Method for improving oyster shell quality

Abstract

The invention relates to a production technology of high-end oysters, in particular to a method for improving oyster shell quality. The method comprises the steps of oyster juvenile mollusk subtidal zone primary cultivation, adult mollusk single body operation, shell quality improvement and the like. According to the bioecology principle of the oysters, the shell quality of the oysters is improvedby utilizing the ocean power and phenotypic characteristics of the oysters in the intertidal zone and the subtidal zone. The oyster shells are round and smooth, the shell shape is attractive, the content of attached organisms and silt is low, and cleaning is easy; and oyster products produced by the method also have the advantages of low breakage rate, long-time transportation resistance and highfood safety. In conclusion, the method can provide important technical support for creating international high-end brands for the oysters in China.

Description

technical field [0001] The invention relates to a production technology of high-end oysters, in particular to a method for improving the quality of oyster shells. Background technique [0002] Oysters, commonly known as oysters, have a wide geographical distribution, fast growth, high yield, and high economic value. Their meat is delicious and nutritious, and they are known as "milk in the sea". Oyster is an important species of marine culture in the world. The international oyster market is huge and the price is high. Most of them are high-end products. The price is usually more than ten times that of domestic oysters. my country's oyster production ranks first in the world for many years in a row, accounting for 80% of the world's output, but only 3% of the international market. At present, my country's high-end oyster products mainly rely on imports, which is extremely disproportionate to my country's number one oyster producer in the world. Improving the quality of oys...

AI Technical Summary

Problems solved by technology

[0003] At present, high-end oysters in foreign countries are mainly cultured in the intertidal zone with low-density culture. The product quality is high, but there are also disadvantages such as long breeding cycle, large labor demand, and low yield per unit area.

At present, more than 90% of domestic oyster production is cultured in the subtidal zone, which has the advantages of fast growth, low labor intensity, and high yield per unit area. It is easy to accumulate sediment and is difficult to clean; the radial ribs of the shell and the edges of the secondary shell are relatively sharp, which is easy to injure oyster producers and consumers, and is easy to be damaged during processing and cleaning, and debris, sediment and fungi, etc. It is easy to enter the body cavity, affecting the appearance, taste and food safety of oysters, and it is easy to open the mouth and die during transportation and sales

Due to urbanization and land-based pollution in the intertidal zone of my country's coastal waters, the space and water quality conditions are difficult to meet the needs of high-end oyster production