Mud snails are typically raised for 2 to 3 months and are usually harvested in May. The stocking of juniper snails, which is carried out in June, is often suspended from August to September, a period commonly referred to as "sweet-scented osmanthus snails." During this time, the flavor of the snails is not as rich, and their yield is lower. Catching is usually done by hand, with fishermen carefully selecting larger snails and leaving the smaller ones behind. After the Dragon Boat Festival, especially during hot weather, mud snails tend to stay submerged during the day and are more active at night. Therefore, the best time to catch them is on clear, windless nights.
Once caught, the mud snails are placed in soil pools to help them expel sand and sediment. In earthen ponds, about 4 to 6 kilograms of snails can be placed per square meter. Before sowing, the ponds should be filled with water. After being released into the water, the snails are exposed to a continuous flow of live water. Within 20 hours, the water volume can be changed up to 200 times. This process helps remove the mucus on the snails’ bodies and ensures sufficient dissolved oxygen in the water. Under optimal conditions—water temperatures between 25°C and 39°C, and salinity ranging from 15.67‰ to 28.80‰—the snails will begin to release sediment after 2 to 3 days.
After harvesting, the snails are rinsed with seawater to remove any dirt or debris. They are then sold fresh or processed further. Fresh snails can be salted and pressed into small blocks, known as "briquettes." Salted snails are washed with yellow rice wine, fermented, seasoned, bottled, and sealed to create a traditional preserved snail product. These bottled snails are typically used as aromatic inhalers. When stored below 4°C, the shelf life of the product can last up to 4 months.
Chicken Flavored Seasoning,Fresh And Rich Pure Chicken Flavor Seasoning,Chicken Extract Nutritional Food,Chicken Extract Food Flavorings
Hunan Jiapin Jiawei Biotechnology Co. , https://www.foxfoodie.com