CN103284228A - Spicy snails and preparation method thereof - Google Patents
Spicy snails and preparation method thereof Download PDFInfo
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- CN103284228A CN103284228A CN2013101713711A CN201310171371A CN103284228A CN 103284228 A CN103284228 A CN 103284228A CN 2013101713711 A CN2013101713711 A CN 2013101713711A CN 201310171371 A CN201310171371 A CN 201310171371A CN 103284228 A CN103284228 A CN 103284228A
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- spiral shell
- snails
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- pot
- river snail
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- 241000237858 Gastropoda Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 241000158764 Murraya Species 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 241000404030 Anacyclus clavatus Species 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 235000009696 Murraya paniculata Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 244000153158 Ammi visnaga Species 0.000 description 1
- 235000010585 Ammi visnaga Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010437 gem Substances 0.000 description 1
- 229910001751 gemstone Inorganic materials 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035911 sexual health Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to spicy snails and a preparation method of the spicy snails and belongs to the technical field of food production. The method comprises the following steps of: precooking clove, white granulated sugar, garlic, dry red pepper, myrcia, sliced ginger, pepper, murraya paniculata, fructus amomi, fennel, rhizoma kaempferiae, netmeg, cardamom, anise, cinnamon, salt, sesame oil, crystal sugar, cooking wine, soy sauce and other condiments, braising snails, reducing the water through big fire and preparing the finished spicy snails. The prepared spicy snails can be eaten after being heated and thawed, the operation is convenient and rapid, the original flavor of the snails is kept, and the spicy snails are fragrant in taste, mildly spicy, enriched in elasticity and convenient to preserve and are easily accepted by the consumer group.
Description
Technical field
The present invention relates to peppery river snail of a kind of perfume (or spice) and preparation method thereof, belong to the food production technology field.
Background technology
The plump exquisiteness of spiral shell, delicious flavour have the good reputation of " jewel in the dish ".It is rich in amino acid and the trace element of albumen egg, vitamin and needed by human, is typical high protein, low fat, high calcareous natural animal sexual health food.Traditional river snail eating method is at first with river snail live body clear supporting two days in clear water, by hairbrush the dirt on the river snail housing is scrubbed clean then, with scissors the fine stern end of river-snail sheil is cut off or removes blind nut.After above-mentioned preparation is finished, river snail is put into pot and add condiments simultaneously and boil, when eating, by toothpick etc. spiral shell is chosen edible.Said method is not only loaded down with trivial details, inconvenient, and the difficult preservation of the river snail after boiling, because river snail is band shell shortening, condiments fragrance is difficult to enter in the spiral shell, affects eater's mouthfeel to a great extent simultaneously.
Summary of the invention
The objective of the invention is to: provide a kind of shortening process simple, mouthfeel is good, is of high nutritive value and the fragrant peppery river snail of instant and preparation method thereof.
Technical scheme of the present invention is:
Peppery river snail of a kind of perfume (or spice) and preparation method thereof is characterized in that: it is (unit: kilogram) made by the raw material of following weight portion:
Spiral shell 100-150 cloves 0.1-0.3
White granulated sugar 3-5 garlics 1-3
Chilli 0.2-0.4 spiceleaf 0.2-0.4
Ginger slice 1-3 Chinese prickly ashes 0.2-0.4
Murraya paniculataJack 0.1-0.3 fructus amomi 0.2-0.4
Fennel seeds 0.1-0.3 kaempferia galamga 0.1-0.3
Nutmeg 0.1-0.3 white button 0.1-0.3
Anistree 0.2-0.4 cassia bark 0.2-0.4
Salt 2-4 sesame oil 1-3
Rock sugar 0.2-0.4 cooking wine 5-7
Soy sauce 2-4 oyster sauce 3-5
Cut green pepper 3-5 monosodium glutamates 0.5-0.7
The smart cream 1-3 of capsicum oil 0.03-0.05 pork
Water 100-150
The preparation method of the peppery river snail of above-mentioned perfume (or spice) may further comprise the steps:
1), after the live body river snail housing after will supporting clearly cleans up, adopt manual method to be afraid of broken and spiral shell is chosen;
2), spiral shell is cleaned up with the fluid clear water, then spiral shell is drained; Standby;
3), above-mentioned water and each seasoning raw material put into pot and be warming up to 50-60 degree precooked 0.5-1 hour, then soup stock in the pot is burnt to boiling, more standby spiral shell is put into pot soup stock and is boiled in a covered pot over a slow fire and boiled 3 hours;
4), after 3 hours, it is tasty fully to spiral shell that juice is received in big fire; After naturally cooling to normal temperature, weigh on request and the vacuum bag of packing into, again through vacuumizing, seal, after the sterilization, getting fragrant peppery river snail finished product.
