Method for making acridid food

A production method, locust technology, applied in food preparation, food science, application, etc., can solve problems affecting human health, inducing cancer, calorie intake, etc., to protect human health, reduce greasy feeling, and reduce calorie absorption. Effect

Inactive Publication Date: 2011-09-14
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Research results show that high-temperature cooking makes the surface of the food 1/3 covered with carcinogens, and cyclic frying can cause the oil to deteriorate and coke into poly-fatty acid polymers, which can poison the liver and induce cance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose 10g of quick-frozen edible locusts provided by Meifuyuan Food Company, wash them with water, remove their wings and feet, mix with 3g of salt, 2g of sugar, and 30g of cooking wine, and marinate for 15-25 minutes. When the soybean oil is moistened with the bottom of the pot and heated to about 40 degrees, put the marinated locusts into the pan and fry them. The locusts will gradually become cooked as the oil temperature rises. Fry until they turn reddish brown at the beginning, and then turn down the heat to keep the oil temperature below 130 degrees , add seasoning chicken essence 0.02g, soy sauce 10g, fry 3-5min again, stir-fry, obtain edible locust.

[0018] After tasting, it is not greasy and has a mellow taste.

Embodiment 2

[0020] Choose 10g of quick-frozen edible locusts provided by Meifuyuan Food Company, wash them with water, remove their wings and feet, mix with 1.5g of salt, 2g of sugar, and 30g of cooking wine, and marinate for 15-25 minutes. Heat the soybean oil with the bottom of the pot to about 40 degrees and fry the marinated locusts in the pan. While frying, add 0.4g of dried chili and 0.4g of Chinese prickly ash. The locusts will gradually mature with the increase of oil temperature and fry until they turn red at the beginning. Brown, after that, turn to low heat to keep the oil temperature below 130°C, add 0.02g of seasoned chicken essence, 10g of soy sauce, and fry for 3-5min until cooked, to obtain edible locusts. Vacuum-packed and sterilized at 121°C and a pressure of 0.14 MPa for 20-30 minutes.

[0021] After tasting, the locusts are not greasy and have a mellow taste.

Embodiment 3

[0023] Choose 10g of quick-frozen edible locusts provided by Meifuyuan Food Company, wash them with water, pick off their wings and feet, mix with 0.5g of salt, 2g of sugar, and 30g of cooking wine, and marinate for 15-25 minutes. When the soybean oil is moistened with the bottom of the pot and heated to about 40 degrees, the above-mentioned pickled locusts are fried in the pan. Add 0.3g of five-spice powder while frying. The locusts will gradually mature with the increase of oil temperature, and fry until they initially turn reddish brown. After that, Turn the heat to low to keep the oil temperature below 130°C, add 20g of seasoned chicken essence, 10g of soy sauce, and fry for 3-5min until cooked to obtain edible locusts. Sterilize for 20-30 minutes at 121°C and a pressure of 0.14 MPa. After tasting, it is not greasy and has a mellow taste.

[0024] The protein content of the selected edible locusts was originally 72%, but after cooking, the protein content in the edible lo...

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PUM

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Abstract

The invention discloses a method for making acridid food and aims to provide a method for making acridid food, which can protect the total protein and part of minerals in acridid from being damaged, reduce caloric intake and offer a savoury and mellow mouthfeel. The method comprises the following steps: mixing edible acridid of which the wings and foots are removed with table salt, white sugar and cooking wine, and preserving for 15 to 25 minutes; and when vegetable oil is heated to a temperature below 40 DEG C and the acridid in a pan begins to turn reddish brown, keeping the temperature of the oil below 130 DEGC, adding chicken powder and soy sauce, completely frying, and obtaining edible acridid. In the method for making the acridid food, a mode of frying first and stir-frying second is adopted and the acridid is put in pot when the temperature of the oil is about 40 DEG C, so the total protein and part of minerals in the acridid can be better protected; and starch paste is used, greasy feel is relieved and the mouthfeel is fragrance and mellow, and thus, the acridid food is high-nutrition flavored food agreeable with most people.

Description

technical field [0001] The invention relates to a method for making food locusts. Background technique [0002] Locusts are also called grasshoppers, grasshoppers, etc. Their bodies are rich in protein, vitamins and minerals. The protein content of locusts accounts for 73.5% of the dry weight of the locusts. Its amino acid composition is similar to that of egg proteins, so it is called whole protein. Locusts are rich in protein, vitamins A, B, C, E and various minerals, and have the functions of relieving cough and asthma. [0003] At present, locusts are only eaten in some restaurants, mostly in the form of high-temperature frying. Research results show that high-temperature cooking makes the surface of the food 1 / 3 covered with carcinogens, and cyclic frying can cause the oil to deteriorate and coke into poly-fatty acid polymers, which can poison the liver and induce cancer. In addition, most fried foods need to be coated with starch paste before frying in the pan, and a...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 林旭辉石海源付琳
Owner TIANJIN UNIV OF COMMERCE
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