| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for clams washing and soaking in seawater, their short-term storage, washing, sorting, boiling, cooling, dressing, washing, draining, packing and freezing. Freezing is carried out in steam-liquid medium of nitrogen in three stages. At the first stage product surface is cooled from 10C to minus 1.5C at the temperature of nitrogen vapours minus 70C, with duration of 80 seconds and artifical convection of the medium. At the second stage the temperature in thermal centre of mussel is reduced down to minus 1.5C. At the third stage the temperature in mussel thermal centre is reduced down to minus 25C. ^ EFFECT: invention makes it possible to produce the product with lowest qualitative and quantitative variances with reduction of processing time. ^ 4 ex |
