegetable oils, 1000 parts of capsicums, 29000 parts of bean pastes, 4000 parts of iodized salt, monosodium glutamate 750 parts, sugar 1000 parts, ginger 2500 parts, garlic 3500 parts, onion 2000 parts, peanut 2000 parts, white pepper 100 parts, ginger 100 parts, kaempferen 150 parts, fennel 150 parts, pepper 200 parts, sesame 1500 parts.