CN115708571A - Processing method of garlic-flavored white snail slices - Google Patents
Processing method of garlic-flavored white snail slices Download PDFInfo
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- CN115708571A CN115708571A CN202110966167.3A CN202110966167A CN115708571A CN 115708571 A CN115708571 A CN 115708571A CN 202110966167 A CN202110966167 A CN 202110966167A CN 115708571 A CN115708571 A CN 115708571A
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- 241000237858 Gastropoda Species 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 45
- 240000002234 Allium sativum Species 0.000 claims abstract description 37
- 235000004611 garlic Nutrition 0.000 claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- 239000003921 oil Substances 0.000 claims abstract description 25
- 235000019198 oils Nutrition 0.000 claims abstract description 25
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 235000020637 scallop Nutrition 0.000 claims abstract description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 241000237502 Ostreidae Species 0.000 claims abstract description 10
- 235000020636 oyster Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 239000000230 xanthan gum Substances 0.000 claims abstract description 10
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 10
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 12
- 241000207961 Sesamum Species 0.000 claims description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims 6
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 14
- 241000722363 Piper Species 0.000 abstract description 12
- 241000345998 Calamus manan Species 0.000 abstract description 5
- 235000012950 rattan cane Nutrition 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000021433 fructose syrup Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008373 pickled product Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin 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
Classifications
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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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a processing method of garlic-flavor conch slices, which comprises the following steps: preparing a seasoning base solution: uniformly mixing monosodium glutamate, scallop powder, soy sauce, high fructose syrup, salt and the balance of water for later use; (2) pickling: putting the white snail slices into a seasoning base solution for pickling; and (3) preparing sauce: taking sesame oil, minced garlic sesame oil, pepper oil, rattan pepper oil, sesame, scallop powder, soft white sugar, soy sauce, oyster sauce, monosodium glutamate, edible salt, chili rings, xanthan gum, composite seafood seasoning powder and the balance of pickling liquid; mixing, stirring, heating to 90 deg.C, and cooling; and (4) compound packaging: mixing the pickled white snail slices and the sauce according to the weight ratio of 4-6 to 3, packaging, sealing and standing to obtain the finished product. The sliced whelk prepared by the invention has bright garlic flavor in mouth and is very chewy, the base flavor is gradually delicious after being chewed, the aftertaste has spicy and garlic flavor in mouth, and the base flavor also has moderate and delicious taste.
Description
Technical Field
The invention relates to a processing method of sliced whelk, belonging to the field of food pickling processing.
Background
The white snail is rich in protein, vitamins, amino acids and trace elements necessary for human body, is a typical natural animal health food with high protein, low fat and high calcium, and has higher processing potential. The existing processing and pickling of snail meat generally adopts high-temperature cooking treatment firstly to remove fishy smell and then pickling sauce treatment. On one hand, by adopting the method, the nutrition of the snail meat is damaged at high temperature, so that the snail meat becomes hard and has poor taste; on the other hand, the traditional Chinese aquatic product pickling processing technology is limited to a simple pickling method, the pickling materials mainly comprise salt, alcohol, soy sauce, table vinegar and the like, the taste of the traditional aquatic product pickling processing technology is limited by the traditional technology method of pickled products, and the products are generally dark in color and luster, poor in taste, single in flavor after being eaten and lack of layering. Due to the limitation of the traditional process, the abundant and various characteristics and flavors of aquatic products cannot be reflected to the maximum extent, and the products processed by the traditional process can only meet the local consumption taste, so that the national popularization cannot be realized. The inventor invents a pickling processing technology of conch slices, which comprises the following steps: through the analysis and research on the unique characteristics of the conch aquatic products, the conch slices are primarily pickled by adopting the specially prepared seasoning base solution, and then the primarily pickled conch slices are continuously pickled by adopting the special sauce under the closed condition. However, the conch slices prepared by the process are spicy, meet the requirements of part of people who eat spicy food, are suitable for a small number of people, and are not beneficial to popularization of the conch products.
