The invention discloses a method for 
processing a French style baked 
snail food. The raw materials are composed of vanilla snails, vanilla mashed garlic butter and 
snail vacant shells. The method for 
processing the vanilla 
snail comprises the following steps: cleaning fresh snails, adding thymus quinpuecostatus, rosemary, 
lindera communis hemsl, common fennel, organo, 
sweet basil and chicken 
powder, boiling with salt, adding 
edible oil or butter dry scallion, mashed garlic and black pepper and fine crushing, frying, spraying brandy, fennel 
wine and red 
wine and then taking out of a pan. The method for 
processing the vanilla mashed garlic butter comprises the following steps: overrunning the butter, adding thymus vulgaris, dry scallion, mashed garlic, almond 
powder, white pepper, salt, brandy and fennel 
wine, uniformly stirring and overrunning. The vanilla snail is placed in the 
snail shell, and the vanilla mashed garlic butter is used for sealing the 
snail shell. The application of the French style baked snail food is characterized in that the snail is placed in a baking oven for 6-8 minutes with the temperature of 200 DEG C-220 DEG C, and can be placed in a 
cold storage with the temperature of minus 18 DEG C for long-term storage, the product has the characteristics of fragrant 
flavor, smooth and tender meat quality, rich vanilla garlic fragrance and no 
antiseptic. The added composition takes plants as raw materials, and has the advantages of green, 
nutrition and health.