CN112568392A - Spicy river snail processing method for improving meat quality - Google Patents
Spicy river snail processing method for improving meat quality Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/50—Culture of aquatic animals of shellfish
- A01K61/51—Culture of aquatic animals of shellfish of gastropods, e.g. abalones or turban snails
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
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Abstract
The invention relates to the technical field of river snail processing, in particular to a spicy river snail processing method for improving meat quality, which comprises the following steps: s1, raw materials; s2, starving to nourish; s3, grading and screening; s4, cleaning; s5, cooking and removing the cover; s6, tail shearing; s7, washing; s8, sterilizing and inactivating; s9, soaking in cold water for flavoring; s10, seasoning and boxing; s11, quick freezing; s12, vacuum packaging; and S13, storing the finished product. The method selects fresh viviparidae as a raw material, and comprises the steps of starving, cleaning, removing a cover, shearing a tail, sterilizing and inactivating, quickly cold soaking for flavoring, quickly freezing and vacuumizing, so that the processed viviparidae meat is sanitary, safe, good in color and luster, chewy in taste and delicious in meat quality, the viviparidae meat can be guaranteed to have crisp, tender and compact taste at the temperature of 0-10 ℃, the condition that the meat quality becomes old and dry and hard in the sterilization process of the viviparidae meat is prevented, the proper soaking time can guarantee that the salty and fresh taste of the seasoned viviparidae is proper, and the viviparidae is richer and fuller in taste after other seasonings are added.
Description
Technical Field
The invention relates to the technical field of river snail processing, in particular to a spicy river snail processing method for improving meat quality.
Background
River snails are also called round river snails in China, and are widely distributed in freshwater lakes, reservoirs, paddy fields, ponds and ditches in various places in China. The fresh-keeping fresh-.
For example, patent application No. CN 105394633 a discloses a method for processing instant seasoned field snail meat. The processing process comprises the following steps: selecting and processing raw materials, decocting in water, soaking for flavoring, oven drying, and packaging. The cleaned river snail meat is put into hot water with the temperature of 100 ℃ for cooking for 1 hour, then cooled for 2 hours, added with 6 percent of salt for dry rubbing, placed for 30 minutes, cleaned with clear water, put into saline water with the temperature of 100 ℃ and the concentration of 4 percent for cooking for 10 minutes, and taken out for draining. Soaking the cooked river snail meat for 8-12 hours, and stirring once every 2 hours to ensure even soaking. And finally, putting the soaked and flavored escargots into a dryer, drying for 2-4 hours at 60-70 ℃, taking out the escargots and putting the escargots in a ventilated place for moisture regain for 1-3 hours, then putting the escargots and the escargots into the dryer, drying for 2-3 hours at 50-60 ℃, taking out the escargots and putting the escargots in the ventilated place for moisture regain for 1-3 hours, and preparing the flavored escargots and meat product with the water content of 12-17%. The field snail meat prepared by the invention is tasty and can be stored for more than 6 months at normal temperature, but the Q elasticity and the freshness of the field snail meat are lost for a long time due to the lack of moisture and the dry and hard meat quality and the difficulty in chewing after the field snail meat is dried and remoistened twice. In view of this, we propose a method for processing spicy escargots which improve meat quality.
Disclosure of Invention
The invention aims to provide a spicy vivipara processing method for improving meat quality, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Preferably, the bottom of the flowing water pool in S2 is provided with a suspended iron net, the suspended iron net is more than or equal to 20cm away from the bottom of the flowing water pool, the water temperature of the flowing water pool is controlled at 15-25 ℃, and the starvation time is 24-48 h.
In the present invention, the size of the qualified river snail in S3 is preferably 14mm to 16 mm.
As the optimization of the invention, the high-temperature cooking time in S5 is 2-3 minutes, the cooking temperature is controlled between 98 ℃ and 102 ℃, the flushing time is 2-3 minutes, and the water temperature is not higher than 10 ℃ after the water and the snail are mixed.
