CN102475282A - French style baked snail food - Google Patents
French style baked snail food Download PDFInfo
- Publication number
- CN102475282A CN102475282A CN2010105605731A CN201010560573A CN102475282A CN 102475282 A CN102475282 A CN 102475282A CN 2010105605731 A CN2010105605731 A CN 2010105605731A CN 201010560573 A CN201010560573 A CN 201010560573A CN 102475282 A CN102475282 A CN 102475282A
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- CN
- China
- Prior art keywords
- snail
- vanilla
- butter
- brandy
- garlic solvent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a method for processing a French style baked snail food. The raw materials are composed of vanilla snails, vanilla mashed garlic butter and snail vacant shells. The method for processing the vanilla snail comprises the following steps: cleaning fresh snails, adding thymus quinpuecostatus, rosemary, lindera communis hemsl, common fennel, organo, sweet basil and chicken powder, boiling with salt, adding edible oil or butter dry scallion, mashed garlic and black pepper and fine crushing, frying, spraying brandy, fennel wine and red wine and then taking out of a pan. The method for processing the vanilla mashed garlic butter comprises the following steps: overrunning the butter, adding thymus vulgaris, dry scallion, mashed garlic, almond powder, white pepper, salt, brandy and fennel wine, uniformly stirring and overrunning. The vanilla snail is placed in the snail shell, and the vanilla mashed garlic butter is used for sealing the snail shell. The application of the French style baked snail food is characterized in that the snail is placed in a baking oven for 6-8 minutes with the temperature of 200 DEG C-220 DEG C, and can be placed in a cold storage with the temperature of minus 18 DEG C for long-term storage, the product has the characteristics of fragrant flavor, smooth and tender meat quality, rich vanilla garlic fragrance and no antiseptic. The added composition takes plants as raw materials, and has the advantages of green, nutrition and health.
Description
Technical field
1, the present invention rests fresh and alive snail---cleans that---poach completes foreign matters such as---choose Carnis Limax------gilling cleans up; Snail is flown water earlier removed bilgy odour in 5 minutes; Pour into after snail is pulled out and add various flavoring boilings in the boiling water, it is subsequent use to pass through frying again.
2, after butter was dismissed with machine, addition method perfume, dried green onion, garlic solvent, almond powder, white pepper, salt, brandy, anisette pastis stirred and dismiss.
Background technology
Snail originally self is with a lot of mucus, and the bilgy odour of adding snail itself is very heavy, does not have good condiment, and fastidious way, and persons sponging on an aristocrat are difficult to eat down.Mucus, bilgy odour, the mouthfeel of having improved snail, fragrance, color and luster and appearance and modeling have been removed in our this invention.For new development space has been created in the development of snail industry in the agricultural.Be the delicious vegetable of a newly-increased nutrition on our dining table.
Summary of the invention
The present invention is with vanilla Carnis Limax and vanilla garlic solvent butter, through processing, after the seasoning Carnis Limax is filled in hodmadod, seals with the vanilla garlic solvent butter of making, and gets final product through freezing again, can directly put into the baking of baking box meat when edible and eat.Also can vanilla Carnis Limax, vanilla garlic solvent butter, the hodmadod branch dress that comes be processed by demand when edible again.Can be suitable for hotel, the tame Room, also applicable to the food deep processing.
The specific embodiment
1, the present invention rests fresh and alive snail---cleans that---poach completes foreign matters such as---choose Carnis Limax------gilling, and Carnis Limax cleans up, and hodmadod is subsequent use selects no broken shell, interior no foreign matter, clean up.Snail is flown water earlier removed bilgy odour in 5 minutes, pour in the boiling water after snail is pulled out and add, hundred li profits, rosemary,, spiceleaf, fennel seeds, Ali's root slave, sweet basil, chicken powder, salt.Boiling 40-60 minute, pull drain well out, with the heating of edible oil or butter, put garlic solvent, dried green onion in the pot, pour cooked Carnis Limax into after frying perfume (or spice), spread that black pepper is in small, broken bits to stir-fry evenly, the back add brandy, anisette pastis, red spill to stir take the dish out of the pot, cooling gets final product.
