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Spicy snail processing method
Spirulina is widely distributed in China and its output is very large. Field snails are rich in protein, calcium, phosphorus, iron and a variety of vitamins. There is a saying that "snail juice drink heat, sober up, pressure Danshi". The snail meat has a slightly toughness, and has a good cooked food form. It is soft and tender. It has a rich natural snail flavor and delicious taste. It is suitable for consumers and it is also popular in the domestic and foreign markets. Now the production technology of snails processed into spicy snails soft packs convenient cooked food is introduced as follows for reference by readers. First, materials and utensils 1. Raw materials: The use of fresh shelled snails, clean without dirt, each diameter is more than 2cm. 2. Seasoning: pepper powder, chili oil, soy sauce, sesame oil, peanut oil, vinegar, salt, monosodium glutamate. 3. Cooking bag: A gas-resistant, food-grade 3-layer composite bag (PET/AL/OPP) with a specification of 100mm20mm. 4. Appliances: stainless steel sandwich pot, vacuum packaging machine, retort pot. Second, processing methods 1. Process: Live snails → hungry → washing → boiled → pick meat → to the viscera → salt, alkali → washing → precooked → stir fry and seasoning → bagging → sealing → sterilization → inspection → Finished products 2. Specific operations: 1 Hungry: Fresh snails are kept for 1 to 2 days in water containing 5 to 10 g/liter salt (add appropriate amount of sesame oil). 2 boiled: After the hungry snail, rinse with water and dirt and other impurities, in the sandwich pot heating boil 2 to 3 minutes, easy to pick out the degree of snail meat. 3 pick the meat, to the viscera: the snail after the water boiled snails one by one to pick out, then tear off the inedible parts such as viscera, exfoliating hard cover, pay attention to prevent damage to snail meat and shell. 4 salt, alkali: add snail meat weight 5% to 8% of crude salt, 2% to 3% of the food base, rinse 5 to 10 minutes, immediately wash away the mucus and impurities. 5 Precooking: The main reason for precooking is to remove odors. Place the snail meat in a sandwich pot, boil for 2 to 3 minutes, and allow it to be thoroughly cooled and fully washed. 6 stir-fry and seasoning: The appropriate amount of peanut oil into the pot heated to about 180 °C, add snail meat stir-fry 2 to 3 minutes, add seasoning and mix well. The formula for the seasoning is: 100g of snail meat, 3g of pepper powder, 4g of chili oil, 1g of soy sauce, 1.5g of sesame oil, 1g of mature vinegar, 1.5g of salt, and 0.3g of MSG. 7 Bagging Sealing: Accurately weigh 150g of snail meat (not to soil the bag when bagging) and immediately seal it. The vacuum is controlled at 93.3 kPa. 8 Sterilization: Rapid sterilization with autoclave. 9 Inspection: Before inspection, the finished product is placed in a temperature of 37-38°C for 7 days. Sensory index: Snail meat is red sauce, with rich flavor of spices and snail, texture is tender and crisp, impurities are not allowed; microbiological indicators: no pathogenic bacteria and corruption due to microbial effects; physical and chemical indicators: sodium chloride content 1 ~ 2g/100g, heavy metals, etc. are below the national standards.