Snail meat seasoning and preparation method thereof

Abstract

The invention relates to the technical field of food material processing, and particularly discloses a preparation method of a snail meat seasoning, which comprises the following steps: soaking snails in clear water to spit sand, taking snail meat, and grinding into snail meat slurry; the preparation method comprises the following steps: grinding germinated black beans into black soybean milk, adding glucose and bacillus coagulans powder, uniformly mixing, and fermenting at 35-50 DEG C for 5-8 hours to obtain a black bean fermented product; mixing the snail meat pulp, the fermented black beans, the green papaya pulp, edible salt and ginger powder, fermenting at 30-50 DEG C for 8-10 days, filtering, and sterilizing at high temperature to obtain a snail meat seasoning stock solution; and concentrating and drying to obtain the snail meat seasoning. Natural fermentation and enzymolysis are carried out on the black bean fermented product, the green papaya pulp, the snail meat pulp and the like, various active enzymes of the green papaya pulp and probiotics of the black bean fermented product act together to stimulate the fresh fragrance of the snail meat, and meanwhile, various nutrient substances and fragrant substances of the black bean fermented product and the green papaya pulp are combined, so that the seasoning is soft, full and harmonious, has a rich flavor, and has a good taste. The nutritional ingredients are abundant, and the edible value is high.

Description

Technical Field

[0001] The present invention relates to the technical field of food material processing, and particularly relates to a snail meat seasoning and a preparation method thereof. Background Art

[0002] The field snail, a mollusk of the genus Viviparus in the order Mesogastropoda, also known as the large field snail, the field snail in the field, and the yellow snail, is widely distributed in North China, the Yellow River Plain, the Yangtze River Basin, etc. in China, and is an important freshwater economic shellfish in China. The field snail has been recorded in ancient books such as "Compendium of Materia Medica" for a long time. It is cold in nature and sweet in taste, and belongs to the liver and kidney meridians, and has pharmacological functions such as nourishing yin and tonifying the kidney, clearing heat and promoting diuresis, and improving eyesight and detoxifying. Modern pharmacological research has confirmed that its muscle tissue is rich in active ingredients such as taurine and arginine, and has a significant effect on improving lipid metabolism and regulating the immune system. The field snail meat is tender and delicious, has high nutritional value, is rich in various vitamins and minerals, among which the crude protein content reaches more than 18% (dry basis), and contains rich amino acids; the fat content is only about 0.6%, and at the same time there are rich trace elements. However, because the snail likes to eat algae and humus, and there is a layer of mucus on the surface of the field snail body, its meat has a strong earthy smell, which will seriously affect the product flavor.

[0003] At present, the processing methods of field snail meat mainly include traditional fresh food (accounting for the majority), drying, and canning. According to the statistics of the China Aquatic Products Processing Association, the market share of field snail processed products is significantly lower than that of oysters and scallops, etc. The development of field snail meat-related products is still in the primary stage, and there are problems such as a single product form and obvious flavor defects. Using fermentation and enzymolysis can improve the taste and flavor of snail meat and diversify the products. For example, the patent with the publication number CN 112544945 A discloses a preparation method for producing snail meat flavor essence by fermentation, including enzymolyzing snail meat slurry and other raw materials with flavor protease and compound protease enzyme preparations to prepare snail meat flavor essence, enriching the products of snail meat. However, using enzyme preparations for enzymolysis is likely to produce bitterness and may affect the flavor of the final product.