2, vanilla garlic solvent butter processing method: butter, method perfume, dried green onion, garlic solvent, almond powder, white pepper, salt, brandy, anisette pastis; After butter was dismissed, addition method perfume, dried green onion, garlic solvent, almond powder, white pepper, salt, brandy, anisette pastis stirred and dismiss.
3, the vanilla Carnis Limax is filled in hodmadod, seal hodmadod with vanilla garlic solvent butter and get final product.
4, as wanting long preservation can put into-18 ℃ of freezers.
Claims (6)
1. the baked snail food of Fa Shi; Form with vanilla Carnis Limax, vanilla garlic solvent butter, snail ghost raw material.
2. the processing method of vanilla Carnis Limax: fresh and alive snail is rested---cleans that---poach completes foreign matters such as---choose Carnis Limax------gilling cleans up; Snail is flown water earlier removed bilgy odour in 5 minutes; Pour in the boiling water after snail is pulled out and add, hundred li profits, rosemary,, spiceleaf, fennel seeds, Ali's root slave, sweet basil, chicken powder, salt.Boiling 40-60 minute, pull out, with the heating of edible oil or butter, put garlic solvent, dried green onion in the pot, pour cooked Carnis Limax into after frying perfume (or spice), spread that black pepper is in small, broken bits to stir-fry evenly, add brandy, anisette pastis, red wine and stir and take the dish out of the pot, cooling gets final product.
3. vanilla garlic solvent butter processing method: butter, method perfume, dried green onion, garlic solvent, almond powder, white pepper, salt, brandy, anisette pastis; After butter was dismissed, addition method perfume, dried green onion, garlic solvent, almond powder, white pepper, salt, brandy, anisette pastis were dismissed and are stirred.
4. hodmadod is selected no broken shell, interior no foreign matter, cleans up.
5. the Carnis Limax that processes is put into hodmadod, seals hodmadod with the vanilla garlic solvent butter that sends and gets final product.
6. as wanting long preservation can put into-18 ℃ of freezers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105605731A CN102475282A (en) | 2010-11-26 | 2010-11-26 | French style baked snail food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105605731A CN102475282A (en) | 2010-11-26 | 2010-11-26 | French style baked snail food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475282A true CN102475282A (en) | 2012-05-30 |
Family
ID=46088150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105605731A Pending CN102475282A (en) | 2010-11-26 | 2010-11-26 | French style baked snail food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102475282A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108902777A (en) * | 2018-07-18 | 2018-11-30 | 信良记食品科技（北京）有限公司 | A kind of production method of quick-frozen seasoning white jade snail |
| CN113768133A (en) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | Snail sauce with mushroom flavor |
| CN113768134A (en) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | Spicy snail sauce |
Citations (2)
| 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 |
| CN101491347A (en) * | 2009-03-09 | 2009-07-29 | 沈福良 | Snail instant food |
-
2010
- 2010-11-26 CN CN2010105605731A patent/CN102475282A/en active Pending
Patent Citations (2)
| 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 |
| CN101491347A (en) * | 2009-03-09 | 2009-07-29 | 沈福良 | Snail instant food |
Non-Patent Citations (3)
| Title |
|---|
| 宋钢: "《西式调味品生产技术》", 30 June 2009, 化学工业出版社, article "《沙司》", pages: 141 * |
| 山西省烹饪协会: "《厨师长教你做-酒店宴会热卖菜①》", 31 December 2006, 山西科学技术出版社, article "《法式焗蜗牛》", pages: 75 * |
| 陈龙: "《法国名肴在四川》", 《四川烹饪高等专科学校学报》, no. 4, 31 December 2001 (2001-12-31), pages 35 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108902777A (en) * | 2018-07-18 | 2018-11-30 | 信良记食品科技（北京）有限公司 | A kind of production method of quick-frozen seasoning white jade snail |
| CN113768133A (en) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | Snail sauce with mushroom flavor |
| CN113768134A (en) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | Spicy snail sauce |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |