Snail Noodles stink

Smelling snail powder referred to adding a seasoning called odorizer to the snail powder to increase the odor of the snail powder. Odorizer was a compound food supplement. Its main function was to give the product a specific smell or taste. According to the national food safety standards, the legally used odorants had been assessed and approved by the country and were safe under reasonable use. However, some shops used odorants to enhance the flavor of the snail noodles, which sparked discussions about food safety and food culture. Some brands said that they did not add any odorants to their snail noodles. In short, the snail powder was added to increase its unique stench.

The snail noodles wouldn't stink without sour bamboo shoots.

The taste of snail noodles could be removed in several ways. First, add a pot of hot water and some vinegar into the pot where the snail noodles are cooked. Cook it at high temperature, then pour away the water and wash the pot with clean water. This way, the smell of the snail noodles can be removed. In addition, you can also use a scented dishwashing liquid to clean the pot. Choose some dishwashing liquid with a good fragrance. After cleaning it, wash it with water again. This way, not only can you remove the smell of the snail noodles, but you can also retain the fragrance of the dishwashing liquid. In addition, after eating the snail noodles, you should keep the room well vented. You can open the windows or use air fresheners to disperse the smell. If you don't like the taste of the sour bamboo shoots in the snail noodles, you can not add the sour bamboo shoots when cooking.

There were different opinions on whether authentic snail noodles had a strong stench. Some people thought that the authentic snail noodles were not smelly, but had a fragrance. They thought that only the snail noodles from other places would be deliberately smelly. The main source of the stench was the sour bamboo shoots and sour beans in the snail noodles. Sour bamboo shoots were a traditional seasoning in Guangxi. After being pickled and fermented, they would produce a sour smell. However, there were also people who believed that authentic snail noodles did have a certain stench, but not everyone thought that this stench was unpleasant. Fermented food was unique in that those who liked it liked it very much, and those who hated it very much. Therefore, different people had different opinions on whether the smell of snail noodles was normal.

There were many ways to make snail noodles, but they generally included the following steps and recipes. First of all, he needed to prepare the ingredients, such as stone conch, pig bone, chicken skeleton, sour bamboo shoots, sour beans, fungus, day lily, peanuts, yuba, and so on. Then, according to different methods, one could choose to stir-fry or boil soup to make snail noodles. As for the method of stir-frying, it was necessary to first stir-fry the stone conch, then add seasonings such as ginger, garlic, chili, etc. to stir-fry, and finally add water to boil it. As for the method of making soup, the stone conch needed to be stir-fried first, then put into the soup pot to boil with the pig bones, chicken bones, etc., and then add seasonings such as star anise, fragrant leaves, laurel, etc. to stew slowly. Finally, pour the cooked soup and stir-fried snails into the bowl, add rice noodles and side dishes such as sour bamboo shoots, sour beans, etc., and you can enjoy the authentic snail noodles. Different places and personal tastes might be different, and they could be adjusted according to their own preferences.

The smell of the snail noodles mainly came from fermented ingredients like sour bamboo shoots. During the fermentation process, the sour bamboo shoots produced some substances such as fatty acid and organic acid, including hydrogen dioxide. These substances caused the strong odor of the snail noodles. However, for people who liked snail noodles, this stench was a unique flavor that made them linger. In addition, the soup base of the snail noodles also had some special stench, and the other side dishes and seasonings in the snail noodles also worked together to make it possible for the snail noodles to change from smelly to fragrant. In short, the smell and fragrance of snail noodles were subjective feelings. Different people had different preferences and acceptance.

The customer service of many snail powder brands responded that their products did not add any odorants, nor did they add any chemicals that were not allowed by the country. They said that the special taste of snail noodles mainly came from the fermented taste of sour bamboo shoots. Some brands also mentioned that their products had been tested by a third-party testing agency. There were test reports and the quality of their products was guaranteed. In addition, the Chinese registered nutritionist also said that authentic snail noodles would not add odorants, and its unique taste came from the soup base and sour bamboo shoots. Therefore, based on the information provided, it could be concluded that the snail noodles would not be added with a stench agent.

The cost of joining Luo Manman's snail noodles varied according to the information provided. According to different documents, the joining fee was about 100,000 - 200,000 yuan, 74,700 yuan, 10,000 - 50,000 yuan, 39800 yuan, 50,000 - 100,000 yuan, and 100,000 - 160,000 yuan. Due to the difference in the size of different regions and stores, the specific joining fees may vary. Therefore, if you want to know the specific joining fees, please consult the manager of Luo Manman's snail noodles.

The smelly seasoning of the snail noodles was "pickled sour bamboo shoots".

The recent odorizer storm had a certain impact on the Liuzhou snail powder industry. As a traditional specialty snack in Liuzhou, Guangxi, snail noodles had gradually become popular in recent years. However, some merchants began to add odorants to snail noodles in order to pursue higher profits or cater to the tastes of certain consumers. Although this practice increased the stench of the snail noodles to a certain extent, it also caused concern and concern among consumers. Some snail powder brands were exposed to use odorants to enhance the characteristic sour smell of their products, suspected of violating consumers 'right to know. The supervision department also investigated and rectified this matter, and suspended the business of some of the shops involved. This incident highlighted people's concern for food safety and traditional characteristics, reminding us that we cannot ignore food quality when pursuing economic benefits. Strengthening supervision, business self-discipline, and consumer vigilance were the ways to deal with it. At the same time, it also triggered deep thoughts about food safety, health, and respect for traditional characteristics.