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Production method of athlete leisure and instant seasoned tussah pupa food

A production method and technology of tussah silkworm chrysalis, applied in the field of food processing, can solve problems such as processing of tussah silkworm chrysalis that have not yet been found, and achieve the effects of prolonging shelf life, increasing product crispness, and increasing permeability

Inactive Publication Date: 2014-09-24
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has not been found that tussah silkworm chrysalis is processed into a leisure and instant food for athletes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Select fresh tussah silkworm chrysalis, soak in vinegar for 6 hours at room temperature, drain, and soak in spiced sauce for 3 hours. The spiced sauce and its concentration are determined according to the flavor of the product and the degree of masking the fishy smell;

[0017] 2. Take out the soaked raw materials, drain, and dry at 70°C-80°C until the moisture content is 20%-30%;

[0018] 3. Place the preliminarily dried tussah chrysalis in a microwave vacuum dryer, adjust the microwave power to 2.50kW, the vacuum pressure to 80kPa, the initial microwave intensity to 20W·g-1, and puff for 1 minute;

[0019] 4. Heat and mature the puffed tussah chrysalis in circulating air at 180°C for 4 minutes;

[0020] 5. Place the ripened tussah silkworm chrysalis in the cooling chamber of a vacuum cooler, adjust and maintain the vacuum degree to ≤0.095MPa, and cool to room temperature, which is a kind of leisure and instant seasoned tussah silkworm chrysalis food for athletes. ...

Embodiment 2

[0022] 1. Select fresh tussah silkworm chrysalis, soak in vinegar for 6 hours at room temperature, drain, and soak in spiced sauce for 3 hours. The spiced sauce and its concentration are determined according to the flavor of the product and the degree of masking the fishy smell;

[0023] 2. Take out the soaked raw materials, drain, and dry at 70°C-80°C until the moisture content is 20%-30%;

[0024] 3. Place the preliminarily dried tussah chrysalis in a microwave vacuum dryer, adjust the microwave power to 2.50kW, the vacuum pressure to 80kPa, the initial microwave intensity to 20W·g-1, and puff for 1 minute;

[0025] 4. Heat and mature the puffed tussah chrysalis in circulating air at 170°C for 6 minutes;

[0026] 5. Place the ripened tussah silkworm chrysalis in the cooling chamber of a vacuum cooler, adjust and maintain the vacuum degree to ≤0.095MPa, and cool to room temperature, which is a kind of leisure and instant seasoned tussah silkworm chrysalis food for athletes. ...

Embodiment 3

[0028] 1. Select fresh tussah silkworm chrysalis, soak in vinegar for 6 hours at room temperature, drain, and soak in spiced sauce for 3 hours. The spiced sauce and its concentration are determined according to the flavor of the product and the degree of masking the fishy smell;

[0029] 2. Take out the soaked raw materials, drain, and dry at 70°C-80°C until the moisture content is 20%-30%;

[0030] 3. Place the preliminarily dried tussah chrysalis in a microwave vacuum dryer, adjust the microwave power to 2.50kW, the vacuum pressure to 80kPa, the initial microwave intensity to 20W·g-1, and puff for 1 minute;

[0031] 4. Heat and mature the puffed tussah silkworm chrysalis in circulating air at 160°C for 8 minutes;

[0032] 5. Place the ripened tussah silkworm chrysalis in the cooling chamber of a vacuum cooler, adjust and maintain the vacuum degree to ≤0.095MPa, and cool to room temperature, which is a kind of leisure and instant seasoned tussah silkworm chrysalis food for at...

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PUM

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Abstract

A production method of athlete leisure and instant seasoned tussah pupa food adopts tussah pupa as a raw material, and comprises the following steps: soaking tussah pupa in edible vinegar for 6 hours, draining; soaking with five-spices seasoning juice for 3 hours, draining; drying at 70-80 DEG C to reach a water content of 20-30%; puffing in a microwave vacuum drying machine with a microwave power of 2.50 kW, a vacuum pressure of 80 kPa, and an initial microwave intensity of 20 W.g<-1>; then heating and ripening the tussah pupa in circulating air at 160-200 DEG C for 5-15 min, and cooling at a vacuum degree of not more than 0.095 MPa to room temperature.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a production method of sportsman's leisure and instant seasoned tussah silkworm chrysalis food. Background technique [0002] The protein content of tussah silkworm chrysalis is 33%, which is composed of 18 kinds of amino acids, of which 8 kinds of amino acids necessary for the human body account for 60% of the total content, and the ratio of essential amino acids and 18 kinds of amino acids are in line with the ideal protein stipulated by FAO and WHO It plays an important role in maintaining the nitrogen balance of the body, regulating the physiological functions of the body, promoting growth and development, and compensating for metabolic consumption. It is far better than fish, meat, eggs, and milk. Composition, it can not only regulate and maintain the normal development of the human body, but also prevent and treat cardiovascular disease, arteriosclerosis, high blood pressure, chr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00A23V2300/10
Inventor 黄迎春刘丽萍马勇
Owner BOHAI UNIV
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