French style baked snail food

Abstract

The invention discloses a method for processing a French style baked snail food. The raw materials are composed of vanilla snails, vanilla mashed garlic butter and snail vacant shells. The method for processing the vanilla snail comprises the following steps: cleaning fresh snails, adding thymus quinpuecostatus, rosemary, lindera communis hemsl, common fennel, organo, sweet basil and chicken powder, boiling with salt, adding edible oil or butter dry scallion, mashed garlic and black pepper and fine crushing, frying, spraying brandy, fennel wine and red wine and then taking out of a pan. The method for processing the vanilla mashed garlic butter comprises the following steps: overrunning the butter, adding thymus vulgaris, dry scallion, mashed garlic, almond powder, white pepper, salt, brandy and fennel wine, uniformly stirring and overrunning. The vanilla snail is placed in the snail shell, and the vanilla mashed garlic butter is used for sealing the snail shell. The application of the French style baked snail food is characterized in that the snail is placed in a baking oven for 6-8 minutes with the temperature of 200 DEG C-220 DEG C, and can be placed in a cold storage with the temperature of minus 18 DEG C for long-term storage, the product has the characteristics of fragrant flavor, smooth and tender meat quality, rich vanilla garlic fragrance and no antiseptic. The added composition takes plants as raw materials, and has the advantages of green, nutrition and health.

Description

technical field [0001] 1. The present invention is to rest fresh snails—cleaning—boiling and killing greens—picking out the snail meat—removing internal organs and other foreign objects—cleaning the snails, flying the snails in water for 5 minutes to remove the earthy smell, and removing the snails Pour into boiling water and add various seasonings to cook, and then stir fry for use. [0002] 2. After the butter is sent by the machine, add French spices, dried shallots, minced garlic, almond powder, white pepper, salt, brandy, and fennel and stir well. Background technique [0003] Snails originally carry a lot of mucus, and the snail itself has a strong earthy smell. Without good seasoning and exquisite cooking methods, it is difficult for diners to eat. Our invention removes mucus and earthy smell, and improves the taste, fragrance, color and appearance of snails. It has created a new development space for the development of the snail industry in agriculture. Add a nutr...

AI Technical Summary

Problems solved by technology

[0003] The snails originally have a lot of mucus, and the snails themselves have a strong earth