CN113693230A - Edible silkworm product and its production process - Google Patents
Edible silkworm product and its production process Download PDFInfo
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- CN113693230A CN113693230A CN202110889488.8A CN202110889488A CN113693230A CN 113693230 A CN113693230 A CN 113693230A CN 202110889488 A CN202110889488 A CN 202110889488A CN 113693230 A CN113693230 A CN 113693230A
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Classifications
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an edible silkworm product, which comprises: the mulberry leaf dish is prepared from the following raw materials in parts by weight: 500 parts of mulberry leaf 200-containing materials, 8-12 parts of ginger, 12-18 parts of pepper, 5-8 parts of seasoning and mulberry leaf cake, wherein the mulberry leaf cake is prepared from the following raw materials in parts by weight: 400 parts of flour, 100 parts of mulberry leaf powder, 150 parts of water, 220 parts of 280 parts of mangnolia officinalis, 5-8 parts of yeast, 10-20 parts of sugar and a mulberry leaf beverage, wherein the mulberry leaf beverage is prepared from the following raw materials in parts by weight: 3-5 parts of mulberry leaves and/or mulberry fruits, 4-6 parts of astragalus membranaceus, 3-5 parts of dried ginger, 1-2 parts of brown sugar, 0.4-0.6 part of safflower, 1-2 parts of red dates, 1-3 parts of cinnamomum japonicum, 0.4-0.6 part of dried orange peel, 1-2 parts of red beans, 1-3 parts of poria cocos, 2-4 parts of hericium erinaceus, 1-3 parts of rhizoma polygonati, 2-3 parts of coix seeds, 1-2 parts of black sesame and 1-2 parts of medlar. The stomach nourishing tea is prepared by matching the stomach nourishing materials such as the mulberry leaves, the astragalus membranaceus, the dried ginger and the hericium erinaceus in proportion, so that the stomach nourishing tea has the effect of nourishing the stomach, and the mulberry leaves can be flexibly eaten after being decocted into a liquid mixture.
Description
Technical Field
The invention relates to the technical field of animal feeding, in particular to an edible silkworm product and a manufacturing process thereof.
Background
As early as 5000 + 6000 years ago, a great silk industry was invented by our ancestors, which are still exuberant to the date. From ancient times to present, except for using silk woven by silk as clothes, mulberry leaves, mulberry branches, mulberry fruits, silkworm chrysalis, silkworm cocoons and silk are all good materials for eating and medicine, and are recorded in ancient books such as Ben Cao gang mu and Shen nong Ben Cao Jing. With the scientific progress, people further deepen the understanding of the value of the silkworm resource, the edible value and the pharmacological action of the silkworm resource are obvious by analyzing the components of the silkworm resource, and a set of silkworm resource food therapy health care technical system is formed by processing technology innovation, new product research and development and the like, so that a plurality of silkworm products are presented to our eyes.
Especially, the mulberry product is developed rapidly in recent years, thereby greatly improving the mission and value of the mulberry silkworm industry and enriching the food content of common people.
The mulberry leaves have a plurality of pharmacological values, such as: 1. blood fat reducing effect: the mulberry leaf can effectively reduce the content of serum cholesterol, has the anticoagulation effect, and can effectively prevent and treat hyperlipidemia, thrombus and atherosclerosis formation and development. 2. The function of reducing blood pressure: the mulberry leaves can dilate blood vessels and reduce the flow of peripheral blood vessels, thereby effectively preventing hypertension. 3. The function of relaxing bowel: the folium Mori can promote secretion of gastric juice and digestive juice, promote gastrointestinal peristalsis, and improve gastrointestinal function, and can be used for treating constipation. 4. Beautifying and face nourishing effects: the folium Mori can be pounded and applied on face for treating acne, chloasma, etc.
However, in daily use of mulberry leaves, the elderly with deficiency-cold gastrointestinal function generally directly chop and add the mulberry leaves into other foods for direct eating, the eating method is single, and the elderly have the problems of tooth loosening, tooth falling and the like, so that the elderly are difficult to eat the mulberry leaves added into the foods. In view of the above drawbacks, it is actually necessary to design edible silkworm products.