[0004] The papaya, also known as pawpaw, is an evergreen soft-wooded small tree of the genus Carica in the Caricaceae family, and is widely planted in Guangxi. The papaya fruit is rich in nutrients, including amino acids, proteins, flavonoids, vitamins, and trace elements, and is rich in enzymes such as papain, papain, papapeptidase, lipase, and lysozyme. The content of enzymes is the highest in the green papaya fruit. Summary of the Invention

[0005] In view of the above deficiencies, the present invention provides a preparation method for a snail meat seasoning. By using natural fermentation and enzymolysis of black bean ferment, green papaya pulp, and snail meat slurry, etc., the flavor is adjusted. The prepared snail meat seasoning is fresh and fragrant, rich in components, and has high edible value. The specific technical solutions are as follows:

[0006] A preparation method of a snail meat seasoning, comprising the following steps:

[0007] (1) Put the snails into clean water for soaking and sand spitting, wash with clean water, remove the snail caps, separate and cut off the internal organs of the snails to obtain snail meat;

[0008] (2) Soak and wash the snail meat with an acetic acid solution, rinse it with clean water, and then grind the snail meat into a snail meat paste;

[0009] (3) Preparation of black bean ferment: Germinate black beans for 48 - 60 h, boil the germinated black beans in boiling water for 20 - 40 min, crush and grind the germinated black beans into black bean milk, then add glucose and Bacillus coagulans powder, mix evenly, and ferment at 35 - 50 °C for 5 - 8 h to obtain black bean ferment;

[0010] (4) Mix the snail meat paste, black bean ferment, green papaya paste, edible salt, and ginger powder, ferment at 35 - 60 °C for 8 - 10 days, filter, and sterilize at high temperature to obtain the original snail meat seasoning; Concentrate and dry to obtain the snail meat seasoning.

[0011] The present invention uses black bean ferment, green papaya paste and snail meat paste, etc. for natural fermentation and enzymatic hydrolysis. The combined action of various active enzymes in the green papaya paste and probiotics in the black bean ferment stimulates the fresh fragrance of the snail meat. At the same time, combined with various nutrients and flavor substances in the black bean ferment and green papaya paste, the seasoning is soft, full, has a strong flavor, a significant flavoring effect, a large number of nutritional components and high edible value. A variety of active enzymes and active ingredients in the natural green papaya paste can improve the enzymatic hydrolysis efficiency and reduce the bitterness of enzymatic hydrolysis with enzyme preparations, making the flavor of the seasoning soft.

[0012] Preferably, in the above preparation method of the snail meat seasoning, in the step (1), bromelain is added to the clean water, and the addition amount of bromelain is 0.01 - 0.03% of the weight of the water, soak for 4 - 6 h for sand spitting, and wash with clean water. The inventor found in the research process that adding a small amount of enzyme to the water can accelerate the sand spitting and mucus of the snails. Compared with adding salt and oil (which requires soaking for 2 - 3 days for sand spitting), it can greatly shorten the soaking time for sand spitting and improve the efficiency. Analyzing the reason: It may be that bromelain stimulates the digestive system and body surface mucus of the snails, causing stress sand spitting and mucus, but the dosage of the enzyme should be controlled to avoid excessive dosage resulting in the death of the snails.

[0013] Preferably, in the above preparation method of the snail meat seasoning, in the step (2), the concentration of the acetic acid solution is 1 - 3 wt.%, and soak for 30 - 40 min. Soaking with the acetic acid solution can remove the mucus on the snail meat and reduce the fishy smell.

[0014] Preferably, in the method for preparing the above-mentioned snail meat seasoning, in step (3), the black beans are soaked in clean water for 8-12 hours, and then the soaked black beans are put into a wet gauze and cultured at 25-35°C for 48-60 hours. During the culturing process, the black beans and the gauze are kept in a moist state to obtain germinated black beans.

[0015] Preferably, in the method for preparing the above-mentioned snail meat seasoning, in step (3), the germinated black beans are boiled in boiling water for 30 minutes, and the germinated black beans and water are mixed and pulverized into black bean milk according to a weight ratio of 1:1-2. The weight portions of each raw material are: 100 parts of germinated black beans, 40-60 parts of glucose, and 0.1-0.3 part of Bacillus coagulans powder. Fermentation with germinated black beans can obtain a black bean fermented product with various active ingredients and probiotics, which is used for fermenting snail meat to enhance its flavor.

[0016] Preferably, in the method for preparing the above-mentioned snail meat seasoning, the green papaya pulp is obtained by removing the seeds from the green papaya and grinding it into green papaya pulp with the skin.