Disclosure of Invention
The invention provides a processing method of garlic-flavored white conch slices, which solves the problems that nutritional ingredients are damaged and the taste is affected because heating treatment is needed in the processing process of the existing conch slices, and the existing conch slices are single in taste and not beneficial to popularization.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a processing method of garlic-flavored conch slices comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 0.8 to 1.2 percent of monosodium glutamate is taken; 0.3 to 0.5 percent of scallop flavor powder, 20 to 25 percent of soy sauce, 22 to 26 percent of high fructose corn syrup, 3.6 to 4.5 percent of salt and the balance of water are uniformly mixed for later use;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling, wherein the pickling time is not less than 16 hours, the pickling temperature is below 10 ℃, and stirring is carried out periodically;
(3) Preparing sauce: according to weight percentage, 5 to 7 percent of sesame oil, 6 to 8 percent of minced garlic, 4 to 6 percent of minced garlic sesame oil, 1.8 to 2.5 percent of zanthoxylum oil, 0.8 to 1.2 percent of zanthoxylum oil, 3 to 5 percent of sesame, 0.3 to 0.5 percent of scallop powder, 2.6 to 3.2 percent of soft white sugar, 0.4 to 0.6 percent of soy sauce, 0.5 to 0.8 percent of oyster sauce, 1.8 to 2.3 percent of monosodium glutamate, 1.1 to 1.5 percent of edible salt, 0.7 to 1 percent of chili ring, 0.4 to 0.6 percent of xanthan gum, 0.5 to 0.7 percent of compound seafood seasoning powder and the balance of pickling liquid are taken; mixing, stirring, heating to 90 deg.C, and cooling;
(4) And (3) compounding and packaging: mixing the pickled white snail slices and the sauce according to the weight ratio of 4-6 to 3, packaging, sealing and standing to obtain the finished product.
Preferably: the seasoning base liquid is prepared by the following steps: 1% of monosodium glutamate according to weight percentage; 0.4% of scallop flavor powder, 23% of soy sauce, 24% of high fructose corn syrup, 4% of monosodium glutamate and the balance of water.
Preferably: the regular stirring is once every 2h.
Preferably: the sauce comprises the following components: according to the weight percentage, 6 percent of sesame oil, 7 percent of minced garlic, 5 percent of minced garlic sesame oil, 2 percent of pepper oil, 1 percent of rattan pepper oil, 4 percent of sesame, 0.4 percent of scallop powder, 3 percent of soft white sugar, 0.5 percent of soy sauce, 0.6 percent of oyster sauce, 2 percent of monosodium glutamate, 1.2 percent of edible salt, 0.8 percent of chili rings, 0.5 percent of xanthan gum, 0.6 percent of compound seafood seasoning powder and the balance of preserving liquid.
Preferably: the compound seafood seasoning powder is a scallop seasoning.
Preferably: the compound package comprises the following steps: and mixing and stirring the pickled white snail slices and the sauce according to the weight ratio of 5.
Preferably: the standing time is not less than 2h.
The invention has the beneficial effects that:
the invention has great influence on the pickled products by the base flavor, and has the base flavor liquid composition and the pickling time for the factors influencing the base flavor.
In the sauce juice: the garlic fragrance of the product needs to be highlighted, the minced garlic has relatively strong smelly and spicy taste and can cover up the garlic fragrance, the combination of the minced garlic and the minced garlic sesame oil is adopted to blend the garlic fragrance, and the garlic fragrance is fresh, salty, fresh and slightly spicy and slightly sweet; pepper oil: the zanthoxylum bungeanum oil has the advantages that the spicy taste is heavy, the zanthoxylum bungeanum oil is rich, the zanthoxylum bungeanum oil is clear in color and yellow-green in color, the zanthoxylum bungeanum oil has rich zanthoxylum bungeanum fragrance, the taste is mild, the throat is not stimulated, the product can effectively inhibit the fishy smell by adding the zanthoxylum oil and the zanthoxylum bungeanum oil, the spicy taste is fragrant, and the taste is mild; the scallop powder, the soft sugar, the soy sauce, the oyster sauce and the monosodium glutamate play roles in improving freshness and blending various tastes, the chili ring plays a role in assisting garlic fragrance to enable the flavor to be more prominent, and the xanthan gum plays a role in an ideal thickening agent to enable the sauce to be well combined with the sliced snails. Through the collection of the sauce, the prepared sliced whelk has a fresh garlic flavor and is very chewy, the base flavor is gradually delicious after being chewed, the aftertaste has spicy and garlic flavors, and the base flavor also has moderate and delicious taste.
According to the invention, through the unique characteristics of various aquatic products and deeper analysis and research, during the pickling processing process, by using richer seasonings, the prepared sliced whelk has a distinct garlic flavor, is chewy, gradually shows delicious taste of base flavor after being chewed, has spicy and garlic flavor in aftertaste, also has moderate and delicious base flavor, and is more suitable for the taste of domestic consumers through an improved process.
