CN114831283A

CN114831283A - Processing technology of river snail fermented glutinous rice

Info

Publication number: CN114831283A
Application number: CN202210624464.4A
Authority: CN
Inventors: 钟松艺; 常运涛
Original assignee: Guilin Paisheng Decoration Engineering Co ltd
Current assignee: Guilin Paisheng Decoration Engineering Co ltd
Priority date: 2022-06-02
Filing date: 2022-06-02
Publication date: 2022-08-02

Abstract

The invention discloses a processing technology of river snail fermented glutinous rice, 1) raw material preparation; 2) cleaning; 3) cutting the tail; 4) blanching and taking snail meat; 5) preprocessing snail meat; 6) preparing stuffing; 7) making stuffing; 8) and (5) cooking. According to the invention, fresh viviparidae is selected as a raw material, and the viviparidae stuffed with the stuffing prepared by cleaning, tail shearing, blanching, snail meat taking, snail meat pretreatment, mincing by a meat mincer, stuffing proportioning and manually stuffed stuffing has the advantages of accurate formula, accurate salt content, easiness in sucking meat stuffing and meat quality Q bomb from a snail shell, and keeping the unique texture and flavor of the viviparidae meat, so that technological innovation is performed, and the defects of the traditional technology are effectively solved.

Description

Processing technology of river snail fermented glutinous rice

[ technical field ] A method for producing a semiconductor device

The invention belongs to the technical field of deep processing of river snails, and particularly relates to a processing technology of river snail fermented rice.

[ background of the invention ]

River snail refers to mollusk of river snail family, also called yellow snail, screw and snail, and belongs to the family of mollusk of gill subclass of gastropoda. River snails are distributed in most areas of China and can be caught and eaten in spring, summer and autumn. The river snail meat has Q elasticity, unique flavor and delicious taste, is vegetarian with the reputation of 'pearl in a dish', contains rich protein, vitamins and amino acids and trace elements necessary for a human body, and is typical natural animal food with high protein and low fat. The Chinese river snail is a common species in China, and has a thin and firm shell and a deep suture line. Inhabiting lakes, ditches, ponds, and paddy fields. The breeding season of the Chinese round river snails is 4-8 months, the finished snails are delicious in meat taste and high in nutritional value, are well known as the reputations of 'pearls in dishes', contain rich protein, are favored by consumers in two wide areas since ancient times, are regarded as mat delicacies by southern people due to tender meat, delicious taste and rich nutrition, and are one of the top-ranking food in summer and the most popular night-night food for barbecue stalls in recent years.

The traditional method for eating the river snails is to directly cook and eat the river snails without silt by adding seasonings. For example, chinese patent application CN105394633A discloses a processing method of instant seasoned field snail meat, the processing process of which comprises the following steps: selecting and processing raw materials, boiling in water, soaking and flavoring, drying, packaging finished products, putting cleaned river snail meat into hot water at 100 ℃ for cooking for 1 hour, cooling for 2 hours, adding 6% of salt for dry rubbing, standing for 30 minutes, cleaning with clear water, putting into saline water at 100 ℃ and the concentration of 4% for cooking for 10 minutes, taking out and controlling the water content, soaking and flavoring the cooked river snail meat for 8-12 hours, turning and stirring once every 2 hours to ensure uniform soaking, finally putting the soaked and flavored river snail meat into a drying machine, drying for 2-4 hours at 60-70 ℃, taking out and putting in a ventilation place for moisture regain for 1-3 hours, then putting in the drying machine for drying for 2-3 hours at 50-60 ℃, taking out and putting in the ventilation place for moisture regain for 1-3 hours to prepare the flavored river snail meat product with the water content of 12-17%.

One area of Yanshuo, Gongcheng, Pingle and Lipu in Guangxi Guilin city likes to take out the river snail meat from the snail shell, clean the meat, chop and mix the meat with pork and seasonings to prepare stuffing, and then brew the stuffing back into the river snail shell to prepare the river snail fermented glutinous rice which is commonly called river snail fermented glutinous rice (one of eighteen brewing in Guilin). The traditional river snail brewing process has the defects of various working procedures and complex process, more labor is consumed for taking out the snail meat, the mixing proportion of the snail meat and the pork is random, the salt content is not accurate, the processed finished stuffing is often adhered to the snail shell and is not easy to suck out (drop out) from the snail shell, and the like, and the requirement on the technical level of the making is very high, so that the river snail brewing cannot completely meet the requirements of people on enjoyment of delicious food.

[ summary of the invention ]

The invention provides a processing technology of river snail fermented glutinous rice, which is characterized in that on the basis of keeping the quality Q elasticity of the meat of the river snail and fresh, sweet and rich flavor to the greatest extent, technological innovation is carried out aiming at the defects that the meat stuffing is not easy to suck out from the shell after the river snail is brewed, the stuffing formula is not accurate, the salt consumption is not accurate, the meat is easy to be coarse and hard and lose Q elasticity or the meat is soft and lose the unique texture of the river snail meat, and the like, and the defects of the traditional technology are effectively solved.

The purpose of the invention is realized by the following technical scheme:

a processing technology of river snail brewing comprises the following steps:

1) preparing raw materials: selecting large-size live river snail, pork, fresh mint or purple perilla and salt;

2) cleaning: scrubbing mud and mud on the surface of the river snail and the moss with a hairbrush, and cleaning pork, fresh mint or purple perilla with clear water;

3) tail shearing: cutting off 1.5-2.2 cm-diameter tail of river snail;

4) blanching and taking snail meat: scalding river snail in 100 deg.C hot water for 60-80 s, taking out, soaking in cold water, cooling, and picking out river snail meat with awl;

5) pretreatment of snail meat: cleaning the snail meat obtained in the above step with clear water for 2-3 times, adding salt with a mass 1-2% of that of the snail meat, mixing uniformly, cleaning with clear water for 2-3 times until the snail meat is cleaned and the snail shell is cleaned for standby;

6) preparing stuffing: weighing snail meat, pork and fresh mint according to the weight ratio of 1 (1.0-1.5) to 0.2-0.5, cutting the pork and the snail meat into small pieces, mincing or chopping, chopping the fresh mint, uniformly mixing, adding salt accounting for 1.2-1.5% of the filling mass, and uniformly mixing to obtain the escargot brewed filling;

7) and (3) stuffing brewing: stuffing obtained in the above step is stuffed into the river snail shell from the snail mouth until the stuffing is exposed from the cut, so that the stuffing is prevented from being squeezed forcibly, and the river snail brew is prepared;

8) cooking: and (3) putting the river snail fermented rice brewed in the step into a pot, adding water to permeate the river snail fermented rice, adding white spirit or beer according to personal preference, boiling with strong fire, stewing with slow fire for 15 minutes, and collecting juice to obtain the finished product of the river snail fermented rice.

In the invention:

the pork in the step 1) is selected from plum pulp, streaky pork and front leg meat.

And 6) preparing the stuffing, adding seasonings such as monosodium glutamate, chicken essence, oyster sauce, soy sauce, fermented bean curd, pepper powder and chili powder, adding a proper amount of seasonings such as oyster sauce, fermented bean curd and the like according to personal preference with reference to a home dish, and paying attention to proper reduction of the salt consumption.

Compared with the prior art, the invention has the following advantages:

1. according to the processing technology of the escargot brewage, through a large number of technological researches, the processing technology is determined, technological parameters are optimized, on the basis that the quality Q bomb of the escargot is kept to the maximum extent, the fresh, sweet and rich flavor is kept, technological innovation is conducted on the defects that meat stuffing is not easy to suck out from a shell after the escargot brewage, the stuffing formula is not accurate, the salt consumption is not accurate, the meat is easy to be coarse and hard and the Q bomb is lost, or the meat is soft and the unique texture of the escargot brewage is lost, and the defects of the traditional technology are effectively solved.

