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1. The selection of materials for the selection of shells with thin shells, thick gastrocnemius, no sand in the body, full red mouth yellow, full belly flesh, and unbroken mud snails are 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 mud snail in the bucket, add 20% to 23% of salt water (beauty is 24), and stir until uniform. Then, it is left for 3 hours to 4 hours.
3. Rinse the salt water-soaked mud snails, spread them on a sieve, rinse them with water, and dry them slightly.
4. Marinate the cleaned snails into a bucket, add 20% to 22% of salt water, and mix well. 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. Gradually, the marinated snails are 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 the brine and pour the salt water into the pot, add appropriate amount of fennel, cinnamon, ginger, etc., boil for 10 minutes, cooling, filtration, that is, marinade.
7. Add the material 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 are sealed and stored for 10 days. They are finished products of drunk mud snails, which can be sold or stored.
Drunk bullactaur 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: