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Method of producing edible cicada pupa product

A technology for cicada pupae and products, applied in the field of preparation of edible cicada pupae products, can solve the problems of oxidative deterioration, prolong product shelf life, easy extrusion deformation, etc. functional effect

Inactive Publication Date: 2016-10-26
安徽徽风生态农业开发有限公司
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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 edible cicada pupa products, which are crispy in taste, not greasy, easy to taste, and rich in nutrition, which solves the problem of easy extrusion deformation and oxidative deterioration of traditional cicada pupa 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 an edible cicada pupa product, comprising the steps of:

[0023] S1. Weigh 60 parts of cicada pupae by weight, dry until the water content is 40wt%, and obtain the first prefabricated material;

[0024] S2. Mix 150 parts of water and 45 parts of rice evenly, stir at room temperature for 30 minutes, filter, preheat to a surface temperature of 175°C, and send it to an extruder for puffing. The puffing pressure increases from 0 MPa to 10 MPa at a speed of 500 Pa / min. A mixture of honey, 10 parts of peanut oil, 2 parts of edible salt, 8 parts of maltodextrin, 2 parts of glucose, 3 parts of monosodium glutamate, 1 part of brown sugar, 8 parts of mussels, 2 parts of sesame powder, and 140 parts of water, heat up to boiling and stir 15 minutes, cool down to room temperature, filter, send to 145°C oil for vacuum frying for 15 minutes, vacuum degree is 0.06Pa, cool to room temperature, crush to obtain the second prefabricated material;

[0025] S3. Mix 5...

Embodiment 2

[0028] A preparation method of an edible cicada pupa product, comprising the steps of:

[0029] S1. Weigh 100 parts of cicada pupae by weight, and dry until the water content is 20wt%, to obtain the first prefabricated material;

[0030] S2. Mix 250 parts of water and 20 parts of rice evenly, stir at room temperature for 60 minutes, filter, preheat to a surface temperature of 150°C, and send it to an extruder for puffing. A mixture of honey, 2 parts of peanut oil, 5 parts of edible salt, 2 parts of maltodextrin, 6 parts of glucose, 1 part of monosodium glutamate, 3 parts of brown sugar, 2 parts of mussels, 7 parts of sesame powder, and 100 parts of water, heat up to boiling and stir 30min, cool down to room temperature, filter, put into 120°C oil for vacuum frying for 30min, the vacuum degree is 0.01Pa, cool to room temperature, pulverize to obtain the second prefabricated material;

[0031] S3. Mix 15 parts of agar, 2 parts of coriander gum, and 30 parts of flax gum evenly, ...

Embodiment 3

[0034] A preparation method of an edible cicada pupa product, comprising the steps of:

[0035] S1. Weigh 70 parts of cicada pupae by weight, and dry until the water content is 36wt%, to obtain the first prefabricated material;

[0036] S2. Mix 180 parts of water and 36 parts of rice evenly, stir at room temperature for 40 minutes, filter, preheat to a surface temperature of 168°C, and send it to an extruder for puffing. The puffing pressure increases from 0 MPa to 8 MPa at a speed of 540 Pa / min. A mixture of honey, 8 parts of peanut oil, 3 parts of edible salt, 5 parts of maltodextrin, 3 parts of glucose, 2.8 parts of monosodium glutamate, 1.5 parts of brown sugar, 6 parts of mussels, 3 parts of sesame powder, and 125 parts of water, heated to boiling and stirred 20 minutes, cooled to room temperature, filtered, put into 138°C oil for vacuum frying for 20 minutes, the vacuum degree was 0.05Pa, cooled to room temperature, crushed to obtain the second prefabricated material;

...

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Abstract

The invention discloses a method of producing an edible cicada pupa product, comprising the following steps: drying cicada pupas to 20-45% by weight in water content to obtain a first prefabricated material; mixing well water and rice, stirring, filtering, preheating, expanding, adding a mixture of honey, peanut oil, edible salt, maltodextrin, glucose, monosodium glutamate, brown sugar, fresh water mussel, sesame seed powder and water, heating and boiling, stirring for 15-30 min, cooling too room temperature, filtering, frying in vacuum, cooling to room temperature, and crushing to obtain a second prefabricated material; mixing well agar, fenugreek gum and flaxseed gum, swelling by water bath to obtain gum, adding edible salt, stirring well, continuing to add shiitake mushroom extract, pork extract and rosemary, and homogenizing to obtain a third prefabricated material; pricking the first prefabricated material, adding the third prefabricated material and the second prefabricated material, mixing well, drying in vacuum, bagging, and sterilizing at high temperature of 105-112 DEG C to obtain the edible cicada pupa product.

Description

technical field [0001] The invention relates to the technical field of cicada pupa products, in particular to a preparation method of edible cicada pupa products. Background technique [0002] Cicada chrysalis is rich in protein and various amino acids. It is a high-level nutritional supplement for the weak, sick, elderly and women after childbirth. Cicada pupae can produce pharmacologically active substances, which can effectively increase the level of white blood cells in the human body, thereby improving the immune function of the human body and delaying the aging of human body functions. Cicada pupae oil can lower blood fat and cholesterol, treat hypercholesterolemia and improve liver function It has a significant effect, and the newly unearthed nymphs have the highest nutritional value. , but the eating method of cicada pupae is still limited to the traditional mode of selling fresh food. Commercial food or intermediate raw materials are still rare in the market. Oxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00A23L5/10
CPCA23V2002/00A23V2200/10A23V2200/30A23V2250/208A23V2300/10
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
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