METHOD OF PRODUCING DARKLING BEETLE LARVAE (Zophobas morio) SNACK

Abstract

The present utility model relates to a method for producing a darkling beetle (Zophobas morio) snack, comprising the steps of: (a) rearing darkling beetles for one month to produce eggs; (b) collecting the eggs; (c) growing the eggs in rearing compartments into larvae for one to two months; (d) harvesting the darkling beetle larvae; (e) starving the larvae for pre-processing; (f) euthanizing the larvae by boiling and freezing; (g) rinsing the larvae with water to remove dirt and debris; (h) cooking the larvae in canola oil through continuous stirring; (i) straining the cooked larvae to drain excess oil; (j) mixing the cooked larvae with seasonings; and (k) packaging the seasoned cooked larvae. The seasoning ingredients comprise 1 gram of salt, 1 gram of monosodium glutamate, 10-15 grams of chili powder, and 1 gram of black pepper powder per kilogram of cooked darkling beetle larvae. This method provides a sustainable, protein-rich, and eco-friendly approach to transforming darkling beetle larvae (Zophobas morio) into nutritious snack products that can serve as a viable alternative to traditional animal-based foods.