Disclosure of Invention
The invention aims to provide an edible silkworm product and a manufacturing process thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an edible silkworm product comprising:
the mulberry leaf dish is prepared from the following raw materials in parts by weight: 500 parts of mulberry 200-mangosteen, 8-12 parts of ginger, 12-18 parts of pepper and 5-8 parts of seasoning;
the mulberry leaf cake is prepared from the following raw materials in parts by weight: 400 portions of flour, 100 portions of mulberry leaf powder, 150 portions of water, 220 portions of water, 5-8 portions of yeast and 10-20 portions of sugar;
the mulberry leaf beverage is prepared from the following raw materials in parts by weight: 3-5 parts of mulberry leaves and/or mulberry fruits, 4-6 parts of astragalus membranaceus, 3-5 parts of dried ginger, 1-2 parts of brown sugar, 0.4-0.6 part of safflower, 1-2 parts of red dates, 1-3 parts of cinnamomum japonicum, 0.4-0.6 part of dried orange peel, 1-2 parts of red beans, 1-3 parts of poria cocos, 2-4 parts of hericium erinaceus, 1-3 parts of rhizoma polygonati, 2-3 parts of coix seeds, 1-2 parts of black sesame and 1-2 parts of medlar.
The mulberry leaf meal replacement food is prepared from the following raw materials in parts by weight: 2-4 parts of mulberry leaves, 2-4 parts of mulberry powder, 4-6 parts of fig powder, 4-6 parts of red date powder, 4-6 parts of cooked black bean powder, 2-4 parts of cooked black rice flour, 4-6 parts of cooked buckwheat powder, 1-3 parts of rose pollen, 1-3 parts of pawpaw powder and 1-3 parts of longan pulp powder.
Preferably, the mulberry leaves in the mulberry leaf dish are selected from fresh mulberry leaves of 3-5 cm, and are scalded in boiling water for 1-2 minutes during processing.
Preferably, the mulberry leaf meal replacement food is prepared by performing aseptic processing and grinding on raw materials.
Preferably, the preparation process of the mulberry leaf dish is characterized by comprising the following steps: the method comprises the following steps:
the first step is as follows: blanching fresh folium Mori in boiling water for 1-2 min, and removing folium Mori green smell;
the second step is that: frying edible oil, ginger and garlic in a hot iron pan;
the third step: adding fresh folium Mori, Capsici fructus, cooking wine, salt and soy sauce, and parching for 1-2 min.
Preferably, the mulberry leaf cake production process is characterized by comprising the following steps: the method comprises the following steps:
the first step is as follows: pouring yeast and sugar into 100 g of water with the temperature of 50-60 ℃, and stirring and melting;
the second step is that: the flour and the mulberry leaf powder are put into a tray and stirred evenly, the melted yeast syrup is poured into the tray and stirred into flocculent shape, and clear water can be added when the water is not enough;
the third step: kneading with hands until the surface is smooth, and continuing kneading for 10-15 minutes;
the fourth step: covering the kneaded cloth for fermentation for 18-25 minutes in summer and for 25-35 minutes in winter;
the fifth step: taking out the fermented dough, uniformly kneading the dough to remove gas, uniformly dividing the dough, and kneading the surface smooth;
and a sixth step: standing the prepared steamed bread dough for 15-20 minutes;
the seventh step: adding cold water into the pan, putting the fermented steamed bread dough into a steamer, steaming for 15-20 minutes after the water is boiled, turning off the fire, and taking out after 2-4 minutes.
Preferably, the preparation process of the mulberry leaf beverage is characterized by comprising the following steps: the raw materials in the formula are amplified according to the proportion, and decocted with 4 times of water for 1 to obtain decoction.
Compared with the prior art, the edible silkworm product and the preparation process thereof have the advantages that the edible silkworm product is prepared by proportioning the stomach nourishing materials such as the mulberry leaves, the astragalus membranaceus, the dried ginger and the hericium erinaceus, so that the edible silkworm product has the effect of nourishing the stomach, is convenient for the old with poor teeth to directly drink after being decocted into a liquid mixture in a dosage form, and is convenient for the active eating of the mulberry leaves.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The first embodiment is as follows:
preparing a mulberry leaf dish, and preparing 500g of fresh mulberry leaves of 3-5 cm, 10 g of ginger, 15g of hot pepper, proper amount of oil, salt, garlic vinegar, rice wine and the like for seasoning.
