CN103734722A - Preparation method for silkworm pupa food, silkworm pupa food and application - Google Patents
Preparation method for silkworm pupa food, silkworm pupa food and application Download PDFInfo
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- CN103734722A CN103734722A CN201310734433.5A CN201310734433A CN103734722A CN 103734722 A CN103734722 A CN 103734722A CN 201310734433 A CN201310734433 A CN 201310734433A CN 103734722 A CN103734722 A CN 103734722A
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- silkworm chrysalis
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for silkworm pupa food. Fresh silkworm pupae are used as raw materials, and sucrose, agar, carrageenan, superfine tremella powder, shiitake water extract and pork paste are used as main raw materials. The method comprises the following steps of drying the fresh silkworm pupae; punching holes in the surfaces of the silkworm pupae; and mixing the sucrose, the agar, the carrageenan, the superfine tremella powder, the shiitake water extract and the pork paste at a certain ratio according to an addition sequence to prepare stable compound seasoning gel, adding the compound seasoning gel into the silkworm pupae punched with the holes for shaping and seasoning, and performing post-processing to prepare the silkworm pupa food. The silkworm pupa food can also serve as an intermediate raw material for further preparing fried or canned food. The silkworm pupa food prepared by the method has a full and complete shape and good flavor, and peculiar nutrients and flavor components in the silkworm pupae can be maximally maintained.
Description
Technical field
The invention belongs to silkworm chrysalis food technical field, be specifically related to a kind of preparation method and silkworm chrysalis food and application of silkworm chrysalis food.
Background technology
China is sericulture big country, and silkworm chrysalis resource is very abundant.The edible historical origin of silkworm chrysalis for a long time, is among the peoplely regarded as silkworm chrysalis product on nutritious tonifying always.Modern nutriology result of study shows, fresh silkworm chrysalis is rich in the nutrients such as albumen, fat, vitamin and mineral element, its crude protein content is up to 14%-15%, and be the adequate proteins that contains 18 seed amino acids, essential amino acid harmony is good, ratio is suitable mutually, be easily absorbed by the body, and be a kind of high-quality protein resource that has more nutritive value than pork, mutton, egg, milk.In addition, the unsaturated fatty acid content of tool plurality of health care functions high (account for amount of total fat 72%) in silkworm chrysalis fat, wherein oleic acid 33%, leukotrienes 31%, linoleic acid 8%, in addition containing function factors such as cupreol, alpha-tocopherol and lecithin.Therefore, this healthy food that has nutritive value and medical value of silkworm chrysalis is subject to consumer's favor day by day.
At present, silkworm chrysalis is unique insects food in health ministry approval " as the new resource for food list of bread and cheese management ", but its edible way is also confined to the traditional mode that marketing fresh is eaten raw, business-like food or intermediate raw material are still rare on market, and this is mainly because silkworm chrysalis exists following technical bottleneck problem in process: in (1) dry run, easily collapse-deformation causes outward appearance not good; (2) chitin shell causes flavoring to be difficult for infiltration, and the difficult evaporation of silkworm chrysalis internal moisture simultaneously causes energy consumption larger; (3) long-time high-temperature process easily causes nutritional labeling oxidation and causes local flavor not good.Therefore, by improve the techniques such as dry, excipient in silkworm chrysalis food process and seasoning obtain a kind of operate simple and easy, energy consumption is low and can keep the processing method of silkworm chrysalis profile and local flavor, is the direction of current silkworm chrysalis food development.
Summary of the invention
First object of the present invention is to provide a kind of preparation method of silkworm chrysalis food, and this preparation method is simple to operate, and energy consumption is low.
The present invention also aims to provide the silkworm chrysalis food obtaining by the preparation method of above-mentioned silkworm chrysalis food, this silkworm chrysalis food nutrition, outward appearance and raciness.
