Shellfish processing

The main use of Minjiang River after the closure of the adductor muscle processing, that is, "Jiangxi column", at present the Minjiang River processing and sales methods are mainly fresh, dry frozen stem and dried products.
1. Live fresh-selling processing: The process flow is harvesting raw materials - cleaning - picking sub-standards - packaging - transport.
2. Bell column dry processing: The process flow is for raw material cleaning - take shell (closed muscle) - secondary cleaning - blanching (water temperature not less than 95 °C, time is 5-10 seconds) and cooling (temperature is 10 °C ) - Tilt Weighing Plate - Freeze (Temperature -25°C) - Detachment Plated Ice - Packed refrigerated (at a temperature of -18°C).
3. Dry product processing: The process is raw material cleaning - take shell column - boiled (temperature 80 °C, salt water boiled for 10 minutes, brine salt content of 6% -8%) - water control - drying (temperature 55-70 °C) - Graded packaging.
In addition, it can be processed into canned and soft canned foods. Mantle and internal organs can be processed into fish meal.