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Preparation method of bellamya quadrata and duck feet sapo

A production method and technology of snails, applied in the field of production of snails and duck feet pot, can solve problems such as lack of food, unreasonable pre-processing methods of ingredients, and influence on the preservation and supply of nutrients, etc.

Inactive Publication Date: 2016-09-07
广西螺霸王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different processing and production techniques in different regions, the pre-processing methods of each food material are unreasonable, which not only affects the color, fragrance, but also affects the preservation and supply of nutrients.
However, due to the different production techniques of local snails, soup ingredients, and side dishes, snails and duck feet pots are generally made and eaten immediately, and the shelf life of ordinary snails is very short. It is rare to eat authentic and delicious Liuzhou snails and duck feet pots in other places.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] A1. Select large stone snails from Liujiang River, pour them into clear water and soak them for 4 days to remove mud, wash, and remove tails. Boil boiling water, pour them into the snails and cook for 7 minutes, then pick them up to obtain the primary processed snails. Then stir-fry green onions, ginger, sour bamboo shoots, and dried chili with peanut oil and raw snails, add fermented bean curd and perilla, and simmer over low heat until tasty. Remove, drain, cool, and dehydrate. Specific steps for screw dehydration: first keep at 180°C for 2 hours, then adjust to 130°C for 3 hours, and finally adjust to 100°C for 1 hour.

[0066] B1. Use retort bags with a high temperature resistance of 121°C and three layers of different material structures for sub-packaging.

[0067] C1. After microwave sterilization by sterilization equipment, equipment parameters: microwave operating frequency: 2450MHz, power input apparent power: ≤105KVA, rated output microwave power: 70±5%KW, mu...

Embodiment 2

[0112] Step 1, the production of snails:

[0113] Adopt the raw material of following mass fraction: stone snail (50000 parts), peanut oil (400 parts), spring onion (400 parts), ginger (100 parts), sour bamboo shoots (250 parts), dried chili (150 parts), fermented bean curd (250 parts parts), perilla (50 parts)

[0114] A1. Select large stone snails from Liujiang River, soak them in clean water for 3 days to remove mud, wash, and remove tails. Boil boiling water, pour the snails into the snails and cook for 5 minutes, then pick them up to obtain the primary processed snails. Then stir-fry green onions, ginger, sour bamboo shoots, and dried chili with peanut oil and raw snails, add fermented bean curd and perilla, and simmer over low heat until tasty. Remove, drain, cool, and dehydrate. The further dehydration process is as follows: specific dehydration steps: first keep at 160°C for 2 hours, then adjust to 120°C for 3 hours, and finally adjust to 80°C for 1 hour.

[0115] B...

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PUM

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Abstract

The present invention relates to the field of food processing and discloses bellamya quadrata and duck feet sapo which can be preserved for a long term, are convenient for consumption, delicious in tastes, and rich in nutrition, and have a unique Liuzhou flavor and a preparation method thereof. The method includes the preparation methods of a bellamya quadrata bag, a duck foot bag, a pig foot bag, a quail egg bag, a tofu strip bag, a rice noodle bag, a sour bamboo shoot bag, a sour ginger bag, a chili oil bag, a peanut bag, and a bellamya quadrata soup bag. Rice noodle bag and the accessory material bags are prepared by packaging using steaming bags resistant to a high temperature of 121 DEG C and with structures of three layers of different materials, and sterilizing. The preparation method solves the shortages that the bellamya quadrata and duck feet sapo cannot be stored for a long term under normal temperature conditions, are poor in taste stability, and cannot be in a large-scale industrial production, and can effectively maintain the unique delicious taste and fragrant and spicy taste of the bellamya quadrata and duck feet sapo. The bellamya quadrata and duck feet sapo are suitable for home use and travel, can be carried along, and are convenient, hygienic and nutritional. The preparation method prolongs the shelf life of the products to 6 months, the raw material quantification is convenient for product quality control, and the bellamya quadrata and duck feet sapo have application prospects of industrial mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making snail and duck foot stew. Background technique [0002] Stone snail is a nutritious delicacy with crisp meat, delicious and sweet taste, contains protein and other nutrients, and has the effect of invigorating the stomach and promoting appetite. Small ones can be boiled into green soup and sweet, and those with big thumbs can be fried. Snail duck foot stew is a famous specialty snack in Liuzhou, Guangxi. For snail duck foot stew, snail soup is very important. Sufficient amount of snails, plus enough time to cook, the natural sweetness of snails will be released. Then use this pot of natural and delicious snail soup as the base, and cook the ingredients for a long time, so that the umami taste of the snail soup is completely immersed in the ingredients, which is fragrant and tasty. The finished snail and duck feet stew is served in a casserole, which ...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L23/10A23L17/50A23L13/20A23L13/50A23L7/10A23L15/00A23L19/00A23L19/10A23L19/20A23L25/00A23L27/10A23C20/02A23L11/45
CPCA23C20/025
Inventor 黄南川
Owner 广西螺霸王食品有限公司
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