Dongtai mud snail [Jiangsu Dongtai specialty]

What is Dongtai mud snail? Authentic Jiangsu Dongtai specialty: Dongtai mud snail

Content summary:Do you want to know what Dongtai mud snail is? This article is a detailed introduction to the special product of Dongtai, Jiangsu Province - Dongtai mud snail. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dongtai mud snail. The full text takes about 4 minutes to read, mainly including the basic introduction of Dongtai mud snail and its nutritional value? The production method of Dongtai mud snail, etc

Basic introduction of Dongtai mud snail

The Dongtai sea area is a relatively mature muddy tidal flat, which is divided into the intertidal zone, intertidal zone, and subtidal zone according to the characteristics of tide level and beach surface. In the intertidal zone above the average low tide level and the subtidal zone below the average low tide level, the sediment, water quality, and nutrients are very suitable for the survival, fattening, and growth of various mud snails. Due to the delicious, crispy, and sand free taste of the mud snails listed in this sea area, they have been a best-selling product in the seafood market for many years

Method of making Dongtai mud snail

Drunken mud snail

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% salt 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. Marinate. Put the cleaned mud snails back into a bucket, add 20% to 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. To make brine, pour the salt water used to pickle snails into a pot, add an appropriate amount of fennel, cinnamon, ginger slices, etc., boil for 10 minutes, cool and filter to obtain the brine

7. Add braised sauce to the mud snail jar or tank until the mud snails are submerged, and add 5% yellow wine by weight of the mud snails<8. Seal the mud snail jar or tank after adding ingredients and store it for 10 days to obtain the finished product of drunken mud snails, which can be sold or stored