A kind of preparation method of garlic snail sauce

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...

Examples

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...

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...

Examples

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...