Deep processing method and application of tenebrio molitor

Abstract

The invention belongs to the technical field of food processing, and discloses a deep processing method and application of tenebrio molitor, and the deep processing method comprises the following steps: step 1, pretreatment; step 2, screening and cleaning in the body; step 3, cleaning and drying; step 4, stir-frying and processing; step 5, screening and removing; 6, low-temperature grinding; and step 7, mixing and packaging. Through whole-process standardized management and control, raw materials and finished products are controlled layer by layer, the quality consistency of deep processing products of the tenebrio molitor is guaranteed, and the method is suitable for being applied to multiple fields of food, feed and the like; an in-vivo cleaning and environment regulation technology is adopted, so that raw material impurities and metabolic residues are remarkably reduced, and the product safety is improved; the processes of segmented frying, two-stage grinding and the like are adopted, so that the taste and the material fineness are optimized, and the high-added-value application is expanded; nitrogen-filled packaging, barrier materials and multiple detection are adopted, the shelf life of products is prolonged, the quality risk is reduced, the market circulation stability is enhanced, the follow-up impurity treatment cost is reduced through directional cleaning and a segmented process, and actual application and operation are facilitated.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for deep processing of yellow mealworms and their uses. Background Technology

[0002] Yellow mealworms are rich in various nutrients and are an important insect resource, widely used in food, health products, medicine, and feed. Their strong adaptability, rapid growth, and low cost have made them one of the fastest-growing insect farming industries after sericulture and beekeeping.

[0003] However, in practical applications, existing equipment suffers from several drawbacks. The lack of precise standards for larval selection and rearing environments makes it difficult to effectively clean metabolic residues from adult insects, affecting the purity of the raw materials. Cleaning involves only simple rinsing, leaving a high risk of surface impurities and microbial residues. The drying method is also limited, resulting in unstable moisture control and interference with subsequent processing. Furthermore, the processing technology is flawed; relying on experience to control temperature and time during roasting easily leads to scorching and nutrient loss. Summary of the Invention

[0004] One of the objectives of this invention is to provide a method for deep processing of mealworms and their uses.

[0005] To achieve the above objectives, the technical solution adopted by this invention is: a method for deep processing of mealworms and its uses, comprising the following steps:

[0006] Step 1: Pre-treatment, which involves selecting mealworm larvae, choosing feed, and controlling the breeding environment. The selection of larvae involves choosing healthy mealworm larvae that meet the growth cycle requirements; the selection of feed involves preparing a mixed feed containing a specific proportion of bran and vegetable leaves; and the control of the breeding environment involves maintaining the temperature and humidity within a suitable range.

[0007] Step 2: Screening and internal cleaning. First, screen for adult insects with bright colors and the right body length. Then, stop feeding the adult insects for a certain period of time. Next, feed them a mixture of cabbage leaves and Chinese cabbage with high water content and maintain this for a certain period of time to promote the excretion of excrement. During this period, change the breeding bedding regularly and accelerate the excretion of metabolites by adjusting the carbon dioxide concentration and photoperiod of the breeding environment.

[0008] Step 3: Cleaning and drying. Soak the mealworm raw material in clean water at a specific temperature, and then clean it with ultrasonic cleaning and running water rinsing. After that, dry it by vacuum freeze drying or sun exposure to ensure that the moisture content meets the standard.

[0009] Step 4: Stir-frying and processing. Add 2% to 3% edible oil to the dried raw materials. First, stir-fry at a low temperature to make the outer skin crispy, and then stir-fry quickly. Control the stirring speed in stages during the stir-frying process.

[0010] Step 5: Screening and removal. After frying, pour the material into an oil filter screen with a stirring device, and simultaneously turn on the cold air system to control the stirring rate and oil control time to ensure that the residual oil content meets the standard; remove the charred particles through the screening screen to ensure the purity of the raw materials.

[0011] Step Six: Low-temperature grinding. A two-stage grinding process is adopted, with temperature controlled for the first stage of coarse grinding and the second stage of fine grinding. This can add an ultra-fine pulverization step, perform secondary grinding of the brittle parts, and extend the grinding time to make the powder pass through a 120-mesh sieve and control the coarse fiber content.

[0012] Step 7: Mixing and Packaging. Mix the ground powder and powdered raw materials in a three-dimensional mixer as required. Before packaging, conduct microbial and metal testing and weight re-inspection. Use nitrogen-filled packaging to control the vacuum degree and select barrier packaging materials that meet the standards.

[0013] Preferably, in step two, screening and internal cleaning are carried out by stopping feeding after the adult worms reach the required size, controlling the excrement of the mealworm raw materials, and selecting vegetables with high water content such as cabbage and Chinese cabbage when selecting the appropriate feed.