When the mulberry leaf hot pot is manufactured, firstly, fresh mulberry leaves are scalded in boiling water for about 1 minute to remove the green taste of the mulberry leaves, secondly, edible oil, ginger and garlic are added into the hot iron pot to be fried properly, and thirdly, the fresh mulberry leaves, the hot pepper, the rice wine, the salt and the soy sauce are added into the hot iron pot to be fried for about 1 minute and then the mixture is placed into a dish.
Example two:
the mulberry leaf cake is prepared from 500g of flour, 150 g of mulberry leaf powder, 250g of clear water, 6g of yeast and 20g of white sugar or brown sugar.
Pouring yeast and white sugar or brown sugar into 100 g of water with the temperature of 50-60 ℃, stirring and melting, putting flour and mulberry leaf powder into a large dish, stirring uniformly, pouring the molten yeast sugar water into the dish, stirring into floccules, adding clear water when the water is insufficient, kneading by hands until the surface is smooth, wherein the process takes at least 10-15 minutes, and covering the kneaded cloth for fermentation. Taking out the fermented dough for kneading for about 20 minutes in summer and about 30 minutes in winter, discharging gas, cutting into equal-sized flour, kneading the surface smoothly, standing the prepared steamed bread dough for 15-20 minutes, adding sufficient cold water into a pot, putting the fermented steamed bread dough into a steamer, steaming for 15-20 minutes after water is boiled, turning off the fire, and taking out after 2-4 minutes.
The mulberry leaf steamed bread is soft and delicious in taste and rich in nutrition, and is one of the most common daily food. The steamed bread made of the flour through fermentation is easier to digest and absorb. Is suitable for the public to eat, and is particularly suitable for people with poor gastrointestinal function.
Example three:
the mulberry leaf beverage comprises the following raw materials: 5g of mulberry leaf, 5g of astragalus, 4g of dried ginger, 1g of brown sugar, 0.5g of safflower, 1g of red date, 2g of cinnamon, 0.5g of dried orange peel, 1g of red bean, 2g of tuckahoe, 3g of hericium erinaceus, 1g of rhizoma polygonati, 2g of coix seed, 1g of black sesame and 1g of medlar.
The preparation process of the edible silkworm product comprises the following specific steps:
the method comprises the following steps: collecting folium Mori, washing folium Mori, Zingiberis rhizoma, fructus Jujubae, semen Phaseoli, Hericium Erinaceus, Coicis semen, semen Sesami Niger and fructus Lycii with water for 5-10min to remove impurities, decocting in boiling water, taking out, oven drying for 1.5-2.5h to obtain a first mixture, adding the first mixture into a pulverizer, and grinding to obtain a first powder;
step two: cleaning radix astragali, Carthami flos, cortex Cinnamomi, pericarpium Citri Tangerinae, Poria and rhizoma Polygonati, adding into boiling water, decocting, taking out, oven drying for 1-1.5 hr to obtain mixture II, adding into a pulverizer, and grinding to obtain powder II;
step three: the formula product is proportionally amplified according to the requirement, the proportioning dosage of water is controlled, the powder I and the powder II are added into the water, then the brown sugar is added after boiling, the mixture is decocted, 4 times of water is used for decocting 1 to obtain decoction, then the decoction is filtered, the centrifugation separation is carried out for 30-40min after the filtration, and then the heating sterilization, canning, sealing and cooling are carried out to obtain the drink mixture.
Wherein the boiling time in the first step is 5-10min, the drying condition in the first step is 125-135 ℃, the boiling time in the second step is 5-10min, the drying condition in the second step is 125-135 ℃, the rotation speed condition of the centrifugal separation in the third step is 2500-3000r/min, and the boiling time in the third step is 2.5-3.5 h.
The mulberry leaf-astragalus-ginger drink has the effects of nourishing the stomach and tonifying the spleen channel and the stomach channel, and is suitable for being directly drunk by the old or people with deficiency and coldness of the stomach and the spleen.
Example four:
an edible silkworm product comprises the following raw materials: 3g of mulberry, 5g of astragalus, 4g of dried ginger, 1g of brown sugar, 0.5g of safflower, 1g of red date, 2g of cinnamon, 0.5g of dried orange peel, 1g of red bean, 2g of tuckahoe, 3g of hericium erinaceus, 1g of polygonatum, 2g of coix seed, 1g of black sesame and 1g of medlar.
