The evaluation of the quality of bullacta exarata is most importantly measured by the amount of sand in the stomach. The amount of sand mud is closely related to the living environment of bullacta exarata. The mud snails produced by the muddy mudflats generally have soft fleshy and mucilaginous surface, while the mucky muds produced by sandy muddy muddy muddy muddy mudflats are hard and have little mucilage. The color of the snail is black, poor quality, and dull, so the mud snails to be collected will be removed to mud sand.
1. High-quality tidal flat-serving tidal sand: Choose high-quality tidal flats with soft bottom, rich sludge, smooth water flow, and small wind waves, and place inferior mud mud containing sand mud on the painted surface. After half a month, it can be collected for processing.
2. The earthen pond raises the toss sand: The earthen pond size is generally 12 meters 8 meters, the water depth is 0.2 to 0.5 meters, the bottom of the pool and all around lays 1 layer net cloth (the polyethylene silk screen net suture makes). There should be good seawater sources near the holding pool and equipped with water supply equipment.
The holding density of earthen ponds is controlled at 4 to 6 kg/m2, and the water level is generally maintained at 15 to 20 cm. The water should be filled with water before sowing, and water should be changed frequently after sowing. The water exchange volume in 12 hours should be up to 200% to eliminate the mucus body surface mucus and keep enough dissolved oxygen in the sea water to make the mud snails have good living environment.
During the raising of sand-feeding process, the activities of mud snails should be constantly checked and shells and dead individuals should be removed to avoid polluting the water. At a water temperature of 25 to 30°C and a relative density of 1.012 to 1.022, sand is ejected from 24 to 36 hours, and all mud nuts can spit out the sand and mud, and can be used for processing.
3. The cages are raised and thrown sand: they are sewed with a 20-mesh polyethylene net to form a cage. The specification is 4 meters, 3 meters and 0.2 meters. The bottom net is provided with multiple cords for tension and flattening. Net cages are generally installed in seawater reservoirs, shrimp ponds, or inlets and drains, which have stable water levels and a certain amount of water flow. The long side of the cage is facing the direction of the water flow. The mouth of the cage is 10 cm above the water surface. The cage is fixed with wooden stakes or cement piles.
Immediately put the snails with nigros into the cage to spit sand, put 6-8 kg of snails per square meter, and spread evenly.
Temporary water temperature is 25 ~ 30 °C, the relative density of seawater is 1.012 ~ 1.022 is appropriate, generally after 24 ~ 36 hours of holding can be mud sand spit body muddy.
(b) Simple processing
Bullacta exarata can be eaten fresh, and traditional foods are marinated. The specific steps are as follows:
1. Cleaning: After the snails are harvested and transported to the processing plant, they must first be cleaned to remove impurities such as mud sand that adheres to the screw surface. Normally precipitated natural seawater can also be used for freshwater cleaning.
2. To mucus: The cleaned mud snails are filled into plastic basins or barrels to mucus.
The method is to stir rapidly in a clockwise direction with a hand or a stick. During the stirring, the mucus on the body surface continuously flows out into a white foam, and it can be processed after stirring until the white foam is no longer produced.
3. Adding salt or brine: Place the mucus degumming liquid into a large plastic bowl, add 8 to 10 kg of salt or brine per 100 kg, add appropriate amount of beer, and continue stirring until the foam no longer increases.
4. Stationary: After mixing with salt or brine, most of the slugs will retract into the shell, leaving only a small portion outside the shell. If the seasoning cans, the feet will not stick out, which will affect the appearance. It also affects the taste of the meat. Therefore, stirring in salt or brine should be allowed to stand still for more than 3 hours, so that the feet slowly stretch out into a natural shape. Static placement should avoid collision with the container or instantaneous change of light intensity, so as not to cause the nipple foot contraction. The mud snails quiesce in a high-salt environment for a period of time and die.
5. Seasoning: After 48 hours, the mud snails all died, and the feet naturally extended out. The appearance was quite beautiful. At this time, seasoning can be carried out according to taste, and after washing, seasonings such as wine, vinegar, and sugar can be added, and they can be consumed or bottled and canned. The processed mud snails should be placed in a refrigerator or freezer.
During the processing, salt or brine can be used according to taste, but it can be more salty and suitable for preservation. If the processing is too light, the preservation time is short.
Before processing and cleaning, the fresh mud snails must not be soaked in fresh water. The processing plant should grasp this point at the time of acquisition. Otherwise, after the freshwater soaked mud snails are processed into finished products, there will be residues left after eating, which will seriously affect the taste. This affects quality.
(I) Desilting Technology