Fried Snail
Snail frying is a stable, non-perishable product. This stability is due to the processes of pre-bleaching with the oil of the snail, the browning of the other ingredients in the oil and the sterilization to which the product is subjected. Sterilization can prevent both the deterioration of the product and the destruction of pathogenic microorganisms
Ingredients
Snail, vegetable oil, water, smoked shrimp, pepper, salt, pepper, garlic, bay leaf, ginger, anise, nutmeg
Recommandations use
The shelf life of the can is 2 years when it is kept away from moisture and at room temperature. Once opened, the product must be transferred from its packaging to a suitable container and kept in the refrigerator for no longer than 72 hours.
