CN110613126A - Multi-flavor fried bee pupa and preparation method thereof - Google Patents
Multi-flavor fried bee pupa and preparation method thereof Download PDFInfo
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- CN110613126A CN110613126A CN201910948796.6A CN201910948796A CN110613126A CN 110613126 A CN110613126 A CN 110613126A CN 201910948796 A CN201910948796 A CN 201910948796A CN 110613126 A CN110613126 A CN 110613126A
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- 240000008415 Lactuca sativa Species 0.000 claims abstract description 37
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- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 30
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 30
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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
- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a multi-flavor fried bee pupa and a preparation method thereof, belonging to the technical field of food. The multi-flavor fried bee pupa comprises bee pupa, chopped green onion, chili, peanuts, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seeds, spiced salt, monosodium glutamate and salad oil. Wherein the pupa Apis is cleaned feces, the Capsici fructus is green pepper and/or red pepper, and the semen Arachidis Hypogaeae is fried. According to the invention, the bee pupae is fried and stir-fried by adopting the raw materials such as the chopped green onion, the hot pepper, the peanut, the ginger, the tsaoko cardamom, the aniseed, the fennel, the sesame, the shelled melon seed, the spiced salt, the monosodium glutamate and the salad oil, so that the fried bee pupae which is crisp in mouth, multiple in taste, delicious and rich in nutrition can be obtained.
Description
Technical Field
The invention relates to the technical field of food, in particular to multi-flavor fried bee pupae and a preparation method thereof.
Background
The bee pupa is larva and pupa of wild bee such as wasp, black bee, and soil bee, and is an ideal nutritious food containing high protein, low fat, multiple vitamins and microelements. Wherein the fried bee pupa is a food obtained by frying bee pupa, and has crisp taste.
However, the traditional fried bee pupae are fried by edible oil such as vegetable oil, and have the problems of single taste, deviation of mouthfeel and the like.
Disclosure of Invention
The invention aims to provide a multi-flavor fried bee pupa and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
the multi-flavor fried bee pupa comprises the following components in parts by weight: 100-200 parts of bee pupa, 20-40 parts of chopped green onion, 1-15 parts of hot pepper, 10-20 parts of peanut, 1-10 parts of ginger, 0.5-2 parts of tsaoko amomum fruit, 0.5-2 parts of star anise, 0.5-2 parts of fennel, 10-20 parts of sesame, 10-20 parts of shelled melon seed, 0.5-2 parts of spiced salt, 0.5-4 parts of monosodium glutamate and 1000-1500 parts of salad oil.
Preferably, the fried bee pupa comprises the following components in parts by weight: 140-160 parts of bee pupa, 25-35 parts of chopped green onion, 8-12 parts of hot pepper, 14-16 parts of peanut, 4-6 parts of ginger, 1.2-1.8 parts of tsaoko amomum fruit, 1.2-1.8 parts of star anise, 1.2-1.8 parts of fennel, 14-16 parts of sesame, 14-16 parts of shelled melon seed, 1.2-1.8 parts of spiced salt, 1-3 parts of monosodium glutamate and 1200-1300 parts of salad oil.
Preferably, the fried bee pupa comprises the following components in parts by weight: 150 parts of bee pupa, 30 parts of chopped green onion, 10 parts of hot pepper, 15 parts of peanut, 5 parts of ginger, 1.5 parts of tsaoko cardamom, 1.5 parts of star anise, 1.5 parts of fennel, 15 parts of sesame, 15 parts of shelled melon seed, 1.5 parts of spiced salt, 2 parts of monosodium glutamate and 1250 parts of salad oil.
Preferably, the bee pupae are the bee pupae after excrement is removed.
Preferably, the pepper is green pepper and/or red pepper.
Preferably, the peanuts are fried peanuts.
