CN114259028A - Snail can with chopped chili flavor and processing method thereof - Google Patents
Snail can with chopped chili flavor and processing method thereof Download PDFInfo
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- CN114259028A CN114259028A CN202111455689.3A CN202111455689A CN114259028A CN 114259028 A CN114259028 A CN 114259028A CN 202111455689 A CN202111455689 A CN 202111455689A CN 114259028 A CN114259028 A CN 114259028A
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
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Abstract
The invention discloses a snail can with chopped chili flavor and a processing method thereof, and the technical scheme is as follows: the snail can comprises snail meat, ingredients and seasonings, wherein the ingredients comprise vegetable oil, hot pepper, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight: 80-110 parts of snail meat, 22-36 parts of vegetable oil, 48-60 parts of hot pepper, 12-18 parts of yellow wine, 7-13 parts of fennel powder, 5.5-7 parts of garlic, 5-8.5 parts of ginger, 6-9 parts of monosodium glutamate, 10.5-15 parts of edible salt, 22-28 parts of white granulated sugar and 3-6 parts of food additive, and the canned snail with chopped pepper flavor and the processing method thereof have the advantages that: the canned snails with the chopped chili flavor prepared by the invention have rich taste and delicious taste, and the problems that the existing canned snails are few in ingredient materials and cannot meet the eating requirements of different consumers, the fishy smell removing treatment effect is poor, the fishy smell of the snail meat is heavy, the appetite of the consumers is inevitably influenced, and the quality of the canned snail meat is reduced are solved.
Description
Technical Field
The invention relates to the technical field of canned snails, in particular to canned snails with a taste of chopped chili and a processing method thereof.
Background
Snails are high-grade food on today's dining tables. In recent years, the demand for snail food has increased in many countries. The snail meat prepared food has the advantages of rich and tasty meat quality, delicious taste and rich nutrition, and is an ideal high-grade food with high protein and low fat which is recognized in the world. The fresh snails can be cooked into various delicious valuable delicacies and can be made into various snails, and the food has rich meat, good taste and delicious taste, and has rich nutrition.
Most of the existing snail cans only use snail meat as a food material, the ingredients are few in material consumption, the taste is monotonous and tedious, the eating requirements of different consumers cannot be met, the fishy smell removing treatment effect is poor, the snail meat has heavier fishy smell, the fragrance is poor, the taste is general, the appetite of the consumers is inevitably influenced, and the quality of the snail meat cans is reduced.
Disclosure of Invention
According to the canned snail meat and the processing method thereof, the canned snail meat is prepared by using the snail meat, the vegetable oil, the chili, the yellow wine, the fennel powder, the garlic, the ginger, the monosodium glutamate, the edible salt, the white granulated sugar and the food additive according to a certain method, so that the problems that the existing canned snail meat only uses the snail meat as a food material, the ingredients are few in material, the eating requirements of different consumers cannot be met, the fishy smell removing treatment effect is poor, the fishy smell of the snail meat is heavy, the appetite of the consumers is inevitably influenced, and the quality of the canned snail meat is reduced are solved.
In order to achieve the above purpose, the invention provides the following technical scheme: the snail can with the taste of chopped peppers comprises snail meat, ingredients and seasonings, wherein the ingredients comprise vegetable oil, pepper, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight:
80-110 parts of snail meat, 22-36 parts of vegetable oil, 48-60 parts of hot pepper, 12-18 parts of yellow wine, 7-13 parts of fennel powder, 5.5-7 parts of garlic, 5-8.5 parts of ginger, 6-9 parts of monosodium glutamate, 10.5-15 parts of edible salt, 22-28 parts of white granulated sugar and 3-6 parts of food additives.
Specifically, the yellow wine has moderate alcohol content and strong flavor, is rich in flavor substances such as amino acids and the like, and not only can remove fishy and mutton smells, but also can increase delicious flavor.
Preferably, the food additive is prepared from a flavor nucleotide disodium raw material, and the flavor nucleotide disodium is a new generation of nucleotide food freshener, can be directly added into food and plays a role in refreshment.
