Frozen mussel prodn. - by first precooking in sealed bag to preserve flavour and then freezing

摘要

Frozen mussels are produced by cleaning them, placing them in a flexible bag and partially evacuating it. It is then sealed and heated to precook the mussels, e.g. by immersion in boiling water for 5-10 mins. The mussels are then frozen in the bag. A sauce e.g. sauce marniere, may be added and a ticket fixed inside before the bag is closed. The method prevents the escape of sea-water contained in the mussels and preserves their aroma. The bag should not be completely filled, e.g. 1 kg are placed in a bag which could contain 1.5-1.8 kg. The bag is, e.g. of plastic which can withstand the internal pressure during precooking and will not be cut by the edges of the shells. The residual pressure when the bag is evacuated is, e.g. 600-650 Torr.