The embodiment of the invention also provides a preparation method of the fried bee pupae, which comprises the following steps:
weighing bee pupa, chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt, monosodium glutamate and salad oil according to the weight parts for later use;
grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
pouring the weighed salad oil into a pot, boiling the salad oil for 6-8 minutes, and then adding the weighed bee pupae into the pot for frying; and then, taking out part of salad oil in the pot, and then adding the ground chopped green onion, chili, peanuts, ginger, tsaoko cardamon, star anise, fennel, sesame, shelled melon seeds, spiced salt and monosodium glutamate into the pot for stir-frying to obtain the fried bee pupae.
Preferably, in the step, the frying time is 3-5 min.
Preferably, in the step, the stir-frying time is 1-3 min.
Compared with the prior art, the embodiment of the invention has the beneficial effects that:
according to the embodiment of the invention, the bee pupae is fried and stir-fried by adopting the raw materials such as chopped green onion, hot pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt, monosodium glutamate and salad oil, so that the fried bee pupae which is crisp, multi-flavor, delicious and rich in nutrition can be obtained.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides multi-flavor fried bee pupae, and the preparation method of the multi-flavor fried bee pupae comprises the following steps:
(1) weighing 100g of bee pupa, 20g of chopped green onion, 1g of hot pepper, 10g of peanut, 1g of ginger, 0.5g of tsaoko cardamom, 0.5g of star anise, 0.5g of fennel, 10g of sesame, 10g of shelled melon seed, 0.5g of spiced salt, 0.5g of monosodium glutamate and 1000g of salad oil for later use; wherein the Capsici fructus is green pepper; the peanut is fried; the bee pupae is the bee pupae without excrement, and specifically, the bee pupae taken out of a bee cake is cooked for 3 minutes by boiling water and then fished out, then the excrement of the bee pupae is removed, and moisture is drained, so that the bee pupae without excrement can be obtained.
(2) Grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
(3) pouring the weighed salad oil into a pot, heating the salad oil to be cooked for 6 minutes, adding the weighed bee pupae into the pot, and frying for 3min to be golden yellow by using a big fire; and then, taking out part of salad oil in the pot, adding the ground chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate into the pot, stir-frying for 1min, taking out the pot, and cooling for 5min to obtain the fried bee pupa, wherein the obtained fried bee pupa can be packaged by a vacuum food bag for convenient storage.
Example 2
The embodiment provides multi-flavor fried bee pupae, and the preparation method of the multi-flavor fried bee pupae comprises the following steps:
(1) weighing 200g of bee pupa, 40g of chopped green onion, 15g of hot pepper, 20g of peanut, 10g of ginger, 2g of tsaoko cardamom, 2g of star anise, 2g of fennel, 20g of sesame, 20g of shelled melon seed, 2g of spiced salt, 4g of monosodium glutamate and 1500g of salad oil for later use; wherein the Capsici fructus is green pepper and red pepper; the peanut is fried; the bee pupae is the bee pupae without excrement, and specifically, the bee pupae taken out of a bee cake is cooked for 5 minutes by boiling water and then fished out, then the excrement of the bee pupae is removed, and moisture is drained, so that the bee pupae without excrement can be obtained.
(2) Grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
(3) pouring the weighed salad oil into a pot, heating the salad oil to 8min, adding the weighed bee pupa into the pot, and frying with strong fire for 5min to golden yellow; and then, taking out part of salad oil in the pot, adding the ground chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate into the pot, stir-frying for 3min, taking out the pot, and cooling for 10min to obtain the fried bee pupa, wherein the obtained fried bee pupa can be packaged by a vacuum food bag for convenient storage.
Example 3
The embodiment provides multi-flavor fried bee pupae, and the preparation method of the multi-flavor fried bee pupae comprises the following steps:
(1) weighing 140g of bee pupa, 25g of chopped green onion, 8g of hot pepper, 14g of peanut, 4g of ginger, 1.2g of tsaoko cardamom, 1.2g of star anise, 1.2g of fennel, 14g of sesame, 14g of shelled melon seed, 1.2g of spiced salt, 1g of monosodium glutamate and 1200g of salad oil for later use; wherein the Capsici fructus is red pepper; the peanut is fried; the bee pupae is the bee pupae without excrement, and specifically, the bee pupae taken out of a bee cake is cooked for 3 minutes by boiling water and then fished out, then the excrement of the bee pupae is removed, and moisture is drained, so that the bee pupae without excrement can be obtained.
