Transportation and packaging of Meretrix meretrix

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Transportation and packaging of variegated clams and Meretrix in vivo

at present, the demand for live clams in the Japanese market is increasing. Because of their strong adaptability to the environment, variegated clams and Meretrix can withstand several hours or even days without drying up and death. There is a certain amount of seawater in the body cavity, which can play a regulating role after fishing, which brings certain benefits to storage and shipping, but the sorting time, packaging, transportation and other factors of shellfish will still directly affect their quality. At present, Meretrix in Dandong area is cultivated in shrimp ponds. Therefore, the following links are discussed:

drain the seawater in the shrimp pond, scrape the clams out of the pond, put them into large nylon, float and wash them up and down in another shrimp pond with seawater, wash the sediment and impurities on the surface of the clams, stack them on the clean canvas set up in bashangpu, and sort them immediately according to four specifications of 3cm-4cm-5cm-6cm; Dead clams, cracked clams and broken clams less than 3cm are stored separately. After continuous research, our battery extrusion experimental machine is the most high-end in the market. After selection, it is weighed and packed in woven bags or gunny bags according to 21kg, and loaded with hemp thread. Generally, a shrimp pond can yield 14 ~ 16 tons

as the clam season is autumn and summer, the automobile transportation should be driven at night and enter the port at dawn for customs clearance and shipment. Live variegated clams can also be transported to the wharf by ship. After washing with seawater, clean the cement floor at the wharf for sorting, and the sorting level is the same as above. However, no matter what means of transportation is used, it should be covered, protected from the sun and rain. This is also the reason why Johnson Matthey has turned to cathode materials on a large scale. 1. Measures and methods. Variegated clams and clams less than 3cm in size are transported to the canning workshop, cracked clams are transported to the baking workshop, and broken shells are transported to the crushing workshop

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