The preparation process of the edible silkworm product comprises the following specific steps:
the method comprises the following steps: collecting mulberry, slicing the mulberry, cleaning the sliced mulberry, dried ginger, red date, red bean, hericium erinaceus, coix seed, black sesame and medlar with water for 5-10min to remove impurities, pouring the cleaned mulberry, dried ginger, red date, red bean, hericium erinaceus, coix seed, black sesame and medlar into boiling water for boiling, fishing out the mixture, drying for 1.5-2.5h to obtain a mixture I, adding the mixture I into a pulverizer, and grinding to obtain powder I;
step two: cleaning radix astragali, Carthami flos, cortex Cinnamomi, pericarpium Citri Tangerinae, Poria and rhizoma Polygonati, adding into boiling water, decocting, taking out, oven drying for 1-1.5 hr to obtain mixture II, adding into a pulverizer, and grinding to obtain powder II;
step three: controlling the proportion of water, adding the powder I and the powder II into the water, boiling, adding brown sugar, decocting with 4 times of water to obtain decoction, filtering, centrifuging, separating for 30-40min, heating for sterilization, canning, sealing, and cooling to obtain the beverage mixture.
Wherein the boiling time in the first step is 5-10min, the drying condition in the first step is 125-135 ℃, the boiling time in the second step is 5-10min, the drying condition in the second step is 125-135 ℃, the rotation speed condition of the centrifugal separation in the third step is 2500-3000r/min, and the boiling time in the third step is 2.5-3.5 h.
The mulberry has better mouthfeel, so that the prepared drink is easier to drink, and the mulberry Huangqi ginger drink prepared from the mulberry has the effect of nourishing the stomach and is suitable for the old or people with deficiency-cold in the stomach and intestine to drink directly.
Example five:
the mulberry leaf meal replacement food comprises the following raw materials: 3g of mulberry leaves, 3g of mulberry fruits, 5g of figs, 5g of red dates, 5g of cooked black beans, 3g of cooked black rice, 5g of cooked buckwheat, 2g of roses, 2g of pawpaw and 2g of longan aril.
The preparation process of the edible silkworm product comprises the following specific steps:
the method comprises the following steps: firstly, mulberry leaves, mulberry fruits, figs, red dates, cooked black beans, cooked black rice, cooked buckwheat, roses, pawpaw and arillus longan are added into a grinder to be processed aseptically item by item, and mixed powder is obtained by grinding.
Step two: and bagging the powder in proportion and subpackaging.
The black bean has effects of clearing heat, promoting diuresis, relieving exterior syndrome, invigorating kidney, tonifying yang, tonifying deficiency and blackening hair, and can eliminate toxic heat in vivo. Black rice has the functions of promoting blood circulation, moistening intestines, relaxing bowels, tonifying lung and benefiting essence. The fructus Jujubae has effects of invigorating spleen, replenishing qi, nourishing blood, and tranquilizing mind. The 3 food materials are mixed together and taken into a human body, so that the immunity of the human body can be enhanced, and the effects of tonifying middle-jiao, benefiting qi, activating blood circulation and replenishing essence can be achieved. The powder prepared from folium Mori has effects of nourishing stomach, nourishing liver, and invigorating qi and blood. Is suitable for women or people with gastrointestinal disorder to drink, and can be eaten as porridge or cake food when drinking for meal replacement.
Comparative example one:
the mulberry leaf biscuit comprises the following raw materials in parts by weight: 5000g of flour, 1000g of white granulated sugar, 200g of milk powder, 15g of modifying agent, 600g of eggs, 60g of yeast, 1920g of pure milk, 50g of edible salt, 600g of butter and 200g of mulberry leaf powder.
The preparation process method of the mulberry leaf biscuit comprises the following steps:
the method comprises the following steps: preparing raw materials: preparing flour, white granulated sugar, milk powder, modifying agents, eggs, yeast, pure milk, edible salt, ghee and mulberry leaf powder as raw materials;
step two: raw material treatment: sequentially placing the flour and the mulberry leaf powder in the step one into a flour sieve for filtering, removing impurities in the flour and the mulberry leaf powder, adjusting the humidity of the flour, and grinding the white granulated sugar into powdered sugar;
step three: stirring raw materials: sequentially pouring flour, white granulated sugar, modifying agent, eggs, yeast and milk into a stirrer, adding edible salt and ghee when stirring to 6 days, continuously stirring to 8 days, adding mulberry leaf powder, and uniformly stirring to obtain dough;
step four: fermentation: dividing the dough in the third step into 200 g/small dough individual, rolling into long strips, rolling up, repeatedly molding for two times, using molds, filling five molds for each mold, and fermenting for 3-4 h;
step five: baking: and D, covering a mould after the dough fermentation in the step four is finished, putting the mould into a converter, demolding after the dough is mature by visual inspection to obtain a semi-finished biscuit product, and slicing after cooling to obtain the mulberry leaf biscuit.