Last object of the present invention is to provide above-mentioned silkworm chrysalis food in the application of preparing in fried and tinned food, silkworm chrysalis food in the present invention, can be used as a kind of ready-to-eat food and come into the market, also can be used as a kind of intermediate raw material, make fried and tinned food etc.
First object of the present invention is achieved by the following technical measures: a kind of preparation method of silkworm chrysalis food, contains following steps:
(1) prepare half-dry type silkworm chrysalis
Select fresh silkworm chrysalis, after pretreatment, be dried processing;
(2) preparation mixes seasoning gel
Choosing agar, carragheen and white fungus Ultramicro-powder mixes, make premix rubber powder, in premix rubber powder, add sucrose water and salt to mix and make ternary premixing glue, in ternary premixing glue, add mushroom water extract, pork cream and rosemary oil, through homogeneous processing, make and mix seasoning gel;
(3) pretreatment of half-dry type silkworm chrysalis
On half-dry type silkworm chrysalis surface, pricking hole processes;
(4) excipient and seasoning
To be immersed in the mixing seasoning gel that step (2) makes through pricking the half-dry type silkworm chrysalis processed of hole, adjusting temperature is 80 ℃ ~ 90 ℃, and vacuum is 0.03 ~ 0.05MPa, carries out excipient and seasoning processing;
(5) post processing
To, through the silkworm chrysalis of step (4) excipient and seasoning processing through post processing, make silkworm chrysalis food.
The inventive method substitutes the traditional raw materials such as starch, dextrin and synthetic tasty agents with the functional raw material agar, carragheen, white fungus Ultramicro-powder, mushroom water extract and the pork cream that come from natural plants, marine alga and animal, gives product better functional.
Pretreatment described in step in the present invention (1) comprise choose cocoon after the fresh silkworm chrysalis of 4 ~ 7 days, reject disease pupa and dead pupa, fresh silkworm chrysalis low temperature is preserved to prevent that silkworm chrysalis is further developed to the adult stage.Temperature when wherein low temperature is preserved is preferably 0 ~ 4 ℃, take 4 ℃ as good.
When dry in step of the present invention (1), baking temperature is preferably 50 ℃ ~ 60 ℃, be dried to moisture in silkworm chrysalis and be 50% ~ 60% when preventing that follow-up bundle hole from processing the exosmosing of silkworm chrysalis juice; Wherein drying equipment is preferably heat pump drier.
In the described premix rubber powder of step of the present invention (2), the mass ratio of agar, carragheen and white fungus Ultramicro-powder is preferably 2 ~ 3:2 ~ 3:3, and the best is 2:2:3, and wherein the particle diameter of white fungus Ultramicro-powder is more than 200 orders; The consumption of described sucrose water is preferably 20 ~ 40 times of premix rubber powder gross mass, and with 30 ~ 35 times, for better, the mass concentration of sucrose water is 8 ~ 10%, and the temperature of sucrose water is 85 ~ 90 ℃; In described ternary premixing glue, the final concentration of salt is 0.4 ~ 0.5%(quality percentage composition); The addition of pork cream accounts for 0.1 ~ 0.2% of ternary premixing glue gross mass, and the addition of mushroom water extract accounts for 0.1 ~ 0.2% of ternary premixing glue gross mass, and the addition of rosemary oil accounts for 0.02 ~ 0.05% of ternary premixing glue gross mass.
Mushroom water extract described in step of the present invention (2) preferably prepares by the following method: choose commercially available mushroom, after pulverizing, take water as solvent, adopt the extraction of microwave synergistic extraction technique, mushroom aqueous extract is 1.2 ~ 1.3g/cm through Vacuum Concentration to density
3medicinal extract, be described mushroom water extract; Wherein the mass ratio of mushroom and water is 1:20 ~ 30, and microwave power is 200 ~ 300W, extracts 60 ~ 90s at every turn, and extracting temperature is to be 60 ~ 70 ℃; The mass ratio of mushroom and water is take 1:30 as good, and microwave power is take 250W as good, the each extraction second take 90s() as good, take common extraction 3 times as good.
