PRODUCTION OF SNAIL COLD NOODLES BY KNEADING POWDER OF KOREAN FRESHWATER SNAIL, STARCH AND SNAIL EXTRACT AND THEN EXTRUDING INTO NOODLES

摘要

PURPOSE: A method of making snail cold noodles(daseulkinaengmyeon) by kneading powder of Korean freshwater snail(Korean Gastropoda), starch and a snail extract and then extruding into noodles is provided. It provides characteristic taste and nutrients of a snail while eliminating the peculiar fishy smell. CONSTITUTION: Korean freshwater snail is washed with water, heated at 70 to 90deg.C for 7 to 15hr, followed by removing snail meat from the snail. After drying and grinding the snail meat, the snail powder is kneaded with starch and snail extract, aged at room temperature for 2 to 3hr and then extruded into noodles, which are cooled, mixed with Korean cold noodle stock(naengmyeon broth) and garnished with a cucumber, pear, radish, snail and the like.