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A kind of preparation method of garlic snail sauce

A technology of snails and minced garlic, which is applied in the field of preparation of garlic snail sauce, can solve the problems of heavy taste, high cost, and lack of snail food habit of snail sauce, and achieve a light taste, reduced shear force, and no lipid oxidation Effect

Active Publication Date: 2022-05-10
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of snail sauce has a heavy taste and high cost, and is generally not retailed separately, so it is not suitable for eating with meals other than snail noodles / noodles
Most of the second type of snail sauce has a simple production process and simple ingredients. Except that the main ingredient is replaced with snail meat, the production process and ingredients are similar to other types of meat sauce on the market. There is no problem with the eating habits of snails, and targeted improvements are made.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of garlic snail sauce, comprising the steps of:

[0035] The materials and consumption used in this embodiment are as follows:

[0036] Rapeseed oil 100kg, corn oil 80kg, peeled garlic 80kg, fresh snail meat (gastropodus) 60kg, onion 20kg, chives 10kg, ginger 10kg, perilla leaves 10kg, dried chili 20kg, black pepper powder 3kg, white pepper Powder 1kg, salt 5kg, sugar 8kg, cooking wine 2kg, purine deaminase 20g, apple polyphenol 50g;

[0037] (1) Temporary culture of snails: Suspension snails are temporarily raised in clear water for 48 hours in the temporary culture pond, and peppermint oil ethanol solution (peppermint oil: ethanol mass percentage 1:9, adding ratio of 0.1g / L in water) is added to the water to accelerate the discharge of snails sediment. During the holding period, the water was changed once every 12 hours, and an equal proportion of ethanol solution of peppermint oil was added.

[0038] (2) Snail meat stewing: select fresh and li...

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PUM

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Abstract

The invention belongs to the field of food processing, and discloses a preparation method of minced garlic snail sauce, which can improve the mouthfeel and improve the practical safety through suitable processes of spit out sand, remove fishy smell, tenderize and remove purines. The garlic snail sauce prepared by the invented method combines the fresh aroma of garlic and the unique delicacy of snails. It can be used as a good meal, or as a seasoning with other ingredients for cooking. The unique purine removal technology of this process reduces the final purine content of this product to an extremely low level, so gout patients and people with high uric acid can eat it with confidence.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of garlic snail sauce. Background technique [0002] Snail meat is a nutritious natural health product, known as "beauty food". It is an animal natural food with high health value. The content and combination of nutrients are better than those of chicken, duck, goose, etc. Among more than 60 common aquatic animals, its health care and nutritional value are second only to shrimp, and it is a popular aquatic product. The snail meat is sweet, salty, and cold, and has the effects of clearing heat and diuresis. Li Shizhen recorded in "Compendium of Materia Medica" that "the snail can relieve dampness and heat and treat jaundice". [0003] Garlic is a well-known dual-purpose plant for food and medicine, rich in medicinal functional components such as organic sulfides, flavonoids, saponins and polysaccharides. Medical research shows that the functional c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L17/50A23L5/20A23L5/30A23L29/00A23L3/26A22C29/02A23L33/00A23L33/105
CPCA23L27/60A23L17/50A23L5/27A23L5/30A23L29/06A23L29/03A23L3/26A22C29/021A23L5/20A23L33/00A23L33/105A23V2002/00A23V2250/21A23V2250/2132A23V2250/042A23V2250/511A23V2300/12A23V2200/30
Inventor 王炬光熊光权王卫民文衍红廖涛鉏晓艳李海蓝白婵罗福广黄杰
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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