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Processing method of ready-to-eat silkworm chrysalis can

A processing method and canning technology, applied in food preparation, food science, application, etc., can solve the problems of different taste and nutrition, short shelf life of cooked silkworm chrysalis, inconvenient carrying, etc., to increase storage time, good economic benefits, and ensure eating safe effect

Inactive Publication Date: 2014-07-23
辽宁柞蚕丝绸科学研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But due to its own reasons, the taste and nutrition of silkworm chrysalis in different periods are different, and tussah silkworm chrysalis only exists in a few areas, people in other areas are not very good at it, and it is difficult to process food with suitable taste
Moreover, the self-processed cooked silkworm chrysalis has a short shelf life and is inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A kind of instant silkworm chrysalis canned food processing method

[0015] (1) Material selection: Each pupa must be selected one by one, and live pupae with bright color and rotten skin should be selected.

[0016] （2） Cleaning: Rinse repeatedly with clean water until there is no sediment and dirt, then remove and drain.

[0017] (3) Cooking: Add 1000 grams of water to the container, then add 10 grams of salt, 8 grams of sugar, 4 grams of monosodium glutamate, 40 grams of cooking wine, then 3 grams of peppercorns, 3 grams of aniseed, 0.5 grams of fennel, and 0.5 grams of cinnamon , 2 grams of five-spice powder, 20 grams of ginger, 3 grams of peppercorns, 20 grams of fresh pepper, put the above seasonings into a cloth bag to make a seasoning bag. It is easy to take out and put in water. If the amount of seasoning is large, it can be divided into several small bags. The amount of seasoning can be selected according to the taste of each place, then add 50...

Embodiment 2

[0029] (1) material selection, (2) cleaning are the same as in Example 1.

[0030] (3) Cooking: Add 1000 grams of water to the container, then add 13 grams of salt, 10 grams of sugar, 6 grams of monosodium glutamate, 50 grams of cooking wine, then 5 grams of pepper, 5 grams of aniseed, 1 gram of fennel, 1 gram of cinnamon , 3 grams of five-spice powder, 23 grams of ginger, put the above seasonings into a cloth bag to make a seasoning bag for easy removal, put it in water, the amount of seasoning can be selected according to the taste of each place, and then add 500 grams of cleaned live pupa , Boil for 30 minutes, cover and suffocate for 30 minutes, remove the seasoning package, remove the silkworm chrysalis and control the water, and cool to room temperature naturally.

[0031] (4) Cleaning of the tank: Clean the aluminum alloy tank and control the water.

[0032] (5) Metering and canning: Add 300 grams of cooked silkworm chrysalis to a canning bottle with a net content of 5...

Embodiment 3

[0036] (1) material selection, (2) cleaning are the same as in Example 1.

[0037] (3) Cooking: Add 1000 grams of water to the container, then add 11 grams of salt, 9 grams of sugar, 5 grams of monosodium glutamate, 45 grams of cooking wine, 4 grams of pepper, 4 grams of aniseed, 0.8 grams of fennel, and 0.8 grams of cinnamon , 2.5 grams of five-spice powder, 22 grams of ginger, 4 grams of peppercorns, 20 grams of fresh peppers, put the above seasonings into a cloth bag to make a seasoning bag, then add 500 grams of cleaned live pupae, boil for 30 minutes, cover and stuff for 30 minutes, Take out the seasoning package, take out the silkworm chrysalis, control the water, and let it cool down to room temperature naturally.

[0038] Other steps are the same as in Example 1.

[0039] The taste of canned silkworm chrysalis in this embodiment is medium-spicy.

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PUM

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Abstract

The invention discloses a processing method of ready-to-eat silkworm chrysalis can. The method comprises the following steps: (1) selecting, namely selecting live silkworm chrysalis; (2) cleaning, namely washing by clean water repeatedly; (3) boiling, namely adding water to a container, adding spicy seasoning or spiced seasoning according to taste, adding the silkworm chrysalis, boiling and smoldering for 30 minutes and natural cooling to room temperature; (4) cleaning can body; (5) measuring and canning, namely weighing certain amount of boiled silkworm chrysalis and putting in the can body; adding hot peppers or bay leaves according to taste; and liquid sealing; (6) sterilizing; (7) inspecting; and (8) packing. Due to use of the fresh live silkworm chrysalis, the nutrition of the silkworm chrysalis is kept, and two tastes of spicy and spiced cans are processed so as to meet the requirements of different persons; moreover, the preservation time of the canned food is increased so that the delicious silkworm chrysalis can be tasted whenever and wherever. The silkworm chrysalis is safe to eat since being subjected to high temperature sterilization; as a specialty of northeast of China, silkworm chrysalis can is also a gift to share; thus, the silkworm chrysalis can has wide market prospect and good economic benefit.

Description

technical field [0001] The invention relates to a processing method for food cans, in particular to a processing method for silkworm chrysalis cans. Background technique [0002] Silkworm chrysalis is rich in protein and various amino acids, and also contains a large amount of unsaturated fatty acids, a small amount of lecithin, sterols, fat-soluble vitamins, etc. It is a high-level nutritional supplement for the weak, sick, elderly and women after childbirth. But due to its own reasons, silkworm chrysalis in different periods have different taste and nutrition, and tussah silkworm chrysalis only exists in several areas, and people in other areas are not very good at its method, and it is difficult to process food with suitable taste. And the self-processed cooked silkworm chrysalis has a short shelf life and is inconvenient to carry. Contents of the invention [0003] The present invention aims at the above problems and provides a silkworm chrysalis canned food that has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00
Inventor 关世英刘颖温煦张黎杨歆邹瑞
Owner 辽宁柞蚕丝绸科学研究院有限责任公司