Drunk bullacta excavatum processing method

Drunk bullacta exorbitata is referred to as drunk snail and it is produced in coastal areas such as Jiangsu and Zhejiang. Its taste is sweet, crisp, salty, fresh and unique. The main methods of processing are:

1, the choice of materials: Selection of large shell thin, abdominal foot hypertrophy, no sand in the body, full red mouth yellow, full of Tibetan meat, no shell breaking mud snail processing raw materials. Before and after mid-summer, when mud mud is particularly tender and plump, it is a golden season for harvesting and processing.

2. Salt immersion Place the selected snail into the bucket, add 20% to 23% of salt water (Beauty is 24), and stir quickly until foam is produced. Then, stand for 3 hours - 4 hours.

3. Rinse the muddy snails soaked in salt water, spread them on a sieve, rinse them with clean water, and dry them slightly.

4, pickled: Wash the mud snail and then into the bucket, add 20% --22% of salt water, stir evenly. The next day, cover the bamboo curtain and press the stone so that the mud snail does not float from the salt water. The pickling time is about half a month.

5. Grading The marinated snails will be picked up from the barrels, graded according to specifications, and loaded into different altars and cans. Each altar and canister cannot be filled too much to add halogen.

6. Prepare brine and pour the salt water of the snail into the pot, add appropriate amount of fennel, cinnamon, ginger, etc., boil for 10 minutes, cool, filter, and serve as marinade.

7. Add the marinade to the mud bull altar and the tank to the submerged mud snail and add yellow wine with a weight of 5% of the mud screw.

8. The sealed mud mud jars and cans after sealing will be well sealed and stored for 10 days. They are finished products of drunk mud snail and can be sold or stored.

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