First, materials and supplies
1. Raw materials: Fresh shelled snails are used to clean dirt-free materials, each having a diameter of 2 cm or more.
2. Seasoning: pepper powder, chili oil, soy sauce, sesame oil, peanut oil, vinegar, salt, monosodium glutamate.
3. Cooking bag: A gas-resistant, food-grade 3-layer composite bag (PET/AL/OPP) with a specification of 100mm20mm.
4. Appliances: stainless steel sandwich pot, vacuum packaging machine, retort pot.
Second, the processing method
1. Process flow:
Live snails → hungry → washing → boiled → picking meat → guts → salt, alkali → washing → precooking → stir-fry and seasoning → bagging → sealing → sterilization → inspection → finished products
2. Specific operations:
1 Hungry: Fresh snails are kept for 1 to 2 days in water containing 5 to 10 g/liter salt (add appropriate amount of sesame oil).
2 boiled: hungry snails, water rinse dirt and sediment and other impurities in the sandwich pot heating boiled 2 to 3 minutes, easy to pick out the degree of snail meat.
3 pick the meat, to the viscera: the snail after the boiled water to pick out the snail meat, then tear off the viscera and other inedible parts, remove the hard skin cover, pay attention to prevent damage to snail meat and shell.
4 salt, alkali: add snail meat weight 5% to 8% of crude salt, 2% to 3% of the food base, rinse 5 to 10 minutes, immediately wash away the mucus and impurities.
5 Precooking: The main reason for precooking is to remove odors. Place the snail meat in a sandwich pot and boil for 2 to 3 minutes in a timely manner and thoroughly wash it thoroughly.
6 stir-fried and seasoned: The amount of peanut oil into the pot heated to about 180 °C, add snail meat stir-fry 2 to 3 minutes, add seasoning and mix well. The formula for the seasoning is: 100g of snail meat, 3g of pepper powder, 4g of chili oil, 1g of soy sauce, 1.5g of sesame oil, 1g of mature vinegar, 1.5g of salt, and 0.3g of MSG.
7 Bagging Sealing: Accurately weigh 150g of snail meat (not to soil the bag when bagging) and immediately seal it. The vacuum is controlled at 93.3 kPa.
8 Sterilization: Rapid sterilization with autoclave.
9 Inspection: Before inspection, the finished product is placed in a temperature of 37-38°C for 7 days. Sensory index: Snail meat sauce red, with spices and snail's rich flavor, texture tender and crisp, does not allow the presence of impurities; microbial indicators: no pathogens and corruption due to microbial effects; physical and chemical indicators: sodium chloride content 1 ~ 2g/100g, heavy metals, etc. are below the national standards.