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Abstract

A mealworm larvae protein spread is prepared by reheating blanched larvae. A pulp and a first separated liquid fraction produced by placing the reheated blanched larvae in a juice extractor are then separated. The pulp is mixed with boiling water, creating a diluted pulp. The diluted pulp is pulverized, preferably using a high shear mixer, until it acquires a homogeneous texture and color. A second extraction is performed producing a second separated liquid fraction. The first separated liquid fraction and the second separated liquid fraction are combined, producing the mealworm larvae protein juice which may then be cooked with butter, egg yolks and dry ingredients to produce the mealworm larvae protein spread.

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First Claim