Formula for rice seasoning powder made from silkworm pupae and the manufacturing process.

Abstract

OCR 09WP 26 / 03 / 2569 A formula for a rice seasoning powder made from silkworm pupae, using silkworm pupae as the main ingredient. The development process for creating a rice seasoning powder from silkworm pupae includes silkworm pupae and dried shiitake mushrooms. Lemongrass, white sesame seeds, black sesame seeds, light soy sauce, sweetener, salt, and clean water are used in the production process, which involves taking silkworm pupae. Lemongrass, shiitake mushrooms, black sesame seeds, and white sesame seeds are dried in an oven and ground into a fine powder. Mix them together according to the recipe. Prepare the ingredients by washing them. Clean the silkworm pupae, then dry them in an oven and grind them into a fine powder. Roast the white and black sesame seeds and grind them into a fine powder. Then, bake it. Take the blended ingredients and mix them with light soy sauce, sugar, salt, and water until well combined. Spread it out. The silkworm pupae are baked, dried, and allowed to cool at room temperature to produce a rice seasoning powder, adding value to the product. They provide silkworm pupae and assist local farmers in diversifying their agricultural product processing.

Claims

OCR 09WP 26 / 03 / 2569 1. The formula for rice seasoning powder made from silkworm pupae consists of: Silkworm pupae account for 54-60% by weight. Dried shiitake mushrooms 1-7% by weight. Lemongrass 0.1 - 2% by weight. White sesame seeds 5-8% by weight. Black sesame seeds 4-8% by weight. Light soy sauce 4-8% by weight. Sweetener 0.5 - 2% by weight. Salt 0.1 - 1% by weight. Clean water, adjust the volume to 100% by weight. Where you can choose one of the following sweeteners: granulated sugar, cane sugar, or stevia.

2. The process for manufacturing rice seasoning powder from silkworm pupae, as per claim 1, consists of the following steps: a. Wash the silkworm pupae thoroughly, then dry them in an oven at 50-70 degrees Celsius for 6-8 hours until the pupae are fully developed. Dried silkworms are ground in a blender for 5-7 minutes. B. Wash the lemongrass thoroughly, then cut it into pieces and dry it in an oven at 50-70 degrees Celsius. Leave it for 6-8 hours until dry, then grind it in a blender for 5-7 minutes. C. Soak the dried shiitake mushrooms in water for 30-45 minutes. Then slice them and dry them in an oven at 50-70°C. Steep at Celsius for 6-8 hours until dry, then grind with a blender for 5-7 minutes. D. Roast the white and black sesame seeds and grind them finely. Then bake at 50-70 degrees Celsius for 30 minutes to 1 hour. J. Take the blended ingredients and mix them with light soy sauce, sweetener, salt, and clean water until well combined. Spread the mixture onto a baking tray and bake at 50-70 degrees Celsius for 30 minutes to 1 hour. F. Next, let the mixture from step E cool to room temperature to obtain silkworm cocoon rice seasoning powder.