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Vacuum-packed spicy grasshoppers (Chinese migratory locusts) and preparation method thereof

A technology of vacuum packaging and production method, applied in the field of food processing, can solve the problems of poor flavor and difficult storage of cooked grasshoppers, and achieve the effects of increasing storage period, unique taste and good curative effect.

Inactive Publication Date: 2017-06-30
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of cooked grasshoppers that are not easy to store and have poor flavor, and provide a vacuum-packed spicy grasshopper and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Female grasshopper (Microcus sinensis) 500g, green onion 5-15g, edible oil 5-30g, monosodium glutamate 2-5g, chicken essence 2-5g, sugar 3-6g, dried chili 5-15g.

[0020] Preparation:

[0021] 1. Freeze the live female grasshopper (Microcus sinensis) at -18°C for 1-3h.

[0022] 2. Take out the female grasshopper, clean it, cut off the wings, and cut a knife on the back of each grasshopper to taste.

[0023] 3. Clean the scallions and cut into sections.

[0024] 4. Heat cooking oil, add chopped dried peppers and scallions, add processed grasshoppers, and stir fry.

[0025] 5. Add monosodium glutamate, chicken essence, sugar, and continue to stir fry.

[0026] 6. Stir-fry the grasshopper into a curly shape and dark red in color.

[0027] 7. Let it cool, put it in a vacuum packaging bag, and vacuum pack it.

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PUM

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Abstract

The invention discloses vacuum-packed spicy grasshoppers (Chinese migratory locusts) and a preparation method thereof. The vacuum-packed spicy grasshoppers are prepared from the following materials in parts by weight: 500 parts of female grasshoppers (Chinese migratory locusts), 5-15 parts of green Chinese onion, 5-30 parts of edible oil, 2-5 parts of monosodium glutamate, 3-6 parts of white sugar, and 5-15 parts of dried chillies. The invention overcomes the defects of poor mouthfeel and difficult storage of grasshoppers. The vacuum-packed spicy grasshoppers benefit promotion of human memory, and have relatively good curative effects of relieving cough and asthma, tonifying and strengthening the constitution, and treating pertussis and bronchitis.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vacuum-packed spicy grasshopper and a preparation method thereof. Background technique [0002] Grasshoppers are high-protein, low-fat food, especially the females have many eggs, which are rich in lecithin. After lecithin is digested, it can release choline, which is of great benefit to improving people's memory. Grasshopper has the effects of relieving cough and asthma, nourishing and strengthening. It has a good effect on whooping cough and bronchitis. There are more grasshoppers in summer and autumn, but less in winter and spring. This has caused an imbalance in seasonal supply and cannot be eaten in winter and spring. Simultaneously, directly edible grasshopper mouthfeel is not good. Vacuum packaging can prolong the shelf life, and at the same time, it is convenient for transportation. The grasshopper made into a spicy flavor has a special flavor and is very popular. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/322A23V2200/314
Inventor 魏泉增王德国李伟民
Owner XUCHANG UNIV