CN1195488A

CN1195488A - Process technology of clear water snail can

Info

Publication number: CN1195488A
Application number: CN97103893A
Authority: CN
Inventors: 陈德牛; 张国庆
Original assignee: Institute of Zoology of CAS
Current assignee: Institute of Zoology of CAS
Priority date: 1997-04-08
Filing date: 1997-04-08
Publication date: 1998-10-14

Abstract

The preparation process of canned snail is characterized by that firstly, scalding fresh live snail in boiling saline water to deactivate enzyme, cooking and taking out snail meat, adding alum and citric acid and repeatedly cleaning, removing mucus from snail meat completely, preparing flavouring juice with several condiments, regulating pH value of the flavouring juice to 6.8-7.15, preserving the cooked snail meat so as to obtain the invented canned snail food with clear soup juice and delicate flavour. Its storage time can be prolonged to 3-5 years.

Description

Process technology of clear water snail can

The present invention relates to a kind of processing technology of tinned food, particularly relate to a kind of process technology of clear water snail can.

Carnis Limax is the high food of a kind of nutritive value, now the rotten Europe of wind and some countries of America.The clear water snail can of Xiao Shouing in the market, its processing technology be directly will fresh and alive snail carry out putting into after the boiling be equipped with saline solution jar, carry out Vacuum Package again, sterilization is made.This processing technology exists following defective: 1. because snail can secrete a large amount of mucus; directly its boiling being gone into jar can make can soup juice bring a large amount of mucus into and become and muddy; influence the taste and the meat of Carnis Limax; simultaneously; because mucus is alkalescence; cause the corrosion to jar, influence the storage period of snail can, the snail can term of validity that this technology is made is only about 1 year.2. its soup juice is single saline solution, does not contain other spice, and its product has niff, influences the meat and the mouthfeel of snail can food.

The object of the invention is to overcome the defective that exists in the above-mentioned clear water snail can food processing technology, and a kind of new processing technology is provided, and this technology is before the boiling Carnis Limax, fresh and alive snail is completed, remove the operation of mucus, can make clear water snail can food soup juice limpid, in the soup juice except that containing salt, also help with multiple spice, meat taste quite makes the consumer like, the clear water snail can soup juice that this processing technology is made is limpid, delicious meat, mouthfeel is good, looks good, smell good and taste good.

Process technology of clear water snail can provided by the invention is:

1. complete:

1. earlier with fresh and alive snail, be placed on humidity and go on a hunger strike in nice and cool place, rested 3-4 days;

2. wash snail with clear water repeatedly, the flush away dirt;

3. the snail of cleaning is put into the groove that common salt aqueous solution is housed and soak, make snail head, feeler and abdominal foot tighten in the shell fully;

2. boiling:

1. the snail that completes is put into boiling in the boiling water (time length is decided on the temperature of water);

2. well-done snail is used cold water flush, cooling;

3. use sharp weapon, pin or use the vacsorb machine takes out Carnis Limax,

4. the Carnis Limax that takes out is washed with clear water, and add an amount of alum and edible citric acid, clean Carnis Limax repeatedly for several times, till Ex-all mucus.

3. prepare the clear water snail can soup stock:

By every 24kg water, put into ginger 400-500g, anistree 45-60g, cloves 25-35g, dried orange peel 45-55g, cassia bark 100-120g, salt 250-320g, monosodium glutamate 65-85g, flavorant 7.25-17.5g, green onion 50-100g, liquor when spending (50) 70-100ml, white sugar 80-100g, pepper 15-35g, and boil, add an amount of citric acid, soup juice pH value is transferred to 6.8-7.15.

4. Carnis Limax is classified into jar by size, puts into soup juice, vacuumizes encapsulation and sterilization.

Process technology of clear water snail can provided by the invention fully is retracted in the shell snail integral body owing at first fresh and alive snail is completed with salt solution, and especially head, feeler and abdominal foot can fully shrink tightly, and meat taste is good; This processing technology is also got rid of a large amount of mucus of snail secretion, makes can soup juice keep limpid, and in the soup juice except that containing salt, also help with multiple spice, not only removed the peculiar smell of snail, make pure, the delicious taste that more meets the consumer of snail meat simultaneously; Soup juice pH value is transferred to 6.8-7.15, promptly is subacidity, can prevent the corrosion of soup juice to tank body, prolong the storage life of clear water snail can, the clear water snail can storage life that this processing technology is made can extend to 3-5.