The invention has the advantages that:
The fragrant peppery river snail of the present invention's preparation is edible through heating or after thawing, and is convenient and swift, kept the original local flavor of river snail, and mouthfeel delicate fragrance, little peppery, high resilience, and convenient the preservation is easy to the consumer group and accepts.
The fragrant peppery river snail of 8 production batch preparations of the present invention is passed judgment on its result such as following table through sense organ:
The specific embodiment
Embodiment 1:
After live body river snail housing after supporting clearly cleaned up, adopt manual method to be afraid of broken and spiral shell is chosen; Again spiral shell is cleaned up with the fluid clear water, then spiral shell is drained; Prepare each raw material (unit: kilogram) by following weight simultaneously.
Spiral shell 100, cloves 0.1, white granulated sugar 3, garlic 1, chilli 0.2, spiceleaf 0.2, ginger slice 1, Chinese prickly ash 0.2, murraya paniculataJack 0.1, fructus amomi 0.2, fennel seeds 0.1, kaempferia galamga 0.1, nutmeg 0.1, detain 0.1 in vain, anistree 0.2, cassia bark 0.2, salt 2, sesame oil 1, rock sugar 0.2, cooking wine 5, soy sauce 2, oyster sauce 3, cut green pepper (aquatic foods) 3, monosodium glutamate 0.5, capsicum oil 0.03, the smart cream 1 of pork, water 100.
Above-mentioned water and each seasoning raw material put into pot and be warming up to 60 degree precooked 1 hour, condiment fragrance is cooked, then soup stock in the pot is burnt to boiling, more standby spiral shell is put into pot soup stock and boiled in a covered pot over a slow fire and boiled 3 hours; After 3 hours, it is tasty fully to spiral shell that juice is received in big fire; After naturally cooling to normal temperature, weigh on request and the vacuum bag of packing into, again through vacuumizing, seal, after the sterilization, getting fragrant peppery river snail finished product.
Embodiment 2:
After live body river snail housing after supporting clearly cleaned up, adopt manual method to be afraid of broken and spiral shell is chosen; Again spiral shell is cleaned up with the fluid clear water, then spiral shell is drained; Prepare each raw material (unit: kilogram) by following weight simultaneously.
Spiral shell 125, cloves 0.2, white granulated sugar 4, garlic 2, chilli 0.3, spiceleaf 0.3, ginger slice 2, Chinese prickly ash 0.3, murraya paniculataJack 0.2, fructus amomi 0.3, fennel seeds 0.2, kaempferia galamga 0.2, nutmeg 0.2, detain 0.2 in vain, anistree 0.3, cassia bark 0.3, salt 3, sesame oil 2, rock sugar 0.3, cooking wine 6, soy sauce 3, oyster sauce 4, cut green pepper (aquatic foods) 4, monosodium glutamate 0.6, capsicum oil 0.04, the smart cream 2 of pork, water 125.
