CN107712803A - Curry powder and preparation method thereof - Google Patents
Curry powder and preparation method thereof Download PDFInfo
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- CN107712803A CN107712803A CN201711002718.4A CN201711002718A CN107712803A CN 107712803 A CN107712803 A CN 107712803A CN 201711002718 A CN201711002718 A CN 201711002718A CN 107712803 A CN107712803 A CN 107712803A
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- 235000019503 curry powder Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 15
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 15
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 15
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000013976 turmeric Nutrition 0.000 claims abstract description 15
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 241000522254 Cassia Species 0.000 claims abstract 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000001514 detection method Methods 0.000 claims description 23
- 238000001035 drying Methods 0.000 claims description 20
- 238000007689 inspection Methods 0.000 claims description 18
- 239000002184 metal Substances 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 238000003556 assay Methods 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 238000005453 pelletization Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 description 13
- 230000003179 granulation Effects 0.000 description 13
- 238000012216 screening Methods 0.000 description 12
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 10
- 241000510672 Cuminum Species 0.000 description 10
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 10
- 244000250129 Trigonella foenum graecum Species 0.000 description 10
- 235000017803 cinnamon Nutrition 0.000 description 10
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 9
- 235000002787 Coriandrum sativum Nutrition 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 241000208308 Coriandrum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000035800 maturation Effects 0.000 description 5
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000027119 gastric acid secretion Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 206010004663 Biliary colic Diseases 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
- A23B2/405—Preservation of foods or foodstuffs, in general by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
技术领域technical field
本发明属于食品领域，尤其涉及一种咖喱粉及其制作方法。The invention belongs to the field of food, in particular to a curry powder and a preparation method thereof.
背景技术Background technique
咖喱粉主要用于烹调牛羊肉、鸡、鸭、螃蟹、土豆、菜花和汤羹等，是中西餐常用的调味料。目前市场上所售咖喱粉由于配方以及配料技术参差不齐，口感较差，达不到香浓爽口的效果，有些由于配料、配方不当还严重刺激胃酸分泌，胃酸分泌过多可造成胆囊收缩，诱发胆绞痛等。Curry powder is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower and soup, etc. It is a commonly used seasoning in Chinese and Western food. Due to uneven formula and ingredient technology, the curry powder sold on the market has poor taste and cannot achieve the effect of fragrant and refreshing. Some curry powders seriously stimulate gastric acid secretion due to improper ingredients and formula. Excessive gastric acid secretion can cause gallbladder contraction. Induce biliary colic, etc.
发明内容Contents of the invention
因此，本发明的目的之一在于提供一种由纯天然原料制备而成的、风味独特的、制备方便的且对人体无无毒、无害、无任何副作用的咖喱粉及其制备方法。Therefore, one of the purposes of the present invention is to provide a curry powder prepared from pure natural raw materials, unique in flavor, easy to prepare, non-toxic, harmless to human body, and without any side effects and a preparation method thereof.
为达上述目的，本发明提供一种咖喱粉，该咖喱粉按重量百分比由以下成份组成：姜黄27-34％，葫芦巴11-15％，肉桂8-12％，孜然6-8％，生姜6-8％，芫荽子28-34％，白胡椒2-4％。For reaching above-mentioned object, the present invention provides a kind of curry powder, and this curry powder is made up of following composition by weight percentage: turmeric 27-34%, fenugreek 11-15%, cinnamon 8-12%, cumin 6-8%, Ginger 6-8%, coriander seed 28-34%, white pepper 2-4%.
作为可选的技术方案，该咖喱粉按重量百分比由以下成份组成：姜黄30％，葫芦巴13％，肉桂10％，孜然7％，生姜7％，芫荽子30％，白胡椒3％。As an optional technical proposal, the curry powder consists of the following components by weight percentage: 30% turmeric, 13% fenugreek, 10% cinnamon, 7% cumin, 7% ginger, 30% coriander seeds and 3% white pepper.
本发明还提供一种咖喱粉的制备方法，该制备方法包括以下步骤：The present invention also provides a kind of preparation method of curry powder, and this preparation method comprises the following steps:
(1)原料选取，该原料按照重量百分比由以下成份组成：姜黄27-34％，葫芦巴11-15％，肉桂8-12％，孜然6-8％，生姜6-8％，芫荽子28-34％，白胡椒2-4％；(1) raw material selection, the raw material is composed of the following ingredients according to weight percentage: turmeric 27-34%, fenugreek 11-15%, cinnamon 8-12%, cumin 6-8%, ginger 6-8%, coriander seeds 28-34%, white pepper 2-4%;
(2)粉碎与制粒：将该原料粉碎，并搅拌均匀后置于制粒机中制粒；(2) Pulverization and granulation: the raw material is pulverized, and placed in a granulator to granulate after being stirred evenly;
(3)过筛过磁：将制粒形成的物料过筛,并过磁力装置进行检测；(3) Screening and magnetic screening: the material formed by granulation is screened and tested by a magnetic device;
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌；(4) steam sterilization; steam sterilization is carried out to the material after sieving and magnetic field;
(5)烘干：将经过蒸汽杀菌的物料进行烘干；(5) Drying: drying the material sterilized by steam;
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉；(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained if the detection is qualified;
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，即得成品咖喱粉；(7) Storage and maturation: Put the qualified materials into an airtight container and store them for 5-8 months to get the finished curry powder;
(8)成品包装：将成品咖喱粉定量密封包装；(8) Finished product packaging: the finished curry powder is quantitatively sealed and packaged;
(9)检验及出厂：包装后的咖喱粉经检验合格后出厂。(9) Inspection and delivery: the packaged curry powder leaves the factory after passing the inspection.
作为可选的技术方案，该原料选取的步骤之间还包括以下步骤:原料接受、对该原料进行质量检验以及原料存储。As an optional technical solution, the steps of raw material selection also include the following steps: raw material acceptance, quality inspection of the raw material, and raw material storage.
作为可选的技术方案，该原料按照重量百分比由以下成份组成：姜黄30％，葫芦巴13％，肉桂10％，孜然7％，生姜7％，芫荽子30％，白胡椒3％。As an optional technical proposal, the raw material is composed of the following components according to weight percentage: 30% turmeric, 13% fenugreek, 10% cinnamon, 7% cumin, 7% ginger, 30% coriander seeds and 3% white pepper.
作为可选的技术方案，该蒸汽杀菌温度为100-120℃，时间为5-10分钟。As an optional technical solution, the steam sterilization temperature is 100-120° C. and the time is 5-10 minutes.
作为可选的技术方案，烘干温度为80-95℃，烘干时间为15-20分钟。As an optional technical solution, the drying temperature is 80-95° C., and the drying time is 15-20 minutes.
作为可选的技术方案，过筛的筛网的目数为60-80目。As an optional technical solution, the mesh number of the sieved screen is 60-80 mesh.
作为可选的技术方案，该成品包装之前还包括:包材接受以及包材储存。As an optional technical solution, before the finished product packaging also includes: packaging material acceptance and packaging material storage.
与现有技术相比，本发明的咖喱粉的所述各原料以较佳的配比取得了较佳的效果，汇集了各种原料的优点，气味芳香，味道饱满细腻，配方科学；且咖喱粉入肴调味，用于食品中呈现了良好的风味和香气，质地均匀，无麻点和渣滓口感。而且采用蒸汽杀菌能够充分杀死物质中的细菌，但又不会破坏物质内部的营养成分。Compared with the prior art, the various raw materials of the curry powder of the present invention have achieved better results with better ratios, bringing together the advantages of various raw materials, fragrant smell, full and delicate taste, scientific formula; and curry powder The powder is added to the dish for seasoning, and it has a good flavor and aroma when used in food, with a uniform texture and no pitting or dregs. Moreover, the use of steam sterilization can fully kill the bacteria in the material without destroying the nutrients inside the material.
关于本发明的优点与精神可以藉由以下的发明详述得到进一步的了解。The advantages and spirit of the present invention can be further understood through the following detailed description of the invention.
具体实施方式detailed description
本发明提供一种咖喱粉，咖喱粉按重量百分比由以下成分组成：姜黄27-34％，葫芦巴11-15％，肉桂8-12％，孜然6-8％，生姜6-8％，芫荽子28-34％，白胡椒2-4％。The invention provides a kind of curry powder, curry powder is made up of following composition by weight percentage: 27-34% of turmeric, 11-15% of fenugreek, 8-12% of cinnamon, 6-8% of cumin, 6-8% of ginger, Coriander seeds 28-34%, white pepper 2-4%.
且较佳的，咖喱粉按重量百分比由以下成分组成：姜黄30％，葫芦巴13％，肉桂10％，孜然7％，生姜7％，芫荽子30％，白胡椒3％。And preferably, the curry powder is composed of the following components by weight percentage: turmeric 30%, fenugreek 13%, cinnamon 10%, cumin 7%, ginger 7%, coriander seeds 30%, white pepper 3%.
上述咖喱粉采用以下制备方法制备：Above-mentioned curry powder adopts following preparation method to prepare:
(1)选取上述原料，且在选取原料之前还包括有原料接受、原料检验以及原料储存的步骤。原料接受作为咖喱粉的制备方法的关键控制点，在原料接受后对原料进行质量检验，检验合格的原料会进入下一步。而且，若非立即使用原料，则需要对检验合格后的原料进行存储。(1) The above-mentioned raw materials are selected, and before the selection of raw materials, there are steps of raw material acceptance, raw material inspection and raw material storage. Raw material acceptance is a key control point in the preparation method of curry powder. After raw material acceptance, the quality inspection of raw materials is carried out, and the raw materials that pass the inspection will enter the next step. Moreover, if the raw materials are not used immediately, it is necessary to store the raw materials that have passed the inspection.
(2)粉碎与制粒：将上述原料进行粉碎，并搅拌均匀后置于制粒机中制粒。(2) Pulverization and granulation: The above-mentioned raw materials are pulverized, stirred evenly, and then placed in a granulator for granulation.
(3)过筛过磁：将制粒形成的物料过筛,并过磁力装置进行检测，其中，过筛的筛网的目数例如为60-80目，磁力装置的磁性例如为10000高斯，通过磁力装置可以检测物料中金属物质的含量是否符合标准或要求。(3) Screening and magnetic screening: the material formed by granulation is screened and detected by a magnetic device, wherein the mesh size of the sieved screen is, for example, 60-80 mesh, and the magnetic force of the magnetic device is, for example, 10,000 Gauss. The magnetic device can detect whether the content of metal substances in the material meets the standards or requirements.
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌，蒸汽杀菌温度为100-120℃，时间为5-10分钟。而且采用蒸汽杀菌能够充分杀死物质中的细菌，但又不会破坏物质内部的营养成分。(4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100-120 ℃, and the time is 5-10 minutes. Moreover, the use of steam sterilization can fully kill the bacteria in the material without destroying the nutrients inside the material.
(5)烘干：将经过蒸汽杀菌的物料进行烘干，烘干温度为80-95℃，烘干时间为10-20分钟。烘干的目的是为了防止述的咖喱粉因水分含量高出现变质的情况。(5) Drying: Dry the material sterilized by steam, the drying temperature is 80-95° C., and the drying time is 10-20 minutes. The purpose of drying is to prevent the aforementioned curry powder from going bad due to high moisture content.
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉；其中金属探测也是咖喱粉的制备方法的关键控制点。(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained after the detection is qualified; among them, metal detection is also a key control point of the preparation method of curry powder.
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，使口感更好，配料均匀，即得成品咖喱粉。(7) Storage and ripening: Put the qualified materials into airtight containers and store them for 5-8 months to make the taste better and the ingredients uniform, and then the finished curry powder is obtained.
(8)成品包装：将咖喱粉定量密封包装，且在该成品包装的步骤之前还包括:包材接受以及包材储存。(8) Finished product packaging: the curry powder is quantitatively sealed and packaged, and before the step of the finished product packaging, it also includes: packaging material acceptance and packaging material storage.
(9)检验及出厂：包装后的咖喱粉按照国家食品卫生标准进行质量检验，经检验合格后贴上商标，入库，出厂。(9) Inspection and delivery: The packaged curry powder is inspected in accordance with the national food hygiene standards, and after passing the inspection, it is pasted with a trademark, put into storage, and delivered from the factory.
步骤(8)之前还可包括：将经熟化后的咖喱粉再次搅拌过筛。Before the step (8), it may also include: stirring and sieving the cured curry powder again.
下面结合实施例对本发明进行详细具体说明，但本发明的保护范围不局限于以下实施例。The present invention will be described in detail below in conjunction with the examples, but the protection scope of the present invention is not limited to the following examples.
本发明实施例中所用原料未作说明的，都采用市售产品。The raw materials used in the examples of the present invention are not described, and all commercially available products are used.