White fungus Ultramicro-powder described in step of the present invention (2) preferably prepares by the following method: choose white fungus, after dry, first with Universalpulverizer, it is tentatively ground into white fungus meal, more than then white fungus meal being continued to be crushed to 200 orders with air-flow micronizer, obtains white fungus Ultramicro-powder.
Ternary premixing glue described in step of the present invention (2) preferably prepares by the following method: in premix rubber powder, by amount ratio, add aqueous sucrose solution, constantly stir premix rubber powder is fully absorbed water, after swelling 40 ~ 50min, after the even colloidal solution of one-tenth to be dissolved, continue to add edible NaCl(salt) and stir, be prepared into ternary premix colloid, and it is standby to be cooled to room temperature.
The silkworm chrysalis oil solution that rosemary oil described in step of the present invention (2) is commercially available rosemary, Xue MingRosma rinus officinalis, wherein the quality percentage composition of rosemary, Xue MingRosma rinus officinalis is 1%.
The preparation method of wherein said rosemary oil is as follows: take commercially available fat-soluble rosemary, Xue MingRosma rinus officinalis, be dissolved in silkworm chrysalis oil, be prepared into rosemary oil.Wherein silkworm chrysalis oil can be commercially available prod, as the silkworm chrysalis wet goods purchased from Hubei Yuancheng Pharmaceutical Co., Ltd..
When homogeneous is processed in step of the present invention (2), preferably adopt high pressure homogenizer, regulate the rotating speed of high pressure homogenizer to be preferably 6000 ~ 8000r/min, temperature is preferably 85 ~ 90 ℃, and pressure is preferably 20 ~ 30MPa, better with 20MPa.
In the preparation method of silkworm chrysalis food of the present invention, owing to having adopted plural gel to process fresh silkworm chrysalis, there is the multi-efficiencies such as excipient, seasoning and reduction energy consumption.
In step of the present invention (3), on half-dry type silkworm chrysalis surface, pricking hole processes to silkworm chrysalis surface holes density and is preferably 20 ~ 30/cm
2, aperture is preferably 60 ~ 80 orders.Now silkworm chrysalis juice can seepage, has both been conducive to mix the infiltration of seasoning gel, is beneficial to the evaporation of silkworm chrysalis moisture yet.
The mass ratio of the half-dry type silkworm chrysalis described in step of the present invention (4) and mixing seasoning gel is preferably 1:2 ~ 4, and dip time is preferably 20 ~ 60min.
In step of the present invention (4), will be immersed in the mixing seasoning gel that step (2) makes through pricking the half-dry type silkworm chrysalis processed of hole, regulating temperature is 80 ℃ ~ 90 ℃, vacuum is 0.03 ~ 0.05MPa, can carry out excipient and seasoning and process 20 ~ 60min, preferably 30min.
That post processing described in step of the present invention (5) comprises is dry, sterilizing and vacuum packaging, and when wherein dry, temperature is 50 ~ 60 ℃, and the moisture being dried in the silkworm chrysalis that excipient and seasoning processed is 25 ~ 30%.
The silkworm chrysalis of processing through preparation method of the present invention, both can keep the full and complete profile of fresh silkworm chrysalis, also can tolerate the kinds of processes such as vacuum, extruding, fried and boiling and be further processed into the food of other type.
Second technical purpose of the present invention is achieved by the following technical solution: the silkworm chrysalis food that adopts the preparation method of above-mentioned silkworm chrysalis food to obtain.
Last object of the present invention is achieved by the following technical solution: above-mentioned silkworm chrysalis food is in the application of preparing in fried and tinned food.
Silkworm chrysalis food in the present invention can come into the market as a kind of ready-to-eat food after vacuum packaging and sterilizing, also can be used as a kind of intermediate raw material, is processed into the product of different taste through PROCESS FOR TREATMENT such as further seasoning, fried or boilings.
