阅读说明：本技术 一种腌制泥螺加工方法 (pickled mud snail processing method ) 是由 王政 于 2019-10-08 设计创作，主要内容包括：一种腌制泥螺加工方法,包括经过加工处理的泥螺和调味浸泡液,其特征是：在定量的玻璃瓶中装入加工处理过的泥螺,将调味浸泡液灌入瓶中,其数量以浸没泥螺为度,使液面离瓶口约1厘米,盖上瓶盖,加封塑料膜,腌制24小时即可分装；所述泥螺的加工处理过程为：a.原料挑选；b.盐水浸泡；c.清洗沥干；d.盐渍腌制；e.二次清洗；f.白酒杀菌；g.三次清洗；h.配制调味浸泡液；j.装瓶灌液。本发明的加工方法其特征是通过对传统腌制方法的改进,使腌制泥螺中的菌落总数大大降低,使食用泥螺更加安全、卫生,口味更加纯正。(A processing method of pickled mud snails comprises processed mud snails and a seasoning soak solution, and is characterized in that: filling processed mud snails into a quantitative glass bottle, filling the seasoning soak solution into the bottle, wherein the amount of the seasoning soak solution is equal to the immersion of the mud snails, the liquid level is about 1 cm away from the bottle opening, covering a bottle cover, sealing a plastic film, pickling for 24 hours, and subpackaging; the processing and treating process of the bullacta exarata comprises the following steps: a. selecting raw materials; b. soaking in saline water; c. cleaning and draining; d. salting and pickling; e. secondary cleaning; f. sterilizing the white spirit; g. washing for the third time; h. preparing a seasoning soaking solution; j. bottling and filling the liquid. The processing method is characterized in that the traditional pickling method is improved, so that the total number of bacterial colonies in the pickled mud snails is greatly reduced, the edible mud snails are safer and more sanitary, and the taste is purer.)

1. A processing method of pickled mud snails comprises processed mud snails and a seasoning soak solution, and is characterized in that: filling processed mud snails into a quantitative glass bottle, filling the seasoning soak solution into the bottle, wherein the amount of the seasoning soak solution is equal to the immersion of the mud snails, the liquid level is about 1 cm away from the bottle opening, covering a bottle cover, sealing a plastic film, pickling for 24 hours, and subpackaging; the processing and treating process of the bullacta exarata comprises the following steps:

a. Selecting raw materials: selecting fresh mud snail which is clear in color and red enough and has no broken shell as a raw material;

b. Soaking in saline water: putting the selected mud snails into a barrel, adding saline water with the salinity of 10% -15%, slowly turning over the mud snails by hands up and down until bubbles are generated, standing for 1 hour to discharge part of silt, and fishing out after the body shrinks and secretes mucus;

c. Cleaning and draining: the mud snail soaked by the saline water is fished up and then spread on a sieve, and is washed clean by tap water, and the water is drained;

d. salting and pickling: mixing the mud snails after water draining in a snail salt mass ratio of 100: 3, slightly stirring to fully and uniformly salinize the mud snails, and standing for 24 hours;

e. secondary cleaning: slightly fishing out the pickled mud snails, spreading the mud snails on a sieve, carrying out secondary washing by clean tap water, and draining the water;

f. sterilizing the white spirit: pouring brewed white spirit with the alcoholic strength of 52 degrees into the mud snail which is washed twice, immersing the mud snail, and sterilizing after soaking for 7 hours;

g. and (3) washing for three times: slightly fishing out the mud snails sterilized by the white spirit, spreading the mud snails on a sieve, washing the mud snails for the third time by clean tap water until the mud snails have slight taste of the white spirit, and fully draining the water;

h. preparing a seasoning soak solution, wherein the general formula comprises the following components: 2.5 percent of low alcohol old wine with the alcoholic strength less than or equal to 12 degrees, 3.5 percent of refined salt, 2.25 percent of white sugar, 1.6 percent of monosodium glutamate, 80.1 to 89.95 percent of clean water and the balance of clam soup are soaked in the seasoning bags of dried orange peel, cinnamon, pepper, ginger, anise, fennel, liquorice and clove and are decocted for 2 hours for uniform standby;

j. Bottling and filling liquid: fishing out the mud snails by using a quantitative water leakage container, putting the mud snails into a clean glass bottle, adding the prepared seasoning soaking liquid to ensure that the mud snails are completely immersed in the liquid, wherein the liquid level is about 1 cm away from the bottle mouth, screwing down the bottle cap, sealing a plastic film, pickling for 24 hours and subpackaging.

