Snails are a traditional aquatic delicacy in China, known for their freshness, rich flavor, and high nutritional value. They have been enjoyed by people for generations due to their unique taste and health benefits. First, regarding their living habits: Snails are gastropod mollusks, with common species including the Chinese round snail and square round snail. These creatures thrive in warm, clean waters that are cool in summer and rich in nutrients. They prefer areas with slow-moving water, where they can gather in groups. Snails are omnivorous, feeding on aquatic plants, algae, bacteria, and organic debris. They are most active at night. Their activity begins when the water temperature reaches around 15°C, with the ideal growth range being between 20°C and 27°C. When temperatures rise above 30°C, they retreat into their shells and stop feeding, seeking shade or burrowing into the mud to avoid heat. If the water temperature exceeds 40°C, they die. Below 8°C, they enter hibernation by burying themselves in the mud and re-emerge once the temperature rises again in spring. Second, breeding characteristics: Snails are dioecious, meaning they have separate sexes. Female snails are generally larger and rounder, while males are smaller and more elongated. This difference can be identified by examining their antennae. In females, both antennae are of equal length and extend forward, whereas in males, the right antenna is shorter and bends inward. The population typically has a higher proportion of females, with about 75% to 80% being female. Breeding usually starts in April, with the peak season from June to August. Snails reproduce by laying eggs, which develop inside the female. The number of offspring per litter varies depending on the species and environmental conditions, typically ranging from 20 to 40 snails per batch. Third, artificial breeding: To breed snails successfully, it's important to build suitable ponds. A well-designed snail pond should have a steady water supply, good management access, and a balance between flowing and still water. Ponds are usually around 1.5 meters wide and 10 to 15 meters long, with a depth of 30 to 50 cm. Multiple pools arranged in rows and graded construction help optimize space. Each pool should have an inlet and outlet, as well as anti-escape barriers. A 20 cm high dike is built between pools for easy access. The bottom should be filled with 10 cm of mud, and aquatic plants like water lilies, duckweed, or leeks can be planted to provide shelter, food, and a natural habitat. A wall or mesh fence of 60 to 80 cm should surround the pond to prevent escape. For feeding and management: Snail species can be introduced from late March. Snails can be purchased from local markets or collected from the wild. It's recommended to place 100 to 120 snails per pond. Before introducing them, manure can be added to cultivate microorganisms as a natural food source. Once placed, they are fed with leaves, rice bran, bean cakes, vegetable cakes, and animal organs. These foods should be soaked or chopped before feeding. The amount is typically 1% to 3% of the total snail weight, given every two to three days, adjusting based on their growth and feeding behavior. Feeding points should be spread out rather than concentrated. No feeding is needed if the water temperature is below 15°C or above 30°C. Disease is relatively rare in snails, but daily management focuses on water quality control and preventing predators such as ducks, cats, snakes, rats, and birds from entering the pond. Regular inspections are necessary to ensure snails don’t escape. Snails should be raised in shallow, gently flowing water with a depth of 25 to 30 cm. During the breeding season and hot weather, water flow must be maintained. During hibernation, they burrow into the mud, leaving only small breathing holes. Water should be changed every three to four days to maintain oxygen levels. Finally, harvesting: Snails are ready for harvest when they reach over 10 grams, as this is when their meat is tender and flavorful. At this stage, they are highly sought after in the market. During harvesting, the pond water is drained, and snails are collected directly from the pool. It’s advisable to select about 60% of the larger individuals for collection.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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