Production method of food for bread worm

Abstract

The invention relates to a process for preparing foodstuff by using bread insect as raw material, which comprises the steps of, (2) washing the nympha with water, (2) instant high temperature sterilizing, (3) flavoring, (4) low-temperature hardening, (5) air-tight low temperation drying, (6) packaging the finished product.

Description

technical field

[0001] The invention relates to a method for processing food with mealworms among insects as raw materials. Background technique

[0002] Taking insects as food has a long history in my country. Mealworms have another name called "Tenebrio molitor", and the consumption of mealworms began in the 1980s. As early as 1989, Chen Tong conducted food processing research on mealworm larvae. The method he invented to process mealworms into food is: feeding the unpupated larvae of mealworms with bran and feeding them with watery vegetables that have been washed and dried or melons and fruits, to increase the water content in the worm body and remove some of the contents, put the larvae in clean water to remove the peculiar smell, add seasonings to the dried larvae and fry them with food oil, and then roast them to make nutritious high protein food. The processing method invented by Zhou Fumeng in 2001 is made from artificially cultured mealworm larvae and pupae thro...

Examples

Embodiment Construction

[0018] Use artificially cultured mealworms in the pupal stage as raw materials, and process them according to the following steps:

[0019] (1) Wash the pupae of mealworms with clean water.

[0020] (2) Place the cleaned pupae in a container at a temperature of 100-120° C. for 3-5 minutes to perform instant high-temperature sterilization.

[0021] (3) Take out the pupa after high-temperature sterilization, add salt 0.4-0.5%, monosodium glutamate 0.05-0.1%, soy sauce 1-1.5%, vinegar 0.8-1.5%, ginger 0.4-0.5%, cumin 0.2-0.4%, 0.02-0.03% of fennel is seasoned, and 1-2% of kudzu root powder and 0.5-1% of panax notoginseng powder are added and stirred evenly with the seasoned pupae.

[0022] (4) Place the stirred pupae in a container at a temperature of 10-30° C. for 10-16 hours to solidify at a low temperature.

[0023] (5) Place the pupae cured at low temperature in an airtight container and heat to 5-12° C. for 10-20 hours, and dry the pupae until the water content is below 13...

technical field

[0001] The invention relates to a method for processing food with mealworms among insects as raw materials. Background technique

[0002] Taking insects as food has a long history in my country. Mealworms have another name called "Tenebrio molitor", and the consumption of mealworms began in the 1980s. As early as 1989, Chen Tong conducted food processing research on mealworm larvae. The method he invented to process mealworms into food is: feeding the unpupated larvae of mealworms with bran and feeding them with watery vegetables that have been washed and dried or melons and fruits, to increase the water content in the worm body and remove some of the contents, put the larvae in clean water to remove the peculiar smell, add seasonings to the dried larvae and fry them with food oil, and then roast them to make nutritious high protein food. The processing method invented by Zhou Fumeng in 2001 is made from artificially cultured mealworm larvae and pupae thro...

Examples

Embodiment Construction

[0018] Use artificially cultured mealworms in the pupal stage as raw materials, and process them according to the following steps:

[0019] (1) Wash the pupae of mealworms with clean water.

[0020] (2) Place the cleaned pupae in a container at a temperature of 100-120° C. for 3-5 minutes to perform instant high-temperature sterilization.

[0021] (3) Take out the pupa after high-temperature sterilization, add salt 0.4-0.5%, monosodium glutamate 0.05-0.1%, soy sauce 1-1.5%, vinegar 0.8-1.5%, ginger 0.4-0.5%, cumin 0.2-0.4%, 0.02-0.03% of fennel is seasoned, and 1-2% of kudzu root powder and 0.5-1% of panax notoginseng powder are added and stirred evenly with the seasoned pupae.

[0022] (4) Place the stirred pupae in a container at a temperature of 10-30° C. for 10-16 hours to solidify at a low temperature.

[0023] (5) Place the pupae cured at low temperature in an airtight container and heat to 5-12° C. for 10-20 hours, and dry the pupae until the water content is below 13...