Preferably, in the S6, the part below 1/3 of the tail of the river snail is cut off, the tail cutting time is 3-4 minutes, and the tail cutting leakage rate is not higher than 1%.
As the optimization of the invention, the temperature in the cooking machine in S8 is 98-102 ℃, and the cooking time is 2-3 minutes.
Preferably, the temperature range of the water snail mixture in S9 is 0-10 ℃, the cold soaking time is 40-50 minutes, and the mass ratio of the soaking solution to the field snails is 1.5-5: 1, wherein the preparation method of the soaking solution comprises the following steps: uniformly stirring salt, white granulated sugar, seasoning powder, vitamin c and phosphate to obtain soaking powder, preparing the soaking powder and water according to the concentration of 5-8% to obtain a soaking solution, and fully dissolving the prepared soaking solution, wherein the mass ratio of the salt, the white granulated sugar, the seasoning powder, the vitamin c and the phosphate is 10-12: 20-25: 5-8: 0.01-1: 0.5-1.
Preferably, the mass ratio of the river snails, the soup base and the seasoning oil in S10 is 3: 1-2: 0.1-0.2, wherein the preparation method of the soup base comprises the following steps: soaking the mixed spice for 6 hours in advance, filtering and cleaning the soaked mixed spice, wrapping the soaked mixed spice with gauze for later use, adding 1.5 to 2 parts by weight of the mixed spice bag, 9 to 10 parts by weight of salt, 6 to 7 parts by weight of white granulated sugar, 1 to 2 parts by weight of monosodium glutamate, 15 to 18 parts by weight of light soy sauce and 15 to 18 parts by weight of oyster sauce into 500 parts by weight of the 400-doped soup-stock, boiling the soup-stock for 5 to 15 minutes, and adding 8 to 10 parts by weight of ginger juice when the temperature of the soup-stock is reduced to below 60 ℃ to obtain a pouring soup stock.
As a preferred method of the present invention, the preparation method of the seasoning oil in S10 is: heating vegetable oil and animal oil to 160-180 ℃, putting onions and green Chinese onions, frying to dark yellow brown, taking out, putting mixed spices when the temperature of the mixed oil is reduced to 100-110 ℃, frying to generate fragrance, cooling to normal temperature, adding high-degree white spirit, sealing and placing for more than 12 hours, and filtering to obtain the seasoning oil, wherein the ratio of the vegetable oil to the animal oil is 3: 1.
preferably, the temperature of the quick freezing warehouse in S11 is-35 ℃, and the freezing time is 12-24 h.
Compared with the prior art, the invention has the beneficial effects that:
the method selects fresh viviparidae as a raw material, and comprises the steps of starving, cleaning twice, removing a cover, shearing a tail, sterilizing and inactivating, quickly cold soaking for flavoring, quickly freezing and vacuumizing, all process flows ensure that processed viviparidae meat is sanitary, safe, good in color and luster, chewy in taste and delicious in meat quality as far as possible, the temperature of mixed liquor of water and the snail is 0-10 ℃, crisp, tender and compact in taste of the viviparidae meat can be ensured, the condition that the meat quality becomes old and dry and hard in the sterilization process of the viviparidae meat is prevented, the proper soaking time can ensure that the taste of the seasoned viviparidae is proper in salty and fresh taste, and the viviparidae is richer and fuller after other seasonings are.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The technical scheme provided by the invention is as follows:
example 1
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Preferably, in the S2, the bottom of the flowing water pool is provided with a suspended iron net, the suspended iron net is more than or equal to 20cm away from the bottom of the flowing water pool, the water temperature of the flowing water pool is controlled at 15 ℃, and the starvation time is 24 hours.
In this embodiment, the size of the qualified river snail in S3 is preferably 14 mm.