Above-mentioned water and each seasoning raw material put into pot and be warming up to 60 degree precooked 1 hour, condiment fragrance is cooked, then soup stock in the pot is burnt to boiling, more standby spiral shell is put into pot soup stock and boiled in a covered pot over a slow fire and boiled 3 hours; After 3 hours, it is tasty fully to spiral shell that juice is received in big fire; After naturally cooling to normal temperature, weigh on request and the vacuum bag of packing into, again through vacuumizing, seal, after the sterilization, getting fragrant peppery river snail finished product.
Embodiment 3:
After live body river snail housing after supporting clearly cleaned up, adopt manual method to be afraid of broken and spiral shell is chosen; Again spiral shell is cleaned up with the fluid clear water, then spiral shell is drained; Prepare each raw material (unit: kilogram) by following weight simultaneously.
Spiral shell 150, cloves 0.3, white granulated sugar 5, garlic 3, chilli 0.4, spiceleaf 0.4, ginger slice 3, Chinese prickly ash 0.4, murraya paniculataJack 0.3, fructus amomi 0.4, fennel seeds 0.3, kaempferia galamga 0.3, nutmeg 0.3, detain 0.3 in vain, anistree 0.4, cassia bark 0.4, salt 4, sesame oil 3, rock sugar 0.4, cooking wine 7, soy sauce 4, oyster sauce 5, cut green pepper (aquatic foods) 5, monosodium glutamate 0.7, capsicum oil 0.05, the smart cream 3 of pork, water 150.
Above-mentioned water and each seasoning raw material put into pot and be warming up to 60 degree precooked 1 hour, condiment fragrance is cooked, then soup stock in the pot is burnt to boiling, more standby spiral shell is put into pot soup stock and boiled in a covered pot over a slow fire and boiled 3 hours; After 3 hours, it is tasty fully to spiral shell that juice is received in big fire; After naturally cooling to normal temperature, weigh on request and the vacuum bag of packing into, again through vacuumizing, seal, after the sterilization, getting fragrant peppery river snail finished product.
Claims (1)
1. peppery river snail of perfume (or spice) is characterized in that: it be by the raw material of following weight portion make (unit: kilogram):
Spiral shell 100-150 cloves 0.1-0.3
White granulated sugar 3-5 garlics 1-3
Chilli 0.2-0.4 spiceleaf 0.2-0.4
Ginger slice 1-3 Chinese prickly ashes 0.2-0.4
Murraya paniculataJack 0.1-0.3 fructus amomi 0.2-0.4
Fennel seeds 0.1-0.3 kaempferia galamga 0.1-0.3
Nutmeg 0.1-0.3 white button 0.1-0.3
Anistree 0.2-0.4 cassia bark 0.2-0.4
Salt 2-4 sesame oil 1-3
Rock sugar 0.2-0.4 cooking wine 5-7
Soy sauce 2-4 oyster sauce 3-5
Cut green pepper 3-5 monosodium glutamates 0.5-0.7
The smart cream 1-3 of capsicum oil 0.03-0.05 pork
Water 100-150
Its preparation method may further comprise the steps:
1), after the live body river snail housing after will supporting clearly cleans up, adopt manual method to be afraid of broken and spiral shell is chosen;
2), spiral shell is cleaned up with the fluid clear water, then spiral shell is drained; Standby;
3), above-mentioned water and each seasoning raw material put into pot and be warming up to 50-60 degree precooked 0.5-1 hour, then soup stock in the pot is burnt to boiling, more standby spiral shell is put into pot soup stock and is boiled in a covered pot over a slow fire and boiled 3 hours;
4), after 3 hours, it is tasty fully to spiral shell that juice is received in big fire; After naturally cooling to normal temperature, weigh on request and the vacuum bag of packing into, again through vacuumizing, seal, after the sterilization, getting fragrant peppery river snail finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310171371.1A CN103284228B (en) | 2013-05-11 | 2013-05-11 | Spicy snails and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310171371.1A CN103284228B (en) | 2013-05-11 | 2013-05-11 | Spicy snails and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103284228A true CN103284228A (en) | 2013-09-11 |
