TH2395Y - Recipes for processed Eri silkworm products made from mature Eri silkworms or Eri silkworms before pupal stage, specifically crispy Tom Yum-flavored Eri silkworm pupae, and the preparation methods for such products. - Google Patents

Abstract

This recipe for processed Eri silkworm pupae (in the mature stage, or before pupal stage) is a crispy Tom Yum flavored snack. The main ingredient is the high-protein Eri silkworm pupae, which are processed into a crispy Tom Yum flavor. The ingredients include: mature Eri silkworm pupae, water, fish sauce, lime juice, sugar, chili peppers, galangal, lemongrass, kaffir lime leaves, coriander, spring onions, and parsley.

Claims (3)

1. Recipe for processed Eri silkworm products in the mature stage, or Eri silkworms before pupal stage, or crispy Tom Yum-flavored Eri silkworm pupae: Ingredients include 100 grams of mature Eri silkworms, or Eri silkworms before pupal stage, or Eri silkworm pupae, 3 tablespoons of water, 1 tablespoon of fish sauce, 1½ tablespoons of lime juice, ½ teaspoon of sugar, 5 grams of bird's eye chili, 15 grams of galangal, 10 grams each of lemongrass and kaffir lime leaves, 5 grams each of coriander and spring onions, and 3 grams of parsley. 2. The process for making processed food from mature Eri silkworms, or Eri silkworms before pupal stage, or Eri silkworm pupae, in the Tom Yum flavor under claim 1, consists of the following steps: Blanch the mature Eri silkworms, or Eri silkworms before pupal stage, or Eri silkworm pupae that have been washed. Mix the blanched mature Eri silkworms, or Eri silkworms before pupal stage, or Eri silkworm pupae with water, fish sauce, lime juice, sugar, kaffir lime leaves (1/3 of the specified amount) roughly torn, lemongrass, thinly sliced galangal, and finely chopped chili peppers. Place in a covered container and microwave oven. Bake on high heat for a specified time. After 3-5 minutes, open the lid and microwave for another 5-7 minutes, or until crispy. Remove and discard the kaffir lime leaves. Blanch the remaining kaffir lime leaves, spring onions, chopped cilantro, and coarsely chopped parsley in salted water, then immediately immerse in cold water. Drain and let them dry. Microwave on high for 3-5 minutes, then continue baking in a hot air oven at 80°C for 30-40 minutes until crispy. Mix the dried seasonings, mature Eri silkworms, pre-pupa Eri silkworms, or crispy Eri silkworm pupae together. Continue baking in a hot air oven at 80°C for 15-20 minutes until crispy.