Development of processing technology for edible mature silkworm
2015
Ji, S.D., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kim, N.S., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Lee, J.Y., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kim, M.J., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kweon, H.Y., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Sung, G.B., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kang, P.D., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kim, K.Y., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea
To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and livingsilkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.
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