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Preparation method for silkworm pupa food, silkworm pupa food and application

A technology for silkworm chrysalis and food is applied in the field of silkworm chrysalis food and application and preparation of silkworm chrysalis food. effect of function

Active Publication Date: 2015-05-13
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, silkworm chrysalis is the only insect-like food in the "New Food Resource List for General Food Management" approved by the Ministry of Health, but its eating method is still limited to the traditional mode of fresh sale and fresh food. Commercial food or intermediate raw materials are in the market. It is rare in the market, mainly due to the following technical bottlenecks in the processing of silkworm chrysalis: (1) It is easy to collapse and deform during the drying process, resulting in poor appearance; The internal moisture is not easy to evaporate, resulting in high energy consumption; (3) Long-term high-temperature treatment can easily cause the oxidation of nutrients and lead to bad flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Preparation of semi-dried silkworm pupa (first drying)

[0045] Choose fresh silkworm pupae and dry them to a moisture content of 50%;

[0046] (2) Preparation of mixed seasoning gel

[0047] Mix agar, carrageenan and white fungus superfine powder in a mass ratio of 2:2:3 to prepare a ternary premixed rubber powder, according to the ratio of premixed rubber powder: 8% (mass concentration) sucrose water = 1:25 After mixing and swelling into a gel in a water bath at 85°C, continue to add edible NaCl with a final concentration of 0.4% and stir evenly to obtain a ternary pre-mixed gel. According to the ternary pre-mixed gel and mushroom water extract, pork paste and rosemary oil The solution is mixed according to a certain proportion, in which the addition amount of pork paste is 0.1% (accounting for the total mass of the ternary premix), the addition amount of mushroom water extract is 0.2% (accounting for the total mass of the ternary premix), and the rosemary oil solutio...

Embodiment 2

[0058] (1) Preparation of semi-dried silkworm pupa (first drying)

[0059] Choose fresh silkworm pupae and dry to 60% moisture; raw materials are required to choose fresh silkworm pupae 4-7 days after cocooning, remove diseased and dead pupae, and store the raw materials in a cold storage at 4℃ before drying to prevent further development to adult stage. The equipment can use a heat pump dryer to control the temperature from 50°C to 60°C and dry to 60% of the water content of the raw material, which can prevent the extravasation of silkworm pupa juice during the subsequent hole-piercing treatment.

[0060] (2) Preparation of mixed seasoning gel

[0061] Agar, carrageenan and superfine white fungus powder are mixed in a ratio of 2:2:3 (mass ratio) to prepare a ternary premixed rubber powder, which is mixed according to the ratio of mixed powder: 10% sucrose water = 1:20. After swelling into a gel in a water bath at 90°C, continue to add 0.5% edible NaCl with a final concentration o...

Embodiment 3

[0072] (1) Preparation of semi-dried silkworm pupa (first drying)

[0073] Choose fresh silkworm pupae and dry to 55% moisture; raw materials are required to choose fresh silkworm pupae 4-7 days after cocooning, remove diseased and dead pupae, and store the raw materials in a cold storage at 2°C before drying to prevent further development to adult stage. The equipment can use a heat pump dryer to control the temperature at 55°C and dry to 55% of the raw material moisture content, which can prevent the extravasation of silkworm pupa juice during the subsequent piercing treatment.

[0074] (2) Preparation of mixed seasoning gel

[0075] Mix agar, carrageenan, and white fungus superfine powder in a ratio of 3:3:3 (mass ratio) to prepare a ternary pre-mixed rubber powder, and mix it in the ratio of mixed powder: 10% sucrose water = 1:30. After swelling into a gel in a water bath at 85°C, continue to add edible NaCl at a final concentration of 0.4% and stir uniformly to obtain a terna...

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Abstract

The invention discloses a preparation method for silkworm pupa food. Fresh silkworm pupae are used as raw materials, and sucrose, agar, carrageenan, superfine tremella powder, shiitake water extract and pork paste are used as main raw materials. The method comprises the following steps of drying the fresh silkworm pupae; punching holes in the surfaces of the silkworm pupae; and mixing the sucrose, the agar, the carrageenan, the superfine tremella powder, the shiitake water extract and the pork paste at a certain ratio according to an addition sequence to prepare stable compound seasoning gel, adding the compound seasoning gel into the silkworm pupae punched with the holes for shaping and seasoning, and performing post-processing to prepare the silkworm pupa food. The silkworm pupa food can also serve as an intermediate raw material for further preparing fried or canned food. The silkworm pupa food prepared by the method has a full and complete shape and good flavor, and peculiar nutrients and flavor components in the silkworm pupae can be maximally maintained.

Description

technical field [0001] The invention belongs to the technical field of silkworm chrysalis food, and in particular relates to a preparation method of silkworm chrysalis food, silkworm chrysalis food and its application. Background technique [0002] my country is a big country for raising silkworms, and silkworm chrysalis resources are extremely rich. The edible history of silkworm chrysalis has a long history, and the people have always regarded silkworm chrysalis as the top grade of nutrition and nourishment. Modern nutritional research results show that fresh silkworm chrysalis is rich in nutrients such as protein, fat, vitamins and mineral elements, and its crude protein content is as high as 14%-15%, and it is a complete protein containing 18 kinds of amino acids. The ratio is appropriate, and it is easily absorbed by the human body. It is a high-quality protein resource with more nutritional value than pork, lamb, eggs, and milk. In addition, the content of unsaturate...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L27/00A23L29/256A23L33/00A23P20/12A23V2002/00A23V2250/208A23V2250/5024A23V2250/5036A23V2300/10
Inventor 邹宇晓林光月刘军沈维治穆利霞施英廖森泰刘凡
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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