2. According to the processing technology of the escargot stuffed bun, fresh large escargots are selected as raw materials, and the processed escargot stuffed bun is good in color and luster, good in taste Q elasticity and sweet in meat quality through raw material cleaning, tail shearing, blanching, snail meat pretreatment, mincing for later use, stuffing proportioning and manual stuffing brewing.

[ description of the drawings ]

FIG. 1 is a process flow diagram of a river snail brewing process of example 1 of the present invention.

[ detailed description ] embodiments

The following examples are provided to further illustrate the embodiments of the present invention.

Example 1:

a processing technology of river snail brewing comprises the following steps:

1) preparing raw materials: selecting large-sized fresh viviparidae, pork (plum pulp, streaky pork, and ham meat), fresh herba Menthae, and salt;

2) cleaning: scrubbing mud and moss on the surface of the river snail by using a brush, and cleaning pork and fresh mint by using clear water;

3) tail shearing: shearing 1.5-2.2 cm-diameter tail of river snail with scissors;

4) blanching and taking snail meat: scalding river snail in 100 deg.C hot water for 60 s, taking out, soaking in cold water, cooling, and picking out head and chest snail meat with awl;

5) pretreatment of snail meat: cleaning the snail meat obtained in the above step with clear water for 2 times, adding salt accounting for 1% of the mass of the snail meat, grabbing and cleaning with clear water for 2 times until the snail meat is cleaned and the snail shell is cleaned for standby;

6) preparing stuffing: weighing snail meat, pork and fresh mint according to the weight ratio of 1:1.0:0.2, cutting the pork and snail meat into small pieces, mincing or chopping, chopping the fresh mint, uniformly mixing, adding salt accounting for 1.2% of the filling, and uniformly stirring to obtain the river snail fermented filling;

7) and (3) stuffing brewing: stuffing the obtained stuffing is stuffed into the river snail shell from the screw mouth until the stuffing is exposed from the cut mouth, so that the stuffing is prevented from being squeezed forcibly;

8) cooking: and (3) putting the river snail fermented glutinous rice brewed in the step into a pot, adding water to permeate the river snail fermented glutinous rice, adding white spirit or beer according to personal preference, boiling with strong fire, stewing with slow fire for 15 minutes, and collecting juice to obtain a finished product of the river snail fermented glutinous rice.

Example 2:

a processing technology of river snail brewing comprises the following steps:

4) blanching and taking snail meat: scalding river snail in 100 deg.C hot water for 80 s, taking out, soaking in cold water, cooling, and picking out head and chest snail meat with awl;

5) pretreatment of snail meat: cleaning the snail meat obtained in the above step with clear water for 3 times, adding salt accounting for 2% of the mass of the snail meat, grabbing and cleaning with clear water for 3 times until the snail meat is cleaned and the snail shell is cleaned for standby;

6) preparing stuffing: weighing snail meat, pork and fresh mint according to the weight ratio of 1:1.5:0.5, cutting the pork and snail meat into small pieces, mincing or chopping, chopping the fresh mint, adding seasonings such as monosodium glutamate, chicken essence, oyster sauce, soy sauce, fermented bean curd, pepper powder, chili powder and the like according to personal preference, uniformly mixing, adding salt stuffing with the mass being 1.5% of that of the stuffing, and uniformly stirring to obtain the river snail fermented stuffing;

Example 3:

a processing technology of river snail brewing comprises the following steps:

1) preparing raw materials: selecting large-sized fresh river snail, pork (plum pulp, streaky pork, and ham meat), Perillae herba, and salt;

2) cleaning: scrubbing mud and mud on the surface of the river snail and the moss with a hairbrush, and cleaning the pork and the purple perilla with clear water;

4) blanching and taking snail meat: scalding river snail in 100 deg.C hot water for 70 s, taking out, soaking in cold water, cooling, and picking out head and chest snail meat with awl;

