CN107361286A - A kind of processing technology of fresh-keeping worm - Google Patents
A kind of processing technology of fresh-keeping worm Download PDFInfo
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- CN107361286A CN107361286A CN201710582531.XA CN201710582531A CN107361286A CN 107361286 A CN107361286 A CN 107361286A CN 201710582531 A CN201710582531 A CN 201710582531A CN 107361286 A CN107361286 A CN 107361286A
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- worm
- keeping
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- 238000012545 processing Methods 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 241000238631 Hexapoda Species 0.000 claims abstract description 65
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000005030 aluminium foil Substances 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000011017 operating method Methods 0.000 claims abstract description 15
- 230000005855 radiation Effects 0.000 claims abstract description 15
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 13
- 230000029087 digestion Effects 0.000 claims description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 238000003303 reheating Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 abstract description 3
- 239000012266 salt solution Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000011161 development Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 241000931705 Cicada Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000254109 Tenebrio molitor Species 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Processing Of Solid Wastes (AREA)
Abstract
The present invention provides a kind of processing technology of fresh-keeping worm.Operating procedure specific method is as follows：（1）First insect is washed；（2）By step（1）After operation cleans up, 50 60 DEG C of hot cookings are put into；（3）By step（2）The insect of processing takes out naturally dry；（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then by vacuum nitrogen gas, then heat sealing；（5）By step（4）Pass through radiation sterilizing again, stored.The freshness for insect and shelf-life can be lifted, is easy to store under normal temperature.Can be expanded in the use of reality.
Description
Technical field
More particularly to field of food preservation, more particularly to a kind of processing technology of fresh-keeping worm.
Background technology
Due to insect have protein content is high, azelon is few, nutritional ingredient is easily absorbed by the body, propagation generation is short,
The features such as index of reproduction is high, suitable for factorial praluction, aboundresources, and turn into a preferable food resource urgently leaved for development.It is real
On border, early on the 5th the Latin America nutritionist and dietician representative assembly of 1980, just propose to supplement people
Based food deficiency, it should the part using insect as the source of food.
Food is the important substance basis of human survival and development.Under the trend of world population sharp increase, protein
Demand will be increasing, the common protein such as milk, egg, fish, meat food far can not meet people to protein
Needs.Therefore, develop novel foodstuff and seek protein new resources, it has also become a urgent task of the pendulum in face of the mankind.
Abundant Utilization of Edible Insect Resource insect is that the animal monoid most wide, most species, quantity are maximum is distributed on the earth.Ground
Insect on ball there are about 10,000,000 kinds, account for the half of all living species quantity.Moreover, the distribution of insect habitats is also quite wide
It is general, from arid area to tropical rain forest, from land to water in, almost throughout the whole earth.Abundant resource is human development elder brother
Worm food provides guarantee.The carnivorism history of China is before 3000《It is elegant》、《Zhou Li》With《Book of Rites》In just describe
Offered a sacrifice to gods or ancestors after 3 kinds of ant, cicada and honeybee insect processing for emperor and feast and carouse is used.
The nutritive value entomologist of edible insect and nutritionist have recognized that people are using insect as food in history,
It is not only the needs for supplement energy, it is often more important that its dietetic nutrition parity value and the abundant human body institute contained are required
Nutriment.Substantial amounts of trophic analysis result shows, nutriment necessary to edible insect contains abundant human body, is one
The good source of animal protein of kind.
Edible insect also contains a variety of amino acid needed by human, such as threonine, valine, lysine, tryptophan, bright ammonia
Acid, isoleucine etc., wherein most of indexs meet or exceed FAO/WHO standard values.The amino acid of edible insect not only content
It is abundant, and form rationally, it is a good protein source.The fat content and calorific value of edible insect change greatly.
Present high ornamental fish is also popularized very much for insect is edible, such as, insect is all freezing storage to insect currently on the market
Hide, such as, silkworm chrysalis, locust, yellow meal worm, barley worm, cricket, stored frozen energy loss, the shelf-life is short.With saving the energy now
Disagree.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of processing technology of fresh-keeping worm, insect is ensure that significantly
Freshness and at normal temperatures storage capacity.