Compared with prior art, tool of the present invention has the following advantages:
(1) preparation method of silkworm chrysalis food of the present invention, utilize compound seasoning Gel Treatment half-dry type silkworm chrysalis, there is the multi-efficiencies such as excipient, seasoning and reduction energy consumption, through the inventive method silkworm chrysalis after treatment, product can keep the full and complete profile of fresh silkworm chrysalis, also the kinds of processes such as vacuum, extruding, fried and boiling can be tolerated, the food of other type can be further processed into;
(2) drying steps in the preparation method of silkworm chrysalis food of the present invention, compared with traditional drying means, this step can effectively reduce energy consumption, be mainly manifested in for the first time and be dried and first silkworm chrysalis raw material moisture be down to 50% ~ 60%, again after gel vacuum infiltration is processed, gel molecular connects into network structure can be in conjunction with free Free water in a part of silkworm chrysalis, can significantly reduce equipment energy consumption in dry (in post-processing step dry) for the second time, and gives the better local flavor of product and mouthfeel;
(3) silkworm chrysalis food that prepared by the inventive method has good health care, this technique substitutes the traditional raw materials such as starch, dextrin and synthetic tasty agents with the functional raw material agar, carragheen, white fungus Ultramicro-powder, natural rosemary, Xue MingRosma rinus officinalis, mushroom water extract and the pork cream that come from natural plants, marine alga and animal, silkworm chrysalis functional protein and the oxidation of unrighted acid in process have not only been protected, and it is better functional to give product, useful health;
(4) the silkworm chrysalis product basic controlling that prepared by the inventive method completes under high vacuum and medium temperature condition, can effectively avoid the variation of active skull cap components in silkworm chrysalis, keeps to greatest extent the ground distinctive nutrition of silkworm chrysalis and flavor components;
(5) silkworm chrysalis food that prepared by product of the present invention available lucifuge packaging material after gel excipient carries out vacuum packaging, can solve the problem of the easy crimp of traditional silkworm chrysalis food and oxidation deterioration, significant prolongation the shelf life of product.
The specific embodiment
embodiment 1
(1) preparation of half-dry type silkworm chrysalis (dry for the first time)
Select fresh silkworm chrysalis, being dried to moisture is 50%;
(2) preparation of mixing seasoning gel
By agar, carragheen and white fungus Ultramicro-powder are prepared into ternary premix rubber powder after mixing by the mass ratio of 2:2:3, in premix rubber powder: 8%(mass concentration) the ratio of sucrose water=1:25 mix, through 85 ℃ of water-baths, be swelled into after colloid, continuing to add final concentration is 0.4% edible NaCl the acquisition ternary premixing glue that stirs, by this ternary premixing glue and mushroom water extract, pork cream and rosemary oil solution are by a certain percentage through mixing, wherein pork cream addition 0.1%(accounts for ternary premixing glue gross mass), mushroom water extract addition 0.2%(accounts for ternary premixing glue gross mass), rosemary oil solution addition 0.03%(accounts for ternary premixing glue gross mass), by the various raw materials that mix homogeneous processing in high pressure homogenizer, rotating speed 6000 r/min are set, 90 ℃ of temperature, pressure 20MPa, finally obtain the mixing seasoning gel of stable homogeneous.
Wherein mushroom water extract prepares by the following method: choose after commercially available mushroom is dried to constant weight and pulverize, cross 40 mesh sieves, utilize microwave synergistic extraction technique (solid-liquid ratio 1: 30, microwave power 250 W, 90 s/ time, totally 3 times, temperature 60 C) obtain mushroom aqueous extract, through Vacuum Concentration to density, be 1.2 ~ 1.3 g/cm
2medicinal extract, 4 ℃ save backup.
White fungus Ultramicro-powder is dried to after constant weight by commercially available white fungus, first with Universalpulverizer, is tentatively ground into white fungus meal, then with air-flow micronizer, white fungus meal is continued to be crushed to white fungus Ultramicro-powders more than 200 orders.