实施例一Embodiment one
一种咖喱粉，咖喱粉按照重量百分比由以下成份组成：姜黄30％，葫芦巴13％，肉桂10％，孜然7％，生姜7％，芫荽子30％，白胡椒3％。The curry powder is composed of the following ingredients according to weight percentage: 30% turmeric, 13% fenugreek, 10% cinnamon, 7% cumin, 7% ginger, 30% coriander seeds and 3% white pepper.
上述咖喱粉采用以下制备方法制备：Above-mentioned curry powder adopts following preparation method to prepare:
(1)选取上述原料。(1) Select the above raw materials.
(2)粉碎与制粒：将该原料粉碎，并搅拌均匀后置于制粒机中制粒。(2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.
(3)过筛过磁：将制粒形成的物料过60目筛,并过磁力装置进行检测，合格即进入下一步。(3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌，蒸汽杀菌温度为110℃，时间为7分钟。(4) Steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the temperature of steam sterilization is 110° C., and the time is 7 minutes.
(5)烘干：将经过蒸汽杀菌的物料进行烘干，烘干温度为90℃，烘干时间为15分钟。(5) Drying: The steam sterilized material is dried at a temperature of 90° C. and a drying time of 15 minutes.
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉。(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained if the detection is qualified.
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，即得成品咖喱粉；(7) Storage and maturation: Put the qualified materials into an airtight container and store them for 5-8 months to get the finished curry powder;
(8)成品包装：将咖喱粉定量密封包装。(8) Finished product packaging: the curry powder is quantitatively sealed and packaged.
(9)检验及出厂：包装后的咖喱粉经检验合格后出厂。(9) Inspection and delivery: the packaged curry powder leaves the factory after passing the inspection.
实施例二Embodiment two
一种咖喱粉，咖喱粉按照重量百分比由以下成份组成：姜黄27％，葫芦巴11％，肉桂8％，孜然6％，生姜6％，芫荽子28％，白胡椒2％。A kind of curry powder, curry powder is made up of following composition according to percentage by weight: 27% of turmeric, 11% of fenugreek, 8% of cinnamon, 6% of cumin, 6% of ginger, 28% of coriander seed, 2% of white pepper.
上述咖喱粉采用以下制备方法制备：Above-mentioned curry powder adopts following preparation method to prepare:
(1)选取上述原料。(1) Select the above raw materials.
(2)粉碎与制粒：将该原料粉碎，并搅拌均匀后置于制粒机中制粒。(2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.
(3)过筛过磁：将制粒形成的物料过60目筛,并过磁力装置进行检测，合格即进入下一步。(3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌，蒸汽杀菌温度为100℃，时间为8分钟。(4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100° C., and the time is 8 minutes.
(5)烘干：将经过蒸汽杀菌的物料进行烘干，烘干温度为80℃，烘干时间为20分钟。(5) Drying: The steam sterilized material is dried at a drying temperature of 80° C. and a drying time of 20 minutes.
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉。(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained if the detection is qualified.
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，即得成品咖喱粉；(7) Storage and maturation: Put the qualified materials into an airtight container and store them for 5-8 months to get the finished curry powder;
(8)成品包装：将咖喱粉定量密封包装。(8) Finished product packaging: the curry powder is quantitatively sealed and packaged.
(9)检验及出厂：包装后的咖喱粉经检验合格后出厂。(9) Inspection and delivery: the packaged curry powder leaves the factory after passing the inspection.
实施例三Embodiment three
一种咖喱粉，咖喱粉按照重量百分比由以下成份组成：姜黄34％，葫芦巴15％，肉桂12％，孜然8％，生姜8％，芫荽子34％，白胡椒4％。A kind of curry powder, curry powder is made up of following composition according to weight percentage: 34% of turmeric, 15% of fenugreek, 12% of cinnamon, 8% of cumin, 8% of ginger, 34% of coriander seed, 4% of white pepper.
上述咖喱粉采用以下制备方法制备：Above-mentioned curry powder adopts following preparation method to prepare:
(1)选取上述原料。(1) Select the above raw materials.
(2)粉碎与制粒：将该原料粉碎，并搅拌均匀后置于制粒机中制粒。(2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.
(3)过筛过磁：将制粒形成的物料过80目筛,并过磁力装置进行检测，合格即进入下一步。(3) Screening and magnetic screening: pass the granulated material through an 80-mesh sieve, and pass it through a magnetic device for testing, and if it is qualified, it will enter the next step.