In this embodiment, the high-temperature cooking time in S5 is preferably 2 minutes, the cooking temperature is controlled to 98 ℃, the rinsing time is preferably 2 minutes, and the water temperature after the water and the snail are mixed is preferably not higher than 10 ℃.
In the preferred embodiment, in S6, the tail of escargot is cut off at a position less than 1/3, the tail cutting time is 3 minutes, and the rate of missing after tail cutting is not higher than 1%.
In this example, the temperature in the cooking machine in S8 is preferably 98 ℃, and the cooking time is preferably 2 minutes.
Preferably, in the embodiment, the temperature range of the water snail mixture in the S9 is 0 ℃, the cold soaking time is 40 minutes, and the mass ratio of the soaking solution to the field snails is 1.5: 1, wherein the preparation method of the soaking solution comprises the following steps: uniformly stirring salt, white granulated sugar, seasoning powder, vitamin c and phosphate to obtain soaking powder, preparing the soaking powder and water according to the concentration of 5-8% to obtain a soaking solution, and fully dissolving the prepared soaking solution, wherein the mass ratio of the salt, the white granulated sugar, the seasoning powder, the vitamin c and the phosphate is 10: 20: 5: 0.01: 0.5.
Preferably, in the step S10, the mass ratio of the river snails to the soup bases to the seasoning oil is 3: 1: 0.1, wherein the preparation method of the soup bases comprises the following steps: soaking the mixed spice for 6 hours in advance, filtering and cleaning the soaked mixed spice, wrapping the soaked mixed spice with gauze for later use, adding 1.5 parts of the mixed spice bag, 9 parts of salt, 6 parts of white granulated sugar, 1 part of monosodium glutamate, 15 parts of light soy sauce and 15 parts of oyster sauce into 400 parts of soup stock by weight, boiling the soup stock for 5 minutes, and adding 8 parts of ginger juice when the temperature of the soup stock is reduced to below 60 ℃ to obtain the soup stock for pouring the juice.
As a preferred method for preparing the seasoning oil in S10, the method includes: heating vegetable oil and animal oil to 160 ℃, adding onion and scallion, frying to dark yellow brown, taking out, cooling the mixed oil to 100 ℃, adding the mixed spice, frying to obtain fragrance, cooling to normal temperature, adding high-degree white spirit, sealing, standing for more than 12 hours, and filtering to obtain the seasoning oil, wherein the ratio of the vegetable oil to the animal oil is 3: 1.
In this example, the temperature of the freezer was preferably-35 ℃ in S11, and the freezing time was 12 hours.
Example 2
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Preferably, in the S2, the bottom of the flowing water pool is provided with a suspended iron net, the suspended iron net is more than or equal to 20cm away from the bottom of the flowing water pool, the water temperature of the flowing water pool is controlled at 20 ℃, and the starvation time is 36 hours.
In this embodiment, the size of the qualified river snail in S3 is preferably 15 mm.
In this example, the high-temperature cooking time in S5 is preferably 2.5 minutes, the cooking temperature is controlled to be 100 ℃, the rinsing time is preferably 2.5 minutes, and the water temperature after the water and the snail are mixed is preferably not higher than 10 ℃.
In the preferred embodiment, in S6, the tail of escargot is cut off at a position less than 1/3, the tail cutting time is 3.5 minutes, and the tail cutting leakage rate is not higher than 1%.
In this example, the temperature in the cooker in S8 is preferably 100 ℃ and the cooking time is preferably 2.5 minutes.
Preferably, in the embodiment, the temperature range of the water snail mixture in the step S9 is 5 ℃, the cold soaking time is 45 minutes, and the mass ratio of the soaking solution to the field snails is 3: 1, wherein the preparation method of the soaking solution comprises the following steps: uniformly stirring salt, white granulated sugar, seasoning powder, vitamin c and phosphate to obtain soaking powder, preparing the soaking powder and water according to the concentration of 6.5% to obtain a soaking solution, and fully dissolving the prepared soaking solution, wherein the mass ratio of the salt, the white granulated sugar, the seasoning powder, the vitamin c and the phosphate is 11: 22.5: 6.5: 0.05: 0.75.
Preferably, in the step S10, the mass ratio of the river snails to the soup bases to the seasoning oil is 3: 1.5: 0.15, wherein the preparation method of the soup bases comprises the following steps: soaking the mixed spice for 6 hours in advance, filtering and cleaning the soaked mixed spice, wrapping the soaked mixed spice with gauze for later use, adding 1.75 parts by weight of the mixed spice bag, 9.5 parts by weight of salt, 6.5 parts by weight of white granulated sugar, 1.5 parts by weight of monosodium glutamate, 16.5 parts by weight of light soy sauce and 16.5 parts by weight of oyster sauce into 450 parts by weight of soup stock, boiling the soup stock for 10 minutes, and adding 9 parts by weight of ginger juice when the temperature of the soup stock is reduced to below 60 ℃ to obtain a pouring soup stock.
As a preferred method for preparing the seasoning oil in S10, the method includes: heating vegetable oil and animal oil to 170 ℃, adding onion and scallion, frying to dark yellow brown, taking out, cooling to 105 ℃, adding mixed spices, frying to give out fragrance, cooling to normal temperature, adding high-degree white spirit, sealing, standing for more than 12 hours, and filtering to obtain the seasoning oil material, wherein the ratio of the vegetable oil to the animal oil is 3: 1.
In this embodiment, the temperature of the freezer is preferably-35 ℃ in S11, and the freezing time is preferably 18 hours.
Example 3
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Preferably, in the S2, the bottom of the flowing water pool is provided with a suspended iron net, the suspended iron net is more than or equal to 20cm away from the bottom of the flowing water pool, the water temperature of the flowing water pool is controlled at 25 ℃, and the starvation time is 48 hours.
In this embodiment, the size of the qualified river snail in S3 is preferably 16 mm.
In this embodiment, the high-temperature cooking time in S5 is preferably 3 minutes, the cooking temperature is controlled to 102 ℃, the rinsing time is preferably 3 minutes, and the water temperature after the water and the snail are mixed is preferably not higher than 10 ℃.
In the preferred embodiment, in S6, the tail of escargot is cut off at a position below 1/3, the tail cutting time is 4 minutes, and the rate of missing after tail cutting is not higher than 1%.
In this example, the temperature in the cooker in S8 is preferably 102 ℃ and the cooking time is preferably 3 minutes.
Preferably, in this embodiment, the temperature range of the water snail mixture in S9 is 10 ℃, the cold soaking time is 50 minutes, and the mass ratio of the soaking solution to the field snails is 1.5-1, wherein the preparation method of the soaking solution comprises: uniformly stirring salt, white granulated sugar, seasoning powder, vitamin c and phosphate to obtain soaking powder, preparing the soaking powder and water according to the concentration of 8% to obtain a soaking solution, and fully dissolving the prepared soaking solution, wherein the mass ratio of the salt, the white granulated sugar, the seasoning powder, the vitamin c and the phosphate is 12: 25: 8: 1.
Preferably, in the step S10, the mass ratio of the river snails to the soup bases to the seasoning oil is 3: 2: 0.2, wherein the preparation method of the soup bases comprises the following steps: soaking the mixed spice for 6 hours in advance, filtering and cleaning the soaked mixed spice, wrapping the soaked mixed spice with gauze for later use, adding 2 parts of the mixed spice bag, 10 parts of salt, 7 parts of white granulated sugar, 2 parts of monosodium glutamate, 18 parts of light soy sauce and 18 parts of oyster sauce into 4500 parts of soup-stock by weight, boiling the soup stock for 15 minutes, and adding 10 parts of ginger juice when the temperature of the soup stock is reduced to be below 60 ℃ to obtain a pouring soup stock.
