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Method for processing and making grasshopper sauce foods

A production method and grasshopper technology, which are applied in the field of food processing, can solve the problems of short storage period, unsanitary consumption, inconvenience in consumption and the like, and achieve the effects of novel and simple production method, long storage period, and hygienic and convenient consumption.

Inactive Publication Date: 2015-05-13
许立国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the known technology, the existing edible grasshoppers are mainly quick-frozen after being caught and then transported and sold. When eating, restaurants or families need to thaw, clean, process, fry or cook with vegetables, etc. But at present, there is no method to process grasshoppers into food directly in batches, and after the grasshoppers are caught, they are quickly frozen. There are feces in the stomachs of the grasshoppers, especially the saliva of the grasshoppers cannot be revealed, and it is extremely unhygienic to eat. , and the follow-up processing is cumbersome, which brings inconvenience to people's consumption
At the same time, because grasshoppers will deteriorate if they are not refrigerated within 2 to 4 hours after direct quick freezing, the storage period is short. brought extremely difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The East Asian migratory locust is used as raw material, and 50kg of mature grasshoppers are selected after capture, and the following production process is adopted:

[0021] In the defecation process, the live grasshoppers are concentrated in a grasshopper cage every 10kg, and the grasshoppers are not fed for 26 hours so that the grasshoppers can eliminate the feces;

[0022] In the process of spitting out the saliva, the live grasshopper after defecation is poured into the water for 13 minutes, and after the saliva is discharged from the saliva, the grasshopper is taken out and dried;

[0023] In the frying process, put the grasshoppers after defecation and spitting into the oil, and use soybean oil to fry them, control the oil temperature at 120-160 degrees, and fry for 4-8 minutes. Fry for 2 minutes, then gradually increase the oil temperature from 120°C to 160°C, fry until the grasshopper turns golden yellow, remove the grasshopper from the oil, drop off the slick ...

Embodiment 2

[0028] The East Asian migratory locust is used as the raw material, and 60kg of mature grasshoppers are selected after capture, and the following production process is adopted:

[0029] In the defecation process, the live grasshoppers are concentrated in a grasshopper cage every 15kg, and the grasshoppers are not fed for 28 hours so that the grasshoppers can eliminate the feces;

[0030] In the process of spitting out the saliva, the live grasshopper after defecation is poured into the water for 15 minutes, and after the grasshopper is spitting out the saliva, it is taken out and dried;

[0031] In the frying process, put the grasshoppers after defecation and spitting into the oil, fry them with peanut oil, control the oil temperature at 120-150 degrees, and fry for 5-8 minutes. Specifically, first control the oil temperature at 120 degrees Fry for 2 minutes, then gradually increase the oil temperature from 120°C to 150°C, fry until the grasshopper turns golden yellow, remove ...

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Abstract

The invention discloses a method for processing and making grasshopper sauce foods. The method comprises the following making steps: defecating, namely stopping feeding live grasshoppers to remove excrement; vomiting saliva, namely pouring the live grasshoppers into water to remove the saliva; performing deep-frying, namely performing deep-frying on the grasshoppers in oil until the grasshoppers are fried into golden yellow; and frying, namely grinding the deep-fried grasshoppers into granules, adding sauce making condiments, and frying with warm fire, thereby obtaining the grasshopper sauce. The problem of lack of a method for processing live grasshoppers into grasshopper foods which can be eaten directly in batches is effectively solved, the making method is novel and simple, the made grasshopper sauce is crispy, aromatic, delicious, unique, delicious in taste and long in product storage period, the shelf life can be 12 months under normal temperature conditions, and the food is sanitary and convenient to eat. Meanwhile, the grasshopper sauce foods can be mechanically made and can be processed in batches, and the method is suitable for industrial batch processing production of artificial breeding farms of edible grasshoppers, large-scale farming and the like.

Description

technical field [0001] The invention relates to a technology in the field of food processing, in particular to a method for processing grasshopper sauce food. Background technique [0002] With the increasing development of aquaculture and the continuous improvement of people's living standards, artificial breeding of edible grasshoppers is emerging and gradually expanding. Grasshoppers, or locusts, are rich in protein, chitin, and various nutritional elements needed by the human body, especially grasshoppers that mature in autumn are high-protein, low-fat food, and females are also rich in lecithin. Can release choline, can enhance people's physique, nourish and strengthen yang. For this reason, grasshoppers are processed into directly edible grasshopper dishes and leisure snacks, which are very popular among people. In the known technology, the existing edible grasshoppers are mainly quick-frozen after being caught and then transported and sold. When eating, restaurants ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 孙述俊许立国
Owner 许立国
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