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌，蒸汽杀菌温度为120℃，时间为6分钟。(4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic treatment, the steam sterilization temperature is 120° C., and the time is 6 minutes.
(5)烘干：将经过蒸汽杀菌的物料进行烘干，烘干温度为95℃，烘干时间为10分钟。(5) Drying: The steam sterilized materials are dried at a temperature of 95° C. and a drying time of 10 minutes.
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉。(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained if the detection is qualified.
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，即得成品咖喱粉；(7) Storage and maturation: Put the qualified materials into an airtight container and store them for 5-8 months to get the finished curry powder;
(8)成品包装：将咖喱粉定量密封包装。(8) Finished product packaging: the curry powder is quantitatively sealed and packaged.
(9)检验及出厂：包装后的咖喱粉经检验合格后出厂。(9) Inspection and delivery: the packaged curry powder leaves the factory after passing the inspection.
实施例四Embodiment four
一种咖喱粉，咖喱粉按照重量百分比由以下成份组成：姜黄32％，葫芦巴14％，肉桂12％，孜然7.5％，生姜6.9％，芫荽子31％，白胡椒3.5％。A kind of curry powder, curry powder is made up of following composition according to weight percentage: 32% of turmeric, 14% of fenugreek, 12% of cinnamon, 7.5% of cumin, 6.9% of ginger, 31% of coriander seed, 3.5% of white pepper.
上述咖喱粉采用以下制备方法制备：Above-mentioned curry powder adopts following preparation method to prepare:
(1)选取上述原料。(1) Select the above raw materials.
(2)粉碎与制粒：将该原料粉碎，并搅拌均匀后置于制粒机中制粒。(2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.
(3)过筛过磁：将制粒形成的物料过60目筛,并过磁力装置进行检测，合格即进入下一步。(3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.
(4)蒸汽杀菌；对过筛过磁后的物料进行蒸汽杀菌，蒸汽杀菌温度为100℃，时间为10分钟。(4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100° C., and the time is 10 minutes.
(5)烘干：将经过蒸汽杀菌的物料进行烘干，烘干温度为90℃，烘干时间为15分钟。(5) Drying: The steam sterilized material is dried at a temperature of 90° C. and a drying time of 15 minutes.
(6)金属探测：对烘干后的物料进行金属探测的检测,检测合格即得成品咖喱粉。(6) Metal detection: Metal detection is carried out on the dried materials, and the finished curry powder is obtained if the detection is qualified.
(7)贮存熟化：将检验合格的物料放入密闭容器内，贮存5-8个月，即得成品咖喱粉；(7) Storage and maturation: Put the qualified materials into an airtight container and store them for 5-8 months to get the finished curry powder;
(8)成品包装：将咖喱粉定量密封包装。(8) Finished product packaging: the curry powder is quantitatively sealed and packaged.
(9)检验及出厂：包装后的咖喱粉经检验合格后出厂。(9) Inspection and delivery: the packaged curry powder leaves the factory after passing the inspection.
对于上述各实施例中制备的成品，按照产品质量要求，检测相应质量指标，测得的结果均高出国家食品安全标准，而且咖喱粉味道鲜美，营养丰富，能够有效的满足了人们的食欲，适合规模化应用。For the finished products prepared in the above-mentioned embodiments, according to the product quality requirements, the corresponding quality indicators are detected, and the measured results are all higher than the national food safety standards, and the curry powder is delicious and nutritious, which can effectively satisfy people's appetite. Suitable for large-scale applications.
藉由以上较佳具体实施例的详述，是希望能更加清楚描述本发明的特征与精神，而并非以上述所揭露的较佳具体实施例来对本发明的保护范围加以限制。相反地，其目的是希望能涵盖各种改变及具相等性的安排于本发明所欲申请的权利要求的保护范围内。因此，本发明所申请的权利要求的保护范围应该根据上述的说明作最宽广的解释，以致使其涵盖所有可能的改变以及具相等性的安排。Through the above detailed description of the preferred embodiments, it is hoped that the characteristics and spirit of the present invention can be described more clearly, and the protection scope of the present invention is not limited by the preferred embodiments disclosed above. On the contrary, the intention is to cover various changes and equivalent arrangements within the protection scope of the appended claims of the present invention. Therefore, the protection scope of the claims applied for in the present invention should be interpreted in the broadest way based on the above description, so as to cover all possible changes and equivalent arrangements.
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