A recipe for meatballs containing eri silkworm pupae and a specific manufacturing process.

Abstract

OCR 09WP 12 / 03 / 2569 The recipe for meatballs containing Eri silkworm pupae includes gluten powder, silkworm protein isolate powder, and three other powders. Salt, yeast, sugar, water and soy sauce, which the production process consists of (1) preparation of extracted protein powder. From silkworm pupae using ultrasonic technology and (2) production of pupae-enriched meatballs as a guideline for production. A new food product using alternative protein has been developed: protein-fortified meatballs made from silkworm pupae, which have a high protein content. And it's high in fiber but low in fat.

Claims

OCR 09WP 12 / 03 / 2569 1. The recipe for meatballs containing Eri silkworm pupae includes: - Water content: 44.0 - 47.5 percent by weight. - Gluten powder 42.0 - 43.0 percent by weight. - Soy sauce 4.5 - 5.0 percent by weight. - Protein powder extracted from silkworm pupae, 2.5 - 3.0 percent by weight. - Sugar 2.0 - 2.5 percent by weight. - Yeast 1.0 - 1.5 percent by weight. - 0.5 - 1.0 percent by weight of mixed powder (three-ingredient mixture).

2. The manufacturing process for meatballs containing Eri silkworm pupae, as per claim 1, involves the following steps: Step 1: Preparation of silkworm pupa protein powder using ultrasonic technology. A. Take the silkworm pupae, which have been extracted from the cocoons 10 days after the silkworms have matured, and incubate them using... Heat at 75 degrees Celsius for 6 hours, or until the pupae are dry. Grind the pupae finely and sieve. B. Mix the silkworm cocoon powder with hexane at a ratio of 1:5 by weight. Stir the mixture with a magnetic rod for 3 hours. 600 revolutions per minute, then centrifuged at 3000 revolutions per minute for 20 minutes. Collect the sediment and dry it on a surface. Aluminum foil left overnight in a fume hood will produce silkworm pupae powder ready for protein extraction. C. Mix 20 grams of silkworm pupae powder with distilled water in a ratio of 1:20 by weight to volume in a 600ml beaker. Extract the silkworm pupa powder using an ultrasonic device for 10-30 minutes, then mix it at 100 rpm at room temperature. For 1 hour, filter and collect the precipitate, then soak in 1-2% by volume concentrated citric acid for 1 hour. Rinse with water. Distill and filter the sediment, then dry it in a hot air oven at 70-75 degrees Celsius for 4-6 hours. Grind it further. Fine and sieved. Step 2 involves producing protein-fortified meatballs made from Eri silkworm pupae. Water is boiled until it reaches a temperature of 45-50 degrees Celsius. Add Celsius to the prepared yeast and sugar. Let it sit for 15 minutes. Add the soy sauce and stir the mixture. Combine the ingredients. Gradually pour into the mixture of gluten powder, silkworm protein powder, and the three-ingredient powder (garlic, shallots, and ginger). Knead until well combined. Let it rest for 15 minutes at 37-40 degrees Celsius. Shape it into round balls or press it into molds. Then blanch it in water. Bring the water to a boil until the meatballs float to the surface, then immediately remove them and place them in cold water.