5) pretreatment of snail meat: cleaning the snail meat obtained in the above step with clear water for 2 times, adding salt accounting for 1.5% of the mass of the snail meat, grabbing and cleaning with clear water for 2 times until the snail meat is cleaned and the snail shell is cleaned for standby;

6) preparing stuffing: weighing snail meat, pork and purple perilla according to a weight ratio of 1:1.2:0.3, cutting the pork and snail meat into small pieces, mincing or chopping, chopping the purple perilla, adding seasonings such as monosodium glutamate, chicken essence, oyster sauce, soy sauce, fermented bean curd, pepper powder, chili powder and the like according to personal preference, uniformly mixing, adding salt accounting for 1.3% of the filling, and uniformly stirring to obtain the escargot stuffing;

7) and (3) stuffing brewing: stuffing the obtained stuffing into the river snail shell from the snail mouth until the stuffing is exposed from the cut mouth, so as to avoid forcefully squeezing the stuffing;

The process research comprises the following steps:

1. river snail can not scald water problem: traditional river snail processing thinks can not scald the water with the river snail, otherwise can appear the snail and lose Q bullet taste and fresh and sweet taste, and this experiment can be scalded the water and carry out the contrast test.

1.1 blanching: the steps are the same as example 1, one group of river snails is contained by a colander, five groups of river snails are contained, the river snails are placed in a hot water pot at 100 ℃ and then are timed by a stopwatch, one group of river snails is taken out at 40 seconds, 60 seconds, 80 seconds, 100 seconds and 120 seconds respectively, the river snails are placed in cold water for cooling, and the difficulty in picking the river snails is compared; the results are shown in Table 2.

1.2, heating by a microwave oven to replace blanching: compared with the embodiment 1, in the step 4), water is not scalded, the river snail is placed into a microwave oven to be heated for 30-60 seconds, the river snail is taken out and then is soaked in cold water to be cooled, and the head and chest snail meat of the river snail is picked out by using an awl; the rest of the above steps are the same as example 1, specifically, the above three groups of the above raw materials are put into a microwave oven (American brand, model: M3-232c) and heated with high fire for 30, 60 and 90 seconds respectively, and the difficulty and the meat quality change of the snail meat are picked out in the experiment, which is detailed in Table 2;

performing blanching method test on the snail meat, selecting 5-6 persons for sensory evaluation, wherein the sensory evaluation standard is shown in table 1:

table 1, sensory evaluation criteria of the river snail blanching test:

the blanched and microwave-heated escargots were scored with the sensory evaluation criteria of table 1 by selecting escargot meat and prepared escargot brew, the results of which are shown in table 2:

the finished product has the following mouthfeel: the prepared field snail brew finished product is cooked, and 6 persons evaluate the quality of the finished product, and the result is shown in table 2.

TABLE 2 comparison of different heating modes

The snail meat is easy to pick up and has the best quality after being treated by blanching for 60-80 seconds, and the Q-elasticity taste and fresh and sweet taste of the snail meat can be better kept.

The heating mode and the heating degree of the river snails indicate that the quality and the flavor of the river snails which are blanched for 60 to 80 seconds are well kept, and have no obvious difference with untreated controls; when the heating time exceeds 80 seconds, the quality loss is large. The microwave oven is used for heating, because the microwave heating mode is from inside to outside, the stacking thickness of the heated river snail and the position of the river snail in the oven are different, the intensity of the received microwave is different, and the heating is not uniform. When the snail meat is heated for 60 seconds by a microwave oven, the temperature of the snail meat rises, the internal juice flows out to lose the flavor, but the snail meat is not easy to pick out, and the top cover is not easy to separate. When heated for 90 seconds, the snail meat is easily picked out, but the inner snail meat is easily thickened and damaged due to overheating, and a large amount of inner juice flows out to lose flavor. In actual operation, the heating effect of the microwave oven is influenced by factors such as the size of the viviparidae, the stacking thickness and the position in the microwave oven, so that the difference is obvious, and the viviparidae is not uniformly heated and is not suitable for being applied to the viviparidae brewing process.