[0017] Preferably, in the method for preparing the above-mentioned snail meat seasoning, in step (4), the weight portions of the raw materials are: 50-60 parts of snail meat pulp, 15-20 parts of black bean fermented product, 15-20 parts of green papaya pulp, 4-8 parts of edible salt, and 1-3 parts of ginger.

[0018] Preferably, in the method for preparing the above-mentioned snail meat seasoning, in step (4), the weight portions of the raw materials are: 55 parts of snail meat pulp, 18 parts of black bean fermented product, 17 parts of green papaya pulp, 6 parts of edible salt, and 2 parts of ginger.

[0019] Preferably, in the method for preparing the above-mentioned snail meat seasoning, in step (4), the snail meat seasoning and spices are mixed to prepare a seasoning with a richer taste. The spices are one or more of chili, cumin, pepper, Chinese prickly ash, star anise, etc., and are not limited to the above spices.

[0020] On the other hand, the present invention also provides a snail meat seasoning, which is prepared by the above-mentioned preparation method.

[0021] Compared with the prior art, the beneficial effects of the present invention are:

[0022] 1. In the method for preparing the snail meat seasoning of the present invention, natural fermentation and enzymatic hydrolysis are carried out using a black bean fermented product, green papaya pulp and snail meat pulp, etc. The various active enzymes in the green papaya pulp and the probiotics in the black bean fermented product act together to stimulate the fresh fragrance of the snail meat. At the same time, combined with the various nutritional substances and flavor substances in the black bean fermented product and green papaya pulp, the seasoning is soft, full, harmonious, with a strong flavor, remarkable seasoning effect, rich in nutritional components and high in edible value.

[0023] 2. In the preparation method of the snail meat seasoning of the present invention, combined with the enzymatic hydrolysis of natural green papaya pulp, various active enzymes and active ingredients in the green papaya pulp can improve the enzymatic hydrolysis efficiency, reduce the bitterness of the enzymatic hydrolysis by enzyme preparations, and make the flavor of the seasoning soft.

[0024] 3. In the preparation method of the snail meat seasoning of the present invention, fermenting with germinated black beans can obtain a black bean fermented product with various active ingredients such as γ-aminobutyric acid, phenolic substances, etc. and probiotics, which is used for fermenting the snail meat to enhance its flavor.

[0025] 4. In the preparation method of the snail meat seasoning of the present invention, combined with soaking in papain to remove sand and soaking and washing the snail meat in an acetic acid solution to remove fishy smell, the fishy smell of the snail meat is reduced and the flavor is enhanced.

[0026] 5. The present invention develops a novel, unique-flavored and nutrient-rich snail meat seasoning by using snail meat, black bean fermented product and green papaya pulp, etc., broadens the processing methods of snail meat, and has important significance for improving the economic benefits of industries such as snail meat and papaya. Specific Embodiments

[0027] The following describes the specific embodiments of the present invention in detail, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. Unless otherwise defined, all professional terms used hereinafter have the same meaning as commonly understood by those skilled in the art. The professional terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the protection scope of the present invention. Unless otherwise specifically stated, various raw materials, reagents, instruments and equipment used in the present invention can be obtained through the market or can be prepared by existing methods.

[0028] Example 1

[0029] A preparation method of a snail meat seasoning includes the following steps:

[0030] (1) Wash the field snails with clean water, repeat the washing 3 times, put the field snails into clean water containing papain, the addition amount of papain (food grade, 100,000 u / g) is 0.02% of the weight of the water, soak to remove sand for 5 h, heat to inactivate the enzyme, rinse with clean water, remove the snail cover, and separate and cut off the internal organs of the snail to obtain snail meat;

[0031] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 2 wt% for 30 min, then rinse it with clean water, disinfect it, and add 1 times water to grind it into snail meat pulp;

[0032] (3) Black bean fermentation broth: Soak the black beans in clean water for 10 h, then put the soaked black beans into a wet gauze, culture them at 30 °C for 48 h, and keep the black beans and the gauze moist during the culture process to obtain germinated black beans;

