Packaging methods for live mussels

Abstract

This invention relates to a packaging method for live mussels, comprising material preparation, a first cooling process, vacuum packaging, and a second cooling process. The first cooling process involves obtaining good quality mussels through the material preparation method and controlling the ambient temperature of the mussels to a comfortable level. The vacuum packaging process involves vacuum packaging the mussels while maintaining a body fluid loss of 5-15%. The mussels are first placed in a first packaging unit, then the first packaging unit is placed in a second packaging unit, and both units are vacuum-sealed. The second cooling process involves lowering the ambient temperature of the mussels to their hibernation temperature. Through this two-stage cooling and multi-layer vacuum packaging method, mussels can be preserved in a refrigerated hibernation and live state, extending their shelf life. This results in mussels that taste as if they were just caught from the sea, maintaining their freshness and plumpness, and offering a tender and delicious flavor. This method overcomes the shortcomings of mussels after they leave the ocean, such as short shelf life, rapid spoilage, rapid weight loss leading to poor taste, rapid loss of body fluid resulting in poor appearance and difficulty in sales.

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