According to the traditional river snail brewing, the meat of the river snails is taken and is not scalded, and the flavor and the meat quality are considered to be lost after blanching. In the experiment, a plurality of blanching times are set for comparison, and when the water amount is properly increased (the water: the river snail is more than 2: 1), the river snail is in a water temperature of 100 ℃ and the blanching time is 60-120 seconds, the flavor and the meat quality of the river snail are not obviously different from those of the river snail which is not blanched, and the river snail meat is easily taken out and the top cover is removed. Over time, the meat is aged, coarse and hard, and the flavor becomes light and flat; the meat quality and flavor can be well maintained after the time is too short, but the snail meat is not easy to take out and the top cover is not easy to separate.

2. The relation between the diameter of the tail of the river snail and the separation of the stuffing is as follows:

cutting off 1.0, 1.5, 2.0, 2.5 and 2.2 cm-diameter tails of river snails by using scissors respectively, and carrying out the same steps as in example 1.

The snail meat was subjected to sensory testing, and 5-6 persons were randomly selected, and the criteria for sensory evaluation are shown in table 3:

TABLE 3

The fermented viviparidae prepared from different viviparidae tail-shearing diameters were scored according to the sensory evaluation criteria described above, and the results are shown in table 4:

TABLE 4

The results show that the diameter of the cut of the tail part of the river snail is cut off to influence the effect of sucking out the stuffing, when the diameter of the cut is less than 1.5cm, the stuffing is extruded in the thread of the shell of the snail and is not easy to suck out, and the proportion of the appearance of the shell is moderate; the diameter of the cut is 1.5-2.2cm, the stuffing is easy to suck out, and the appearance proportion is coordinated; the diameter of the cut is more than 2.2cm, the shell is seriously damaged, and stuffing is easy to scatter from the tail part to influence the quality of a finished product.

3. The mixture ratio test of the river snail meat and the pork:

the weight ratio of the river snail meat to the pork is tested to be four treatments of (1:1), (1:1.2), (1:1.5) and (1:1.8), and the rest steps are the same as the example 1.

5-6 persons were randomly selected and the criteria for sensory evaluation are shown in Table 5:

TABLE 5

The results of sensory evaluation are shown in table 6:

TABLE 6 sensory evaluation Table

Note: the ratio test of the snail meat and the pork shows that the fresh mint uses the traditional snail meat in proportion: fresh mint 1:0.2

Through test comparison, when the plum pulp, the streaky pork and the front leg meat are used, the ratio of the river snail meat to the pork is 1: 1.0-1.5, and has no significant difference in taste, texture and flavor.

4. Fresh mint dosage test:

the traditional method for brewing the river snail rice is different in mint dosage according to different people, the mint is not required to be proportioned, and the mint is not added into the meat stuffing for some people, and the mint is added for cooking and enhancing the flavor when the river snail rice is cooked.

The invention researches the proportioning of stuffing: the weight ratio of the snail meat to the pork is 1:1.5, the weight ratio of the pork to the snail meat is 1, the weight ratio of the fresh mint is respectively 1:0.1, 1:0.2, 1:0.3 and 1:0.4, salt is added according to 1.5 percent of the total weight of the mixed stuffing, and the rest steps are the same as the step 1 in the embodiment.

The snail meat was subjected to sensory tests, and the criteria for sensory evaluation are shown in table 8:

table 8 mint dosage and quality evaluation criteria table

The prepared fermented viviparidae was scored at random for 5-6 persons based on the above sensory evaluation criteria, the results of which are shown in table 9:

TABLE 9 taste evaluation tables for different mint dosages

Note: the spiral meat is fixed in this experiment: the ratio of pork is 1:1.5, and the mint is added according to the total weight of the snail meat and the pork.

The above results show that, when the amount of mint is increased, the taste of the fermented escargots becomes rough, but the flavor becomes good. When the amount of pork is increased, the amount of mint can be properly increased, and the flavor of the fermented escargots is improved.

