CN103932187A - Processing method of ready-to-eat silkworm chrysalis can - Google Patents
Processing method of ready-to-eat silkworm chrysalis can Download PDFInfo
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- CN103932187A CN103932187A CN201410163766.1A CN201410163766A CN103932187A CN 103932187 A CN103932187 A CN 103932187A CN 201410163766 A CN201410163766 A CN 201410163766A CN 103932187 A CN103932187 A CN 103932187A
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- silkworm chrysalis
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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 method of ready-to-eat silkworm chrysalis can. The method comprises the following steps: (1) selecting, namely selecting live silkworm chrysalis; (2) cleaning, namely washing by clean water repeatedly; (3) boiling, namely adding water to a container, adding spicy seasoning or spiced seasoning according to taste, adding the silkworm chrysalis, boiling and smoldering for 30 minutes and natural cooling to room temperature; (4) cleaning can body; (5) measuring and canning, namely weighing certain amount of boiled silkworm chrysalis and putting in the can body; adding hot peppers or bay leaves according to taste; and liquid sealing; (6) sterilizing; (7) inspecting; and (8) packing. Due to use of the fresh live silkworm chrysalis, the nutrition of the silkworm chrysalis is kept, and two tastes of spicy and spiced cans are processed so as to meet the requirements of different persons; moreover, the preservation time of the canned food is increased so that the delicious silkworm chrysalis can be tasted whenever and wherever. The silkworm chrysalis is safe to eat since being subjected to high temperature sterilization; as a specialty of northeast of China, silkworm chrysalis can is also a gift to share; thus, the silkworm chrysalis can has wide market prospect and good economic benefit.
Description
Technical field
The present invention relates to a kind of canned food processing method, relate to specifically a kind of silkworm chrysalis can processing method.
Background technology
Silkworm chrysalis contains rich in protein and several amino acids, also contains a large amount of unrighted acids, a small amount of lecithin, sterol, liposoluble vitamin etc., be weak, after being ill, old man and the high-grade nutrient tonic in women postpartum.But due to himself reason, its taste of the silkworm chrysalis of different times is different with nutrition, and tussah chrysalis only exists in several areas, and other regional people are not to be good at very much to its way, are difficult to process the suitable food of taste.And the matured silkworm pupa shelf-life of processing is voluntarily short, carries inconvenience.
Summary of the invention
The present invention is directed to the problems referred to above, the silkworm chrysalis canned food that a kind of long shelf-life is provided and is convenient for carrying and can circulate extensively on market, processes fragrant peppery and spiced two kinds of tastes, to meet different human needs in processing method.
The concrete technical scheme solving the problems of the technologies described above is that a kind of silkworm chrysalis can processing method, is characterized in that:
(1) select materials: every pupa all will be selected one by one, select lovely luster, the pupa alive that pupa skin is not rotten;
(2) clean: repeatedly rinse to without pulling out and drain after silt dirt with clear water;
(3) boil: in container, by mass parts, add 1000 parts of water, add to taste condiment: fragrant pungent condiment composition: salt 10 ~ 13, Chinese prickly ash 3 ~ 5, aniseed 3 ~ 5, cassia bark 0.5 ~ 1, fennel 0.5 ~ 1, sugar 8 ~ 10, monosodium glutamate 4 ~ 6, cooking wine 40 ~ 50, five-spice powder 2 ~ 3, ginger 20 ~ 23, fiber crops green pepper 3 ~ 5, fresh capsicum 20; Spiced condiment composition: salt 10 ~ 13, Chinese prickly ash 3 ~ 5, aniseed 3 ~ 5, cassia bark 0.5 ~ 1, fennel 0.5 ~ 1, sugar 8 ~ 10, monosodium glutamate 4 ~ 6, cooking wine 40 ~ 50, five-spice powder 2 ~ 3, ginger 20 ~ 23; Salt, sugar, monosodium glutamate and cooking wine in above-mentioned condiment are added to the water, and remaining condiment packs into be made flavor pack in cloth bag and put into water; Add 500 parts of silkworm chrysalises, boil after 30min, add a cover after vexed 30min, flavor pack is pulled out, naturally cool to room temperature;
(4) cleaning of tank body: control water purification after tank body is cleaned;
(5) metering tinning: the pupa that rear control solid carbon dioxide divides is cooling by having boiled, and the silkworm chrysalis accurately taking after some boils packs in tank body, adds to taste pimiento or spiceleaf, after soup juice that will the pupa that boil filters, add in can after sealing;
(6) sterilization: the can of good seal is sent into and carried out sterilizing in high-temperature sterilization pot;
(7) inspection: every batch of product need be tested by standard gauge regular inspection through testing department, and Interventions Requested comprise sense organ requirement, salinity, net content or solid content and microbiological indicator;
(8) packaging: the product stamp through being up to the standards, packaging, vanning warehouse-in.