The method of the invention can not only completely remove fishy smell, but also avoid high temperature use, and is beneficial to the reservation of high temperature sensitive nutrient substances.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Example 1
A processing method of garlic-flavor sliced whelk comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 1 percent of monosodium glutamate is taken; 0.4% of scallop flavor powder, 23% of soy sauce, 24% of high fructose corn syrup, 4% of salt and the balance of water, and uniformly mixing for later use;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling for 16 hours, wherein the pickling temperature needs to be below 10 ℃, and the white snail slices are stirred once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 6 percent of sesame oil, 7 percent of minced garlic, 5 percent of minced garlic sesame oil, 2 percent of pepper oil, 1 percent of rattan pepper oil, 4 percent of sesame, 0.4 percent of scallop powder, 3 percent of soft white sugar, 0.5 percent of soy sauce, 0.6 percent of oyster sauce, 2 percent of monosodium glutamate, 1.2 percent of edible salt, 0.8 percent of chili rings, 0.5 percent of xanthan gum, 0.6 percent of compound seafood seasoning powder and the balance of preserving liquid are taken; mixing, heating to 90 deg.C, and cooling to obtain dry shellfish flavoring; the pickling liquid is the liquid obtained after pickling the white snail slices;
(4) And (3) compounding and packaging: mixing and stirring the pickled white snail slices and sauce according to the weight ratio of 5.
Example 2
A processing method of garlic-flavor sliced whelk comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 0.8 percent of monosodium glutamate is taken; 0.4% of scallop flavor powder, 20% of soy sauce, 22% of high fructose corn syrup, 3.6% of salt and the balance of water, and uniformly mixing for later use;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling for 18 hours, wherein the pickling temperature is below 10 ℃, and stirring once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 5 percent of sesame oil, 6 percent of minced garlic, 4 percent of minced garlic sesame oil, 1.8 percent of pepper oil, 0.8 percent of rattan pepper oil, 3 percent of sesame, 0.4 percent of scallop powder, 2.6 percent of soft white sugar, 0.4 percent of soy sauce, 0.7 percent of oyster sauce, 1.8 percent of monosodium glutamate, 1.3 percent of edible salt, 0.7 percent of chili rings, 0.4 percent of xanthan gum, 0.5 percent of compound seafood seasoning powder and the balance of preserving liquid are taken; mixing, heating to 90 deg.C, and cooling to obtain dry shellfish flavoring; the pickling liquid is the liquid obtained after pickling the white snail slices;
(4) And (3) compounding and packaging: mixing the pickled white snail slices and the sauce according to the weight ratio of 4.
Example 3
A processing method of garlic-flavor sliced whelk comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 1.1 percent of monosodium glutamate is taken; 0.3% of scallop flavor powder, 22% of soy sauce, 24% of high fructose syrup, 4.2% of salt and the balance of water, and mixing uniformly for later use;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling for 16 hours, wherein the pickling temperature is below 10 ℃, and stirring once every 2 hours;
(3) Preparing sauce: according to the weight percentage, 6 percent of sesame oil, 8 percent of minced garlic, 5 percent of minced garlic sesame oil, 2.3 percent of pepper oil, 1.2 percent of rattan pepper oil, 4 percent of sesame, 0.3 percent of scallop powder, 3 percent of soft white sugar, 0.6 percent of soy sauce, 0.5 percent of oyster sauce, 2.1 percent of monosodium glutamate, 1.1 percent of edible salt, 1 percent of chili rings, 0.5 percent of xanthan gum, 0.6 percent of compound seafood seasoning powder and the balance of pickling liquid are taken; mixing, heating to 90 deg.C, and cooling to obtain dry shellfish flavoring; the pickling liquid is the liquid obtained after pickling the white snail slices;
(4) And (3) compounding and packaging: mixing and stirring the pickled white snail slices and sauce according to the weight ratio of 6.
Example 4
A processing method of garlic-flavor sliced whelk comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 1.2 percent of monosodium glutamate is taken; 0.5 percent of scallop flavor powder, 25 percent of soy sauce, 26 percent of high fructose corn syrup, 4.5 percent of salt and the balance of water are uniformly mixed for standby;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling for 16 hours, wherein the pickling temperature is below 10 ℃, and stirring once every 2 hours;
(3) Preparing sauce: according to the weight percentage, 7 percent of sesame oil, 7 percent of minced garlic, 6 percent of minced garlic sesame oil, 2.5 percent of pepper oil, 1.1 percent of zanthoxylum oil, 5 percent of sesame, 0.5 percent of scallop powder, 3.2 percent of soft white sugar, 0.6 percent of soy sauce, 0.8 percent of oyster sauce, 2.3 percent of monosodium glutamate, 1.5 percent of edible salt, 0.9 percent of chili rings, 0.6 percent of xanthan gum, 0.7 percent of compound seafood seasoning powder and the balance of preserving liquid are taken; mixing, heating to 90 deg.C, and cooling to obtain dry shellfish flavoring; the pickling liquid is the liquid obtained after pickling the white snail slices;
(4) And (3) compounding and packaging: mixing the pickled white conch slices and the sauce according to the weight ratio of 5.
