Studies on Cookery of an Edible Snail

苹果蜗牛是传统的法国食物。它含有大量的蛋白质和钙，而脂肪较少。本研究旨在将该壳体制作成未来常用的食物或空间细胞的食物。本实验以煮熟后冷冻的苹果蜗牛为样品壳。解冻后的苹果帆在常压下煮1、3和5h，然后在0.25~1.0%的盐溶液或清酒溶液中在加压下煮10、20和30min。煮4~5小时，一般作为煮苹果蜗牛的前处理，在汤汁中加少许酒。用物理方法和化学方法测定了苹果蜗牛的物理性质和肉成分的变化，并对其进行了组织学观察。在常压和加压条件下，随着加热时间的延长，煮熟的苹果蜗牛的折断力和折断能呈下降趋势，但加盐或清酒的影响很小。常压5小时或加压30分钟，破碎力值下降约50%。感官测试表明，随着加热时间的延长，苹果蜗牛肉变软。蛋白质占总蛋白的10~15%，钙占总钙的10%，在不同的蒸煮溶液中洗脱。加压蒸煮洗脱的成分比例低于常压蒸煮。洗脱蛋白中的胶原蛋白比例随煮煮时间的延长而升高。在对苹果蜗牛组织的显微镜观察中，发现肉中的肌纤维纵横交错排列，位于上表面的液泡中充满了粘液。当烹饪时间较长时，肌肉组织变得粗糙，粘液引起聚集。加压预热是苹果蜗牛烹调的一种有效方法。

An apple snail (Escargot) is traditional French food. It contains much protein and calcium, and less lipid. This study was carried out for the purpose of making this shell to future usual food or food of space cell. The apple snail freezed after boiling was used as a sample shell on this experiment. An apple sail after thawing was cooked for 1, 3 and 5 hour at normal presser, and cooked for 10, 20 and 30 minutes under presser, in 0.25〜1.0% salt solution or sake solution. It is boiled for 4〜5 hours generally as a pre-treatment before the cooking of an apple snail in soup stock with added a little wine. The change of physical properties and the components of meat of an apple snail by physical method and chemical method were estimated and its histological observation was done.The breaking force and breaking energy of the cooked apple snail by Reometer test decreased with lengthening heating time at normal presser or under presser, but the effect of added salt or sake hardly could be observed. The value of breaking force decreased about 50% for 5 hour at normal pressure or for 30 minutes under pressure. Sensory tests showed that the meat of apple snail became soft as the heating time was long. The protein of 10〜15% in total protein and calcium of 10% in total calcium had eluted under cooking in various solution. The proportion of the eluted components under pressure cooking was lower than that at normal pressure cooking. The rate of collagen in eluted proteins became high with lengthening cooking time. In microscopic observation of the the apple snail tissue, it was showed that the muscle fibers ran in the crisscross in meat, the vacuole located in the upper surface had been filled with the mucus. The muscle tissue had roughened and the mucus had caused the aggregation, when cooking time was long. The pre-heating under pressure was an effective method in cooking of an apple snail.