TH2396Y - Recipes for processed Eri silkworm products in the mature stage, or Eri silkworms before pupal stage, or Eri silkworm pupae with a spicy larb flavor, and the methods for preparing such processed products. - Google Patents

Abstract

This recipe for processed Eri silkworm meat in the mature stage, or pre-pupa stage, or Eri silkworm pupae with a spicy larb flavor, uses mature Eri silkworm meat as the main ingredient. This high-protein food is then processed into a larb-flavored dish. The ingredients include: mature Eri silkworm meat (pre-pupa stage), shallots, spring onions, coriander, mint leaves, chili peppers, roasted rice powder, cilantro, kaffir lime leaves, fish sauce, lime juice, and water.

Claims (2)

1. Recipe for processed Eri silkworm meat in the mature stage, or Eri silkworms before pupal stage, or Eri silkworm pupae with Larb flavor: Ingredients include 200 grams of mature Eri silkworms, or Eri silkworms before pupal stage, or Eri silkworm pupae; 8 tablespoons of water; 1 1/2 tablespoons of fish sauce; 2 tablespoons of lime juice; 50 grams of shallots; 20 grams of spring onions; 10 grams each of bird's eye chilies, roasted rice, coriander, and mint leaves; and 5 grams each of kaffir lime leaves and cilantro. 2. The process for preparing processed food from mature Eri silkworms, or Eri silkworms before pupaling, or Eri silkworm pupae with larb flavor, as per claim 1, consists of the following steps: Blanch the clean, mature Eri silkworms, or Eri silkworms before pupaling. Mix the blanched Eri silkworms with water, fish sauce, lime juice, and finely chopped kaffir lime leaves (1/3 of the specified amount). Place in a covered container and microwave on high heat for 3-5 minutes. Once boiling, remove the lid and microwave for another 5-7 minutes, or until crispy. Remove and discard the kaffir lime leaves. Blanch thinly sliced spring onions, finely chopped coriander, coarsely chopped coriander, remaining kaffir lime leaves, and mint leaves in salt water, then immediately immerse in cold water. Drain the dried silkworm larvae and let them air dry until slightly 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. Microwave the thinly sliced shallots and chili peppers 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 silkworm larvae (or pre-pupa Eri silkworm larvae, or dried Eri silkworm pupae), roasted rice, and 2 tablespoons of water together. Microwave for 3-5 minutes, then continue baking in a hot air oven at 80°C for 15-20 minutes.