Rosemary oil solution is to take a certain amount of commercially available fat-soluble rosemary, Xue MingRosma rinus officinalis, to be mixed with content after silkworm chrysalis oil dissolves, is prepared from as 1% rosemary oil solution; Wherein silkworm chrysalis oil is purchased from Hubei Yuancheng Pharmaceutical Co., Ltd..
(3) half-dry type silkworm chrysalis pretreatment
On half-dry type silkworm chrysalis surface, prick hole and process (aperture approximately 80 orders, approximately 30/cm of density
2), so prick hole and can make the silkworm chrysalis juice can seepage, but can be conducive to mix the infiltration of seasoning gel, also can be beneficial to the evaporation of silkworm chrysalis moisture, wherein prick hole and process and can adopt the instruments such as wire brush.
(4) excipient and seasoning
By through prick hole half-dry type silkworm chrysalis after treatment (water content 50%) with above-mentioned mixing seasoning gel in 1:3(mass ratio) ratio add in vacuum impregnation tank after mixing, 90 ℃ of control temperature, vacuum 0.03-0.05MPa impregnation process 40min.
(5) dry (dry for the second time), sterilizing and vacuum packaging
Utilize heat pump drying equipment control temperature 60 C, plural gel is permeated to the silkworm chrysalis of processing and be dried to moisture 25% left and right, after vacuum packaging and sterilizing, obtain finished product.
embodiment 2
(1) preparation of half-dry type silkworm chrysalis (dry for the first time)
Select fresh silkworm chrysalis, be dried to moisture 60%; Ingredient requirement select and cocoon after the fresh silkworm chrysalis of 4-7 days, reject disease pupa and dead pupa, raw material drying is produced and is prepended to Cool Room 4℃ preservation, prevent from being further developed to the adult stage, drying equipment can adopt heat pump drier, control temperature 50 C ~ 60 ℃, be dried to raw material water content 60%, can prevent exosmosing of silkworm chrysalis juice when process in follow-up bundle hole.
(2) preparation of mixing seasoning gel
By agar, carragheen and white fungus Ultramicro-powder are in 2:2:3(mass ratio) ratio mix after be prepared into ternary premix rubber powder, in mixing rubber powder: the ratio of 10% sucrose water=1:20 is mixed, through 90 ℃ of water-baths, be swelled into after colloid, continue to add the edible NaCl of final concentration 0.5% and stir and obtain ternary premixing glue, this premixing glue and mushroom water extract, pork cream and rosemary oil solution are by a certain percentage through mixing, wherein pork cream addition 0.2%, mushroom water extract addition 0.1%, rosemary oil solution addition 0.04%, by the various raw materials that mix homogeneous processing in high pressure homogenizer, rotating speed 7000 r/min are set, 90 ℃ of temperature, pressure 20MPa, finally obtain the mixing seasoning gel of stable homogeneous.
Wherein mushroom water extract prepares by the following method: choose after commercially available mushroom is dried to constant weight and pulverize, cross 40 mesh sieves, utilize microwave synergistic extraction technique (solid-liquid ratio 1: 25, microwave power 200 W, 70 s, temperature 70 C, extracts 3 times) obtain mushroom aqueous extract, through Vacuum Concentration to density, be 1.2 ~ 1.3 g/cm
2medicinal extract, 4 ℃ save backup.
White fungus Ultramicro-powder is dried to after constant weight by commercially available white fungus, first with Universalpulverizer, is tentatively ground into white fungus meal, then with air-flow micronizer, white fungus meal is continued to be crushed to white fungus Ultramicro-powders more than 200 orders.
Rosemary oil solution is to take a certain amount of commercially available fat-soluble rosemary, Xue MingRosma rinus officinalis, to be mixed with content after silkworm chrysalis oil dissolves, is prepared from as 1% rosemary oil solution; Wherein silkworm chrysalis oil is purchased from Hubei Yuancheng Pharmaceutical Co., Ltd..