beneficial effect of the present invention: the nutrition that adopts new fresh and alive pupa not only to keep silkworm chrysalis itself after processing, process fragrant peppery and spiced two kinds of tastes, to meet different human needs, tinned food has increased the holding time, makes us tasting the delicious food of silkworm chrysalis whenever and wherever possible.In processing method, adopt high-temperature sterilization to carry out disinfection to silkworm chrysalis, guarantee edible safety.As one of the special product in northeast, silkworm chrysalis can is also the present good merchantable brand of visiting, and has wide market prospects and good economic benefit.
Detailed description of the invention
Embodiment 1: a kind of instant silkworm chrysalis can processing method
(1) select materials: every pupa all will be selected one by one, select lovely luster, the pupa alive that pupa skin is not rotten.
(2)clean: repeatedly rinse to without pulling out and drain after silt dirt with clear water.
(3) boil: in container, add 1000 grams of water, then add 10 grams of salt, 8 grams of sugar, 4 grams of monosodium glutamates, 40 grams of cooking wine, again by 3 grams of Chinese prickly ashes, 3 grams of aniseed, 0.5 gram of fennel, 0.5 gram of cassia bark, 2 grams of five-spice powders, 20 grams of ginger, 3 grams of numb greens pepper, 20 grams of fresh capsicums, above-mentioned condiment packs in cloth bag, make flavor pack. to facilitate taking-up, put into water, if condiment consumption can be divided into greatly several parcels. condiment amount can be selected proportional quantity according to various places taste, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pull silkworm chrysalis control solid carbon dioxide part out, naturally cool to room temperature.
(4) cleaning of tank body: control water purification after tinplate tank body is cleaned.
(5) metering tinning: the silkworm chrysalis after adding 300 grams to boil in the tank body of 500 grams of net contents, the silkworm chrysalis amount of instant silkworm chrysalis can is depending on its tank body internal volume.Put into two pieces of pimientos, put into pimiento and make its canned product from being easy in appearance identify taste, and increase aesthetic appearance, add the above-mentioned peppery soup juice of perfume (or spice) boiling after pupa filters, be full of tank body, then sealing.
(6) sterilization: the tank body of good seal is sent into and carried out sterilizing in high-temperature sterilization pot.
(7) inspection:
Sense organ: packaged configuration seal of vessel is intact, without leakage, without the fat phenomenon of listening; Container coat non-corroding, inner-wall paint is without coming off; There is the intrinsic color and luster of tussah chrysalis; Build is complete, and meat is full; There is the intrinsic flavour of tussah chrysalis can, smell, free from extraneous odour; Without macroscopic exogenous impurity.
Sodium chloride (in NaCl): 1.14%;
Solid content: >=300g
Micro biological Tests: cultivate at 36 DEG C 10 days, not fat listening, does not reveal pH value no significant difference.
(8) packaging: the product stamp through being up to the standards, packaging, vanning warehouse-in.
The present embodiment silkworm chrysalis can taste is the peppery taste of giving off a strong fragrance.
Embodiment 2:
(1) select materials, (2) clean with embodiment 1.
(3) boil: in container, add 1000 grams of water, then add 13 grams of salt, 10 grams of sugar, 6 grams of monosodium glutamates, 50 grams of cooking wine, then by 5 grams of Chinese prickly ashes, 5 grams of aniseed, 1 gram of fennel, 1 gram of cassia bark, 3 grams of five-spice powders, 23 grams of ginger, above-mentioned condiment packs in cloth bag, make flavor pack, to facilitate taking-up, put into water, condiment amount can be selected proportional quantity according to various places taste, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pulled out silkworm chrysalis control solid carbon dioxide and divide, naturally cool to room temperature.
(4) cleaning of tank body: control water purification after aluminum alloy tank body is cleaned.
(5) metering tinning: the silkworm chrysalis after adding 300 grams to boil in 500 grams of dress Cans of net content, put into two pieces of spiceleafs, add the above-mentioned spiced soup juice boiling after pupa filters, be full of tank body, then sealing.
Other step is with embodiment 1.
The present embodiment silkworm chrysalis can taste is dense spiced taste.
Embodiment 3:
(1) select materials, (2) clean with embodiment 1.
(3) boil: in container, add 1000 grams of water, then add 11 grams of salt, 9 grams of sugar, 5 grams of monosodium glutamates, 45 grams of cooking wine, then by 4 grams of Chinese prickly ashes, 4 grams of aniseed, 0.8 gram of fennel, 0.8 gram of cassia bark, 2.5 grams of five-spice powders, 22 grams of ginger, 4 grams of numb greens pepper, 20 grams of fresh capsicums, above-mentioned condiment packs in cloth bag, makes flavor pack, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pulled out silkworm chrysalis control solid carbon dioxide and divide, naturally cool to room temperature.
Other step is with embodiment 1.
The present embodiment silkworm chrysalis can taste is the peppery taste of middle perfume (or spice).
Embodiment 4
:
(1) select materials, (2) clean with embodiment 1.
(3) boil: in container, add 1000 grams of water, then add 12 grams of salt, 9 grams of sugar, 5 grams of monosodium glutamates, 45 grams of cooking wine, then by 4 grams of Chinese prickly ashes, 4 grams of aniseed, 0.6 gram of fennel, 0.7 gram of cassia bark, 2.5 grams of five-spice powders, 22 grams of ginger, above-mentioned condiment packs in cloth bag, make flavor pack, to facilitate taking-up, put into water, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pulled out silkworm chrysalis control solid carbon dioxide and divide, naturally cool to room temperature.
Other step is with embodiment 2.
The present embodiment silkworm chrysalis can taste is middle spiced taste.
Embodiment 5
:
(1) select materials, (2) clean with embodiment 1.
(3) boil: in container, add 1000 grams of water, then add 10 grams of salt, 8 grams of sugar, 4 grams of monosodium glutamates, 40 grams of cooking wine, then by 3 grams of Chinese prickly ashes, 3 grams of aniseed, 0.5 gram of fennel, 0.5 gram of cassia bark, 2 grams of five-spice powders, 20 grams of ginger, 3 grams of numb greens pepper, 20 grams of fresh capsicums, above-mentioned condiment packs in cloth bag, makes flavor pack, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pulled out silkworm chrysalis control solid carbon dioxide and divide, naturally cool to room temperature.
Other step is with embodiment 1.
The present embodiment silkworm chrysalis can taste is the peppery taste of light perfume (or spice).
Embodiment 6
:
(1) select materials, (2) clean same embodiment.
(3) boil: in container, add 1000 grams of water, then add 10 grams of salt, 8 grams of sugar, 4 grams of monosodium glutamates, 40 grams of cooking wine, then by 3 grams of Chinese prickly ashes, 3 grams of aniseed, 0.5 gram of fennel, 0.5 gram of cassia bark, 2 grams of five-spice powders, 20 grams of ginger, above-mentioned condiment packs in cloth bag, make condiment, to facilitate taking-up, put into water, add again the pupa alive after 500 grams of cleanings, boil 30min, add a cover vexed 30min, flavor pack is pulled out, pulled out silkworm chrysalis control solid carbon dioxide part, naturally cool to room temperature.
Other step is with embodiment 2.
The present embodiment silkworm chrysalis can taste is light spiced taste.
Claims (1)
1. a silkworm chrysalis can processing method, is characterized in that:
(1) select materials: every pupa all will be selected one by one, select lovely luster, the pupa alive that pupa skin is not rotten;
(2) clean: repeatedly rinse to without pulling out and drain after silt dirt with clear water;
(3) boil: in container, by mass parts, add 1000 parts of water, add to taste condiment, fragrant pungent condiment composition: salt 10 ~ 13, Chinese prickly ash 3 ~ 5, aniseed 3 ~ 5, cassia bark 0.5 ~ 1, fennel 0.5 ~ 1, sugar 8 ~ 10, monosodium glutamate 4 ~ 6, cooking wine 40 ~ 50, five-spice powder 2 ~ 3, ginger 20 ~ 23, numb green pepper 3 ~ 5, fresh capsicum 20; Spiced condiment composition: salt 10 ~ 13, Chinese prickly ash 3 ~ 5, aniseed 3 ~ 5, cassia bark 0.5 ~ 1, fennel 0.5 ~ 1, sugar 8 ~ 10, monosodium glutamate 4 ~ 6, cooking wine 40 ~ 50, five-spice powder 2 ~ 3, ginger 20 ~ 23; Salt, sugar, monosodium glutamate and cooking wine in above-mentioned condiment are added to the water, and remaining condiment packs into be made flavor pack in cloth bag and put into water; Add 500 parts of silkworm chrysalises, boil after 30min, add a cover after vexed 30min, flavor pack is pulled out, naturally cool to room temperature;
(4) cleaning of tank body: control water purification after tank body is cleaned;
(5) metering tinning: the pupa that rear control solid carbon dioxide divides is cooling by having boiled, and the silkworm chrysalis accurately taking after some boils packs in tank body, adds to taste pimiento or spiceleaf, after soup juice that will the pupa that boil filters, add in can after sealing;
(6) sterilization: the can of good seal is sent into and carried out sterilizing in high-pressure sterilizing pot;
(7) inspection: every batch of product need be tested by standard gauge regular inspection through testing department, and Interventions Requested comprise sense organ requirement, salinity, net content or solid content and microbiological indicator;
(8) packaging: the product stamp through being up to the standards, packaging, vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410163766.1A CN103932187A (en) | 2014-04-23 | 2014-04-23 | Processing method of ready-to-eat silkworm chrysalis can |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410163766.1A CN103932187A (en) | 2014-04-23 | 2014-04-23 | Processing method of ready-to-eat silkworm chrysalis can |
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| CN103932187A true CN103932187A (en) | 2014-07-23 |
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| CN201410163766.1A Pending CN103932187A (en) | 2014-04-23 | 2014-04-23 | Processing method of ready-to-eat silkworm chrysalis can |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919069A (en) * | 2016-04-05 | 2016-09-07 | 蔡凤文 | Canned longicorn's larva |
| CN108077805A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and Paludina can and preparation method thereof |
| CN108175084A (en) * | 2017-12-19 | 2018-06-19 | 重庆市铜梁区茧站食品有限公司 | A kind of silkworm chrysalis can and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN1093536A (en) * | 1993-04-03 | 1994-10-19 | 张扬 | Silkworm chrysalis canned food |
| CN102379384A (en) * | 2010-08-29 | 2012-03-21 | 王康 | Instant silkworm chrysalis food processing technology |
| CN102669500A (en) * | 2012-05-26 | 2012-09-19 | 姚文 | Silkworm chrysalises with clear gravy |
-
2014
- 2014-04-23 CN CN201410163766.1A patent/CN103932187A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093536A (en) * | 1993-04-03 | 1994-10-19 | 张扬 | Silkworm chrysalis canned food |
| CN102379384A (en) * | 2010-08-29 | 2012-03-21 | 王康 | Instant silkworm chrysalis food processing technology |
| CN102669500A (en) * | 2012-05-26 | 2012-09-19 | 姚文 | Silkworm chrysalises with clear gravy |
Non-Patent Citations (3)
| Title |
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| 孔保华等: "《肉制品加工技术》", 30 November 1997, 黑龙江科学技术出版社 * |
| 宋喜云等: "蚕蛹罐头的加工工艺研究", 《中国蚕业》 * |
| 阎道勉: "柞蚕五香蚕蛹罐头生产工艺", 《蚕业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919069A (en) * | 2016-04-05 | 2016-09-07 | 蔡凤文 | Canned longicorn's larva |
| CN108175084A (en) * | 2017-12-19 | 2018-06-19 | 重庆市铜梁区茧站食品有限公司 | A kind of silkworm chrysalis can and preparation method thereof |
| CN108077805A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and Paludina can and preparation method thereof |
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Application publication date: 20140723 |