Technique for processing instant margaryamelanoides can

Abstract

The invention relates to an instant can based on Tsing Lo as raw material and making method in aquatic product highly processed technological field, which is characterized by the following: preconditioning the raw material through hungry nourishing, grading, mechanical docking tail off; pickling through table salt and cooking wine at 0-4 Deg. C for 10-12 hours; adding green onion, ginger into edible oil to make spice oil; frying the bellamya purificata through the spice oil at 200-250 Deg. C for 2-3 minutes to dosage and allocate to can; sterilizing at 118 Deg. C for 30 minutes and cooling tobelow 60 Deg. C through back-pressure to take out. The invention reduces producing intensity of labor greatly and realizes industrialization production to solve the problem that flesh dotes during theproducing process and gets the product with bright color, good flavor and delicious in taste, which has merits of high production efficiency, convenient to eat, health and safety and distinctive bene fit in comparison with the traditional making method.

Description

1. Technical field [0001] The invention relates to a method for processing ready-to-eat canned snails with green snails as a raw material and a product thereof, belonging to the technical field of deep processing of aquatic products. 2. Background technology [0002] The snail belongs to the mollusk phylum Gastropoda Snailidae. Its head and neck are hard and fleshy, with a gelatinous armor plate on the top, and a conical hard shell with threads on the outside. Widely distributed in lakes, ponds, swamps, rivers, creeks, etc. in freshwater waters in my country, it is one of the traditional aquatic products in my country. People usually divide snails into two types: field snails and green snails. Green snails are also called pond snails or river snails. They are smaller and are the raw materials for this processed product. [0003] Modern nutrition research shows that snail meat is rich in protein and low in fat content. Every 100 grams of snail meat contains 13 grams of prote...

AI Technical Summary

Problems solved by technology

Due to its small production scale, poor operating environment and sanitary conditions, the product positioning is obviously low

The reason is that although the snail tastes delicious, its individual is small, the processing operation is cumbersome, and the labor intensity is high.

Generally, after purchasing, it needs to be fed with clean water for a few days to make it spit out all the silt, and then remove the tail shells one by one before further processing, so few companies are willing to get involved in it.

In addition, the environment in which snails grow is dirty, resulting in a high content of bacteria in raw materials. If the processed products are not sterilized by high temperature, the shelf life is very short, and even spoilage occurs within one day in summer.

Contradictory to this is that high temperature has a great impact on the meat quality of snails. For example, the high-temperature sterilization process of conventional canning will cause the snail meat to be soft and rotten, which will seriously affect the taste.

Because the key technical problems mentioned above have not been effectively resolved, the large-scale and standardized production of green snail products has not yet been formed in China.

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