I. Raw materials and main processing equipment
Buy fresh snails, salt, sucrose and other auxiliary materials as well as retort pouch.
The main processing equipments are: DE-400/2C vacuum packaging machine, YXQG02 electric steam sterilizer, HHBll, 420-S electric constant temperature drying oven.
Second, the processing technology and operation points
Process flow:
Snails → starvation → cleaning → picking impurities → cooking → picking meat → cleaning → pickling → cleaning → draining → soaking → drying → bagging → sealing.
Mouth → sterilization → detection → finished product packaging.
Key operation points:
1. Raw material treatment? Snails of standard size are selected as raw materials, and impurities such as dead snails and shell snails are eliminated. Put the screened snails in clean water and starve for 2-3 days to make them spit out all the sediments. When you are hungry, you can add a small amount of salt and vegetable oil to the temporary water body to promote sand spitting.
2. cooking? Boil the water first, then add the snail which accounts for 10% of the water, keep it for 10- 15 minutes, then take it out and let it cool itself.
3. Pick meat? Peel off the snail's shell and remove its mouth manually or mechanically. Then marinate the snail meat with a little salt to remove the fishy smell and mucus. Then rinse the salted snail meat with clear water and let it stand and drain until there is no water dripping.
4. bubble? Prepare perfume water first, and then add other accessories. Immerse the drained snail meat in the seasoning liquid, and keep the temperature of the seasoning liquid at 50-60℃ for 2-3 hours. Take the snail meat out of the seasoning liquid and let it stand and drain until there is no seasoning liquid dripping.
5. drying? Put the snail meat into a thermostat at 50-60℃ for drying.
6. seal? Snail meat was bagged according to a certain quality and sealed with a vacuum packaging machine, and the vacuum degree was 0.07MPa.
7. sterilization? The packaged snail meat is sterilized in a vacuum sterilizer, and the sterilization formula is15'-45'-15'/1/5℃.
8. test? The heat preservation test of sterilized snail meat was carried out, and the heat preservation time was 37℃/ two weeks. Check whether there is swelling and harmful.
Microorganisms.
9. Finished product packaging? After passing the inspection, the finished product is packaged.
Thirdly, the influence of soaking method on seasoning effect.
Experiments show that soaking at 50-60℃ is suitable for seasoning.
Fourth, the determination of drying time
The drying temperature is controlled at 50-60℃. If the temperature is low and the drying time is long, microorganisms are easy to reproduce and the efficiency is low, which is not allowed in production. When the temperature is high, the fragrance will volatilize, the rancidity of oil and Maillard reaction will be aggravated, the browning phenomenon will be serious and the drying will be uneven. The practice shows that the snail meat is put into an electric constant temperature drying oven, the temperature is set at 60℃, and the snail meat is dried at constant temperature for 70-75 minutes, until the moisture content of the snail meat is lower than 58%, the product is dry and the appearance is ideal. ?
In summary, it is for reference only.