(3) half-dry type silkworm chrysalis pretreatment
On half-dry type silkworm chrysalis surface, prick hole and process (aperture approximately 60 orders, approximately 20/cm of density
2), so prick hole and can make the silkworm chrysalis juice can seepage, but can be conducive to mix the infiltration of seasoning gel, also can be beneficial to the evaporation of silkworm chrysalis moisture, wherein prick hole and process and can adopt the instruments such as wire brush.
(4) excipient and seasoning
By adding in vacuum impregnation tank through pricking after hole half-dry type silkworm chrysalis after treatment (water content 60%) mixes in the ratio of 1:2 with above-mentioned mixing seasoning gel, control 85 ℃ of temperature, vacuum 0.03-0.05MPa impregnation process 60min.
(5) dry (dry for the second time), sterilizing and vacuum packaging
Utilize heat pump drying equipment control temperature 60 C, plural gel is permeated to the silkworm chrysalis of processing and be dried to moisture 30% left and right, after vacuum packaging and sterilizing, obtain finished product.
embodiment 3
(1) preparation of half-dry type silkworm chrysalis (dry for the first time)
Select fresh silkworm chrysalis, be dried to moisture 55%; Ingredient requirement select and cocoon after the fresh silkworm chrysalis of 4-7 days, reject disease pupa and dead pupa, raw material drying is produced and is prepended to 2 ℃ of freezers preservations, prevent from being further developed to the adult stage, drying equipment can adopt heat pump drier, control 55 ℃ of temperature, be dried to raw material water content 55%, can prevent exosmosing of silkworm chrysalis juice when process in follow-up bundle hole.
(2) preparation of mixing seasoning gel
By agar, carragheen and white fungus Ultramicro-powder are in 3:3:3(mass ratio) ratio mix after be prepared into ternary premix rubber powder, in mixing rubber powder: the ratio of 10% sucrose water=1:30 is mixed, through 85 ℃ of water-baths, be swelled into after colloid, continue to add the edible NaCl of final concentration 0.4% and stir and obtain ternary premixing glue, this premixing glue and mushroom water extract, pork cream and rosemary oil solution are by a certain percentage through mixing, wherein pork cream addition 0.1%, mushroom water extract addition 0.2%, rosemary oil solution addition 0.02%, by the various raw materials that mix homogeneous processing in high pressure homogenizer, rotating speed 8000 r/min are set, 85 ℃ of temperature, pressure 30MPa, finally obtain the mixing seasoning gel of stable homogeneous.
Wherein mushroom water extract prepares by the following method: choose after commercially available mushroom is dried to constant weight and pulverize, cross 40 mesh sieves, utilize microwave synergistic extraction technique (solid-liquid ratio 1: 20, microwave power 300 W, 60 s, 90 ℃ of temperature, extract 3 times) obtain mushroom aqueous extract, through Vacuum Concentration to density, be 1.2 ~ 1.3 g/cm
2medicinal extract, 4 ℃ save backup.
White fungus Ultramicro-powder is dried to after constant weight by commercially available white fungus, first with Universalpulverizer, is tentatively ground into white fungus meal, then with air-flow micronizer, white fungus meal is continued to be crushed to white fungus Ultramicro-powders more than 200 orders.
Rosemary oil solution is to take a certain amount of commercially available fat-soluble rosemary, Xue MingRosma rinus officinalis, to be mixed with quality percentage composition after silkworm chrysalis oil dissolves, is prepared from as 1% rosemary oil solution; Wherein silkworm chrysalis oil is purchased from Hubei Yuancheng Pharmaceutical Co., Ltd..
