The preservation methods of live silkworm chrysalis are as follows:

1. Preservation at room temperature: Silkworm chrysalis can survive for about a week at room temperature, but the temperature should not be too high. Silkworm chrysalis is suitable for survival at low temperature. If it is preserved for a long time in autumn and winter, it can be preserved for two weeks.

2. Cold storage: Keep fresh silkworm chrysalis in the refrigerator. The temperature in the cold storage room can keep the silkworm chrysalis dormant for a longer time.

3. Don't seal the silkworm chrysalis: don't wrap and seal it, which will lead to the death of the silkworm chrysalis, and it will not be fresh. Keep the silkworm chrysalis in an unsealed state.

silkworm chrysalis

silkworm chrysalis, different-named wasp, original silkworm chrysalis and late silkworm chrysalis. Silkworm pupae are pupae worms that become in cocoons after silkworms spin silk to make cocoons. Silkworm pupa is not only delicious and nutritious, but also a valuable source of animal protein, and it is also a raw material for extracting many chemicals.

Silkworm pupa is suitable for many cooking methods, such as boiling, frying, stir-frying and stir-frying. Common dishes include crispy silkworm pupa, boiled silkworm pupa, stewed silkworm pupa and cumin silkworm pupa. But no matter what you do, you must fully heat it before eating, and then boil it before cooking. It is suggested that the silkworm chrysalis should be cut in half before eating and the black heart should be taken out. This can not only fully taste, but also improve the taste.

The dried silkworm chrysalis contains about 5% crude protein and about 3% oil. Silkworm pupa oil contains a lot of unsaturated fatty acids and saturated fatty acids. Unsaturated fatty acids in silkworm chrysalis mainly include oleic acid, linoleic acid and linolenic acid. Saturated fatty acids mainly include palmitoleic acid and stearic acid.