Binhai mud snail [Jiangsu Binhai specialty]

What is coastal mud snail? Authentic Jiangsu coastal specialty: Binhai mud snail

Content summary:Do you want to know what Binhai mud snail is? This article is a detailed introduction to theJiangsu coastal specialty - Binhai mud snail. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Binhai mud snail. The full text takes about 5 minutes to read, mainly including the basic introduction of Binhai mud snail and its nutritional value? What are the product characteristics of coastal mud snails? The production method of coastal mud snails, the tasting and eating methods of coastal mud snails, etc

Basic introduction of coastal mud snails

Mud snails belong to the phylum Mollusca, order Gastropoda, suborder Epibranchia, family Apidae. The outer shell is oval in shape, thin and brittle, and cannot cover the entire body. The edges of the abdomen and feet are exposed outside the shell and folded back to cover a part of it. The body is rectangular, with a slipper shaped head and a large disc, without antennae

Snail meat is soft with a hint of hardness, and has a smooth texture. Whether it's served with alcohol or eaten empty, it's a delicious experience

The production method of coastal mud snails

Most mud snails are pickled before consumption. The newly caught mud snails are washed with seawater and placed in a container. After adding salt, they are quickly stirred and left to stand for a while. After the mud snails die, the water is removed, and then salt and wine are added. The container is sealed, and after one week, it can be eaten with a fragrant aroma. As long as it is unopened and stored for a long time, it will not spoil and taste extremely fresh, crispy, and fragrant

Tasting and eating methods of coastal mud snails

Drunken mud snails

1. Material selection: Select mud snails with large body, thin shell, thick abdominal feet, no sand in the body, red feet and yellow mouth, full of hidden meat, and no broken shell as processing materials. Around midsummer, when mud snails are particularly crispy, tender, and plump, it is the golden season for harvesting and processing

2. Salt immersion: put the selected mud snail into a bucket, add 20% -23% saline water (Baume degree is 24), and quickly mix evenly until foam is generated. Then, let it stand for 3-4 hours

3. Rinse: Pick up the mud snails soaked in salt water, spread them on a sieve, rinse them clean with water, and let them dry slightly<4. Marination: Wash the mud snails and put them into a bucket. Add 20% -22% salt water and stir evenly. The next day, cover with bamboo curtains and press on stones to prevent the mud snails from floating up from the saltwater. The curing time is about half a month

5. Grading: Pick up the marinated mud snails from the bucket, grade them according to specifications, and put them into different jars and cans. Each jar or pot cannot be filled too full to allow for the addition of brine

6. Marinating: Pour the salt water used to pickle mud snails into a pot, add an appropriate amount of fennel, cinnamon, ginger slices, etc., boil for 10 minutes, cool and filter, and the sauce is ready

7. Ingredients: Add brine to the mud snail jar or pot until the mud snails are submerged, and add 5% yellow wine by weight of the mud snails

8. Sealing: Seal the mud snail jar and can after adding ingredients, store it for 10 days, and the finished product can be stored or sold