Compared with tests, when the ratio of the total weight of the snail meat, the pork and the mint is 1 (0.2-0.4), the use amount of the mint is increased, the flavor of the fermented viviparidae is better, and the meat stuffing is easier to suck out.

5. Salt proportion test of stuffing:

proportioning of stuffing materials: the snail meat, the pork and the mint are arranged according to the ratio of 1:1.5:0.3, the mixing weight of the stuffing is 100 percent, the salt content is respectively 1.0 percent, 1.2 percent, 1.5 percent, 1.8 percent and 2.0 percent, and the rest steps are the same as the step 1.

Randomly selecting 5-6 persons, and carrying out price scoring on the river snail brew prepared by the test, wherein the result is shown in a table 7:

amount of salt used	1.0％	1.2％	1.5％	1.8％	2.0％
						Taste of the product	Light poise	Slightly bland in flavor	Is moderate	Salty and greasy taste	Salty and greasy taste and uncomfortable feeling

Note: mixing the snail meat: pork: the mint is prepared according to the following steps of 1:1.5:0.3 setting. The salt amount was weighed with an electronic balance.

Tests prove that the river snail filling has rich and refreshing flavor with the salt content of 1.2-1.5 percent and poor flavor and light mouthfeel with the salt content of less than 1 percent; when the salt content is more than 1.5%, the taste is salty and greasy, and the food is not suitable for eating.

And (4) conclusion:

the traditional preparation process of the river snail brew is operated by a producer according to experience, the preparation process and the material proportion lack accurate digital process data, the preparation process is relatively mysterious, and learners are not easy to successfully prepare the river snail brew. The invention carries out digital innovation on the making process of the river snail brew:

1. according to the invention, the water-blanching ratio of the river snail is determined to be 1: 4-6 and the blanching time is 60-80 seconds, thereby not only greatly improving the efficiency of picking the meat of the river snail, but also keeping the Q-elasticity taste and the inherent flavor of the meat of the river snail.

2. The invention determines that the diameter of the tail of the cut is preferably 1.5-2.2cm through tests, and overcomes the defects that the stuffed bun is not easy to suck out when the diameter of the cut is smaller, and the stuffed bun falls out when being cooked when the diameter of the cut is larger, thereby influencing the selling phase of finished products.

3. The invention carries out precise comparison test on the ratio of the snail meat to the pork, and determines that the ratio of the river snail meat to the pork with better taste is 1: 1.0-1.5.

4. According to the invention, the comparison test of the fresh mint dosage is carried out, and the ratio of the total weight of the snail meat and the pork to the mint is determined to be 1: 0.2-0.4.

5. In the traditional process, the salt consumption is random, no definite amount is used, and the salt consumption which is more suitable for the flavor and the mouthfeel is 1.2-1.5% of the stuffing through a comparison test.

In conclusion, the method digitally innovates the river snail making process through tests, and can efficiently make the river snail brew in Guilin eighteen brew according to the making process flow and the material proportion listed by the invention.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the inventive concept of the present invention, which falls into the protection scope of the present invention.

Claims

1. A processing technology of river snail brewing is characterized in that: the method comprises the following steps:

3) tail shearing: cutting off 1.5-2.2 cm-diameter tail of river snail;

5) pretreatment of snail meat: cleaning the snail meat obtained in the above step with clear water for 2-3 times, adding salt accounting for 1-2% of the mass of the snail meat, grabbing and cleaning with clear water for 2-3 times until the snail meat is cleaned and the snail shell is cleaned for standby;

2. The processing technology of viviparidae fermented glutinous rice according to claim 1, characterized in that: the pork in the step 1) is selected from plum pulp, streaky pork and front leg meat.

3. The processing technology of viviparidae fermented glutinous rice according to claim 1, characterized in that: and 6) preparing the stuffing, and adding monosodium glutamate, chicken essence, oyster sauce, soy sauce, fermented bean curd, pepper powder and chili powder seasonings according to personal preference and referring to the addition of the common dishes.