In the process of processing snail products, initial processing is one of the key links. First, choose a snail that is moderate in size, fresh and active, and put it in a warm (18°C to 35°C), moist container and rest for 2 to 3 days. Spraying water daily does not dry it so that the snail discharges dirt and rinses with clean water before entering the initial processing stage.
Use boiling pot or large iron pan to boil the water, push the snail after the shrinking head into the pot, the ratio of snail to water is 1:3, heat for 5 to 10 minutes, remove and cool quickly with cold water, kill That is the end of the killing of many bacteria in the process of killing the cactus.
The rest of the work is to use a needle or tweezers to extract the snail meat and use scissors to remove the internal organs. In the process of processing, if snail meat with darkened color or no mucus is encountered, it is a snail that has died before it shrinks. This snail meat is inedible and should be sorted out. After processing, the snail meat is shrunk with its head and tentacles, its shape is neat, and its meat is elastic, and there is no odor as the standard. If it does not meet the above criteria, it is considered as a nonconforming product.
On the snail meat surface is covered with many mucins, ie snail mucus. The method of removing mucus is to remove snail meat into alum liquid of 2% to 3% for a few minutes to remove the mucus. The snail meat that has cleared the mucus should immediately enter 0.5% citric acid solution for neutralization for 20 minutes to prevent the snail meat from yellowing and aging. The snail meat obtained after the above processing can be used for product processing.
Use boiling pot or large iron pan to boil the water, push the snail after the shrinking head into the pot, the ratio of snail to water is 1:3, heat for 5 to 10 minutes, remove and cool quickly with cold water, kill That is the end of the killing of many bacteria in the process of killing the cactus.
The rest of the work is to use a needle or tweezers to extract the snail meat and use scissors to remove the internal organs. In the process of processing, if snail meat with darkened color or no mucus is encountered, it is a snail that has died before it shrinks. This snail meat is inedible and should be sorted out. After processing, the snail meat is shrunk with its head and tentacles, its shape is neat, and its meat is elastic, and there is no odor as the standard. If it does not meet the above criteria, it is considered as a nonconforming product.
On the snail meat surface is covered with many mucins, ie snail mucus. The method of removing mucus is to remove snail meat into alum liquid of 2% to 3% for a few minutes to remove the mucus. The snail meat that has cleared the mucus should immediately enter 0.5% citric acid solution for neutralization for 20 minutes to prevent the snail meat from yellowing and aging. The snail meat obtained after the above processing can be used for product processing.
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