(3) half-dry type silkworm chrysalis pretreatment
On half-dry type silkworm chrysalis surface, prick hole and process (aperture approximately 80 orders, approximately 25/cm of density
2), so prick hole and can make the silkworm chrysalis juice can seepage, but can be conducive to mix the infiltration of seasoning gel, also can be beneficial to the evaporation of silkworm chrysalis moisture, wherein prick hole and process and can adopt the instruments such as wire brush.
(4) excipient and seasoning
By adding in vacuum impregnation tank through pricking after hole half-dry type silkworm chrysalis after treatment (water content 55%) mixes in the ratio of 1:4 with above-mentioned mixing seasoning gel, control 80 ℃ of temperature, vacuum 0.03 ~ 0.05MPa impregnation process 20min.
(5) dry (dry for the second time), sterilizing and vacuum packaging
Utilize heat pump drying equipment control temperature 50 C, plural gel is permeated to the silkworm chrysalis of processing and be dried to moisture 28% left and right, after vacuum packaging and sterilizing, obtain finished product.
embodiment 4
the instant silkworm chrysalis of vacuum frying
The silkworm chrysalis food preparing in embodiment 1 is placed in to-20 ℃ of freezing 12-18 h of refrigerator-freezer, peanut oil or soybean oil are added in fried still, be heated to 110 ℃, then appropriate silkworm chrysalis is added in fry basket, close the lid of fried still and open vavuum pump, when within vacuum meter shows still, vacuum reaches within the scope of 0.09-0.098 MPa, start fried, keep 6min, carry out traditional vacuum de-oiling processing and (control de-oiling rotating speed 300 rpm, 6min), de-oiling finishes rear taking-up silkworm chrysalis, normal temperature is cooling, nitrogen filling aluminium foil packing or vacuum packaging obtain the instant silkworm chrysalis of vacuum frying.
embodiment 5
flavour silkworm chrysalis foods packed in carton containers
Bittern preparation: to prepare about 10kg bittern, add successively the 250g that makes soy sauce, cooking wine 350g, tsaoko 5g, anistree 10g, fennel 10g, ginger 15g, spiceleaf 5g, cassia bark 8g, rock sugar 80g and red colouring agent for food, also used as a Chinese medicine (in the product of look valency 1000 u/g) 10g, add about 12kg clear water, first with big fire, boil 20min, then with little fire, continue to boil 40min, 60 eye mesh screens obtain bittern after filtering, herein about formula and the preparation process of bittern, only for enumerating, and be not construed as limiting, those skilled in the art can as required, prepare.
Vacuum impregnation: by the silkworm chrysalis food preparing in above-described embodiment 2 and bittern in 1:3(mass ratio) ratio is placed in vacuum impregnation tank, controls temperature 60-70 ℃, vacuum 0.08MPa, impregnation process 0.5 h.
Packing and sterilizing: adopt three layers of complex pocket (PET/AL/CPP) packing, take silkworm chrysalis 150g, add baste 40g, after vacuum packaging, sterilization gets product.Bactericidal formula is as follows:
Above embodiment is only for enumerating; in particular for fried instant silkworm chrysalis and flavour silkworm chrysalis foods packed in carton containers etc.; two kinds of preferred technical schemes are only provided; embodiments of the present invention are not limited to this; the raw material adopting; remove explanation source outside; be commercially available prod; according to foregoing of the present invention; according to ordinary skill knowledge and the customary means of this area; do not departing under the above-mentioned basic fundamental thought of the present invention prerequisite, the present invention also has modification, replacement or the change of various ways, within all dropping on rights protection scope of the present invention.
