Snail processing technology
2019-03-22 23:35:47
First, the practical value of snail 1, the value of food: snails, also known as wild snails. Snail food dual purpose. Snail meat is a high-protein, low-fat food. According to analysis, 100 grams of fresh snail meat contains 12.5 grams of protein. Each 100 g of dried snail meat contains 60.42 g of protein (black snail) and 3.85 g of fat, and contains 18 Amino Acids such as lysine and glutamic acid. According to the study, snail meat is easily digested, and its contained protein is easily absorbed and utilized by the human body. It is a rare nutrient for patients with arteriosclerosis, hypertension, and coronary heart disease. 2. Medicinal value: Dried snails are Chinese medicines, the name is yak, taste salty, cold, there is a small poison, with heat, detoxification, swelling and wheezing strong, effective management. Indications for pediatric umbilical wind gargle, urination, bronchial asthma, throat hypertension, swollen boils, etc. In addition, extracting digestive enzymes from snails can be used as medicine. According to the analysis, the digestive juice of snail contains various enzymes such as cellulase, pectinase, and lactase. In recent years, China has successfully extracted a prothrombin from snails. II. Processing of snails 1. Medicinal snail processing: When snails are used for medicinal purposes, the snails are first put into boiling water and scalded, dried and set aside. The entire snail's dried (including the shell) is oblate spiral, gray-brown and shiny outside, and it is better to have intact, dry, and mud-free soil. Due to its crisp and fragile, the packaging can be used to prevent crushing. 2. Processing of snail meat or canned snail meat: Select healthy snails of moderate size, put them in hanging baskets and wash them in clean water, then immerse them in 12% salt water for 20 minutes, wash them in clean water, and then boil with 100°C boiling water. 40 minutes, remove and cool with cold water, pick out the snail meat to remove the internal organs, cook the meat boiled for 20 minutes and then rinse or canned with clean water, and export it by carton. III. Extraction and preparation of snail enzymes 1. Select snails weighing more than 100 grams, and then let the snails starve for 2 days, rinse them with water, gently crush the shell and carefully peel off, then cut the body wall to peel off the digestive tract, Pull the reddish-brown digestive juice from the hernia sac and stomach. The digestion solution was centrifuged at a temperature of 0°C-5°C (1000 rpm) for 10 minutes in a low-temperature centrifuge. The digestion solution was filtered through a bacteria filter, and the temperature of the filtrate rose to 20°C. Vacuum drying was performed (precipitate was removed first, and the supernatant was filtered with No. 4 bacteria funnel). The filtrate is then collected and the liquid snail enzyme is established. An average of 100 to 130 mg of dry snail enzyme is obtained in 1 ml of snail digestive juice. The liquid snail enzyme collected was divided into tile jars, air-sealed and stored at low temperature. 2, another way to take enzymes: first snail peeling shell with a knife, on both sides of the top of the stomach out of the left and right two leaves liver chopped, add pH 4 acetate buffer as a solvent, preparation 15% to 50% The liver solution was soaked for 1 to 2 hours and filtered with two layers of gauze (medium-sterilized cotton) to obtain snail liver extract. This method does not require snail enzymes to extract precision equipment and complicated extraction process. However, only a small amount is taken for current use.
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