[0033] Boil the germinated black beans in boiling water for 30 min, take them out, and then mix the germinated black beans and water in a weight ratio of 1:1, crush and grind them into black bean milk. Then add glucose and Bacillus coagulans powder (food grade, 10 billion cfu / g). The raw materials are as follows by weight: 100 parts of germinated black beans, 50 parts of glucose, and 0.2 part of Bacillus coagulans powder; after mixing evenly, ferment at 45 °C for 6.5 h to obtain a black bean fermented product;

[0034] (4) Select fully grown (already stopped growing but not yellowed) green papayas, wash them clean, remove the seeds from the green papayas, and grind them into green papaya pulp with 1 times the amount of water;

[0035] (5) Mix the snail meat pulp, black bean fermented product, green papaya pulp, edible salt, and ginger powder. The weight parts of the raw materials are: 55 parts of snail meat pulp, 18 parts of black bean fermented product, 17 parts of green papaya pulp, 6 parts of edible salt, and 2 parts of ginger. Ferment in a sealed state at 50 °C for 10 days;

[0036] (6) Filter the fermented product to obtain the filtrate, sterilize and inactivate enzymes at 90 °C for 20 minutes to obtain the original solution of the snail meat flavoring; concentrate it under reduced pressure to a paste with a relative density of 1.25. The conditions for reduced pressure concentration are: temperature 50 °C, pressure 0.06 MPa; dry the paste under reduced pressure. The drying equipment is a vacuum dryer, and the drying conditions are: temperature 60 °C, vacuum degree 0.08 MPa, dry until the water content ≤ 5%; pulverize, and sieve the fine powder through a 200-mesh sieve to obtain the snail meat flavoring.

[0037] Refer to the spectrophotometric method in the national food safety standard "Determination of protein in foods" GB5009.5-2016 to determine the total nitrogen content of the original solution of the snail meat flavoring, and the measured total nitrogen content is 1.85 g / 100 ml; refer to the pH meter method in GB 5009.235-2016 "National food safety standard Determination of amino acid nitrogen in foods" to determine the amino acid nitrogen content of the original solution of the snail meat flavoring, and the measured amino acid nitrogen is 0.91 g / 100 ml. Fifteen people were used for flavor evaluation, and the evaluation results were: the original solution of the snail meat flavoring has a strong, full, and lasting fragrance, a fresh and rich taste in the mouth, a good aftertaste, no bitter or astringent taste, and no abnormal smell.

[0038] The snail meat flavoring can be widely used in various seasonings such as instant soup seasonings, cooking seasonings, and barbecue seasonings. At the same time, one or more spices such as chili, cumin, pepper, Chinese prickly ash, and star anise can be added according to local tastes to form seasonings with various flavors.

[0039] Example 2

[0040] A preparation method of a snail meat flavoring, comprising the following steps:

[0041] (1) Wash the field snails with clean water, repeat the washing 3 times, put the field snails into the clean water containing bromelain, the addition amount of bromelain (food grade, 100,000 u / g) is 0.01% of the weight of the water, soak for 6 h to remove sand, heat to inactivate the enzyme, rinse with clean water, remove the snail caps, separate and cut off the internal organs of the snails to obtain snail meat;

[0042] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 1 wt% for 40 min, then rinse with clean water, disinfect, add 1 times the amount of water and grind into snail meat paste;

[0043] (3) Black bean fermentation broth: Soak black beans in clean water for 12 h, then put the soaked black beans into a wet gauze, culture at 30 °C for 48 h, and keep the black beans and the gauze moist during the culture process to obtain germinated black beans;

[0044] Boil the germinated black beans in boiling water for 30 min, take them out, then mix the germinated black beans and water at a weight ratio of 1:1, crush and grind into black bean milk, and then add glucose and Bacillus coagulans powder (food grade, 10 billion cfu / g). The raw materials are as follows by weight: 100 parts of germinated black beans, 55 parts of glucose, and 0.1 part of Bacillus coagulans powder; after mixing evenly, ferment at 50 °C for 5 h to obtain a black bean fermentation product;