Embodiment 1: by processing technology processing clear water snail can provided by the invention

1. complete:

1. with fresh and alive snail 100kg, be placed on humidity and go on a hunger strike in nice and cool place, rested 3-4 days,

2. wash snail with clear water repeatedly, the flush away dirt,

3. the snail of cleaning is put into and 10% common salt aqueous solution groove is housed soaked 10 minutes, Carnis Limax, feeler and abdominal foot are tightened in the shell fully.

2. boiling:

1. the snail that completes is put into and boiled 7-10 minute in the boiling water, (time length is decided on the temperature of water)

2. water washes well-done snail, makes its cooling,

3. use sharp weapon, pin or take out Carnis Limax with the vacsorb machine,

4. the Carnis Limax that takes out with the clear water flushing adds an amount of alum and edible citric acid, cleans Carnis Limax repeatedly for several times, till Ex-all mucus.

3. prepare the clear water snail can soup stock:

By every 24kg water, put into ginger 480g, the 45g anise, the 25g cloves, 45g dried orange peel, 120g cassia bark, 320g salt, 85g monosodium glutamate, 145g flavorant, the 100g green onion, 100ml50 degree liquor, 100g white sugar, 35g pepper batching, and boil 30 minutes one-tenth juice, and adding an amount of citric acid afterwards again, PH is transferred to 6.8 with soup juice.

4. Carnis Limax is classified into jar by size, every jar of 290g puts into 135g soup juice, vacuumizes, encapsulates and sterilize, and promptly makes the made clear water snail can of technology of the present invention.

Embodiment 2

By and the listed identical process sequence processing of embodiment 1 clear water snail can, different is soup juice joins for: press the water of every 24kg, put into ginger 500g, anistree 60g, cloves 35g, dried orange peel 55g, cassia bark 100g, salt 250g, monosodium glutamate 65g, flavoring essence 7.25g, green onion 50g, 50 degree liquor 70ml, white sugar 80g, pepper 15g batching, and boil 30 minutes one-tenth juice, add an amount of citric acid afterwards again, PH transfers to 7.15 with soup juice.

Embodiment 3

By with implement 1 listed identical process sequence processing clear water snail can, different is that soup juice batching is:

By the water of every 24kg, put into ginger 490g, anistree 55g, cloves 30g, dried orange peel 50g, cassia bark 110g, salt 300g, monosodium glutamate 75g, flavoring essence 12g, green onion 80g, 50 degree spill 85ml, white sugar 90g in vain, pepper 25g batching, boil 30 minutes one-tenth juice, add an amount of citric acid afterwards again, soup juice pH value is transferred to 7.

Claims

1. process technology of clear water snail can comprises the direct boiling of fresh and alive snail, takes out Carnis Limax, adds afterwards to include in the can jar of saline solution, vacuumizes encapsulation, sterilization, it is characterized in that its processing technology is:

1. complete:

1) earlier with fresh and alive snail, be placed on humidity and go on a hunger strike in nice and cool place, rested 3-4 days,

2) wash snail with clear water repeatedly, the flush away dirt,

3) snail of cleaning is put into saline solution, soak, its snail head, feeler and abdominal foot are tightened to shell fully.

2. boiling:

1) snail that completes is put into boiling water and boils,

2) with the well-done snail of cold water flush, cooling,

3) take out Carnis Limax,

4) Carnis Limax that takes out with the clear water flushing adds an amount of alum and edible citric acid, cleans Carnis Limax repeatedly for several times, goes the mucus on the clean Carnis Limax.

3. prepare the clear water snail can soup stock:

By every 24kg water, put into ginger 480-500g, anistree 45-60g, cloves 25-35g, dried orange peel 45-55g, cassia bark 100-120g, salt 250-320g, monosodium glutamate 65-85g, flavoring essence 7.25-14.5g, green onion 50-100g, white sugar 80-100g, pepper 15-35g, liquor (50 degree) 70-100ml batching, boil into juice and add an amount of citric acid, soup juice pH value is transferred to subacidity.

4. Carnis Limax is classified by size, go into jar, put into soup juice, vacuumize, the encapsulation sterilization.

2. by the described process technology of clear water snail can of claim 1, it is characterized in that described soup juice pH value is 6.8-7.15.