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A kind of processing method of seasoned snail meat soft package can

A processing method and technology of snail meat, which is applied in the field of seasoned snail meat soft-pack canned processing, can solve the problems of snail meat residue, difficulty in cleaning, and heavy fishy smell, etc., and achieve convenience in eating, great promotion value, taste and flavor good effect

Active Publication Date: 2019-08-27
郴州市智祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method has the following deficiencies: (1) the meat quality of the snail meat is tight, and the snail meat processed by this preparation method has too high toughness and poor chewiness; (2) the mucus is washed away with alkali, and the mucus is not easy to clean afterward; (3) the snail meat The meat has a relatively strong muddy smell. This method does not remove the fishy smell and sand from the snail meat. There will be mud and sand in the snail meat, and the resulting product has a strong fishy smell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Picking the meat: put the fresh snails in water and boil for 3 minutes, then pick up and cool, and pick out the snail meat one by one.

[0032] (2) mucus removal: add the mucus remover whose quality is 12% of the snail meat mass in the snail meat, after stirring for 15min, wash with water, drain, stand-by, the mucus remover is made up of the component of following mass percentage: 30 % table salt, 5% sucrose ester, 40% flour, and the balance is sunflower disk powder with a particle diameter of 1mm.

[0033] (3) Pre-cooking: first put the snail meat in the pre-cooking liquid and boil for 15 minutes, then adjust the pH to 8 after cooling to 55°C, add pineapple juice with 5% of the mass of the snail meat under constant temperature and stir for 2 hours, then add it to make the snail β-cyclodextrin with 5% meat quality was stirred for 60 minutes, filtered, and the snail meat was washed with water, and the precooked liquid was composed of the following components in mass ...

Embodiment 2

[0041] (1) Picking the meat: Put the fresh snails in water and boil for 2 minutes, then pick up and cool, and pick out the snail meat one by one.

[0042] (2) mucus removal: add the mucus remover whose quality is 8% of the snail meat mass in the snail meat, stir after 5min, wash with water, drain, stand-by, the mucus remover is made up of the component of following mass percentage: 20 % salt, 3% sucrose ester, 30% flour, and the balance is sunflower powder with a particle diameter of 0.5mm.

[0043] (3) Pre-cooking: first put the snail meat in the pre-cooking liquid and boil for 5 minutes, then adjust the pH to 6 after cooling to 50-55°C, add pineapple juice with 3% of the mass of the snail meat under constant temperature and stir for 1 hour, then add Stir the 3% β-cyclodextrin for the quality of the snail meat for 30 minutes, filter, and wash the snail meat with water. The precooking liquid is composed of the following components by mass percentage: 0.5% citric acid, 0.1% cal...

Embodiment 3

[0051] (1) Picking meat: Put fresh snails in water and boil for 2.5 minutes, then pick up and cool, and pick out the snail meat one by one.

[0052] (2) Mucus removal: Add a mucus remover with a quality of 8-12% of the snail meat mass in the snail meat, stir for 10 minutes, wash with water, drain, and set aside. The mucus remover consists of the following components in mass percentages : 25% salt, 4% sucrose ester, 35% flour, and the balance is sunflower powder with a particle size of 0.8mm.

[0053] (3) Pre-cooking: first put the snail meat in the pre-cooking liquid and boil for 8 minutes, then adjust the pH to 7 after cooling to 52°C, add pineapple juice with 4% of the mass of the snail meat under constant temperature and stir for 1.2 hours, then add The β-cyclodextrin with 4% of the quality of the snail meat was stirred for 40 minutes, filtered, and the snail meat was washed with water. The pre-cooking liquid was composed of the following components in mass percentages: 0.7...

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Abstract

The invention discloses a method for processing soft-canned flavoring field snail meat. The method includes the steps: (1) picking meat; (2) removing mucus; (3) precooking; (4) frying; (5) flavoring; (6) canning; (7) sterilizing. The method is simple in technical procedure and high in operability, products manufactured according to the method have advantages of external crispness, internal tenderness, excellent taste and flavor and convenience in eating, commercial value of field snails can be increased, and extremely high popularization and application value is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing soft-packed canned seasoned snail meat. Background technique [0002] Escargot, also known as Chinese round snail, belongs to the mollusk phylum, gastropoda, and snail family, and is widely distributed in North China, the Yellow River Plain, the Yangtze River Basin and other places. The snail meat is tender and delicious, with high nutritional value, rich in various vitamins and minerals. Its protein content is as high as about 18%, and its fat content is only about 0.63%. It has the effects of promoting body fluid and quenching thirst, so it is a typical nutritional and health food. In addition to fresh food and dried products, the deep processing of snails has not been properly developed. Therefore, processing snails into instant canned food can not only prolong its storage period and be convenient to eat, but also increase the commodity value o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L27/10
Inventor 徐连芳
Owner 郴州市智祥食品有限公司
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