[0045] (4) Select full-grown (already stopped growing but not yet yellowed) green papayas, wash them clean, remove the seeds from the green papayas, and grind them into green papaya paste with 1 times the amount of water;

[0046] (5) Mix the snail meat paste, black bean fermentation product, green papaya paste, edible salt, and ginger powder. The weight parts of the raw materials are: 50 parts of snail meat paste, 15 parts of black bean fermentation product, 16 parts of green papaya paste, 5 parts of edible salt, and 1 part of ginger. Seal and ferment at 50 °C for 10 days;

[0047] (6) Filter the fermentation product to obtain the filtrate, sterilize and inactivate the enzyme at 90 °C for 20 minutes to obtain the original solution of the snail meat flavoring; Concentrate under reduced pressure to a paste with a relative density of 1.25. The conditions for concentration under reduced pressure are: temperature is 50 °C, pressure is 0.06 MPa; Dry the paste under reduced pressure. The drying equipment is a vacuum dryer, and the drying conditions are: temperature is 60 °C, vacuum degree is 0.08 MPa, dry until the water content ≤ 5%; Crush, and sieve the fine powder through a 200-mesh sieve to obtain the snail meat flavoring. The total nitrogen content of the original solution of the snail meat flavoring is 1.83 g / 100 ml, and the amino acid nitrogen content is 0.89 g / 100 ml. The flavor evaluation result of the original solution of the snail meat flavoring is: rich, full, and lasting fragrance, fresh and rich taste, good aftertaste, no bitter or astringent taste, no strange smell.

[0048] Comparative Example 1

[0049] A preparation method of a snail meat flavoring, comprising the following steps:

[0050] (1) Wash the field snails with clean water, repeat the cleaning 3 times, put the field snails into the clean water added with bromelain. The addition amount of bromelain (food grade, 100,000 u / g) is 0.02% of the weight of the water. Soak for 5 h to discharge sand, heat to inactivate the enzyme, rinse with clean water, remove the snail cover, separate and cut off the internal organs of the snail to obtain the snail meat;

[0051] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 2 wt% for 30 min, then rinse with clean water, disinfect, and add 1 times water to grind into snail meat paste;

[0052] (3) Black bean fermentation broth: Soak the black beans in clean water for 10 h, then put the soaked black beans into a wet gauze, culture at 30 °C for 48 h, and keep the black beans and the gauze moist during the culture process to obtain germinated black beans;

[0053] Boil the germinated black beans in boiling water for 30 min, take them out, then mix the germinated black beans and water at a weight ratio of 1:1, crush and grind them into black bean milk, and then add glucose and Bacillus coagulans powder (food grade, 10 billion cfu / g). The raw materials are as follows by weight: 100 parts of germinated black beans, 50 parts of glucose, and 0.2 part of Bacillus coagulans powder; After mixing evenly, ferment at 45 °C for 6.5 h to obtain a black bean fermentation product;

[0054] (5) Mix the snail meat paste, black bean fermentation product, flavor protease (food grade, 100,000 u / g), edible salt, and ginger powder. The weight parts of the raw materials are: 55 parts of snail meat paste, 18 parts of black bean fermentation product, 0.075 part of flavor protease, 6 parts of edible salt, and 2 parts of ginger. Seal and ferment at 50 °C for 10 days;

[0055] (6) Filter the fermentation product to obtain the filtrate, sterilize and inactivate the enzyme at 90 °C for 20 minutes to obtain the original solution of the snail meat flavoring; Concentrate under reduced pressure to a paste with a relative density of 1.25. The conditions for concentration under reduced pressure are: temperature is 50 °C, pressure is 0.06 MPa; Dry the paste under reduced pressure. The drying equipment is a vacuum dryer. The drying conditions are: temperature is 60 °C, vacuum degree is 0.08 MPa, dry until the water content ≤ 5%; Crush, and pass the fine powder through a 200-mesh sieve to obtain the snail meat flavoring. The total nitrogen content of the original solution of the snail meat flavoring is 1.82 g / 100 ml, and the amino acid nitrogen content is 0.83 g / 100 ml. The flavor evaluation result of the original solution of the snail meat flavoring is: the fragrance is relatively strong and relatively single, relatively persistent, the taste is relatively fresh and fragrant and relatively rich, with a little bitter taste.

