| 摘要 |
PURPOSE:To process the flesh of snails having improved crispiness and storage stability, without degrading the nutritive value, flavor, and appearance unique to the shucked snails, by heating the flesh vacuum-packed in a heat-resistant film in two steps. CONSTITUTION:The flesh of shellfish, e.g. an ear or turban shell, is vacuum-packed in a heat-resistant film, e.g. polypropylene, and boiled in the primary step. After cooling, the flesh is taken out of the packaging bag, directly or seasoned, and further vacuum-packed in a heat-resistant film, and then heated at a high temperature and pressure, e.g. 135-150 deg.C and 4-6atm, for 6-17min in the secondary step. Alternatively, the flesh may be vacuum-packed with seasonings in a heat- resistant film, and heated primarily. |