As a preferred method for preparing the seasoning oil in S10, the method includes: heating vegetable oil and animal oil to 180 ℃, adding onion and scallion, frying to dark yellow brown, taking out, cooling the mixed oil to 110 ℃, adding the mixed spice, frying to obtain fragrance, cooling to normal temperature, adding high-degree white spirit, sealing, standing for more than 12 hours, and filtering to obtain the seasoning oil, wherein the ratio of the vegetable oil to the animal oil is 3: 1.
In this embodiment, the temperature of the freezer is preferably-35 ℃ in S11, and the freezing time is preferably 24 hours.
Comparative example 1
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Wherein the soaking time in S9 is 20-30 min.
Comparative example 2
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Wherein the soaking time in S9 is 30-40 min.
Comparative example 3
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Wherein the soaking time in S9 is 50-60 min.
Comparative example 4
A spicy river snail processing method for improving meat quality comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
Wherein the soaking time in S9 is 8-12 h.
Comparative example 1 the same procedure as in the above three examples, except that the soaking time was different in S9;
comparative example 2 the same procedure as in the above three examples, except that the soaking time was different in S9;
comparative example 3 the same procedure as in the above three examples, except that the soaking time was different in S9;
comparative example 4 the same procedure as in the above three examples, except that the soaking time was different in S9;
the snail meat was subjected to sensory testing, and 50 persons were randomly selected, and the criteria for sensory evaluation are shown in table 1:
the escargots prepared through the three examples and the four comparative examples were scored according to the sensory evaluation criteria, and the results are shown in table 2:
the above results indicate that the cold soaking time is too short, the peculiar smell of the snail meat is not removed, the snail meat fails to absorb the smell, the tissue recovery time of the snail meat is short, and the meat quality and taste are not good. If the cold soaking time is too long, the taste of the snail meat is too long, the base taste is strong, and after other seasonings and oil materials are added, the taste is heavier and is difficult to eat, so the soaking time has great influence on the taste and flavor of the snail meat, while the soaking time of the invention is most suitable, and the taste and flavor of the prepared snail meat are both superior.
The river snails prepared in the three examples are detected for shape, color, tissue structure, odor, impurities, peroxide value, inorganic arsenic, lead, chromium, N-dimethyl nitrosamine and methyl mercury, and the detection results are shown in table 3:
the data show that all indexes of the river snails prepared by the method are qualified.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A method for processing spicy river snails for improving meat quality is characterized by comprising the following steps: the method comprises the following steps:
s1, raw materials: fresh live river snails, dead snails, diseased snails and frozen snails are not in a selection range;
s2, starving: placing fresh and alive river snails into a flow water pool to be starved for culture, and discharging pollutants and residues of a digestive system;
s3, grading and screening: screening the river snails until qualified river snails are screened out;
s4, cleaning: washing foreign matters such as silt, moss and the like on the surface of the river snail by running water, and if the foreign matters exist, continuously cleaning until no foreign matter residue exists;
s5, boiling and removing a cover: feeding the river snails into a cooking machine through a conveyor belt for high-temperature cooking until the snail covers can be easily peeled off and the snail meat is basically mature, and quickly feeding the cooked river snails into circulating water for cooling and washing;
s6, tail shearing: shearing off the tail part of the river snail by using a rotary tail shearing machine;
s7, washing: flushing the field snails with running water, and completely removing broken shells;
s8, sterilization and inactivation: putting river snails into a cooking machine, and cooking at high temperature;
s9, cold soaking and flavoring: quickly putting the cooked river snails into a cold soaking pool filled with a soaking solution for cold soaking treatment;
s10, seasoning and boxing: boxing the cold soaked escargots, and adding the juice soup bases and the seasoning oil;
s11, quick freezing: flatly spreading the boxed escargots by using a metal tray, and feeding the escargots into an emergency freezer for freezing;
s12, vacuum packaging: vacuum sealing is carried out under the condition that the vacuum degree is more than or equal to 0.08 MPa;
s13, storage of finished products: freezing and storing at-18 deg.C or below.
2. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: s2, the bottom of the flowing water pool is provided with a suspended iron net, the suspended iron net is more than or equal to 20cm away from the bottom of the flowing water pool, the water temperature of the flowing water pool is controlled at 15-25 ℃, and the starvation time is 24-48 h.
3. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: the size of the qualified river snail in the S3 is 14-16 mm.
4. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: the high-temperature cooking time in S5 is 2-3 minutes, the cooking temperature is controlled between 98-102 ℃, the flushing time is 2-3 minutes, and the water temperature is not higher than 10 ℃ after water and snails are mixed.
5. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: and (3) cutting off the part below 1/3 of the tail of the river snail in S6, wherein the tail cutting time is 3-4 minutes, and the tail cutting leakage rate is not higher than 1%.
6. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: in the S8, the temperature in the cooking machine is 98-102 ℃, and the cooking time is 2-3 minutes.
7. The method for processing spicy escargots for improving meat quality as claimed in claim 1, wherein: s9, the temperature range of the water snail mixture is 0-10 ℃, the cold soaking time is 40-50 minutes, the mass ratio of the soak solution to the river snails is 1.5-5: 1, wherein the preparation method of the soak solution comprises the following steps: uniformly stirring salt, white granulated sugar, seasoning powder, vitamin c and phosphate to obtain soaking powder, preparing the soaking powder and water according to the concentration of 5-8% to obtain a soaking solution, and fully dissolving the prepared soaking solution, wherein the mass ratio of the salt, the white granulated sugar, the seasoning powder, the vitamin c and the phosphate is 10-12: 20-25: 5-8: 0.01-1: 0.5-1.
8. The method for processing meat-quality-improved spicy viviparidae according to claim 1, wherein: s10, the mass ratio of the river snails, the soup blend and the seasoning oil is 3: 1-2: 0.1-0.2, wherein the preparation method of the soup blend comprises the following steps: soaking the mixed spice for 6 hours in advance, filtering and cleaning the soaked mixed spice, wrapping the soaked mixed spice with gauze for later use, adding 1.5 to 2 parts by weight of the mixed spice bag, 9 to 10 parts by weight of salt, 6 to 7 parts by weight of white granulated sugar, 1 to 2 parts by weight of monosodium glutamate, 15 to 18 parts by weight of light soy sauce and 15 to 18 parts by weight of oyster sauce into 500 parts by weight of the 400-doped soup-stock, boiling the soup-stock for 5 to 15 minutes, and adding 8 to 10 parts by weight of ginger juice when the temperature of the soup-stock is reduced to below 60 ℃ to obtain a pouring soup stock.
9. The method for processing meat-quality-improved spicy viviparidae according to claim 1, wherein: the preparation method of the seasoning oil material in the S10 comprises the following steps: heating vegetable oil and animal oil to 160-180 ℃, adding onion and green Chinese onion, frying to dark yellow brown, taking out, adding mixed spices when the temperature of the mixed oil is reduced to 100-110 ℃, frying to generate fragrance, cooling to normal temperature, adding high-degree white spirit, sealing and standing for more than 12 hours, and filtering to obtain the seasoning oil, wherein the ratio of the vegetable oil to the animal oil is 3: 1.
10. The method for processing meat-quality-improved spicy viviparidae according to claim 1, wherein: the temperature of the quick freezing warehouse in the S11 is-35 ℃, and the freezing time is 12-24 h.
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| CN105394633A (en) * | 2015-12-11 | 2016-03-16 | 杨成胜 | A processing method of instant flavored field snail meat |
| CN105520088A (en) * | 2016-02-24 | 2016-04-27 | 徐连芳 | Method for processing soft-canned flavored field snail meat |
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