Post by Ismail AbdulAzeez on Sept 28, 2019 11:40:06 GMT 1
Snail processing is a very important activity in snail farming, export and value addition. The main aim of snail processing is to ensure optimum value is gotten from the snails using hygienic processes and techniques, which in turn brings profit.
The type of snail processing techniques adopted has a large effect on the snail meat shelf life, taste and cleanliness.
Snail meat has a sticky substance known as slime, the snail slime must be washed thoroughly to avoid it affecting the snail meat taste and palatability. Discussed below are some of the snail processing techniques.
There are three major ways of processing snails
a) Breaking of the snail shells
Snails selected for processing may be starved overnight. The snail shell is hit with a hard object like stone or cub. Remove the snail meat from intestines and other offal’s.
Carefully remove tiny pieces of shells at the point where the snail meat is attached to the shell.
Note: Be very careful when removing the tiny particles because they can be very sharp. Wash off the snail slime using either or combination of alum, lime or lemon. Then rinse thoroughly with clean water.
b) Cracking the snail shell
Crack the tip of the snail shell with a stone or cub. Use a rod to push out the snail meat and offal. Detach the meat from the offal’s, watch out carefully for tiny particles of shell. Wash thoroughly in water containing either or combination of alum, lime or lemon. Then wash with clean water.
c) Boiling of snails in water and salt solution
This method requires patience and expertise. Snails are placed in a large pot filled with water, a little salt is added. The snails are then boiled together with their shells for about 15-20 minutes until the snails start crawling out of their shells. The water is then drained and the snail meat is detached from the offals. The snail meat has to be thoroughly washed to remove snail slime.
Combination of lime and alum to wash snails gives a very squeaky clean result.
Snail Processing and Packaging
To avoid spoilage, processed snails should be consumed or refrigerated within few hours after processing.
Snail meat meant for Export or long term storage can be preserved by oven drying to remove the moisture content of the snail meat, after which it can be packaged, sealed and stored.
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