Technical Field

the invention relates to the technical field of processing of pickled aquatic products, in particular to a processing method of pickled mud snails.

Background

residents in coastal areas of Zhe Dong and Shanghan and Hangzhou of China have a habit of eating and pickling aquatic products, and Shanghai people are particularly unique to yellow mud snails. The mudsnail is actually a mollusk growing in the coastal mudflat, and is called as "spitting iron, wheat snail and plum snail"; it not only has delicious taste, is an excellent dish for people to get food, but also contains rich protein, calcium, phosphorus, iron, various vitamins and other nutrient components, thus having certain medicinal value. According to the book "supplement of compendium of materia Medica): the mud snail has the effects of tonifying liver and kidney, moistening lung, improving eyesight and promoting fluid production. The wine is eaten in the civilian world to prevent and treat the faucitis and the phthisis. The mudsnail is eaten after being salted, so the colony count is inevitably high, and a trace amount of nitrite is generated in the salting process. Nitrite has recently become internationally recognized as a carcinogen; therefore, if the traditional processing method is still used for processing the pickled mud snails and other aquatic products, the traditional process is not reformed, and the development of the industry is restricted to a certain extent. Long-term tests prove that the cured mud snail and other aquatic products processed by the method can obviously reduce the total number of bacterial colonies and the content of nitrite in cured products.

Disclosure of Invention

the technical problem to be solved by the invention is as follows: the method overcomes the defect of the total number of bacterial colonies caused by the existing method for processing the pickled mud snails, greatly reduces the total number of bacterial colonies in the pickled mud snails by improving the traditional pickling method, and ensures that the edible mud snails are safer and more sanitary and have purer taste.

the technical scheme adopted by the invention for solving the technical problems is as follows: a processing method of pickled mud snails comprises processed mud snails and a seasoning soak solution, and is characterized in that: filling processed mud snails into a quantitative glass bottle, filling the seasoning soak solution into the bottle, wherein the amount of the seasoning soak solution is equal to the immersion of the mud snails, the liquid level is about 1 cm away from the bottle opening, covering a bottle cover, sealing a plastic film, pickling for 24 hours, and subpackaging; the processing and treating process of the bullacta exarata comprises the following steps:

a. selecting raw materials: selecting fresh mud snail which is clear in color and red enough and has no broken shell as a raw material;

b. Soaking in saline water: putting the selected mud snails into a barrel, adding saline water with the salinity of 10% -15%, slowly turning over the mud snails by hands up and down until bubbles are generated, standing for 1 hour to discharge part of silt, and fishing out after the body shrinks and secretes mucus;

c. cleaning and draining: the mud snail soaked by the saline water is fished up and then spread on a sieve, and is washed clean by tap water, and the water is drained;

d. salting and pickling: mixing the mud snails after water draining in a snail salt mass ratio of 100: 3, slightly stirring to fully and uniformly salinize the mud snails, and standing for 24 hours;

e. Secondary cleaning: slightly fishing out the pickled mud snails, spreading the mud snails on a sieve, carrying out secondary washing by clean tap water, and draining the water;

f. sterilizing the white spirit: pouring brewed white spirit with the alcoholic strength of 52 degrees into the mud snail which is washed twice, immersing the mud snail, and sterilizing after soaking for 7 hours;

g. And (3) washing for three times: slightly fishing out the mud snails sterilized by the white spirit, spreading the mud snails on a sieve, washing the mud snails for the third time by clean tap water until the mud snails have slight taste of the white spirit, and fully draining the water;

h. Preparing a seasoning soak solution, wherein the general formula comprises the following components: 2.5 percent of low alcohol old wine with the alcoholic strength less than or equal to 12 degrees, 3.5 percent of refined salt, 2.25 percent of white sugar, 1.6 percent of monosodium glutamate, 80.1 to 89.95 percent of clean water and the balance of clam soup are soaked in the seasoning bags of dried orange peel, cinnamon, pepper, ginger, anise, fennel, liquorice and clove and are decocted for 2 hours for uniform standby;

j. bottling and filling liquid: fishing out the mud snails by using a quantitative water leakage container, putting the mud snails into a clean glass bottle, adding the prepared seasoning soaking liquid to ensure that the mud snails are completely immersed in the liquid, wherein the liquid level is about 1 cm away from the bottle mouth, screwing down the bottle cap, sealing a plastic film, pickling for 24 hours and subpackaging.

The processing method is characterized in that the traditional pickling method is improved, so that the total number of bacterial colonies in the pickled mud snails is greatly reduced, the edible mud snails are safer and more sanitary, and the taste is purer.

Detailed Description