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Spicy snail meat paste

A snail and spicy technology, applied in the field of technical food, can solve the problems of difficulty in swallowing, general taste, big muddy smell, etc., and achieve the effect of delicious taste, natural color and tender snail meat.

Pending Publication Date: 2021-12-10
高邮市健龙蜗牛养殖科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a kind of spicy snail sauce. By selecting large and active snails as raw materials, the snail meat is deodorized at the same time to solve the problem of burning finished products on the market. There is still a large muddy smell, the taste is average, making it difficult to swallow the problem

Method used

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  • Spicy snail meat paste

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Experimental program
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Effect test

Embodiment 1

[0035] Embodiment 1: A kind of sweet and spicy snail sauce is made from the following raw materials in parts by weight: 40 parts of deodorized snail meat, 50 parts of vegetable oil, 4 parts of soybean paste, 10 parts of bean paste, 1 part of salt, and 1 part of white sesame 1 part, 2 parts of pepper, 1 part of pepper, 0.5 part of white sugar, 2 parts of oyster sauce, 0.001 part of food additive, 0.2 part of food spice, 0.5 part of monosodium glutamate, 1 part of ginger, and 1 part of garlic.

[0036] In order to prevent the deterioration of the sauce, the present invention adopts the following method: the food additive includes potassium sorbate, D-sodium erythorbate and disodium isonucleotide in a weight ratio of 1:3:2 Composition: Potassium sorbate and D-sodium erythorbate, which can maintain the color and natural flavor of food, prevent the growth of fungi and mold, prevent the deterioration of sauce, and prolong the shelf life. Disodium isonucleotide can improve the quality...

Embodiment 2

[0053] A spicy snail sauce is made from the following raw materials in parts by weight: 45 parts of fishy snail meat, 60 parts of vegetable oil, 8 parts of soybean paste, 20 parts of bean paste, 2 parts of table salt, 2 parts of white sesame, 4 parts of pepper 2 parts of pepper, 1 part of white sugar, 4 parts of oyster sauce, 0.002 parts of food additives, 0.25 parts of edible spices, 1 part of monosodium glutamate, 2 parts of ginger, and 2 parts of garlic.

[0054] In order to prevent the deterioration of the sauce, the present invention adopts the following method: the food additive includes potassium sorbate, D-sodium erythorbate and disodium isonucleotide in a weight ratio of 1:3:2 Composition: Potassium sorbate and D-sodium erythorbate, which can maintain the color and natural flavor of food, prevent the growth of fungi and mold, prevent the deterioration of sauce, and prolong the shelf life. Disodium isonucleotide can improve the quality of food It has a synergistic effe...

Embodiment 3

[0071] A spicy snail sauce, characterized in that it is made from the following raw materials in parts by weight: 50 parts of fishy snail meat, 70 parts of vegetable oil, 12 parts of soybean paste, 30 parts of bean paste, 3 parts of table salt, 3 parts of white sesame 6 parts of pepper, 3 parts of Chinese prickly ash, 1.5 parts of white sugar, 6 parts of oyster sauce, 0.003 parts of food additives, 0.3 parts of edible spices, 1.5 parts of monosodium glutamate, 3 parts of ginger, and 3 parts of garlic.

[0072] In order to prevent the deterioration of the sauce, the present invention adopts the following method: the food additive includes potassium sorbate, D-sodium erythorbate and disodium isonucleotide in a weight ratio of 1:3:2 Composition: Potassium sorbate and D-sodium erythorbate, which can maintain the color and natural flavor of food, prevent the growth of fungi and mold, prevent the deterioration of sauce, and prolong the shelf life. Disodium isonucleotide can improve t...

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PUM

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Abstract

The invention discloses spicy snail meat paste. According to the technical scheme, the snail meat paste is prepared from the following raw materials in parts by weight: 40-50 parts of fishy smell-removed snail meat, 50-70 parts of vegetable oil, 4-12 parts of soybean paste, 10-30 parts of broad bean paste, 1-3 parts of table salt, 1-3 parts of white sesame seeds, 2-6 parts of chilies, 1-3 parts of Chinese prickly ash, 0.5-1.5 parts of white granulated sugar, 2-6 parts of oyster sauce, 0.001-0.003 part of food additive, 0.2-0.3 part of flavouring agent, 0.5-1.5 parts of monosodium glutamate, 1-3 parts of ginger and 1-3 parts of garlic. The spicy snail meat paste has the beneficial effects that the snail meat is subjected to primary fishy smell removal treatment, the snail meat is put into cold water after the fishy smell removal treatment, and lemon slices are added while traditional fishy smell removal materials are added in the fishy smell removal process, so that on one hand, the fishy smell can be removed to the maximum extent with the cooperation of the traditional fishy smell removal materials, and on the other hand, acidic substances in the lemons help to decompose meat fibers, so that the snail meat tastes more tender; the snail meat can quickly shrink after being soaked in cold water, so that water is locked, the snail meat tastes tender and elastic, and the taste of the snail meat is improved to the maximum extent.

Description

technical field [0001] The invention relates to the technical field of technical food, in particular to a spicy snail sauce. Background technique [0002] Snails are mollusks of terrestrial shellfish, belonging to the gastropod class. In recent years, the consumption of snails in France, the United States and other European and American countries has been increasing continuously. Snail meat has high protein content and rich lysine content. It also contains VA, VB1, VB2 and VE and other vitamins and various vitamins necessary for the human body. Minerals, such as Ca, P, Fe, Zn, K, Mg, Mn, Se, etc. (Ca, P, and Fe are rich in content, and the ratio of calcium to phosphorus is 2.18:1). The lipids in snail meat are mainly linoleic acid and arachidonic acid, and also contain a small amount of DHA, which is very beneficial to the body's intellectual activities and immune system activities; especially arachidonic acid is used as prostaglandin, thromboxane and leukocyte three It is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L27/12A23L3/3508A23L3/3544A23L27/23A23L27/00A23L33/00
CPCA23L27/60A23L5/27A23L27/13A23L3/3508A23L3/3544A23L27/23A23L27/84A23L27/86A23L27/88A23L33/00A23V2002/00A23V2200/04A23V2200/10A23V2200/30A23V2250/18A23V2200/16Y02A40/90
Inventor 刘新健刘广领
Owner 高邮市健龙蜗牛养殖科技有限公司