[0014] Preferably, in the fourth step of the stir-frying process, the first half requires low-temperature slow stir-frying with gentle stirring to crisp the outer skin of the raw material and to preliminarily heat and shape the meat inside. In the second half of the stir-frying process, high-temperature rapid stir-frying is required to prevent some raw materials from being overheated and charred.

[0015] Preferably, in the low-temperature grinding step in step six, the temperature of the first-stage coarse grinding and the temperature of the cooling water flowing through the grinding disc during the second-stage fine grinding both need to be controlled at low temperatures; the ultrafine grinding uses an airflow pulverizer, and the second grinding needs to be extended.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0017] (1) This invention ensures the consistency of the quality of deep-processed yellow mealworm products through standardized control of the entire process, from raw materials to finished products, and is suitable for applications in multiple fields such as food and feed; internal cleaning and environmental regulation technology significantly reduces raw material impurities and metabolic residues, and improves product safety; segmented roasting, double-stage grinding and other processes optimize the taste and material fineness, and expand high value-added applications; nitrogen-filled packaging, barrier materials and multiple tests extend the product shelf life, reduce quality risks and enhance market circulation stability; targeted cleaning and segmented processes reduce the cost of subsequent impurity treatment; standardized processes improve production efficiency, adapt to the needs of large-scale processing, and balance quality and cost. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure and flow of the present invention. Detailed Implementation

[0019] The present invention will now be further described in conjunction with specific embodiments. It should be noted that, without conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0020] In the description of this invention, it should be noted that directional terms such as "center," "lateral," "longitudinal," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," and "counterclockwise" indicate the orientation and positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. They should not be construed as limiting the specific protection scope of this invention.

[0021] It should be noted that the terms "first" and "second" in the specification and claims of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence.

[0022] One preferred embodiment of the present invention, such as Figure 1 As shown, a method for deep processing and uses of mealworms includes the following steps:

[0023] Step 1: Pre-treatment, which involves selecting mealworm larvae, choosing feed, and controlling the breeding environment. The selection of larvae involves choosing healthy mealworm larvae that meet the growth cycle requirements; the selection of feed involves preparing a mixed feed containing a specific proportion of bran and vegetable leaves; and the control of the breeding environment involves maintaining the temperature and humidity within a suitable range.

[0024] Step 2: Screening and internal cleaning. First, screen for adult insects with bright colors and the right body length. Then, stop feeding the adult insects for a certain period of time. Next, feed them a mixture of cabbage leaves and Chinese cabbage with high water content and maintain this for a certain period of time to promote the excretion of excrement. During this period, change the breeding bedding regularly and accelerate the excretion of metabolites by adjusting the carbon dioxide concentration and photoperiod of the breeding environment.

[0025] Step 3: Cleaning and drying. Soak the mealworm raw material in clean water at a specific temperature, and then clean it with ultrasonic cleaning and running water rinsing. After that, dry it by vacuum freeze drying or sun exposure to ensure that the moisture content meets the standard.

[0026] Step 4: Stir-frying and processing. Add 2% to 3% edible oil to the dried raw materials. First, stir-fry at a low temperature to make the outer skin crispy, and then stir-fry quickly. Control the stirring speed in stages during the stir-frying process.

[0027] Step 5: Screening and removal. After frying, pour the material into an oil filter screen with a stirring device, and simultaneously turn on the cold air system to control the stirring rate and oil control time to ensure that the residual oil content meets the standard; remove the charred particles through the screening screen to ensure the purity of the raw materials.

[0028] Step Six: Low-temperature grinding. A two-stage grinding process is adopted, with temperature controlled for the first stage of coarse grinding and the second stage of fine grinding. This can add an ultra-fine pulverization step, perform secondary grinding of the brittle parts, and extend the grinding time to make the powder pass through a 120-mesh sieve and control the coarse fiber content.

[0029] Step 7: Mixing and Packaging. Mix the ground powder and powdered raw materials in a three-dimensional mixer as required. Before packaging, conduct microbial and metal testing and weight re-inspection. Use nitrogen-filled packaging to control the vacuum degree and select barrier packaging materials that meet the standards.

[0030] In step two, screening and internal cleaning are carried out. Feeding is stopped after the adult worms reach the required size. The excrement of the mealworm raw materials is controlled. When selecting the appropriate feed, vegetables with high water content, such as cabbage and Chinese cabbage, should be selected.

[0031] In step four of the stir-frying process, the first half requires low-temperature slow stir-frying with gentle stirring to crisp the outer skin of the raw material and to preliminarily heat and shape the meat inside. In the second half of the stir-frying process, high-temperature rapid stir-frying is required to prevent some raw materials from being overheated and charred.

[0032] In the low-temperature grinding step in step six, the temperature of the first-stage coarse grinding and the temperature of the cooling water flowing through the grinding disc during the second-stage fine grinding both need to be controlled at low temperatures; the ultrafine grinding uses an airflow pulverizer, and the second grinding requires an extended time.

