Silkworm cocoon is a silkworm cocoon (moth), rich in vitamins, riboflavin, trace elements and unsaturated fatty acids. Chinese medicine believes that silkworm cocoon is sweet and flat, has the effect of removing wind and spleen, supplementing liver and improving the brain, anti-aging, and thirst-quenching. In recent years, the comprehensively processed silkworm cocoon series food has been welcomed by customers after it is put on the market, and the development prospect is very broad. The technology of silkworm cocoon food processing is introduced as follows:
First, cocoon wafer biscuits
(a) The silkworm cocoon dry powder fresh cocoon is soaked in warm water of 70°C for 20 minutes, then soaked in cold water for 1 hour, continuous exchange of cold water for 3-4 times, and continuously stirring with sticks during soaking. After dipping, remove the water, place it in a steel tray, and put it in an oven. Bake at a constant temperature of 70°C for 6-7 hours. After being taken out, a 80-mesh sieve is used to crush the silkworm cocoon dry powder with a grinder.
(B) sugar powder Crystal sugar can be crushed by a grinder 80 mesh sieve. With use with the smash, to prevent caking.
(3) Mix the appropriate amount of water with baking dough and add 320 grams of baking soda into the mixer. After completely melting, add 40 kg of wheat flour and stir for 5 minutes. The batter was baked on a wafer cookie machine to make a wafer.
(4) Sandwich fillings: 20 kg of each of powdered sugar, powdered cocoon powder, and cream are put into a mixing tank and stirred for 30 minutes.
(5) Take 3 tablets of wafer tablets sandwich and sandwich 2 layers filling. The filling is 3-4 mm thick and should be evenly distributed.
(6) Slicing, packing, and sealing. The clipped wafer sheet is quickly cut into 12 mm 3 mm strips by a slicer. It is packed in polyethylene composite film bags and sealed after measurement.
Canned cocoon
(-) The material used is a fresh silkworm cocoon with complete morphology, maturity and no deterioration. Remove the debris, immature pupa, silkworm and silkworm, silk, silkworm and other debris.
(b) Disinfection Soak silkworm cocoon with bleach solution for 5-8 minutes.
(3) Rinsing and disinfecting cocoon rinsed with clean water for 3 minutes each time.
(d) Precooking cook in water at 100°C for 3-5 minutes. The ratio of water to cocoon is 2:1. In the cooking process, you must change the precooked water, and change the precooked water after every 2~3 times. Turn it while cooking.
(e) The cocoon cooled after precooking should be immediately put into cold water cooling, preferably with running water. This can be combined with rinsing.
(6) Formula of soup stock (by weight): 100 parts of cold boiled water, 2 parts of refined salt, 0.45 parts of monosodium glutamate, 0.88 parts of onion, and 0.89 parts of ginger. Procedure: Weigh the onion, ginger, and mash into pieces according to the above ratio, wrap it with gauze, put it in water and boil for 8-10 minutes. Then add salt, stir and dissolve, filter, and finally MSG, spare.
(VII) Add juice Wash the prepared cans, disinfect them in boiling water for 3 minutes, and load the cocoons. The weight requirement of the silkworm cocoon is not less than 75% of the total weight of the cocoon, and then the added soup is added.
(8) The air in the tank shall be evacuated before sealing the tank, and the tank shall be immediately sealed and selected. Do not meet the requirements to be picked out.
(9) After sterilizing and sealing, the bacteria shall be sterilized at 120°C for 7 minutes and then cooled to about 35°C. Packaging, storage, for sale.
Third, cocoon wine will silkworm cocoon (remove oil), clams, red dates into 50-60 degree liquor soak for 1-2 months Serve. The brewed cocoon wine is like black tea, sweet alcohol, and diluted when drinking.
4. Dragon moth wine after taking the male moth, fried yellow, with 50 degrees of sorghum wine or rice wine (1 kg fried yellow silkworm moth add wine 6 kg) soaked for 1 month; another take psoralen 5%, dodder seed 7% ( According to the weight of dried moth, use 4 kg (according to 1 kg of dry moth) 50 degrees of wine for one month. Mix the two and soak for one month. After filtration, appropriate amount of fat pork (100 kg of wine plus 5-6 kg) is added to the filtrate and soaked for 1 month. After the seasoning, the amber “Dragon Moth†is served.
First, cocoon wafer biscuits
(a) The silkworm cocoon dry powder fresh cocoon is soaked in warm water of 70°C for 20 minutes, then soaked in cold water for 1 hour, continuous exchange of cold water for 3-4 times, and continuously stirring with sticks during soaking. After dipping, remove the water, place it in a steel tray, and put it in an oven. Bake at a constant temperature of 70°C for 6-7 hours. After being taken out, a 80-mesh sieve is used to crush the silkworm cocoon dry powder with a grinder.
(B) sugar powder Crystal sugar can be crushed by a grinder 80 mesh sieve. With use with the smash, to prevent caking.
(3) Mix the appropriate amount of water with baking dough and add 320 grams of baking soda into the mixer. After completely melting, add 40 kg of wheat flour and stir for 5 minutes. The batter was baked on a wafer cookie machine to make a wafer.
(4) Sandwich fillings: 20 kg of each of powdered sugar, powdered cocoon powder, and cream are put into a mixing tank and stirred for 30 minutes.
(5) Take 3 tablets of wafer tablets sandwich and sandwich 2 layers filling. The filling is 3-4 mm thick and should be evenly distributed.
(6) Slicing, packing, and sealing. The clipped wafer sheet is quickly cut into 12 mm 3 mm strips by a slicer. It is packed in polyethylene composite film bags and sealed after measurement.
Canned cocoon
(-) The material used is a fresh silkworm cocoon with complete morphology, maturity and no deterioration. Remove the debris, immature pupa, silkworm and silkworm, silk, silkworm and other debris.
(b) Disinfection Soak silkworm cocoon with bleach solution for 5-8 minutes.
(3) Rinsing and disinfecting cocoon rinsed with clean water for 3 minutes each time.
(d) Precooking cook in water at 100°C for 3-5 minutes. The ratio of water to cocoon is 2:1. In the cooking process, you must change the precooked water, and change the precooked water after every 2~3 times. Turn it while cooking.
(e) The cocoon cooled after precooking should be immediately put into cold water cooling, preferably with running water. This can be combined with rinsing.
(6) Formula of soup stock (by weight): 100 parts of cold boiled water, 2 parts of refined salt, 0.45 parts of monosodium glutamate, 0.88 parts of onion, and 0.89 parts of ginger. Procedure: Weigh the onion, ginger, and mash into pieces according to the above ratio, wrap it with gauze, put it in water and boil for 8-10 minutes. Then add salt, stir and dissolve, filter, and finally MSG, spare.
(VII) Add juice Wash the prepared cans, disinfect them in boiling water for 3 minutes, and load the cocoons. The weight requirement of the silkworm cocoon is not less than 75% of the total weight of the cocoon, and then the added soup is added.
(8) The air in the tank shall be evacuated before sealing the tank, and the tank shall be immediately sealed and selected. Do not meet the requirements to be picked out.
(9) After sterilizing and sealing, the bacteria shall be sterilized at 120°C for 7 minutes and then cooled to about 35°C. Packaging, storage, for sale.
Third, cocoon wine will silkworm cocoon (remove oil), clams, red dates into 50-60 degree liquor soak for 1-2 months Serve. The brewed cocoon wine is like black tea, sweet alcohol, and diluted when drinking.
4. Dragon moth wine after taking the male moth, fried yellow, with 50 degrees of sorghum wine or rice wine (1 kg fried yellow silkworm moth add wine 6 kg) soaked for 1 month; another take psoralen 5%, dodder seed 7% ( According to the weight of dried moth, use 4 kg (according to 1 kg of dry moth) 50 degrees of wine for one month. Mix the two and soak for one month. After filtration, appropriate amount of fat pork (100 kg of wine plus 5-6 kg) is added to the filtrate and soaked for 1 month. After the seasoning, the amber “Dragon Moth†is served.