Title: Process technology of clear water snail can
Application Number: 97103893 Application Date: 1997.04.08
Publication Number: 1195488 Publication Date: 1998.10.14
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23B4/00,A23L1/333
Applicant(s) Name: Inst. of Zoology, Chinese Academy of Sciences Address:
Inventor(s) Name: Chen Deniu
Attorney & Agent: gao cunxiu
Abstract:
     The preparation process of canned snail is characterized by that firstly, scalding fresh live snail in boiling saline water to deactivate enzyme, cooking and taking out snail meat, adding alum and citric acid and repeatedly cleaning, removing mucus from snail meat completely, preparing flavouring juice with several condiments, regulating pH value of the flavouring juice to 6.8-7.15, preserving the cooked snail meat so as to obtain the invented canned snail food with clear soup juice and delicate flavour. Its storage time can be prolonged to 3-5 years.
Time: 6