Detailed Explanation of the Processing Methods and Operating Steps for Stiff Silkworm
Heat the wok, add wheat bran and stir-fry until it smokes, then add the dead silkworms, stir-fry slowly until they turn slightly yellow, then remove from the wok and sift, cool and package to obtain the finished product. Generally, a qualified product is cylindrical, mostly curved and wrinkled, 2-5cm long, 0.4-0.7cm thick, with a slightly yellow body surface; hard and brittle, easy to break, with a flat cross-section, varying brown-black color, mostly glossy, with 4 brown shiny rings; slightly putrid odor, slightly salty.
Heat the wok, add wheat bran and stir-fry until it smokes, then add dead silkworms, stir-fry slowly until slightly yellow, remove from the wok and sieve, cool and package to obtain the finished product. Generally, qualified products are cylindrical, mostly curved and wrinkled, 2–5 cm long, 0.4–0.7 cm thick, with a slightly yellow surface; hard and brittle, easy to break, with a flat cross-section, varying brown-black in color, mostly shiny, with 4 brown shiny rings; slightly putrid odor, slightly salty.