TH2395C3 - Recipe for processed food from Erie silkworm that is in the maturing stage or Erie silkworm before pupa. Or Pupa? Erie, crispy tom yum flavor And the process of making such processed foods - Google Patents

Abstract

Recipe for processed food from Erie silkworms that are in the maturing stage. Or the Erie silkworm before entering the chrysalis Or Pupa? Erie, crispy tom yum flavor It is a recipe with Erie silkworm that is in the ripening stage or the Erie silkworm before it pupates. Or pupa Erie? Which is high in protein as the main ingredient And processed into crispy Tom Yum flavor with the following components: Erie silkworm in the mature stage or Erie silkworm before pupa. Or Erie silk chrysalis, water, fish sauce, lemon juice, sand tears, paprika, galangal, lemongrass, kaffir lime leaves, parsley, spring onion and coriander.

Claims (2)

1. A recipe for processed food from mature Eri silkworms, or Eri silkworms before pupa formation, or crispy Tom Yum flavored Eri silkworm pupae, consisting of 100 grams of mature Eri silkworms, or Eri silkworm pupae before pupa formation, or 100 grams of Eri silkworm pupae, 3 tablespoons of water, 1 tablespoon of fish sauce, 1.5 tablespoons of lime juice, 1/2 teaspoon of sugar, 5 grams of bird's eye chilies, 15 grams of galangal, 10 grams each of lemongrass and kaffir lime leaves, 5 grams each of parsley and spring onions, and 3 grams of coriander. 2. The process of processing food from mature Eri silkworms, or pre-pupal Eri silkworms, or crispy Tom Yum flavored Eri silkworms according to claim 1, comprising the following steps: blanching the mature Eri silkworms, or pre-pupal Eri silkworms, or cleaned Eri silkworm pupae; mixing the cooked Eri silkworms, or pre-pupal Eri silkworms, or blanched Eri silkworm pupae, with water, fish sauce, lime juice, sugar; roughly torn kaffir lime leaves (1/3 of the specified amount); thinly sliced lemongrass, galangal, and shredded bird's eye chilies; placing them in a covered container and microwaved at high heat for 3-5 minutes; opening the lid and microwaved for another 5-7 minutes, or until crisp; removing the kaffir lime leaves and discarding them; blanching the remaining kaffir lime leaves, spring onions, shredded coriander, and roughly chopped parsley in salt water; and immediately immersing them in cold water. Remove from the water and drain. Let it drain until slightly damp. Place in a microwave oven and bake at high heat for 3-5 minutes. Then continue baking in a hot air oven until crispy at 80 degrees Celsius for 30-40 minutes. Mix the dried ingredients, Eri silkworms that are in the ripe stage, or Eri silkworms before they become pupae, or Eri silkworm pupae that have been baked until crispy. Continue baking in a hot air oven at 80 degrees Celsius for 15-20 minutes until crispy.