| CN103284228B CN103284228B (en) | 2014-09-17 |
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| CN201310171371.1A Active CN103284228B (en) | 2013-05-11 | 2013-05-11 | Spicy snails and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172301A (en) * | 2014-07-29 | 2014-12-03 | 谢桂斌 | River snail and venison combined dish and preparation method thereof |
| CN104172297A (en) * | 2014-09-11 | 2014-12-03 | 彭月英 | Preparing method of freshwater snails |
| CN105901616A (en) * | 2016-05-12 | 2016-08-31 | 柳州市螺蛳粉协会 | Fungus spiral shell powder soup base recipe |
| CN107307413A (en) * | 2017-08-24 | 2017-11-03 | 南宁学院 | A kind of river snail duck pawl pot and preparation method thereof |
| CN108077801A (en) * | 2017-12-22 | 2018-05-29 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of flavor spiral shell meat |
| CN108112907A (en) * | 2017-12-22 | 2018-06-05 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of instant spiral shell meat |
| CN108497432A (en) * | 2018-03-09 | 2018-09-07 | 南京旅游职业学院 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
| CN109123492A (en) * | 2018-11-14 | 2019-01-04 | 广西壮族自治区水产科学研究院 | A kind of spicy spiral shell jerky and preparation method thereof |
| CN109452580A (en) * | 2018-12-26 | 2019-03-12 | 益阳市金叶食品有限公司 | A kind of leisure river snail food |
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| DE2942819A1 (en) * | 1979-09-05 | 1981-03-12 | Hans Dübendorf Bernet | Frozen storable substitute for edible snails - using mussels cooked in herb butter and wine with onions and garlic |
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2013
- 2013-05-11 CN CN201310171371.1A patent/CN103284228B/en active Active
Patent Citations (3)
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| DE2942819A1 (en) * | 1979-09-05 | 1981-03-12 | Hans Dübendorf Bernet | Frozen storable substitute for edible snails - using mussels cooked in herb butter and wine with onions and garlic |
| CN101912128A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Halogen-fragrant crawfish and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172301A (en) * | 2014-07-29 | 2014-12-03 | 谢桂斌 | River snail and venison combined dish and preparation method thereof |
| CN104172297A (en) * | 2014-09-11 | 2014-12-03 | 彭月英 | Preparing method of freshwater snails |
| CN105901616A (en) * | 2016-05-12 | 2016-08-31 | 柳州市螺蛳粉协会 | Fungus spiral shell powder soup base recipe |
| CN107307413A (en) * | 2017-08-24 | 2017-11-03 | 南宁学院 | A kind of river snail duck pawl pot and preparation method thereof |
| CN108077801A (en) * | 2017-12-22 | 2018-05-29 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of flavor spiral shell meat |
| CN108112907A (en) * | 2017-12-22 | 2018-06-05 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of instant spiral shell meat |
| CN108497432A (en) * | 2018-03-09 | 2018-09-07 | 南京旅游职业学院 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
| CN109123492A (en) * | 2018-11-14 | 2019-01-04 | 广西壮族自治区水产科学研究院 | A kind of spicy spiral shell jerky and preparation method thereof |
| CN109452580A (en) * | 2018-12-26 | 2019-03-12 | 益阳市金叶食品有限公司 | A kind of leisure river snail food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103284228B (en) | 2014-09-17 |
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Effective date of registration: 20220304 Address after: 433200 No. 146-383, Nanhe village, Xindi street, Honghu City, Jingzhou City, Hubei Province Patentee after: Honghu wannong Aquatic Food Co.,Ltd. Address before: 433200 new dyke Avenue, Honghu City, Jingzhou, Hubei Province, No. 1 Patentee before: DEYAN AQUATIC PRODUCTS AND FOOD Co.,Ltd. |