柞蚕鲜冻蛹的脱皮和烹饪方法试验

Experiment on Desquamation and Cooking Methods for Fresh Frozen Pupa of Tussah

柞蚕蛹烹饪时较难入味,试验发现柞蚕蛹咀嚼食用吐皮干重较人工脱皮干重增加4.49%,说明人工脱皮相对于咀嚼食用而言蛹体干物质损失更少。本文介绍了人工脱皮蛹的烹饪方法,提出机械化脱皮问题。

It is hard to cook tasty tussah pupa. The experiment found the dry weight of tussah pupa through chewing then spitting the skin increased by 4.49% than that of artificial desquamation, which shows artificial desquamation leads to less dry matter loss to pupa. The paper introduced the cooking method of pupa through artificial desquamation, and put forward the method of mechanical desquamation.