Mussel preservation in its half shell - by covering the mussel with e.g. onion cooked in oil prepn. and deep freezing

摘要

Mussels are preserved for future consumption in the half-shell to which the mussel is attached, by using that half-shell to secure the preservative prepn. surrounding the mussel. Pref. 10 kgs of mussels are bleached with 0.02 mg ascorbic acid and sepd. from the other half-shell to which the mussel is not attached. The preservative prepn. pref. consists of 800 g finely chopped onions cooked in 6 cl oil for 10 mins. The original flavour and freshness of the mussel is preserved regardless of the deepfreezestorage period.