Specifically, the snail can is enabled to be more delicious in taste by adding the food additive prepared from the flavor development nucleotide disodium raw material.
Preferably, the fennel powder is star-mango-shaped, is brownish red when ripe, is rich in taste, and has the effects of warming the middle-jiao and strengthening the spleen, and regulating qi to alleviate pain.
Particularly, the anisidine in the fennel powder can promote bone marrow cells to mature and release into peripheral blood, has an obvious function of increasing white blood cells, and the main component contained in the fennel powder is fennel oil, can stimulate gastrointestinal neurovascular vessels, promote secretion of digestive juice, increase gastrointestinal peristalsis, eliminate accumulated gas, and has the effects of invigorating stomach and promoting qi circulation.
Preferably, the garlic particles are chopped into chopped garlic, and the ginger is chopped into chopped ginger.
Specifically, the garlic granules and the ginger are prepared into garlic powder and ginger powder, and the garlic powder and the ginger powder are beneficial to fully dispersing the taste of the garlic granules and the ginger powder in the snail can.
A processing method of a snail can with chopped chili flavor is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, cleaning the snails: the snail meat is first starved for 6 days, then snails with normal sizes are selected, the selected snails are washed by water for three times, then the washed snails are added into boiling water with the temperature of 98 degrees for boiling for 5 minutes, then cold water is added for cooling, then the snail shells and the internal organs of the snails are removed, the cleaned snail meat is rubbed with warm water for two times, then flour is used for rubbing and washing for two times, warm water is added for rubbing and washing for two times to remove mucus of the snail meat, then the cleaned snail meat is placed in warm water for soaking for 30 minutes, and then the snail meat is naturally cooled after being fished out and drained;
s2, decocting soup: chopping hot pepper to form chopped hot pepper, adding vegetable oil into a hot pot, adding chopped hot pepper, minced garlic and minced ginger, stirring and frying uniformly, adding the drained snail meat in S1, continuously stirring and frying, adding yellow wine, fennel powder and white granulated sugar in the stirring and frying process, continuously stirring and frying, stirring uniformly, adding the stirred and fried mixture into an oil pot at a certain temperature, decocting for a period of time, adding monosodium glutamate, edible salt and a food additive after decoction of soup is finished, stirring for a period of time at a certain temperature, and naturally cooling to normal temperature after stirring uniformly;
s3, sealing and canning: filling the obtained finished product into a can, exhausting gas at 100 ℃ for 40 minutes after canning, and then carrying out vacuum sealing;
s4, sterilization and cooling: sealing the can, sterilizing at 121 deg.C, naturally cooling to below 40 deg.C, and cleaning the outer surface of the can;
s5, heat preservation and packaging: and preserving the temperature of the cooled cans for 7 days, and then packaging.
Specifically, the snail meat is cleaned for a plurality of times to remove fishy smell, then the delicious and rich soup is decocted, then the canned food is sealed, sterilized and then kept warm for a period of time, and finally packed and boxed.
Preferably, in the S2, the stir-fried mixture is put into an oil pot with the temperature of 135-165 ℃ for boiling for 1.5-2.5 hours.
Specifically, the stir-fried mixture is decocted for a certain time through an oil pot at a certain temperature, so that the seasoning can be more uniformly and fully mixed in the snail can.
Preferably, after monosodium glutamate, edible salt and food additives are added into the S2, the mixture is stirred for 30 to 60 minutes at a temperature of between 70 and 85 ℃, and then the mixture is uniformly stirred.
Specifically, the chopped chili flavor snail meat is rich in nutrition, delicious in taste and unique in mouthfeel by seasoning with monosodium glutamate, edible salt and food additives and uniformly mixing.
Preferably, in S3, after sealing, the cans should be checked for good or not, and the skipping with poor sealing should be timely picked out for processing.
Specifically, the snail can has good sealing performance, ensures that the snail meat is isolated from the outside air after being sterilized, prevents the pollution of outside microorganisms, does not deteriorate, and ensures that the snail meat is stored for a long time without deteriorating.
Preferably, after the can is naturally cooled in S4, a large amount of water drops are adhered to the outer surface of the can, and the can needs to be wiped dry.
