Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae

Abstract

The invention relates to a processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae. The processing method comprises the steps of taking fresh cocoon silk reeling pupae as raw materials, selecting, cleaning, blanching, flavoring, performing cold air draining, pre-freezing, performing vacuum freeze drying, packaging, and forming a finished product. The processing method is simple in processing technology and easy to operate; the product is edible directly, the original nutrients and flavors of the pupae are maintained to the maximum extent, and the shape of fresh pupae is maintained in appearance; the product is good in color and luster, good in mouthfeel, fragrant and crisp, contains abundant proteins and eighteen amino acids essential for the growth of human bodies, is free of fishy smell of pupae and good in water regaining characteristic, can be stored under normal temperature, and is a convenient, leisure and fashionable instant food.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a processing method of instant freeze-dried flavor fresh cocoon reeled silkworm chrysalis. Background technique [0002] Silkworm pupa (Silkworm pupa) is the chrysalis of Bombyx mori, the silkworm moth, and is the largest by-product of the silk reeling industry. The nutritional value of silkworm chrysalis is very rich. Dried silkworm chrysalis contains 55% to 60% of crude protein, 25% to 30% of crude fat, and contains 18 kinds of amino acids needed for human growth, of which 8 kinds of essential amino acids account for 40% of the total protein. Above, the nutrition is comparable to that of eggs and milk, and its nutritional structure conforms to the protein model standard of FAO / WHO. The fat of silkworm chrysalis contains a large amount of unsaturated fatty acids, accounting for about 75% of the total fat, mainly including oleic acid, linolenic acid, linoleic acid, etc. ...

AI Technical Summary

Problems solved by technology

However, many food processing enterprises lack corresponding facilities, coupled with the high energy consumption of cold storage, the cost of storage is relatively high

(2) It is difficult to keep the shape of the silkworm chrysalis during the drying process, and it is easy to sag and flat

This is mainly due to the high water content of silkworm chrysalis, which reaches 65-73%. Therefore, in the drying process, after the water evaporates, only the silkworm chrysalis shell and protein are left, which is difficult to maintain its shape.

(3) Silkworm chrysalis processed by hot air drying and microwave drying are difficult to maintain the shape and original flavor of silkworm chrysalis at the same time

[0006] But there is following problem in the silkworm chrysalis that utilizes above-mentioned technology to prepare: (1) operation method is comparatively complicated, is unfavorable for factory production

(2) Using hot air and microwave vacuum drying of silkworm chrysalis, although the shape and color of silkworm chrysalis is maintained, and the loss of nutrition is less, but the quality and texture of the product is still far inferior to vacuum freeze-dried food