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Preparation method of silkworm chrysalis product

A silkworm chrysalis and product technology, which is applied in the field of preparation of silkworm chrysalis products, can solve the problems of easy extrusion deformation, oxidative deterioration, and prolong product shelf life, achieve good functionality, extend shelf life, and solve the effects of easy extrusion deformation and oxidative deterioration

Inactive Publication Date: 2016-10-26
芜湖倍思投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a preparation method of silkworm chrysalis products, which have a crisp taste, non-greasy taste, and rich nutrition, which solves the problem of easy extrusion deformation and oxidative deterioration of traditional silkworm chrysalis food, and significantly prolongs the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of silkworm pupa products includes the following steps:

[0023] S1. Weigh 80 parts of silkworm pupae in parts by weight, and dry them to a water content of 48% by weight to obtain the first preform;

[0024] S2. Mix 50 parts of water and 150 parts of corn kernels evenly, stir at room temperature for 20 minutes, filter, preheat to 200℃ surface temperature, send to the extruder for expansion, the expansion pressure will increase from 0MPa to 6MPa at a rate of 300Pa / min, add 10 A mixture of white sugar, 15 parts canola oil, 4 parts salt, 12 parts sucrose, 1 part glucose, 4 parts monosodium glutamate, 5 parts brown sugar, 7 parts beef powder, 5 parts sesame powder, and 100 parts water. Heat to boiling After stirring for 10 minutes, cooling to room temperature, filtering, feeding into 150°C oil for vacuum frying for 5 minutes with a vacuum degree of 0.18 Pa, cooling to room temperature, pulverizing to obtain the second preform;

[0025] S3. Mix 20 parts of ag...

Embodiment 2

[0028] A preparation method of silkworm pupa products includes the following steps:

[0029] S1. Weigh 120 parts of silkworm pupae by weight, and dry them to a water content of 30% by weight to obtain the first preform;

[0030] S2. Mix 100 parts of water and 60 parts of corn kernels evenly, stir at room temperature for 40 minutes, filter, preheat to a surface temperature of 180°C, send to the extruder for expansion, and increase the expansion pressure from 0MPa to 4MPa at a rate of 400Pa / min, and add 20 A mixture of 1 part white sugar, 5 parts rapeseed oil, 10 parts salt, 2 parts sucrose, 5 parts glucose, 1 part MSG, 10 parts brown sugar, 1 part beef powder, 15 parts sesame powder, and 60 parts water, heat up to boiling After stirring for 20 minutes, cooling to room temperature, filtering, feeding into 130°C oil and vacuum frying for 10 minutes with a vacuum degree of 0.1 Pa, cooling to room temperature, pulverizing to obtain the second preform;

[0031] S3. Mix 50 parts of agar, 5...

Embodiment 3

[0034] A preparation method of silkworm pupa products includes the following steps:

[0035] S1. Weigh 100 parts of silkworm pupae by weight, and dry them to a moisture content of 40% by weight to obtain the first preform;

[0036] S2. Mix 60 parts of water and 120 parts of corn kernels evenly, stir at room temperature for 30 minutes, filter, preheat to surface temperature of 190℃, send to the extruder for expansion, and increase the expansion pressure from 0MPa to 5.5MPa at a speed of 320Pa / min, add A mixture of 12 parts white sugar, 12 parts rapeseed oil, 6 parts salt, 10 parts sucrose, 2 parts glucose, 3.5 parts monosodium glutamate, 6 parts brown sugar, 5 parts beef powder, 8 parts sesame powder, and 90 parts water. After boiling, stir for 14min, cool to room temperature, filter, put into 142℃ oil for vacuum frying for 6min, vacuum degree is 0.15Pa, cool to room temperature, pulverize to obtain the second preform;

[0037] S3. Mix 40 parts of agar, 13 parts of sesame gum, and 14...

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PUM

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Abstract

The invention discloses a preparation method of a silkworm chrysalis product. The preparation method includes following steps: drying silkworm chrysalis to enable water content to be 30-48% wt% to obtain a first prefabricated material; mixing water with corn kernels well, stirring, filtering, pre-heating, puffing, adding a mixture of white granulated sugar, rapeseed oil, edible salt, sucrose, glucose, gourmet powder, brown sugar, beef powder, sesame powder and water, heating to boiling, stirring 10-20 min, cooling to room temperature, filtering, vacuum frying, cooling to room temperature, and smashing to obtain second prefabricated material; mixing agar, sesbania gum and tremella well, swelling in water bath to form colloid, adding edible salt, stirring well, continuing adding shiitake water extract, freshwater mussel powder and mint extract, mixing well, and homogenizing to obtain a third prefabricated material; pricking holes in the first prefabricated material, adding the third prefabricated material and the second prefabricated material, mixing well, vacuum drying, bagging, and sterilizing at high temperature of 100-108 DEG C to obtain the silkworm chrysalis product.

Description

Technical field [0001] The invention relates to the technical field of silkworm pupa products, in particular to a method for preparing silkworm pupa products. Background technique [0002] Our country is a big sericulture country, and the resources of silkworm pupae are extremely rich. Fresh silkworm pupae are rich in nutrients such as protein, fat, vitamins and mineral elements. Its crude protein content is as high as 14%-15%, and it is a complete protein containing 18 kinds of amino acids. The essential amino acids have a good balance and a good mutual ratio. They are easily absorbed by the body. However, the way of eating silkworm chrysalis is still limited to the traditional mode of fresh food. Commercialized food or intermediate raw materials are still rare in the market. The chitin shell of silkworm chrysalis makes the seasoning difficult to penetrate, and long-term high temperature treatment can easily cause nutrition. The ingredients are oxidized, resulting in poor flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 张宏标
Owner 芜湖倍思投资管理有限公司
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