| 摘要 |
The method, which is carried out without recourse to chemical additives, comprises the following steps: a) the live shellfish are immersed (3) in a bath of brine, the temperature of which is below approximately -10°C, and preferably below -15°C, the effect of this being to anaesthetize them and kill them, the duration of this immersion being between 2 and 30 min; b) the shellfish thus killed and cooled are removed from the bath of brine; c) the shellfish are rinsed (4) with cold water, by means of jets of sprayed water, so as to remove the brine salt from them and to surface glaze them; d) the shellfish are frozen (5) and are stored in the frozen state at a temperature below or equal to -18°C. Food industry. |