To solve the above problems, the present invention uses following technical scheme：
A kind of processing technology of fresh-keeping worm, it is characterised in that operating procedure specific method is as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 50-60 DEG C of hot cooking is put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is then added to aluminium foil bag, and by vacuum nitrogen gas, reheating closes envelope
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, the step（1）In temperature control below 15-25 DEG C.
Further, the step（1）During middle cleaning, it is stirred using agitating mode.
Further, the step（1）Salt is added in reclaimed water, controls the salt content of salt solution in 2-3%.
Further, the step（2）Digestion time be 10 minutes.
Further, the step（3）Dry using lucifuge condition.
Further, the step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
The present invention is a kind of using the continuous method for preparing grapheme material of screw machine shearing, and compared with prior art, it is prominent
The characteristics of going out and excellent effect are：
1st, improve for due to adding salt solution during cleaning, the sterilization to insect can not only be lifted, while can also cause insect
Internal food is spued, and the internal organ for reducing inside are infected and are also easy to produce corrosion.
2nd, shelf-life and freshness and the storage capacity under normal temperature state of its insect are improved.
Embodiment
Below by way of embodiment, the present invention is described in further detail, but this should not be interpreted as to the present invention
Scope be only limitted to following example.In the case where not departing from above method thought of the present invention, according to ordinary skill
The various replacements or change that knowledge and customary means are made, should be included in the scope of the present invention.
Embodiment 1
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 50-60 DEG C of hot cooking is put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 2
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 60 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is then added to aluminium foil bag, then by vacuum nitrogen gas, then heat seal
Sealing；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 15 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution in 2-3%.
Embodiment 3
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 52 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then by vacuumizing inflated with nitrogen again, then heat seal
Sealing；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 17 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution in 2-3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 4
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 58 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 14 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 5
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 58 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 16 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 2%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 6
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 55 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution in 2-3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 7
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 52 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 24 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution in %.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 8
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 57 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 23 DEG C.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 9
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 60 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 17 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 2%.
Further, step（2）Digestion time be 10 minutes.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 10
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 50 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 25 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 3%.
Further, step（2）Digestion time be 10 minutes.
Embodiment 11
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 56 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 19 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
Embodiment 12
A kind of processing technology of fresh-keeping worm, operating procedure specific method are as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 13 DEG C of hot cookings are put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
Further, step（1）In temperature control below 22 DEG C.
Further, step（1）During middle cleaning, it is stirred using agitating mode.
Further, step（1）Salt is added in reclaimed water, controls the salt content of salt solution 3%.
Further, step（2）Digestion time be 10 minutes.
Further, step（3）Dry using lucifuge condition.
Further, step（4）Middle vacuum is 1.0, inflated with nitrogen 0.5.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Other identical element also be present in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. a kind of processing technology of fresh-keeping worm, it is characterised in that operating procedure specific method is as follows：
（1）First insect is washed；
（2）By step（1）After operation cleans up, 50-60 DEG C of hot cooking is put into；
（3）By step（2）The insect of processing takes out naturally dry；
（4）By step（3）Insect after drying is weighed, and is added to aluminium foil bag, then close envelope by vacuum nitrogen gas, reheating
Mouthful；
（5）By step（4）Pass through radiation sterilizing again, stored.
2. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（1）In temperature control exist
Less than 15-25 DEG C.
3. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（1）During middle cleaning, using stirring
The mode of mixing is stirred.
4. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（1）Salt is added in reclaimed water, is controlled
The salt content of salt manufacturing water is in 2-3%.
5. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（2）Digestion time be 10
Minute.
6. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（3）Dry using lucifuge
Condition.
7. the processing technology of fresh-keeping worm as claimed in claim 1, it is characterised in that the step（4）Middle vacuum is 1.0,
Inflated with nitrogen is 0.5.
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| CN201710582531.XA CN107361286A (en) | 2017-07-17 | 2017-07-17 | A kind of processing technology of fresh-keeping worm |
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| CN110250328A (en) * | 2019-07-19 | 2019-09-20 | 国际重型智能计算有限公司 | A kind of refreshing sterilizing method of feed insect |
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