Comparative example 1
Basically the same as example 1, except that: the curing time is 10h.
The physicochemical parameters of examples 1 to 4 and comparative example 1 were measured, and the morphology, color, mouthfeel, and flavor were evaluated, as shown in the following table.
As can be seen from the above table, different ingredients and curing times have a strong influence on the product, especially curing time. Only the product is fully pickled, the delicious and mellow bottom taste of the product can be ensured.
Although embodiments of the present invention have been described, it would be appreciated by those skilled in the art that changes may be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the claims.
Claims (7)
1. The processing method of the garlic-flavor conch slices is characterized by comprising the following steps of:
(1) Preparing a seasoning base solution: according to the weight percentage, 0.8 to 1.2 percent of monosodium glutamate is taken; 0.3 to 0.5 percent of scallop flavor powder, 20 to 25 percent of soy sauce, 22 to 26 percent of high fructose corn syrup, 3.6 to 4.5 percent of salt and the balance of water are uniformly mixed for later use;
(2) Pickling: putting the white snail slices into a seasoning base solution for pickling, wherein the pickling time is not less than 16 hours, the pickling temperature is below 10 ℃, and stirring is carried out periodically;
(3) Preparing sauce: according to weight percentage, 5 to 7 percent of sesame oil, 6 to 8 percent of minced garlic, 4 to 6 percent of minced garlic sesame oil, 1.8 to 2.5 percent of zanthoxylum oil, 0.8 to 1.2 percent of zanthoxylum oil, 3 to 5 percent of sesame, 0.3 to 0.5 percent of scallop powder, 2.6 to 3.2 percent of soft sugar, 0.4 to 0.6 percent of soy sauce, 0.5 to 0.8 percent of oyster sauce, 1.8 to 2.3 percent of monosodium glutamate, 1.1 to 1.5 percent of edible salt, 0.7 to 1.0 percent of chili ring, 0.4 to 0.6 percent of xanthan gum, 0.5 to 0.7 percent of compound seafood seasoning powder and the balance of pickling liquid are taken; mixing, stirring, heating to 90 deg.C, and cooling;
(4) And (3) compounding and packaging: mixing the pickled white snail slices and the sauce according to the weight ratio of 4-6 to 3, packaging, sealing and standing to obtain the finished product.
2. The processing method of the garlic clove whelk according to claim 1, which is characterized in that: the seasoning base solution: 1% of monosodium glutamate according to weight percentage; 0.4 percent of scallop fine powder, 23 percent of soy sauce, 24 percent of high fructose corn syrup and the balance of water.
3. The processing method of garlic clove whelk according to claim 1, wherein the processing method comprises the following steps: the regular stirring is once every 2h.
4. The processing method of garlic clove whelk according to claim 1, wherein the processing method comprises the following steps: the sauce comprises the following components: according to weight percentage, 6 percent of sesame oil, 7 percent of minced garlic, 5 percent of minced garlic sesame oil, 2 percent of pepper oil, 1 percent of zanthoxylum oil, 4 percent of sesame, 0.4 percent of scallop powder, 3 percent of soft white sugar, 0.5 percent of soy sauce, 0.6 percent of oyster sauce, 2 percent of monosodium glutamate, 1.2 percent of edible salt, 0.8 percent of chili rings, 0.5 percent of xanthan gum, 0.6 percent of compound seafood seasoning powder and the balance of pickling liquid.
5. The method for processing garlic clove snails according to claim 1 or 4, wherein the method comprises the following steps: the compound seafood seasoning powder is a scallop seasoning.
6. The processing method of garlic clove whelk according to claim 1, wherein the processing method comprises the following steps: the compound package is as follows: and mixing and stirring the pickled white conch slices and the sauce according to the weight ratio of 5.
7. The processing method of garlic clove whelk according to claim 1, wherein the processing method comprises the following steps: the standing time is not less than 2h.
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| CN202110966167.3A CN115708571A (en) | 2021-08-23 | 2021-08-23 | Processing method of garlic-flavored white snail slices |
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| CN202110966167.3A CN115708571A (en) | 2021-08-23 | 2021-08-23 | Processing method of garlic-flavored white snail slices |
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| CN202110966167.3A Pending CN115708571A (en) | 2021-08-23 | 2021-08-23 | Processing method of garlic-flavored white snail slices |
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