Method for keeping mussel alive without water

A technology for keeping alive and mussels without water, which is applied in the fields of freezing/cooling preservation of meat/fish, adaptation to climate change, animal husbandry, etc. It can solve the problems of complex operation process and high cost of keeping mussels fresh, and achieve simple operation process, Prevents damage to the body and maintains the effect of nutrients

Inactive Publication Date: 2006-06-07
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the high cost and complicated operation process of traditional mussel preservation, extend the preservation period of mussels, and meet people's demand for fresh seafood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Rinse freshly harvested mussels with clean sea water to remove impurities and sediment, and select mussels with uniform individuals, complete shells and no open shells as the objects of preservation;

[0015] 2. Put the above-mentioned cleared mussels with gradient cooling in a clean seawater tank, and place the cleaned mussels at temperatures of 20°C and 15°C respectively in the range from below room temperature to -1.0°C. ℃, 10℃, 3℃ and -1.0℃ in 5 seawater tanks, from high temperature to low temperature in order to carry out gradient cooling treatment, when the shell body temperature is the same as the water temperature in the seawater tank, the mussels can be fished out and drained , and then put it into the next seawater tank for cooling treatment;

[0016] 3. Weigh the mussels after seawater gradient cooling treatment, put them into food-grade plastic bags, and carry out vacuum packaging with a vacuum degree of 0.08MPa;

[0017] 4. Store the food-grade plastic ...

Embodiment 2

[0019] 1. Take freshly harvested blue mussels, rinse them with clean sea water, remove impurities and sediment, and select mussels with uniform individuals, complete shells and no open shells as the object of preservation;

[0020] 2. Put the above-mentioned cleaned blue mussels in a clean seawater tank for gradient cooling, and place the cleaned mussels in a temperature range of 20°C and 10°C respectively in the range from below room temperature to -1.0°C. In the three seawater tanks at ℃ and 0℃, the gradient cooling treatment is carried out sequentially from high temperature to low temperature. When the shell body temperature is the same as the water temperature in the seawater tank, the treatment can be stopped, and the mussels are fished out, drained, and then put into Cooling treatment is carried out in the next seawater tank;

[0021] 3. Weigh the mussels treated by seawater gradient cooling, put them into food-grade plastic bags, and carry out vacuum packaging with a va...

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PUM

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Abstract

The method of surviving mussel in no water condition includes the steps of cleaning mussel, gradient temperature lowering treatment, packing and constant storing. Sorted live mussel are set successively into sea water tanks with temperature lowered successively with the last one possessing temperature near 0 deg.c or ¿C10 deg C, packed in the vacuum degree of 0.01-0.1 MPa, and stored and transported at 0-4 deg C. The present invention can maintain the nutritious components of mussel well, has the survival period as long as 7-13 days, simple operation, low cost and low power consumption.

Description

technical field [0001] The invention relates to a method for keeping aquatic products alive, in particular to a method for keeping mussels alive and fresh without water. Background technique [0002] Mussels are one of the varieties with the highest total output in my country's marine shellfish, but their production areas are relatively concentrated. Mussels are delicious and nutritious. Known as "eggs in the sea", they are seafood shellfish loved by the masses. However, mussels have a short survival period after harvesting, only 1 to 2 days, which limits the scope of their fresh sales and also affects the value of their commodities. "Fresh preservation and processing of mussels" ("Fujian Aquatic Products" 1994, No1: 78-80) published by Li Lufeng and others pointed out that the preservation of mussels is divided into two categories, one is the preservation of whole live mussels, the other The first category is the preservation of mussel meat, and i...

Claims

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Application Information

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IPC IPC(8): A01K61/00A23B4/06
CPCY02A40/81
Inventor 戴志远洪詠平张虹张燕平王宏海宋广磊
Owner ZHEJIANG GONGSHANG UNIVERSITY
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