CN103815403A - Processing technology for keeping original taste of edible locusts - Google Patents
Processing technology for keeping original taste of edible locusts Download PDFInfo
- Publication number
- CN103815403A CN103815403A CN201410077548.6A CN201410077548A CN103815403A CN 103815403 A CN103815403 A CN 103815403A CN 201410077548 A CN201410077548 A CN 201410077548A CN 103815403 A CN103815403 A CN 103815403A
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- China
- Prior art keywords
- edible
- locusts
- locust
- edible locust
- mesh bag
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- 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
Abstract
The invention discloses a processing technology for keeping original taste of edible locusts. The processing technology includes the following processing steps: excrement separation-sorting-cleaning-airing-frying-cooling-quick freezing-cold storage, specifically:excrement separation is realized in a manner that locusts crawl ceaselessly; dead locusts are sorted out and removed; inside and outside of locusts are repeatedly washed and cleaned; mesh bags filled with clean edible locusts are placed in a ventilating position for airing; the aired fresh and alive edible locusts are placed in an oil pan and fried to medium well for about 3 min; the fried edible locusts are placed in an indoor space for cooling for 50-70 min at the temperature of 5-10 DEG C; the cooled edible locusts are placed in a quick-freezing room for quick freezing; the edible locusts subjected to quick freezing are placed in a cold storage chamber for storage. The processing technology has the benefits that alive edible locusts defecate, and then the aired alive edible locusts are placed in an oil pan and fried, so that the original taste and integrity of edible locusts are kept, and the storage time is prolonged.
Description
Technical field
The present invention relates to food processing preservation field, relate in particular to a kind of processing technology that keeps edible locust original flavor.
Background technology
Along with improving constantly of diet idea, increasing edible insect enters people's dining table, the meat of locust is soft, fresh and tender, nutritious, measure by analysis, its protein content is up to 74.88%, fat content 5.25%, carbohydrate content 4.77%, and containing 18 seed amino acids and various active material, as: atriphos, coenzyme, insect hormone etc.Especially containing abundant chitin, chitin is described as the 6th key element of human life after sugar, protein, fat, vitamin, mineral matter.In addition, also containing the compositions such as vitamin A, B, C and phosphorus, calcium, iron, zinc, manganese, is the high-nutrition health-care food of ideals of human being.
Because locust will be smelly in dead 2-5 hour, have a strong impact on the mouthfeel when edible, therefore need in time locust to be processed into prepared food, solve the storage problem of locust, prior art provides the processing method of a kind of locust, first after edible locust being gathered, place 2～6 hours, under nature, make it discharge ight soil in body; Put into again freezer compartment of refrigerator numb with cold, or scald it with boiling water, clean; Fried, then ready locust is put into flavouring box and soak 10 minutes-4 hours, fried to sallow, crisp with plant, the in addition seasoning such as salt, cumin.There is following problem in the scheme of prior art: after edible locust is gathered, places and all ight soil can not be discharged for 2～6 hours, locust numb with cold or that boiling water was scalded (being the locust of dead) is put into the process that flavouring box soaks, locust still can be smelly, the original flavor that can not keep locust, freshness reduces greatly.
Summary of the invention
Can not fully discharge in order to solve edible locust ight soil, dead locust is not sorted out, still can rot smelly, can affect the taste of the edible locust of entirety after refrigeration.A kind of processing technology that keeps edible locust original flavor is now provided.
To achieve these goals, the technical solution used in the present invention is: a kind of processing technology that keeps edible locust original flavor, comprises following procedure of processing: ight soil separates, and---sorting---is cleaned and---is dried---fried---cooling---quick-frozen---refrigeration.
Ight soil separates: described ight soil separates: select fresh and alive edible locust, pack the mesh bag with small ventilating holes into, putting into one side has the darkroom of light; Treat that edible locust all climbs to mesh bag light one rear flank, turn mesh bag direction edible locust is creeped to light one side again; Repeat to turn mesh bag direction until ight soil separates clean.
Sorting: reject dead edible locust.
Clean: the edible locust living is reloaded to clean mesh bag; Will be equipped with the mesh bag of edible locust immerse and take out afterwards in warm water 1 to 2 second, leave standstill 3 minutes, be again immersed in the water 1-2 and take out second, leave standstill 3 minutes, like this repeated washing repeatedly, until edible locust body interior with external cleaning up.
Dry: the mesh bag that the edible locust cleaning up is housed is placed to aeration-drying place and dry.
Fried: the fresh and alive edible locust after drying to be put into oil cauldron and explode to medium well, approximately three minutes.
Cooling: fried good edible locust is afterwards placed on to the indoor cooling 50-70 minute of 5 ℃ to 10 ℃.