Specifically, a large amount of water drops are adhered to the outer surface of the can and wiped to prevent the water drops on the outer surface of the can from influencing the storage life of the can.
Preferably, the snail can is kept warm at 37 ℃ in the step S5.
In particular to the snail can after heat preservation and the taste and flavor of the snail meat can not occur.
The embodiment of the invention has the following advantages:
1. according to the invention, the snail can is prepared by snail meat, vegetable oil, hot pepper, yellow wine, fennel powder, garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives according to a certain method, and the rice wine and the fennel powder are used for refreshing and seasoning with other seasonings, so that the snail meat with the taste of chopped pepper is rich in nutrition, delicious in taste and unique in taste.
2. According to the processing method of cleaning the snails, boiling soup, sealing and canning, sterilizing and cooling, and preserving heat and packaging, the canned snails are processed, the snail meat is cleaned for a plurality of times to remove fishy smell, then the delicious and rich soup is boiled, then the canned snails are sealed and sterilized, and then the canned snails are preserved for a period of time, and finally packaged and boxed.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a snail can with chopped chili flavor and a processing method thereof, the snail can comprises snail meat, ingredients and seasonings, wherein the ingredients comprise vegetable oil, chili, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight:
80 parts of snail meat, 22 parts of vegetable oil, 48 parts of hot pepper, 12 parts of yellow wine, 7 parts of fennel powder, 5.5 parts of garlic, 5 parts of ginger, 6 parts of monosodium glutamate, 10.5 parts of edible salt, 22 parts of white granulated sugar and 3 parts of food additive.
The food additive is prepared from a flavor nucleotide disodium raw material, the flavor nucleotide disodium is a new generation of nucleotide food freshener, can be directly added into food to play a role in freshening, the fennel powder is star-shaped and red brown when ripe, is rich in taste, has the functions of warming the middle-jiao and strengthening the spleen, regulating qi and relieving pain, the garlic granules are chopped into minced garlic, and the ginger is chopped into minced ginger.
A processing method of a snail can with a chopped chili flavor is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, cleaning the snails: the snail meat is first starved for 6 days, then snails with normal sizes are selected, the selected snails are washed by water for three times, then the washed snails are added into boiling water with the temperature of 98 degrees for boiling for 5 minutes, then cold water is added for cooling, then the snail shells and the internal organs of the snails are removed, the cleaned snail meat is rubbed with warm water for two times, then flour is used for rubbing and washing for two times, warm water is added for rubbing and washing for two times to remove mucus of the snail meat, then the cleaned snail meat is placed in warm water for soaking for 30 minutes, and then the snail meat is naturally cooled after being fished out and drained;
s2, decocting soup: chopping hot pepper to form chopped hot pepper, adding vegetable oil into a hot pot, adding chopped hot pepper, minced garlic and minced ginger, stirring and frying uniformly, adding the drained snail meat in S1, continuously stirring and frying, adding yellow wine, fennel powder and white granulated sugar during stirring and frying, continuously stirring and frying uniformly, adding the stirred and fried mixture into an oil pot at 135 ℃ for decocting for 1.5 hours, adding monosodium glutamate, edible salt and a food additive after decoction of soup is completed, stirring for 30 minutes at 70 ℃, and naturally cooling to normal temperature after stirring uniformly;
s3, sealing and canning: filling the prepared finished product into a can, exhausting gas at 100 ℃ for 40 minutes after canning, then carrying out vacuum sealing, checking whether the finished product is good or not after sealing, and picking out the jump head with poor sealing in time for treatment;
s4, sterilization and cooling: sealing the can, sterilizing the can at 121 ℃, naturally cooling to below 40 ℃, adhering a large amount of water drops on the outer surface of the can after the can is naturally cooled, and wiping the outer surface of the can clean;
s5, heat preservation and packaging: and preserving the cooled cans at 37 ℃ for 7 days, and then packaging.