Claims (10)
1. a preparation method for silkworm chrysalis food, is characterized in that containing following steps:
(1) prepare half-dry type silkworm chrysalis
Select fresh silkworm chrysalis, after pretreatment, be dried processing;
(2) preparation mixes seasoning gel
Choosing agar, carragheen and white fungus Ultramicro-powder mixes, make premix rubber powder, in premix rubber powder, add sucrose water and salt to mix and make ternary premixing glue, in ternary premixing glue, add mushroom water extract, pork cream and rosemary oil, through homogeneous processing, make and mix seasoning gel;
(3) pretreatment of half-dry type silkworm chrysalis
On half-dry type silkworm chrysalis surface, pricking hole processes;
(4) excipient and seasoning
To be immersed in the mixing seasoning gel that step (2) makes through pricking the half-dry type silkworm chrysalis processed of hole, adjusting temperature is 80 ℃ ~ 90 ℃, and vacuum is 0.03 ~ 0.05MPa, carries out excipient and seasoning processing;
(5) post processing
To, through the silkworm chrysalis of step (4) excipient and seasoning processing through post processing, make silkworm chrysalis food.
2. the preparation method of silkworm chrysalis food according to claim 1, is characterized in that: when dry in step (1), baking temperature is 50 ℃ ~ 60 ℃, and being dried to moisture in silkworm chrysalis is 50% ~ 60%, and silkworm chrysalis juice exosmoses when preventing that follow-up bundle hole from processing.
3. the preparation method of silkworm chrysalis food according to claim 1, is characterized in that: in the described premix rubber powder of step (2), the mass ratio of agar, carragheen and white fungus Ultramicro-powder is 2 ~ 3:2 ~ 3:3, and wherein the particle diameter of white fungus Ultramicro-powder is more than 200 orders; The consumption of described sucrose water is 20 ~ 40 times of premix rubber powder gross mass, and the mass concentration of sucrose water is 8 ~ 10%, and the temperature of sucrose water is 85 ~ 90 ℃; In described ternary premixing glue, the final concentration of salt is 0.4 ~ 0.5%(quality percentage composition); The addition of pork cream accounts for 0.1 ~ 0.2% of ternary premixing glue gross mass, and the addition of mushroom water extract accounts for 0.1 ~ 0.2% of ternary premixing glue gross mass, and the addition of rosemary oil accounts for 0.02 ~ 0.05% of ternary premixing glue gross mass.
4. the preparation method of silkworm chrysalis food according to claim 3, it is characterized in that: described mushroom water extract prepares by the following method: choose commercially available mushroom, after pulverizing, take water as solvent, adopt the extraction of microwave synergistic extraction technique, mushroom aqueous extract is 1.2 ~ 1.3g/cm through Vacuum Concentration to density
3medicinal extract, be described mushroom water extract; Wherein the mass ratio of mushroom and water is 1:20 ~ 30, and microwave power is 200 ~ 300W, extracts 60 ~ 90s at every turn, extracts altogether 3 times, and extracting temperature is to be 60 ~ 90 ℃.
5. the preparation method of silkworm chrysalis food according to claim 1, is characterized in that: when homogeneous is processed in step (2), adopt high pressure homogenizer, regulating the rotating speed of high pressure homogenizer is 6000 ~ 8000r/min, and temperature is 85 ~ 90 ℃, and pressure is 20 ~ 30MPa.
6. the preparation method of silkworm chrysalis food according to claim 1, is characterized in that: in step (3), on half-dry type silkworm chrysalis surface, prick hole process to silkworm chrysalis surface holes density be 20 ~ 30/cm
2, aperture is 60 ~ 80 orders.
7. the preparation method of silkworm chrysalis food according to claim 1, is characterized in that: the mass ratio of the half-dry type silkworm chrysalis described in step (4) and mixing seasoning gel is 1:2 ~ 4, and dip time is 20 ~ 60min.
8. the preparation method of silkworm chrysalis food according to claim 1, it is characterized in that: post processing described in step (5) comprises dry, sterilizing and vacuum packaging, when wherein dry, temperature is 50 ~ 60 ℃, and the moisture being dried in the silkworm chrysalis that excipient and seasoning processed is 25 ~ 30%.
9. the silkworm chrysalis food that the preparation method of the silkworm chrysalis food described in employing claim 1-8 any one obtains.
10. silkworm chrysalis food claimed in claim 9 is in the application of preparing in fried and tinned food.
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