[0056] Comparative Example 2

[0057] A preparation method of a snail meat flavoring, comprising the following steps:

[0058] (1) Wash the field snails with clean water, repeat the washing 3 times, put the field snails into clean water containing bromelain, the addition amount of bromelain (food grade, 100,000 u / g) is 0.02% of the weight of the water, soak for 5 h to remove sand, heat to inactivate the enzyme, rinse with clean water, remove the snail caps, and separate and cut off the internal organs of the snails to obtain snail meat;

[0059] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 2 wt% for 30 min, then rinse it with clean water, disinfect it, and add 1 times the amount of water to grind it into snail meat paste;

[0060] (3) Black bean fermentation broth: Soak black beans in clean water for 10 h, then put the soaked black beans into a wet gauze and culture them at 30 °C for 48 h. Keep the black beans and the gauze moist during the culture process to obtain germinated black beans;

[0061] Boil the germinated black beans in boiling water for 30 min, take them out, then mix the germinated black beans and water at a weight ratio of 1:1, crush and grind them into black bean milk, and then add glucose and Bacillus coagulans powder (food grade, 10 billion cfu / g). The raw materials are as follows by weight: 100 parts of germinated black beans, 50 parts of glucose, and 0.2 parts of Bacillus coagulans powder; After mixing evenly, ferment at 45 °C for 6.5 h to obtain a black bean fermentation product;

[0062] (5) Mix the snail meat paste, black bean fermentation product, papain (food grade, 100,000 u / g), edible salt, and ginger powder. The weight parts of the raw materials are: 55 parts of snail meat paste, 18 parts of black bean fermentation product, 0.075 parts of flavor protease, 6 parts of edible salt, and 2 parts of ginger. Ferment in a sealed state at 50 °C for 10 days;

[0063] (6) Filter the fermentation product to obtain the filtrate, sterilize and inactivate the enzyme at 90 °C for 20 minutes to obtain the original solution of the snail meat seasoning; Concentrate it under reduced pressure to a paste with a relative density of 1.25. The conditions for reduced pressure concentration are: temperature 50 °C, pressure 0.06 MPa; Dry the paste under reduced pressure. The drying equipment is a vacuum dryer, and the drying conditions are: temperature 60 °C, vacuum degree 0.08 MPa, dry until the water content ≤ 5%; Crush, and pass the fine powder through a 200-mesh sieve to obtain the snail meat seasoning. The total nitrogen content of the original solution of the snail meat seasoning is 1.81 g / 100 ml, and the amino acid nitrogen content is 0.80 g / 100 ml. The flavor evaluation result of the original solution of the snail meat seasoning is: the fragrance is relatively strong, relatively single, relatively persistent, the taste is relatively fresh and fragrant, relatively rich, and there is a little bitter taste.

[0064] Comparative Example 3

[0065] A preparation method of a snail meat seasoning, comprising the following steps:

[0066] (1) Wash the field snails with clean water, repeat the washing 3 times, put the field snails into the clean water added with bromelain. The addition amount of bromelain (food grade, 100,000 u / g) is 0.02% of the weight of the water. Soak for 5 h to discharge sand, heat to inactivate the enzyme, rinse with clean water, remove the snail caps, separate and cut off the internal organs of the snails to obtain the snail meat;

[0067] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 2 wt% for 30 min, then rinse with clean water, disinfect, and add 1 times water to grind into snail meat paste;

[0068] (4) Select green papayas that are full-grown (have stopped growing but not turned yellow), wash them clean, and add 1 times water to grind them into green papaya paste with the skin;