Example 2:
the invention provides a snail can with chopped chili flavor and a processing method thereof, the snail can comprises snail meat, ingredients and seasonings, wherein the ingredients comprise vegetable oil, chili, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight:
100 parts of snail meat, 28 parts of vegetable oil, 56 parts of hot pepper, 15 parts of yellow wine, 9 parts of fennel powder, 6.5 parts of garlic, 7 parts of ginger, 8 parts of monosodium glutamate, 12.5 parts of edible salt, 26 parts of white granulated sugar and 5 parts of food additive.
The food additive is prepared from a flavor nucleotide disodium raw material, the flavor nucleotide disodium is a new generation of nucleotide food freshener, can be directly added into food to play a role in freshening, the fennel powder is star-shaped and red brown when ripe, is rich in taste, has the functions of warming the middle-jiao and strengthening the spleen, regulating qi and relieving pain, the garlic granules are chopped into minced garlic, and the ginger is chopped into minced ginger.
A processing method of a snail can with a chopped chili flavor is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, cleaning the snails: the snail meat is first starved for 6 days, then snails with normal sizes are selected, the selected snails are washed by water for three times, then the washed snails are added into boiling water with the temperature of 98 degrees for boiling for 5 minutes, then cold water is added for cooling, then the snail shells and the internal organs of the snails are removed, the cleaned snail meat is rubbed with warm water for two times, then flour is used for rubbing and washing for two times, warm water is added for rubbing and washing for two times to remove mucus of the snail meat, then the cleaned snail meat is placed in warm water for soaking for 30 minutes, and then the snail meat is naturally cooled after being fished out and drained;
s2, decocting soup: chopping hot pepper to form chopped hot pepper, adding vegetable oil into a hot pot, adding chopped hot pepper, minced garlic and minced ginger, stirring and frying uniformly, adding the drained snail meat in S1, continuously stirring and frying, adding yellow wine, fennel powder and white granulated sugar in the stirring and frying process, continuously stirring and frying, stirring uniformly, adding the stirred and fried mixture into an oil pot at 150 ℃ for decocting for 2 hours, adding monosodium glutamate, edible salt and a food additive after decoction of soup is completed, stirring for 45 minutes at 80 ℃, and naturally cooling to normal temperature after stirring uniformly;
s3, sealing and canning: filling the prepared finished product into a can, exhausting gas at 100 ℃ for 40 minutes after canning, then carrying out vacuum sealing, checking whether the finished product is good or not after sealing, and picking out the jump head with poor sealing in time for treatment;
s4, sterilization and cooling: sealing the can, sterilizing the can at 121 ℃, naturally cooling to below 40 ℃, adhering a large amount of water drops on the outer surface of the can after the can is naturally cooled, and wiping the outer surface of the can clean;
s5, heat preservation and packaging: and preserving the cooled cans at 37 ℃ for 7 days, and then packaging.
Example 3:
the invention provides a snail can with chopped chili flavor and a processing method thereof, the snail can comprises snail meat, ingredients and seasonings, wherein the ingredients comprise vegetable oil, chili, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight:
110 parts of snail meat, 36 parts of vegetable oil, 60 parts of hot pepper, 18 parts of yellow wine, 13 parts of fennel powder, 7 parts of garlic, 8.5 parts of ginger, 9 parts of monosodium glutamate, 15 parts of edible salt, 28 parts of white granulated sugar and 6 parts of food additive.
The food additive is prepared from a flavor nucleotide disodium raw material, the flavor nucleotide disodium is a new generation of nucleotide food freshener, can be directly added into food to play a role in freshening, the fennel powder is star-shaped and red brown when ripe, is rich in taste, has the functions of warming the middle-jiao and strengthening the spleen, regulating qi and relieving pain, the garlic granules are chopped into minced garlic, and the ginger is chopped into minced ginger.