(2) Grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
(3) pouring the weighed salad oil into a pot, heating the salad oil to 7 min, adding the weighed bee pupae into the pot, and frying with strong fire for 4min to golden yellow; and then, taking out part of salad oil in the pot, adding the ground chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate into the pot, stir-frying for 2min, taking out the pot, and cooling for 8min to obtain the fried bee pupa, wherein the obtained fried bee pupa can be packaged by a vacuum food bag for convenient storage.
Example 4
The embodiment provides multi-flavor fried bee pupae, and the preparation method of the multi-flavor fried bee pupae comprises the following steps:
(1) weighing 160g of bee pupa, 35g of chopped green onion, 12g of hot pepper, 16g of peanut, 6g of ginger, 1.8g of tsaoko cardamom, 1.8g of star anise, 1.8g of fennel, 16g of sesame, 16g of shelled melon seeds, 1.8g of spiced salt, 3g of monosodium glutamate and 1300g of salad oil for later use; wherein the Capsici fructus is green pepper; the peanut is fried; the bee pupae is the bee pupae without excrement, and specifically, the bee pupae taken out of a bee cake is cooked for 5 minutes by boiling water and then fished out, then the excrement of the bee pupae is removed, and moisture is drained, so that the bee pupae without excrement can be obtained.
(2) Grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
(3) pouring the weighed salad oil into a pot, heating the salad oil to 7 min, adding the weighed bee pupae into the pot, and frying with strong fire for 4min to golden yellow; and then, taking out part of salad oil in the pot, adding the ground chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate into the pot, stir-frying for 2min, taking out the pot, and cooling for 8min to obtain the fried bee pupa, wherein the obtained fried bee pupa can be packaged by a vacuum food bag for convenient storage.
Example 5
The embodiment provides multi-flavor fried bee pupae, and the preparation method of the multi-flavor fried bee pupae comprises the following steps:
(1) weighing 150g of bee pupa, 30g of chopped green onion, 10g of hot pepper, 15g of peanut, 5g of ginger, 1.5g of tsaoko cardamom, 1.5g of star anise, 1.5g of fennel, 15g of sesame, 15g of shelled melon seed, 1.5g of spiced salt, 2g of monosodium glutamate and 1250g of salad oil for later use; wherein the Capsici fructus is green pepper and red pepper; the peanut is fried; the bee pupae is the bee pupae without excrement, and specifically, the bee pupae taken out of a bee cake is cooked for 4 minutes by boiling water and then fished out, then the excrement of the bee pupae is removed, and moisture is drained, so that the bee pupae without excrement can be obtained.
(2) Grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
(3) pouring the weighed salad oil into a pot, heating the salad oil to 7 min, adding the weighed bee pupae into the pot, and frying with strong fire for 4min to golden yellow; and then, taking out part of salad oil in the pot, adding the ground chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate into the pot, stir-frying for 2min, taking out the pot, and cooling for 8min to obtain the fried bee pupa, wherein the obtained fried bee pupa can be packaged by a vacuum food bag for convenient storage.
The fried bee pupae prepared by the embodiment has crisp, multi-flavor and delicious taste in the mouth and is rich in nutrition. It is to be noted that, when the fried bee pupae provided by the invention is eaten, the bee pupae and honey can not be eaten at the same time; in addition, the fried bee pupae provided by the invention should be used with caution for people with high protein allergy.
In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.
Claims (9)
1. The multi-flavor fried bee pupa is characterized by comprising the following components in parts by weight: 100-200 parts of bee pupa, 20-40 parts of chopped green onion, 1-15 parts of hot pepper, 10-20 parts of peanut, 1-10 parts of ginger, 0.5-2 parts of tsaoko amomum fruit, 0.5-2 parts of star anise, 0.5-2 parts of fennel, 10-20 parts of sesame, 10-20 parts of shelled melon seed, 0.5-2 parts of spiced salt, 0.5-4 parts of monosodium glutamate and 1000-1500 parts of salad oil.
