CN101874514A - Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry) - Google Patents
Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry) Download PDFInfo
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- CN101874514A CN101874514A CN2009101381758A CN200910138175A CN101874514A CN 101874514 A CN101874514 A CN 101874514A CN 2009101381758 A CN2009101381758 A CN 2009101381758A CN 200910138175 A CN200910138175 A CN 200910138175A CN 101874514 A CN101874514 A CN 101874514A
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Abstract
The invention relates to food freshness retaining in the catering and production of wines thereof, in particular to freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry). The fresh silkworm month steeped in wine, produced by adopting the technology of the invention, not only ensures the original characters and effects of silkworm moths, but also overcomes the defects of short storage time, or long storage time but large investment and high cost, and the like of silkworm moths obtained by using the traditional method, and ensures that the silkworm moth becomes a daily food of people from an expensive health care product. The silkworm moth powder (slurry) wine becomes to be drunk from being eaten through changing the form of silkworm moths, not only meets the desire of people enjoying the silkworm moths for health care, but also ensures that the effective constituents of the silkworm moths are completely utilized.
Description
Technical field
The present invention relates to a kind of food fresh keeping of the catering trade and the production of wine product thereof, specifically is the production of fresh-keeping and silk moth powder (slurry) wine of the steeping in wine of silkworm moth.
Background technology
Because the fat content in the silkworm moth body more (account for its gross mass 17%), store method is improper very easily to become sour, and long-period freshness preserving is a bigger difficult problem.The method that is adopted mainly was freeze preservation, dry fresh-keeping and vacuum freshness retaining in the past.Though drying is fresh-keeping and vacuum freshness retaining can reach fresh-keeping effect, the fresh-keeping time is very limited, can't satisfy the long-term needs in market.Though freeze preservation can be preserved the long period, because under the state of cryogenic freezing, the moisture low-temperature distillation in the silkworm moth body, the silkworm moth of dehydration has just lost the pure natural taste of himself original tender and fragrant, and the mouthfeel of tasting is dry and astringent tasteless.Main is that freeze preservation need drop into a large amount of funds, build refrigeration, purchase freezing equipment, and consume a large amount of energy etc. in refrigerating process again, these have all increased product cost to a great extent, cause the edible in daily life silkworm moth of ordinary people to become a kind of extravagant hope, originally be to common people's health effect uniqueness, improve very effectively bread and cheese of common people's general level of the health, but because fresh-keeping this link is not being met people's hope.
Silk moth powder (slurry) wine is the alcohol product that will blend after silkworm moth pulverizing or the making beating in wine.For many years, people are by practice and use for reference the record that the successive dynasties famous expert cures allusion quotation, health to silkworm moth, effect such as improve the health has had certain understanding, therefore part enterprise or individual have produced the silk moth health product, mainly be in the majority with sex-health products, as male silkworm moths spirit, sexual health medicine etc., but to many healths contained in the silkworm moth body and the composition that improves the health understanding is not a lot, so, the method of extracting silkworm moth active ingredient is similar, basically take drinks extraction and chemical method to extract, like this, very limited to the quantity of extracts active ingredients in the silkworm moth body, most of health splendid to the health effect, health-care components is not well utilized, and has caused a large amount of wastes.
Content
The present invention be directed to the drawback that existing silkworm moth is fresh-keeping and silkworm moths spirit is produced, adopt the steeping in wine preservation method and can make the molten method that is contained in the wine of whole health compositions of silkworm moth, fresh-keeping and silkworm moths spirit production technology change and perfect original silkworm moth.
The steeping in wine of silkworm moth is fresh-keeping, will go out the silkworm moth behind the cocoon exactly, goes behind the wing with steaming or the method for poach silkworm moth to be heated rapidly, and the protein in its body was solidified in the short time, keeps to greatest extent that composition does not lose in its body.Pull out then,, dry or dry, get final product in the immersion liquor with clear water flushing.Drawbacks such as like this, it is big that fresh-keeping silkworm moth has overcome the fresh-keeping expense of original silkworm moth, and fresh keeping time weak point and preservation back eating mouth feel are not good.The fresh-keeping silkworm moth of adopting the utility model technology to produce can be fresh-keeping for a long time, when edible taste as before, color and luster is tempting.
Silk moth powder (slurry) wine that adopts the technology of the present invention to produce.Be bright silkworm moth, the bright silkworm moth of wine and other various silkworm moths that will remove wing, oven dry is pulverized or with wine defibrination together, is filtered out thick slag (small amount of residual wing, foot), calls in proportion in the liquor, shakes up before drinking to get final product.The silkworm moth utilization rate that present technique has overcome original production method is low, drawbacks such as the active ingredient waste of silkworm moth is big, make silkworm moth contained human body is had all the components 100% molten being contained in the wine of benefiting action, improved the utilization rate of silkworm moth active ingredient to a great extent.Simultaneously having satisfied the part crowd again dare not directly eat silkworm moth, enjoys the health of silkworm moth again and the hope of the effect of improving the health.
The purpose of product and effect
The product that adopts the technology of the present invention to produce, fresh-keeping silkworm moth of steeping in wine and silk moth powder (slurry) wine, can make full use of the natural resources, with pure natural, without any side effects to human body, regulate comprehensively function of human body, reach improve the health, the health products of health care function, with the mode the simplest, most economical, that ordinary people can both afford to consume, realize the purpose that people improve the health, people's quality of life is improved significantly.
Specific embodiments
Product of the present invention, with low content of technology, need not complicated machinery equipment, so realize that production is very simple.Promptly can produce in batches, also workshop-based production on a small scale.
Claims (2)
1. the present invention as antistaling agent, makes the silkworm moth can long-period freshness preserving with liquor, and what changed the freeze preservation that in the past adopted, dry fresh-keeping and vacuum freshness retaining can not long-period freshness preserving, though or can preserve the long period drawback such as the high eating mouth feel of cost is not good.
2. the present invention is with regard to the production of bright silkworm moth, the fresh-keeping silkworm moth of steeping in wine and other various silk moth powders (slurry) wine, can only extract part active ingredient to original silkworm moths spirit production technology, cause the production technology of the most of active ingredient waste of silkworm moth to be improved and perfect, and having satisfied the part crowd dare not directly eat silkworm moth, enjoys the hope of the health care effect of silkworm moth again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101381758A CN101874514A (en) | 2009-04-29 | 2009-04-29 | Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101381758A CN101874514A (en) | 2009-04-29 | 2009-04-29 | Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101874514A true CN101874514A (en) | 2010-11-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101381758A Pending CN101874514A (en) | 2009-04-29 | 2009-04-29 | Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101874514A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107142186A (en) * | 2017-07-10 | 2017-09-08 | 罗乌支 | A kind of preparation method of the sub- native peptides wine of narcissus |
-
2009
- 2009-04-29 CN CN2009101381758A patent/CN101874514A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107142186A (en) * | 2017-07-10 | 2017-09-08 | 罗乌支 | A kind of preparation method of the sub- native peptides wine of narcissus |
| CN107142186B (en) * | 2017-07-10 | 2021-02-12 | 罗乌支 | Preparation method of narcissus seed natural peptide wine |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101103 |