Quick-frozen: the edible locust after cooling is put into the anxious chamber quick-frozen of freezing.
Refrigeration: the edible locust after quick-frozen is placed into refrigerating chamber storage.
Further, ight soil separation process, repeats to turn the mode approximately 100 times of mesh bag, 180 minutes used times.
Further, cleaning process, the temperature of warm water is 25 ℃ to 35 ℃.
Further, quick-frozen process, suddenly freezing room temperature is subzero 25 ℃ to subzero 30 ℃.
Further, cold storage procedure, temperature of refrigerating chamber is subzero 10 ℃ to subzero 18 ℃.
After adopting processing technology of the present invention: discharged the ight soil in edible insect body under the state that keeps edible insect still to survive, then the edible insect of the work after drying being put into oil cauldron carries out fried, the complete of the original flavor of edible insect and health can be kept, the storage time can be extended again.
The specific embodiment
Below the preferred embodiment of the present invention is further elaborated: a kind of processing technology that keeps edible locust original flavor, comprises following procedure of processing: ight soil separates and---sorts and---clean and---dry---fried---cooling---quick-frozen---refrigeration.
Ight soil separates: select fresh and alive edible locust, pack ventilative narrow meshed mesh bag into, put into the indoor of sealing dark, indoor three face wall body black, wherein a body of wall is with light, first the mesh bag that edible locust is housed is put into darkroom place, light the light on body of wall, because edible locust prefers to have the place of light, edible locust can not stop the motion of running to the place that has light, wait for that the edible locust mesh bag of all jumping has a rear flank of light, at this moment mesh bag being turned to direction relays in darkroom, now edible locust can not stop again to run to the place motion that has light, wait for that the edible locust mesh bag of all jumping has a rear flank of light, again turn mesh bag, realizing locust by such mode ceaselessly moves and runs, this mode is implemented about more than 100 times, 180 minutes, at this moment the ight soil in locust body is substantially by emptying.
Sorting: in order to keep the freshness of edible locust, the edible locust dying is therefrom sorted out and rejected away.
Clean: the edible locust living is reloaded to clean mesh bag, the mesh bag that edible locust is housed is immersed in warm water and cleaned, water temperature is advisable with 25 ℃ to 35 ℃, when cleaning, the mesh bag that edible locust is housed is put into water 1-2 and take out second, leave standstill after 3 minutes, again the mesh bag that edible locust is housed is put into water 1-2 and take out second, leave standstill 3 minutes, repeatedly, until edible locust body is interior and external cleaning up, the locust survival rate of cleaning by this kind of mode is high for repeated washing like this.
Dry: now, by cleaning up the clean mesh bag of putting into of fresh and alive edible locust, mesh bag is placed to aeration-drying place and dry.
Fried: oil temperature is burnt to 180 about degree, the fresh and alive edible locust after drying to be put into oil cauldron and explode to medium well, this process approximately continues three minutes, and the edible locust after fried is pulled out, is put in stainless steel slips through the net, and oil control is dry.
Cooling: the edible locust after fried is placed on to the indoor cooling 50-70 minute of 5 ℃ to 10 ℃.
Quick-frozen: pack the edible locust after cooling into high quality food bag, the urgency of putting into subzero 25 ℃ to subzero 30 ℃ is frozen the indoor quick-frozen of carrying out.
Refrigeration: wait edible locust through quick-frozen frozen real after, proceed in the refrigerating chamber of subzero 10 ℃ to subzero 18 ℃ and refrigerate.
The edible locust that adopts above-mentioned processing technology to make, can deposit 2 years, clean owing to ight soil being separated before processing, and the edible locust dying sorted rejecting out in advance, therefore can keep the complete of the original flavor of locust and health.
Claims (5)
1. a processing technology that keeps edible locust original flavor, is characterized in that, comprises following procedure of processing: ight soil separates, and---sorting---is cleaned and---is dried---fried---cooling---quick-frozen---refrigeration;
Described ight soil separates: select fresh and alive edible locust, pack the mesh bag with small ventilating holes into, putting into one side has the darkroom of light; Treat that edible locust all climbs to mesh bag light one rear flank, turn mesh bag direction edible locust is creeped to light one side again; Repeat to turn mesh bag direction until ight soil separates clean;
Described sorting: reject dead edible locust;
Described cleaning: the edible locust living is reloaded to clean mesh bag; Will be equipped with the mesh bag of edible locust immerse and take out afterwards in warm water 1 to 2 second, leave standstill 3 minutes, be again immersed in the water 1-2 and take out second, leave standstill 3 minutes, like this repeated washing repeatedly, until edible locust body interior with external cleaning up;
Described drying: the mesh bag that the edible locust cleaning up is housed is placed to aeration-drying place and dry;
Described fried: the fresh and alive edible locust after drying to be put into oil cauldron and explode to medium well, approximately three minutes;
Described cooling: fried good edible locust is afterwards placed on to 5 ℃ of indoor cooling 50-70 minute to 10 ℃ of degree;
Described quick-frozen: the edible locust after cooling is put into the anxious chamber quick-frozen of freezing;
Described refrigeration: the edible locust after quick-frozen is placed into refrigerating chamber storage.