2. The multi-flavor fried bee pupae as claimed in claim 1, wherein the fried bee pupae comprises the following components in parts by weight: 140-160 parts of bee pupa, 25-35 parts of chopped green onion, 8-12 parts of hot pepper, 14-16 parts of peanut, 4-6 parts of ginger, 1.2-1.8 parts of tsaoko amomum fruit, 1.2-1.8 parts of star anise, 1.2-1.8 parts of fennel, 14-16 parts of sesame, 14-16 parts of shelled melon seed, 1.2-1.8 parts of spiced salt, 1-3 parts of monosodium glutamate and 1200-1300 parts of salad oil.
3. The multi-flavor fried bee pupae as claimed in claim 2, wherein the fried bee pupae comprises the following components in parts by weight: 150 parts of bee pupa, 30 parts of chopped green onion, 10 parts of hot pepper, 15 parts of peanut, 5 parts of ginger, 1.5 parts of tsaoko cardamom, 1.5 parts of star anise, 1.5 parts of fennel, 15 parts of sesame, 15 parts of shelled melon seed, 1.5 parts of spiced salt, 2 parts of monosodium glutamate and 1250 parts of salad oil.
4. The multi-flavor fried bee pupae as claimed in any one of claims 1 to 3, wherein the bee pupae is a bee pupae after feces removal.
5. The multi-flavor fried bee pupae according to any one of claims 1 to 3, wherein the hot pepper is green pepper and/or red pepper.
6. The multi-flavor fried bee pupae according to any one of claims 1 to 3, wherein the peanuts are fried peanuts.
7. A method for preparing fried bee pupae as claimed in any one of claims 1 to 6, comprising the steps of:
weighing bee pupa, chopped green onion, chili, peanut, ginger, tsaoko amomum fruit, star anise, fennel, sesame, shelled melon seed, spiced salt, monosodium glutamate and salad oil according to the weight parts for later use;
grinding the weighed chopped green onion, pepper, peanut, ginger, tsaoko cardamom, anise, fennel, sesame, shelled melon seed, spiced salt and monosodium glutamate for later use;
pouring the weighed salad oil into a pot, boiling the salad oil for 6-8 minutes, and then adding the weighed bee pupae into the pot for frying; and then, taking out part of salad oil in the pot, and then adding the ground chopped green onion, chili, peanuts, ginger, tsaoko cardamon, star anise, fennel, sesame, shelled melon seeds, spiced salt and monosodium glutamate into the pot for stir-frying to obtain the fried bee pupae.
8. The method for preparing multi-flavor fried bee pupae according to claim 7, wherein the frying time in the step is 3-5 min.
9. The method for preparing multi-flavor fried bee pupae according to claim 7, wherein in the step, the stir-frying time is 1-3 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910948796.6A CN110613126A (en) | 2019-10-08 | 2019-10-08 | Multi-flavor fried bee pupa and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251293A (en) * | 2022-07-26 | 2022-11-01 | 安顺学院 | Preparation method of edible insect special rectangular bag rice cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876294A (en) * | 2014-11-16 | 2016-08-24 | 李志凌 | Processing and manufacturing method of special dried honeybee pupaes |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876294A (en) * | 2014-11-16 | 2016-08-24 | 李志凌 | Processing and manufacturing method of special dried honeybee pupaes |
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| Title |
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| 张永华: ""香辣酥蛹"", 《安全与健康》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251293A (en) * | 2022-07-26 | 2022-11-01 | 安顺学院 | Preparation method of edible insect special rectangular bag rice cake |
| CN115251293B (en) * | 2022-07-26 | 2023-04-28 | 安顺学院 | Preparation method of edible insect special long square bag cake |
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Application publication date: 20191227 |