Harvest and Processing of Mussels (2)
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The harvest season varies with the sea area. In general, the harvest season of Liaoning Mussels is from September to November or March to April; the northern shore of Shandong Peninsula (Yantai) is March and April, and that of South Bank (Qingdao) is from January to March.
In different aquaculture sea areas, the maturity of mussels is different from that of the other crops. Therefore, the harvest season is also different. The breeding season and harvest season should be determined according to the plump patterns of various sea areas, combined with various external conditions and labor conditions.
Smaller growers can be lifted, but more than 3 meters are harvested with boom cranes. The sea can be determined according to the specific circumstances of the growth of mussels. The part left after the harvest is to be harvested after the fall.
(b) Processing
Specific product forms can be processed according to the needs of the market.
1. Dried products: There are two kinds of dry products, namely, "Mussels" and "Butterfly Dry." The former is a cooked meat product, and the latter is a dried meat product. Drying methods include drying and drying.
2. Frozen product: Wash the fresh meat and then put it in the paper box. The box is wrapped with plastic film and then quickly frozen.
3. Mussels canned: There are oyster sauce mussels canned, raw sweat canned mussels, oil immersed smoked mussels and other canned varieties.
4. Tanghan Processing: The soup sweat that flows out during the cooking process of mussels contains a large amount of soluble protein and can be used as raw material for processing. Typically 5 kg of soup khan can be extracted 0.5 kg of mussel oil, processing 0.75 kg of mussel sauce.
5. Processing and use of shells: shells are processed into shell powder and can be used as fertilizer.