2. the processing technology of the edible locust original flavor of maintenance according to claim 1, is characterized in that: ight soil separation process, repeats to turn the mode approximately 100 times of mesh bag, 180 minutes used times.
3. the processing technology of the edible locust original flavor of maintenance according to claim 2, is characterized in that: cleaning process, the temperature of warm water is 25 ℃-35 ℃.
4. the processing technology of the edible locust original flavor of maintenance according to claim 3, is characterized in that: quick-frozen process, suddenly freezing room temperature is subzero 25 ℃ to subzero 30 ℃.
5. the processing technology of the edible locust original flavor of maintenance according to claim 4, is characterized in that: cold storage procedure, temperature of refrigerating chamber is subzero 10 ℃ to subzero 18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410077548.6A CN103815403A (en) | 2014-02-28 | 2014-02-28 | Processing technology for keeping original taste of edible locusts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410077548.6A CN103815403A (en) | 2014-02-28 | 2014-02-28 | Processing technology for keeping original taste of edible locusts |
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| CN103815403A true CN103815403A (en) | 2014-05-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410077548.6A Pending CN103815403A (en) | 2014-02-28 | 2014-02-28 | Processing technology for keeping original taste of edible locusts |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497522A (en) * | 2018-11-20 | 2019-03-22 | 贵州小蝗人生态农业有限公司 | A kind of production method of frying locust snack food |
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|---|---|---|---|---|
| CN1066565A (en) * | 1992-07-08 | 1992-12-02 | 刘晓平 | The preparation method of Chinese rice grasshopper food |
| CN1535695A (en) * | 2003-04-09 | 2004-10-13 | 北京君阳爱玛科技有限公司 | Locust form making method and antifatigue application of its powder |
| CN1915103A (en) * | 2006-09-05 | 2007-02-21 | 徐玉春 | Methof for processing and producing foodstuff of locust |
| CN102132878A (en) * | 2011-03-16 | 2011-07-27 | 江苏丘陵地区镇江农业科学研究所 | Method for producing locusta migratoria manilensis food |
| CN102356870A (en) * | 2011-09-19 | 2012-02-22 | 尹秀芹 | Processing method of edible insects |
| CN102524627A (en) * | 2012-02-27 | 2012-07-04 | 富禾（天津）生物科技发展有限公司 | Acridid health-care food and preparation method thereof |
| CN102524628A (en) * | 2012-02-27 | 2012-07-04 | 富禾（天津）生物科技发展有限公司 | Acridid health-care food and preparation method thereof |
| CN102836284A (en) * | 2012-09-29 | 2012-12-26 | 谢伯侦 | Locust medicinal liquor |
-
2014
- 2014-02-28 CN CN201410077548.6A patent/CN103815403A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066565A (en) * | 1992-07-08 | 1992-12-02 | 刘晓平 | The preparation method of Chinese rice grasshopper food |
| CN1535695A (en) * | 2003-04-09 | 2004-10-13 | 北京君阳爱玛科技有限公司 | Locust form making method and antifatigue application of its powder |
| CN1915103A (en) * | 2006-09-05 | 2007-02-21 | 徐玉春 | Methof for processing and producing foodstuff of locust |
| CN102132878A (en) * | 2011-03-16 | 2011-07-27 | 江苏丘陵地区镇江农业科学研究所 | Method for producing locusta migratoria manilensis food |
| CN102356870A (en) * | 2011-09-19 | 2012-02-22 | 尹秀芹 | Processing method of edible insects |
| CN102524627A (en) * | 2012-02-27 | 2012-07-04 | 富禾（天津）生物科技发展有限公司 | Acridid health-care food and preparation method thereof |
| CN102524628A (en) * | 2012-02-27 | 2012-07-04 | 富禾（天津）生物科技发展有限公司 | Acridid health-care food and preparation method thereof |
| CN102836284A (en) * | 2012-09-29 | 2012-12-26 | 谢伯侦 | Locust medicinal liquor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497522A (en) * | 2018-11-20 | 2019-03-22 | 贵州小蝗人生态农业有限公司 | A kind of production method of frying locust snack food |
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Application publication date: 20140528 |