Snail meat drying process:
First, pick out the snail meat from the shell, remove the unclean internal organs,
wash it with clean water, then put it into the material tray and arrange it neatly,
drain it slightly and then push it into the drying room. Start the drying host,
the conch drying temperature is 45-60°C, and the drying is completed after 12-16 hours.
