How to collect and process the mud snails after they have been cultivated?
2019-07-25 03:02:00
The mud snails are cultured for 2-3 months and are generally collected in May. The stocking of the juniper stockings in June was successively arrested from August to September, commonly known as sweet-scented osmanthus snails. At this time, the taste of snails was slightly inferior and the yield was also low. The catch is often hand-catching, catching big stay small. After the Dragon Boat Festival, especially in hot weather, during the day, the mud snails rarely climb onto the beach and can catch mud snails on a clear and windless night.
The captured mud snails can be sowed in the soil pool to spit sand and sediment. The earthen pond can put 4-6Kg snails on each square meter, and should be filled with water in the earthen ponds before spreading. The live water flows after being sown, and the amount of water changed within 20 hours is up to 200%. In order to eliminate the slime body surface mucus and maintain sufficient dissolved oxygen in the seawater, the snail has a suitable environment, at a water temperature of 25°C-39°C and a salinity of 15.67‰-28.80‰, after 2-3 days. The holdings can spit out sediment.
After the snails are caught, they are washed with seawater to remove sediment and debris, and they are sold fresh. The fresh snails are salted and the finished products are called briquettes. The salted snails are washed with yellow wine, brew, flavored, bottled, and sealed to serve as bottled inhalers. The shelf life of the snails is below 4°C and the shelf life is 4 months.
The captured mud snails can be sowed in the soil pool to spit sand and sediment. The earthen pond can put 4-6Kg snails on each square meter, and should be filled with water in the earthen ponds before spreading. The live water flows after being sown, and the amount of water changed within 20 hours is up to 200%. In order to eliminate the slime body surface mucus and maintain sufficient dissolved oxygen in the seawater, the snail has a suitable environment, at a water temperature of 25°C-39°C and a salinity of 15.67‰-28.80‰, after 2-3 days. The holdings can spit out sediment.
After the snails are caught, they are washed with seawater to remove sediment and debris, and they are sold fresh. The fresh snails are salted and the finished products are called briquettes. The salted snails are washed with yellow wine, brew, flavored, bottled, and sealed to serve as bottled inhalers. The shelf life of the snails is below 4°C and the shelf life is 4 months.
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