[0033] Working principle:

[0034] When used, mealworms are used as raw materials and undergo the following pretreatment processes: Initial quality is ensured through larval selection, feed formulation, and breeding environment control; Screening and internal cleaning: High-quality adult mealworms are selected and their metabolic waste is accelerated through a closed-loop process of "stop feeding - feeding high-moisture vegetable leaves - environmental control"; Cleaning and drying: The body surface is cleaned through "soaking + ultrasound + rinsing," and moisture is controlled by vacuum freezing or sun exposure; Roasting and processing: According to the heat transfer law, temperature and speed are controlled in stages to achieve "crispy on the outside and stable on the inside"; Sieving and removal: Oil is controlled by an oil filter, and charred impurities are removed by a sieve; Low-temperature grinding: Double-stage grinding + ultra-fine pulverization + secondary grinding refines particle size; Coarse fiber is controlled; Mixing and packaging: A three-dimensional mixer is used for proportioning, nitrogen-filled packaging + multiple tests ensure standardization, and multiple links work together to build a standardized deep processing flow, achieving layer-by-layer quality control and quality optimization from raw materials to finished products.

[0035] The basic principles, main features, and advantages of this invention have been described above. Those skilled in the art should understand that this invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made without departing from the spirit and scope of the invention, and all such changes and modifications fall within the scope of the invention as claimed. The scope of protection claimed by this invention is defined by the appended claims and their equivalents.

Claims

1. A method for deep processing of mealworms and its uses, characterized in that, Includes the following steps: Step 1: Pre-treatment, which involves selecting mealworm larvae, choosing feed, and controlling the breeding environment. The selection of larvae involves choosing healthy mealworm larvae that meet the growth cycle requirements; the selection of feed involves preparing a mixed feed containing a specific proportion of bran and vegetable leaves; and the control of the breeding environment involves maintaining the temperature and humidity within a suitable range. Step 2: Screening and internal cleaning. First, screen for adult insects with bright colors and the right body length. Then, stop feeding the adult insects for a certain period of time. Next, feed them a mixture of cabbage leaves and Chinese cabbage with high water content and maintain this for a certain period of time to promote the excretion of excrement. During this period, change the breeding bedding regularly and accelerate the excretion of metabolites by adjusting the carbon dioxide concentration and photoperiod of the breeding environment. Step 3: Cleaning and drying. Soak the mealworm raw material in clean water at a specific temperature, and then clean it with ultrasonic cleaning and running water rinsing. After that, dry it by vacuum freeze drying or sun exposure to ensure that the moisture content meets the standard. Step 4: Stir-frying and processing. Add 2% to 3% edible oil to the dried raw materials. First, stir-fry at a low temperature to make the outer skin crispy, and then stir-fry quickly. Control the stirring speed in stages during the stir-frying process. Step 5: Screening and removal. After frying, pour the material into an oil filter screen with a stirring device, and simultaneously turn on the cold air system to control the stirring rate and oil control time to ensure that the residual oil content meets the standard; remove the charred particles through the screening screen to ensure the purity of the raw materials. Step Six: Low-temperature grinding. A two-stage grinding process is adopted, with temperature controlled for the first stage of coarse grinding and the second stage of fine grinding. This can add an ultra-fine pulverization step, perform secondary grinding of the brittle parts, and extend the grinding time to make the powder pass through a 120-mesh sieve and control the coarse fiber content. Step 7: Mixing and Packaging. Mix the ground powder and powdered raw materials in a three-dimensional mixer as required. Before packaging, conduct microbial and metal testing and weight re-inspection. Use nitrogen-filled packaging to control the vacuum degree and select barrier packaging materials that meet the standards.

2. The deep processing method and application of yellow mealworms as described in claim 1, characterized in that: In step two, screening and internal cleaning are carried out. Feeding is stopped after the adult worms reach the required size. The excrement of the mealworm raw materials is controlled. When selecting the appropriate feed, vegetables with high water content, such as cabbage and Chinese cabbage, should be selected.

3. The deep processing method and application of yellow mealworms as described in claim 1, characterized in that: In step four of the stir-frying process, the first half requires low-temperature slow stir-frying with gentle stirring to crisp the outer skin of the raw material and to preliminarily heat and shape the meat inside. In the second half of the stir-frying process, high-temperature rapid stir-frying is required to prevent some raw materials from being overheated and charred.

4. The deep processing method and application of yellow mealworms as described in claim 1, characterized in that: In the low-temperature grinding step in step six, the temperature of the first-stage coarse grinding and the temperature of the cooling water flowing through the grinding disc during the second-stage fine grinding both need to be controlled at low temperatures; the ultrafine grinding uses an airflow pulverizer, and the second grinding requires an extended time.

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