Method for producing golden apple snail sausage with controlled fat and sodium content

Abstract

The utility model relates to a method for producing golden apple snail (Pomacea canaliculata) sausage with controlled fat and sodium content. The method comprises selecting mature golden apple snails, depurating the snails in potable water for about 12 to 24 hours, washing, boiling at about 90°C to 100°C for about 5 minutes, deshelling, removing the gut and other non-edible parts, repeatedly washing the dressed meat, soaking the dressed meat in a lemon juice and potassium alum deodorizing solution for about 10 to 20 minutes, rinsing and draining, grinding to about 3 mm to 4 mm particle size, and mixing with pork back fat, water, vinegar, cornstarch, quick-cooking oats, minced garlic, ground pepper, and salt. The pork back fat is limited to not more than 5% by weight, and the salt is limited to about 0.15% to 0.32% by weight of the sausage mixture. In a preferred embodiment, the sausage produced by the method has about 3 g total fat and about 70 mg sodium per 55 g serving. The mixture is stuffed into edible collagen casings, portioned into sausage links, vacuum-sealed in food-grade packaging, and frozen at about -18°C or lower. The utility model is limited to the production method.