[0069] (5) Mix the snail meat paste, green papaya paste, edible salt, and ginger powder. The weight parts of the raw materials are: 55 parts of snail meat paste, 17 parts of green papaya paste, 6 parts of edible salt, and 2 parts of ginger. Seal and ferment at 50 °C for 10 days;

[0070] (6) Filter the fermentation product to obtain the filtrate, sterilize and inactivate the enzyme at 90 °C for 20 minutes to obtain the original solution of the snail meat flavoring; Concentrate under reduced pressure to a paste with a relative density of 1.25. The conditions for reduced pressure concentration are: temperature 50 °C, pressure 0.06 MPa; Dry the paste under reduced pressure. The drying equipment is a vacuum dryer. The drying conditions are: temperature 60 °C, vacuum degree 0.08 MPa, dry until the water content ≤ 5%; Crush, and sieve the fine powder through a 200-mesh sieve to obtain the snail meat flavoring. The total nitrogen content of the original solution of the snail meat flavoring is 1.78 g / 100 ml, and the amino acid nitrogen content is 0.77 g / 100 ml. The flavor evaluation result of the original solution of the snail meat flavoring is: the fragrance intensity is slightly weak and single, the persistence is slightly weak, the taste is relatively fresh and fragrant, the richness is poor, and the aftertaste is weak.

[0071] Comparative Example 4

[0072] A preparation method of a snail meat flavoring, comprising the following steps:

[0073] (1) Wash the field snails with clean water, repeat the washing 3 times, put the field snails into the clean water added with bromelain. The addition amount of bromelain (food grade, 100,000 u / g) is 0.02% of the weight of the water. Soak for 5 h to discharge sand, heat to inactivate the enzyme, rinse with clean water, remove the snail caps, separate and cut off the internal organs of the snails to obtain the snail meat;

[0074] (2) Wash the snail meat: Soak the snail meat in an acetic acid solution with a concentration of 2 wt% for 30 min, then rinse with clean water, disinfect, and add 1 times water to grind into snail meat paste;

[0075] (3) Germinated black bean mixture: Soak black beans in clean water for 10 h, then put the soaked black beans into a wet gauze and incubate at 30 °C for 48 h. During the incubation process, keep the black beans and the gauze moist to obtain germinated black beans;

[0076] Boil the germinated black beans in boiling water for 30 min, take them out, then mix the germinated black beans and water at a weight ratio of 1:1, crush and grind them into black bean milk, and then add glucose and Bacillus coagulans powder (food grade, 10 billion cfu / g). The raw materials are as follows by weight: 100 parts of germinated black beans, 50 parts of glucose, and 0.2 part of Bacillus coagulans powder. Mix them evenly to obtain a germinated black bean mixture without prior fermentation;

[0077] (4) Select green papayas that have reached full growth (have stopped growing but have not turned yellow), wash them clean, and grind them into green papaya pulp with 1 times the amount of water with the skin;

[0078] (5) Mix the snail meat pulp, germinated black bean mixture, green papaya pulp, edible salt, and ginger powder. The weight parts of the raw materials are: 55 parts of snail meat pulp, 18 parts of germinated black bean mixture, 17 parts of green papaya pulp, 6 parts of edible salt, and 2 parts of ginger. Seal and ferment at 50 °C for 10 days;

[0079] (6) Filter the fermentation product to obtain the filtrate, sterilize and inactivate enzymes at 90 °C for 20 minutes to obtain the original solution of the snail meat flavoring; Concentrate it under reduced pressure to a paste with a relative density of 1.25. The conditions for reduced pressure concentration are: temperature 50 °C, pressure 0.06 MPa; Dry the paste under reduced pressure. The drying equipment is a vacuum dryer, and the drying conditions are: temperature 60 °C, vacuum degree 0.08 MPa, dry until the water content ≤ 5%; Crush, and pass the fine powder through a 200-mesh sieve to obtain the snail meat flavoring. The total nitrogen content of the original solution of the snail meat flavoring is 1.83 g / 100 ml, and the amino acid nitrogen content is 0.86 g / 100 ml. The flavor evaluation result of the original solution of the snail meat flavoring is: rich, relatively full, relatively persistent fragrance, fresh and rich taste, good aftertaste, no bitter or astringent taste, no abnormal smell.

