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Snail sauce and process for processing same

A processing technology and technology of snail meat, which is applied in the field of snail sauce and its processing technology, can solve the problems of short shelf life, long shelf life, and microbial indicators that do not meet the requirements of the new national standard, and achieve the effect of high food safety and simple processing technology

Active Publication Date: 2012-10-03
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of snail sauce, which uses snail meat as the main raw material, mixed with seasonings and antibacterial agents, not only has good taste and flavor, but also has high edible safety, and the microbial index fully meets the new national standard requirements, long shelf life, which solves the problems that the prior art snail sauce has poor taste, short shelf life, and microbial indicators do not meet the requirements of the new national standard

Method used

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  • Snail sauce and process for processing same
  • Snail sauce and process for processing same

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Select live yellow snails with an individual weight of 15g or more, with hypertrophy of the stomach and feet, no sand in the body, full of belly meat, and no broken shells as the processing raw materials. After washing the fresh yellow snails, they will be kept for 3 days and then rinsed 3 times. Drain the fresh yellow snails and break the shells to take the meat, then break the snail meat into meat pieces, add seasonings and antibacterial agents according to the total mass of the snail meat, and stir them evenly. The added amounts of seasonings and antibacterial agents are shown in Table 1. It is shown that the snail sauce is obtained by marinating the meat at 15°C for 3 days, and finally the snail sauce is bottled and capped to obtain the finished snail sauce.

[0044] The snail sauce was tested for microbiological indicators, and the test results are shown in Table 2.

[0045]

Embodiment 2

[0050] Select live yellow snails with an individual weight of 15g or more, with thick stomachs and feet, no sand in the body, full belly, and no broken shells as raw materials for processing. After washing the fresh yellow snails, they will be kept for 2 days, then rinsed 3 times, and then Drain the fresh yellow snails and break the shells to take the meat, then break the snail meat into meat pieces, add seasonings and antibacterial agents according to the total mass of the snail meat, and stir them evenly. The added amounts of seasonings and antibacterial agents are shown in Table 1. It is shown that the snail sauce is obtained by marinating the meat at 10°C for 4 days, and finally the snail sauce is bottled and capped to obtain the finished snail sauce.

[0051] The microbiological indicators of the snail sauce were tested, and the results are shown in Table 2.

[0052]

Embodiment 3

[0057] Select live spicy snails with an individual weight of more than 15g, thick stomachs and feet, no sand in the body, full belly and no shells as raw materials for processing, wash and drain the fresh spicy snails, and then crack the fresh spicy snails to get the meat , Then crush the snail meat into meat pieces, add seasonings and bacteriostatic agents according to the total mass of the snail meat, and stir them evenly. The added amounts of seasonings and bacteriostatic agents are shown in Table 1. The meat pieces are marinated at 10°C The snail sauce was obtained in 3 days, and finally the snail sauce was bottled and capped to obtain the finished snail sauce.

[0058] The snail sauce was tested for microbiological indicators, and the test results are shown in Table 2.

[0059]

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Abstract

The invention discloses a snail sauce which is prepared by mixing snail meat, flavorings and a bacteriostat. According to the total mass of the snail meat, the flavorings comprises the following components: 3-4% of refined salt, 0.5-1% of chicken extract, 1-2% of white sugar, 2-2.5% of glutinous rice wine, 1-1.5% of onion and ginger juice and 0.3-0.5% of rice vinegar, and the bacteriostat comprises the following components: 0.03-0.05% of nisin, 0.02-0.04% of lysozyme and 0.1-0.2% of the sodium dehydroacetate. The snail sauce has good taste and flavor, high edible safety and long shelf time, and the microbial indicators of the snail sauce fully meet the requirements of the new national standard. The invention also discloses a process for processing the snail sauce. The original flavor and taste of the sail meat can be kept in the processing process, and the original nutritional value of the snail meat can also be kept.

Description

Technical field [0001] The invention relates to the field of aquatic product processing, in particular to a snail sauce and its processing technology. Background technique [0002] Conch sauce is a traditional special processed aquatic product in Jiangsu and Zhejiang. It is deeply loved by consumers in coastal areas for its inherent color, fragrance and taste. It is processed from live snails and has local characteristics. [0003] The preparation method of snail sauce is usually to take the live snails, wash, mash, and remove the shells, then directly pickle them with salt until they taste delicious, and then add sugar, cooking wine and other seasonings to eat. The processing technology is simple, and the purpose of bacteriostasis is achieved by increasing the salinity. Not only the taste is not good, but the high concentration of salt does not meet the current people’s demand for healthy food. In addition, the country has already published the "Preserved Raw Animal Health Standa...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 付万冬廖妙飞杨会成郑斌周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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