The mulberry leaf biscuit is hard in texture, so that the mulberry leaf biscuit is difficult for old people with poor teeth to directly eat, and the old people are difficult to directly absorb components in the mulberry leaves, so that the edible form of the mulberry leaves is not flexible enough.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. An edible silkworm product, comprising:
the mulberry leaf dish is prepared from the following raw materials in parts by weight: 500 parts of mulberry 200-mangosteen, 8-12 parts of ginger, 12-18 parts of pepper and 5-8 parts of seasoning;
the mulberry leaf cake is prepared from the following raw materials in parts by weight: 400 portions of flour, 100 portions of mulberry leaf powder, 150 portions of water, 220 portions of water, 5-8 portions of yeast and 10-20 portions of sugar;
the mulberry leaf beverage is prepared from the following raw materials in parts by weight: 3-5 parts of mulberry leaves and/or mulberry fruits, 4-6 parts of astragalus membranaceus, 3-5 parts of dried ginger, 1-2 parts of brown sugar, 0.4-0.6 part of safflower, 1-2 parts of red dates, 1-3 parts of cinnamomum japonicum, 0.4-0.6 part of dried orange peel, 1-2 parts of red beans, 1-3 parts of poria cocos, 2-4 parts of hericium erinaceus, 1-3 parts of rhizoma polygonati, 2-3 parts of coix seeds, 1-2 parts of black sesame and 1-2 parts of medlar;
the mulberry leaf meal replacement food is prepared from the following raw materials in parts by weight: 2-4 parts of mulberry leaves, 2-4 parts of mulberry fruit powder, 4-6 parts of fig powder, 4-6 parts of red date powder, 4-6 parts of cooked black bean powder, 2-4 parts of cooked black rice powder, 4-6 parts of cooked buckwheat powder, 1-3 parts of rose pollen, 1-3 parts of pawpaw powder and 1-3 parts of longan pulp powder.
2. The edible silkworm product according to claim 1, wherein: the mulberry leaves in the mulberry leaf dish are selected from fresh mulberry leaves of 3-5 cm, and the fresh mulberry leaves are scalded in boiling water for 1-2 minutes during processing.
3. The edible silkworm product according to claim 1, wherein: the mulberry leaf meal-replacing food is prepared by aseptically processing and grinding raw materials.
4. The mulberry leaf dish making process according to claim 1, which is characterized in that: the method comprises the following steps:
the first step is as follows: blanching fresh folium Mori in boiling water for 1-2 min, and removing folium Mori green smell;
the second step is that: frying edible oil, ginger and garlic in a hot iron pan;
the third step: adding fresh folium Mori, Capsici fructus, cooking wine, salt and soy sauce, and parching for 1-2 min.
5. The mulberry leaf cake production process according to claim 1, which is characterized in that: the method comprises the following steps:
the first step is as follows: pouring yeast and sugar into 100 g of water with the temperature of 50-60 ℃, and stirring and melting;
the second step is that: the flour and the mulberry leaf powder are put into a tray and stirred evenly, the melted yeast syrup is poured into the tray and stirred into flocculent shape, and clear water can be added when the water is not enough;
the third step: kneading with hands until the surface is smooth, and continuing kneading for 10-15 minutes;
the fourth step: covering the kneaded cloth for fermentation for 18-25 minutes in summer and for 25-35 minutes in winter;
the fifth step: taking out the fermented dough, uniformly kneading to remove gas, uniformly dividing the dough, and kneading the surface smoothly;
and a sixth step: standing the prepared steamed bread dough for 15-20 minutes;
the seventh step: adding cold water into the pan, putting the fermented steamed bread dough into a steamer, steaming for 15-20 minutes after the water is boiled, turning off the fire, and taking out after 2-4 minutes.
6. The manufacturing process of the mulberry leaf beverage according to claim 1, is characterized in that: the raw materials in the formula are enlarged in proportion, and decocted with 4 times of water for 1 to obtain decoction.
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