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Method of producing food having the flavor of herbivorous silkworm

A production process, herbivorous silkworm technology, applied in food preservation, food preparation, food science, etc., can solve the problems of not realizing large-scale processing, simple processing method, prolonging storage time, etc., and achieve consistent flavor, bright color, unique flavor effect

Inactive Publication Date: 2007-10-31
BIJIE WUMENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing rare herbivorous silkworms (commonly known as Digunniu, also known as Cordyceps sinensis) are mostly simple family-style soaking or brewing, the processing method is simple and the flavor is inconsistent, and large-scale processing has not been realized. This process method provides a large-scale The large-scale industrialized processing technology makes the product quality and flavor stable and consistent, prolongs the storage time, and keeps the quality, color and flavor unchanged during the shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The specific steps and ingredients of the production process of the herbivorous silkworm flavor food of the present invention are as follows:

[0011] 1. Select fresh herbivorous silkworms, wash them, and dry them in the air;

[0012] 2. Take 30% water according to the weight ratio (kg), add dried papaya 5, bamboo fungus (dry product) 2, decoct for half an hour to 1 hour, filter to get the juice, dilute the bamboo fungus and papaya juice to 100% with cold boiled water , add white vinegar 5, salt 5, rock sugar 8, potassium sorbate 0.2 to get soaking liquid.

[0013] 3. Finished product flooding: get 60 grams of herbivorous silkworm raw material in a large container by weight (kg), put 40 flooding liquid into it, measure, pack and sterilize after submerging and soaking for 2-3 meshes to get the finished product.

[0014] The flavor herbivorous silkworm food produced by the process is tender and crisp, sweet and sour, bright in color, unique in flavor and non-spicy, suita...

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Abstract

The invention relates to a process for preparing food of local flavor from Myrmeleon micans Mac Lachian. and its preparing process, which comprises watering and boiling with pawpaw and dictyophora phalloidea, filtering and extracting, diluting with boiling water, charging light-colored vinegar, table salt, crystal sugar and potassium sorbate to obtain soaking liquid, finally mixing Myrmeleon micans Mac Lachian. with the soaking liquid by a predetermined proportion.

Description

1. Technical field [0001] The invention relates to a processing method of vegetable food, in particular to a production process method of herbivorous silkworm-flavored food. 2. Background technology [0002] Existing rare herbivorous silkworms (commonly known as Digunniu, also known as Cordyceps sinensis) are mostly simple family-style soaking or brewing, the processing method is simple and the flavor is inconsistent, and large-scale processing has not been realized. This process method provides a large-scale The large-scale industrial processing technology makes the product quality and flavor stable and consistent, prolongs the storage time, and keeps the quality, color and flavor unchanged during the shelf life. 3. Contents of the invention [0003] The purpose of the invention is to provide a large-scale industrial production process, so that the product quality is stable and the flavor remains consistent. Its process method is as follows: [0004] 1. Raw material pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L3/3454A23L19/00
Inventor 王永庆刘开明
Owner BIJIE WUMENG FOOD
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