Processing and packaging of the hottest snails

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Processing and packaging of spicy snails

snails are widely distributed in China and have a large output. Snails are rich in protein, calcium, phosphorus, iron and various vitamins. There is a folk saying that "snail juice can cure heat, sober up and press Dan stone". The snail meat is slightly tough, the cooked food is in good shape, the tissue is tender and soft, and has a strong natural snail flavor. It tastes delicious. It is suitable for the majority of consumers, and is also quite popular in domestic and foreign markets. Now the production technology of processing snails into spicy snails, soft packaged and convenient cooked food is introduced as follows for the reference of readers

I. materials and appliances

1 Raw materials: fresh field snails with shells are used, which are clean and free of dirt, and the transverse diameter of each is more than 2cm

2. Seasoning: pepper powder, pepper oil, soy sauce, sesame oil, peanut oil, vinegar, salt, fly ash as solid waste monosodium glutamate after coal combustion

3. Cooking bag: it adopts a food grade three-layer composite bag (pet/al/opp) with strong gas resistance, and the specification is 100. PolyOne, an American polymer material manufacturer, recently announced that the company's newly developed lightweight carbon fiber composite chassis has won the favor of Chevrolet Corvette C7 mm × 20mm。

4. Appliances: stainless steel sandwich pot, vacuum packaging machine, sterilization pot

II. Processing method

1 Process flow:

live snails → starvation → washing → boiling → meat picking → evisceration → salt and alkali rubbing → washing → pre cooking → stir frying and seasoning → bagging → sealing → sterilization → inspection → finished products

2 Specific operations:

① starvation: fresh snails are kept in water containing 5 ~ 10g/l salt (plus an appropriate amount of sesame oil) for 1 ~ 2 days

② boiling in water: if the snails that have been starved need to be adjusted, wash them with water to remove impurities such as dirt and sediment, heat them in a sandwich pot and boil them for 2-3 minutes, taking the ease of picking out the snails as the degree

③ meat picking and evisceration: pick out the snail meat one by one after boiling, then tear off the inedible parts such as viscera, remove the horny hard cover, and pay attention to prevent damage to the snail meat and shell

④ rubbing salt and alkali: add 5% ~ 8% crude salt and 2% ~ 3% edible alkali of snail meat. After rubbing for 5 ~ 10 minutes, immediately wash away mucus and impurities with water

⑤ pre Cooking: the main purpose of pre cooking is to remove peculiar smell. Put the snail meat in a sandwich pot, boil it for 2 ~ 3 minutes, cool it thoroughly in time, and wash it thoroughly

⑥ stir fry and seasoning: heat an appropriate amount of peanut oil into the pot to about 180 ℃, add snail meat, stir fry for 2 ~ 3 minutes, add seasoning, Beijing Haidian District bidding B1 polyurethane has been as low as 1400 yuan per cubic meter, and mix well. The seasoning formula is: 100g of snail meat, 3G of pepper powder, 4G of chili oil, 1g of soy sauce, 1.5g of sesame oil, 1g of vinegar, 1.5g of salt and 0.3g of monosodium glutamate

⑦ bagging and sealing: after accurately weighing 150g snail meat and bagging (be careful not to dirty the bag mouth when bagging), immediately seal it, and the vacuum degree is controlled at 93.3 kPa

⑧ sterilization: high pressure sterilization tank is used for rapid sterilization

⑨ inspection: before inspection, place the finished product in an environment with a temperature of 37 ~ 38 ℃ for 7 days. Sensory indicators: the snail meat is sauce red, with the rich flavor of spices and field snails. The texture is tender and crisp, and no impurities are allowed; Microbial indicators: no pathogenic bacteria and corruption caused by microbial action; Physical and chemical indicators: the content of sodium chloride is 1 ~ 2g/100g, and the heavy metals are lower than the national standards

source: Chinese fishery

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