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Hi, I am wondering what the best process for drying locusts is.
I am currently experimenting with different combinations of freezing, blanching, short drying on higher temperature(5h, 75C), longer drying on lower temperature(15h, 60C), with/without infra-red etc. So far haven't come to a conclusion as to what the best way is. Any opinions / standard processes here?
Some things I've found out so far:
1) Blanching for about 40s or longer makes locusts turn red
2) Blanching for about 2 minutes or longer makes them look "flat" (as if the insides disappeared)
3) Drying for shorter period on higher temp seems to make them better tasting (subjectively)
4) No change in color if blanching is skipped (as opposed to mealworms, which turn black)
Don't know if skipping blanching increases pathogens or not (I want to first figure out a good process before sending to a lab for testing)