METHOD FOR PREPARING HEALTH FUNCTIONAL CURRY SAUCE AND CURRY SAUCE PREPARED BY THE SAME

摘要

The present invention relates to a step (a) of making salted fish powder; a step (b) of making dried persimmon powder; a step (c) of preparing pretreatment ingredients by heating a steam pot with cooking oil and then roasting minced onion, Makhani curry, Vindaloo curry, steamed chicken, and tomato paste on the pot; and a step (d) of making a curry sauce by mixing and heating the pretreatment ingredients with the dried persimmon powder, the salted fish powder, seaweed powder, a seaweed extract, coconut cream powder, a chicken stock concentrate, cornstarch, starch syrup, Xanthan Gum, Oleoresin Capsicum, Oleoresin paprika, and purified water. As such, the present invention is capable of improving functionality for antiaging, the prevention of adult diseases, the improvement of digestion, hemostasis, cough asthma, intestinal regulation, tonic action, obesity prevention, blood sugar control, waste emission, the removal of heavy metals, and cholesterol reduction as well as replacing salt, sugar, or artificial sweeteners with a natural ingredient.