A processing method of a snail can with chopped chili flavor is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, cleaning the snails: the snail meat is first starved for 6 days, then snails with normal sizes are selected, the selected snails are washed by water for three times, then the washed snails are added into boiling water with the temperature of 98 degrees for boiling for 5 minutes, then cold water is added for cooling, then the snail shells and the internal organs of the snails are removed, the cleaned snail meat is rubbed with warm water for two times, then flour is used for rubbing and washing for two times, warm water is added for rubbing and washing for two times to remove mucus of the snail meat, then the cleaned snail meat is placed in warm water for soaking for 30 minutes, and then the snail meat is naturally cooled after being fished out and drained;
s2, decocting soup: chopping hot pepper to form chopped hot pepper, adding vegetable oil into a hot pot, adding chopped hot pepper, minced garlic and minced ginger, stirring and frying uniformly, adding the drained snail meat in S1, continuously stirring and frying, adding yellow wine, fennel powder and white granulated sugar during stirring and frying, continuously stirring and frying uniformly, adding the stirred and fried mixture into an oil pot at 165 ℃ for decocting for 2.5 hours, adding monosodium glutamate, edible salt and a food additive after decoction of soup is completed, stirring for 60 minutes at 85 ℃, and naturally cooling to normal temperature after stirring uniformly;
s3, sealing and canning: filling the prepared finished product into a can, exhausting gas at 100 ℃ for 40 minutes after canning, then carrying out vacuum sealing, checking whether the finished product is good or not after sealing, and picking out the jump head with poor sealing in time for treatment;
s4, sterilization and cooling: sealing the can, sterilizing the can at 121 ℃, naturally cooling to below 40 ℃, adhering a large amount of water drops on the outer surface of the can after the can is naturally cooled, and wiping the outer surface of the can clean;
s5, heat preservation and packaging: and preserving the cooled cans at 37 ℃ for 7 days, and then packaging.
The following table can be derived from the above three embodiments:
the above table can be used to derive the ingredient component ratios of the three embodiments.
| Temperature of the decocted soup | Time for boiling soup | Temperature of the stirred soup | Time for stirring soup | |
| Example 1 | 135℃ | 1.5 hours | 70℃ | 30 minutes |
| Example 2 | 150℃ | 2 hours | 80℃ | 45 minutes |
| Example 3 | 165℃ | 2.5 hours | 85℃ | 60 minutes |
The table is a comparison table of the temperature and time of boiling and stirring the soup in the three examples during processing.
According to the two tables, the snail can with chopped chili flavor obtained by adjusting the specific gravity of the ingredients and changing the temperature and time for boiling and stirring the soup during processing is obtained, and the snail can obtained in the embodiment 3 is more aromatic in flavor, has the most delicate taste and has better market prospect.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (10)
1. A snail can with chopped chili flavor comprises snail meat, ingredients and seasonings, and is characterized in that: the ingredients comprise vegetable oil, pepper, yellow wine and fennel powder, the seasonings comprise garlic, ginger, monosodium glutamate, edible salt, white granulated sugar and food additives, and the snail can is prepared from the following raw materials in parts by weight:
80-110 parts of snail meat, 22-36 parts of vegetable oil, 48-60 parts of hot pepper, 12-18 parts of yellow wine, 7-13 parts of fennel powder, 5.5-7 parts of garlic, 5-8.5 parts of ginger, 6-9 parts of monosodium glutamate, 10.5-15 parts of edible salt, 22-28 parts of white granulated sugar and 3-6 parts of food additives.
2. The snail can with chopped chili flavor as claimed in claim 1, which is characterized in that: the food additive is prepared from a flavor nucleotide disodium raw material, and the flavor nucleotide disodium is a new generation of nucleotide food freshener, can be directly added into food, and plays a role in enhancing freshness.
3. The snail can with chopped chili flavor as claimed in claim 1, which is characterized in that: the fennel powder is star-mango-shaped, is brownish red when ripe, is rich in taste, and has the effects of warming the middle-jiao and strengthening the spleen, and regulating qi to alleviate pain.
4. The snail can with chopped chili flavor as claimed in claim 1, which is characterized in that: the chopped garlic particles are chopped into chopped garlic, and the chopped ginger is chopped into chopped ginger.
5. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: the method specifically comprises the following steps:
s1, cleaning the snails: the snail meat is first starved for 6 days, then snails with normal sizes are selected, the selected snails are washed by water for three times, then the washed snails are added into boiling water with the temperature of 98 degrees for boiling for 5 minutes, then cold water is added for cooling, then the snail shells and the internal organs of the snails are removed, the cleaned snail meat is rubbed with warm water for two times, then flour is used for rubbing and washing for two times, warm water is added for rubbing and washing for two times to remove mucus of the snail meat, then the cleaned snail meat is placed in warm water for soaking for 30 minutes, and then the snail meat is naturally cooled after being fished out and drained;
s2, decocting soup: chopping hot pepper to form chopped hot pepper, adding vegetable oil into a hot pot, adding chopped hot pepper, minced garlic and minced ginger, stirring and frying uniformly, adding the drained snail meat in S1, continuously stirring and frying, adding yellow wine, fennel powder and white granulated sugar in the stirring and frying process, continuously stirring and frying, stirring uniformly, adding the stirred and fried mixture into an oil pot at a certain temperature, decocting for a period of time, adding monosodium glutamate, edible salt and a food additive after decoction of soup is finished, stirring for a period of time at a certain temperature, and naturally cooling to normal temperature after stirring uniformly;
s3, sealing and canning: filling the obtained finished product into a can, exhausting gas at 100 ℃ for 40 minutes after canning, and then carrying out vacuum sealing;
s4, sterilization and cooling: sealing the can, sterilizing at 121 deg.C, naturally cooling to below 40 deg.C, and cleaning the outer surface of the can;
s5, heat preservation and packaging: and preserving the temperature of the cooled cans for 7 days, and then packaging.
6. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: and in the S2, putting the stir-fried mixture into an oil pot with the temperature of 135-165 ℃ for boiling for 1.5-2.5 hours.
7. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: and after monosodium glutamate, edible salt and food additives are added into the S2, stirring is carried out for 30-60 minutes at the temperature of 70-85 ℃, and stirring is carried out uniformly.
8. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: and in the step S3, after the sealing, the cans are checked to be good or not, and the jumping heads with poor sealing are picked out in time to be processed.
9. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: after the can is naturally cooled in the S4, a large amount of water drops are adhered to the outer surface of the can, and the can needs to be wiped dry.
10. The processing method of the canned snail with chopped chili flavor as claimed in claim 1, is characterized in that: and in the S5, the snail can is kept warm at 37 ℃.
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| CN202111455689.3A CN114259028A (en) | 2021-12-01 | 2021-12-01 | Snail can with chopped chili flavor and processing method thereof |
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| CN202111455689.3A CN114259028A (en) | 2021-12-01 | 2021-12-01 | Snail can with chopped chili flavor and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195488A (en) * | 1997-04-08 | 1998-10-14 | 中国科学院动物研究所 | Process technology of clear water snail can |
| CN101491346A (en) * | 2009-03-09 | 2009-07-29 | 沈福良 | Snail food |
| CN103416728A (en) * | 2013-07-31 | 2013-12-04 | 洛阳市绿尔农业科技有限公司 | Preparation method of snail sauce |
| CN106262716A (en) * | 2016-08-12 | 2017-01-04 | 湖南省辣味源农业有限公司 | Fragrant peppery Fructus Capsici sauce formula of a kind of high nutrition and preparation method thereof |
| CN107373377A (en) * | 2017-06-13 | 2017-11-24 | 河南科技大学 | A kind of spicy snail sauce and preparation method thereof |
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2021
- 2021-12-01 CN CN202111455689.3A patent/CN114259028A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195488A (en) * | 1997-04-08 | 1998-10-14 | 中国科学院动物研究所 | Process technology of clear water snail can |
| CN101491346A (en) * | 2009-03-09 | 2009-07-29 | 沈福良 | Snail food |
| CN103416728A (en) * | 2013-07-31 | 2013-12-04 | 洛阳市绿尔农业科技有限公司 | Preparation method of snail sauce |
| CN106262716A (en) * | 2016-08-12 | 2017-01-04 | 湖南省辣味源农业有限公司 | Fragrant peppery Fructus Capsici sauce formula of a kind of high nutrition and preparation method thereof |
| CN107373377A (en) * | 2017-06-13 | 2017-11-24 | 河南科技大学 | A kind of spicy snail sauce and preparation method thereof |
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