[0080] The foregoing description of the specific exemplary embodiments of the present invention is for the purposes of illustration and exemplification. These descriptions are not intended to limit the present invention to the precise forms disclosed, and obviously, many changes and variations are possible in light of the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical applications, so that those skilled in the art can implement and utilize the various different exemplary embodiments of the present invention as well as various different selections and changes. The scope of the present invention is intended to be defined by the claims and their equivalents.

Claims

1. A method for preparing a snail meat seasoning, characterized in that: The following steps are involved: (1) soaking the snails in clean water to remove sand, washing with clean water, removing the snail cap, separating and cutting off the snail viscera to obtain snail meat; (2) soaking and cleaning the snail meat in an acetic acid solution, rinsing with clean water, and then grinding the snail meat into a snail meat slurry; (3) Preparation of black bean fermentation product: germinate and culture black beans for 48 to 60 hours, boil the germinated black beans in boiling water for 20 to 40 minutes, grind them into black bean milk, add glucose and Bacillus coagulans powder, mix well, and ferment at 35 to 50° C. for 5 to 8 hours to obtain black bean fermentation product; (4) Mix snail meat slurry, black bean fermentation product, green papaya slurry, edible salt and ginger powder, ferment at 35-60° C. for 8-10 days, filter and sterilize at high temperature to obtain snail meat seasoning stock solution; concentrate and dry to obtain snail meat seasoning.

2. The method for preparing the snail meat seasoning according to claim 1, characterized in that: In the step (1), bromelain is added to clean water in an amount of 0.01 to 0.03% of the weight of the water, and the sand is soaked for 4 to 6 hours, and then washed with clean water.

3. The method for preparing the snail meat seasoning according to claim 1, characterized in that: In the step (2), the concentration of the acetic acid solution is 1 to 3 wt.%, and the soaking time is 30 to 40 minutes.

4. The method for preparing the snail meat seasoning according to claim 1, characterized in that: In the step (3), the black beans are soaked in clean water for 8 to 12 hours, and then the soaked black beans are placed in wet gauze and cultured at 25 to 35° C. for 48 to 60 hours. During the culture process, the black beans and the gauze are kept in a moist state to obtain germinated black beans.

5. The method for preparing the snail meat seasoning according to claim 1, characterized in that: In the step (3), the germinated black beans and water are crushed and ground into black soybean milk in a weight ratio of 1:1-2, and the weight portions of the raw materials are: 100 parts of germinated black beans, 40-60 parts of glucose, and 0.1-0.3 parts of Bacillus coagulans powder.

6. The method for preparing the snail meat seasoning according to claim 1, characterized in that: The green papaya pulp is prepared by removing seeds from green papaya and grinding the green papaya with the skin thereof into the green papaya pulp.

7. The method for preparing the snail meat seasoning according to claim 1, characterized in that: In the step (4), the weight proportions of the raw materials are: 50-60 parts of snail meat slurry, 15-20 parts of fermented black beans, 15-20 parts of green papaya slurry, 4-8 parts of edible salt, and 1-3 parts of ginger.

8. The method for preparing the snail meat seasoning according to claim 5, characterized in that: In the step (4), the weight proportions of the raw materials are: 55 parts of snail meat paste, 18 parts of fermented black beans, 17 parts of green papaya paste, 6 parts of edible salt, and 2 parts of ginger.

9. The method for preparing the snail meat seasoning according to claim 5, characterized in that: In the step (4), the snail meat seasoning and spices are mixed to prepare a multi-flavor seasoning, wherein the spices are one or more of chili pepper, cumin, pepper, prickly ash, and star anise.

10. A conch meat seasoning, characterized in that: The snail meat seasoning is prepared by the preparation method according to any one of claims 1 to 9.