Mussels (scientific name: Mytilus edulis), also known as sea rainbow, also called mussels, cooked and processed into a dried product - tamarind, is a kind of bivalve mollusks, shells black-brown, living in the seashore rocks. It is distributed in China along the Yellow Sea and Bohai Sea. Mussel shells are wedge-shaped, with a pointed and thin front end and a broad and rounded back end. Generally, the shell length is 6-8 centimeters, and the length of the shell is less than two times of the height of the shell. The shell is thin. The top of the shell is near the very tip of the shell. The two shells are equal, left and right symmetrical, the shell surface is purple-black, with luster, growth lines are fine and obvious, from the top of the ring-shaped growth. Cuisine,Stir-fried mussels,Stewed mussels,Roasted mussels,Stir-fried mussels with white wine,Stir-fried mussels,Frozen food,Mussel skewers,Stuffed mussels,Cultivation techniques,Appearance,Characteristics Grayish-white color of the inner surface of the shell, with blue edges and pearly luster. The hinge is long, and the ligament is dark brown, about as long as the hinge. The articulating teeth are not developed, and the posterior shell-closing muscle is degenerated or disappeared. The foot is very small and soft. Distribution range: The mussel is found along the coasts of the Yellow Sea, the Bohai Sea and the East China Sea. Economic value Fresh mussels are popular seafood. They can be steamed or boiled, or shelled and stir-fried with other green vegetables. Due to the large production of mussels, it is not easy to preserve them after harvesting, so traditionally they are cooked and processed into dried products - mussels. Mussels have high nutritional value and some medicinal value. Note: Purple mussel is an export species, its English name is Mussel. export area: Europe (test marketing) and Hong Kong, Macao. Export ports: Shandong, Liaoning. Nutritional value According to the analysis, every 100 grams of fresh mussel meat contains 10.8 grams of protein, 2.4 grams of sugar, 2.4 grams of ash, 1.4 grams of fat, and the protein content of dried mussel meat is as high as 59.3%. Mussels also contain a variety of vitamins and essential manganese, zinc, selenium, iodine and other trace elements. It is worth mentioning that the high nutritional value of mussels is also due to the fact that the protein it contains has 8 essential amino acids such as valine and leucine, which are much higher than the content of eggs and essential amino acids in chicken, duck, fish, shrimp and meat. According to another study, mussel fat also contains essential fatty acids, and its saturated fatty acid content is lower than that of foods such as pork, beef, mutton and milk, and its unsaturated fatty acid content is relatively high. It is known as the egg of the sea. Medicinal value Mussels also have high medicinal and therapeutic efficacy. According to the Compendium of Materia Medica, mussel meat can be used as a treatment for "exhaustion and fatigue, blood and sperm loss, vomiting of blood and prolonged dysentery, and intestinal tinnitus and lumbago". Modern medicinal books, mussels warm, can complement the five organs, the waist and feet, menstruation and blood, on dizziness, high blood pressure, lumbago, vomiting blood and other diseases have therapeutic effects, and the treatment of nocturnal enuresis to eat mussels very good results. The mussels contain vitamins B12 and B2, which are good for anemia, stomatitis, laryngitis and eye diseases. Growth and Reproduction Mussels are a kind of bivalve shellfish, its body structure is basically the same as arkshells, oysters and clams. The body structure is basically the same as that of arkshells and oysters. However, the two coat membranes of the mussel are not only connected at the back, but also a little bit fused at the back end, so that there is a clear drainage hole at the back of the dorsal side. On the posterior ventral side of the coat membrane the side rafters bear many small branching tentacles. The water flowing through the mussel's body flows from between the tentacle-bearing coat membranes into the coat cavity and then through the gills to the back of the body where it is discharged through the drainage hole. The mussel then uses the seawater flowing through its body to breathe and circulate, and it also feeds on tiny organisms that the water carries into its body. Mussel The mussel has two closed-shell muscles, a small one at the front and a large one at the back, and belongs to the class Heterostyla. The ligaments are found on the back edge of the body where the two shells are attached. Mussel is also the use of closed shell muscles and ligaments to open and close the shell, but mussel closed shell failed to close like arkshell as tightly, often leaving a gap, the gap is the filament out of the place, because the mussel is a foot secreted by the filaments fixed in the seabed on the rocks or **** other foreign objects living. The filaments are proteins that are strong and resilient, so they are very strong and sometimes difficult to collect. The mussel can hold the peduncle after fixing it with the peduncle, so that the body can do a small range of activities on the fixation surface. If it encounters environmental changes, it can also make the filaments fall off and move in a larger range, and then secrete new filaments in a new suitable environment and fix it again. There are several kinds of mussels produced in China, such as mussels, thick-shelled mussels and emerald mussels. Their shells are all triangular in shape, with a layer of black lacquer-colored shiny skin on the surface. The emerald mussel has a greenish color around its shell. The mussel is a species that is distributed at higher latitudes in the northern and southern hemispheres, especially in northern Europe and North America, where it is most abundant. It is also abundant along the northern coast of China, especially in Dalian, where dense mussels can be seen on the rocky coastal shores as well as on the stone walls of piers and dykes at low tide. Thick-shelled mussels are distributed from the coast of Japan to the coast of Xiamen, Fujian Province in China, with larger quantities along the coast of Zhejiang Province. The emerald mussel is a species from the South China Sea, distributed from the south of Xiamen to the coast of Guangdong to Vietnam and the Philippines. The mussels are dioecious, and the breeding period varies with species and regions. The spawning period of mussels, which are most common in the northern part of China, is roughly in April and May, and in October and November. The water temperature during spawning is 12-16 degrees Celsius. During the mussel's reproduction period, its reproductive glands are especially enlarged, and the reproductive cells fill up the whole coat membrane. The male and female can be distinguished from each other by the color of the coat membrane and gonads ***: this part of the male is yellowish-white in color, and the female is darker orange-yellow. Both *** and eggs are discharged directly into seawater. The eggs are very small, about 70 micrometers in diameter. Each female can lay up to 12 million eggs. Individuals cultured in the laboratory can muddy the water in the entire culture tank when spawning. Eggs are fertilized and develop when they encounter *** in seawater. After the period of larvae and surface plate larvae, about 3-4 weeks, it will sink to the bottom of the sea and crawl with its feet, and later secrete filaments attached to external objects, metamorphosis into a small mussel, living a fixed life. Mussels The mussel, like other bivalve mollusks, can only feed passively from the current that passes through the interior of its body. Based on examination of the stomach contents of the mussel, we know that it feeds primarily on diatoms and organic detritus for bait. It also eats some protozoa. Artificial culture Mussels have long been cultivated in the Netherlands by seabed seeding. In 1235, France began to use the fence culture method in the intertidal zone and low-tide shallow water, which made the mussels detached from the seabed and grew faster, and at the same time, the base of the fence piles was equipped with facilities to prevent the benthic aquatic animals from climbing to the piles, so that they could avoid the enemy's invasion. 1950's Spain used raft culture for mussels, which not only expanded the culturable sea area, but also effectively cultivated the mussels. Mussels are the most common species of mussels in the world, and the most common species of mussels in the world is the mussel. Mussels Mussel culture is mainly divided into two stages: natural seedling collection (or artificial seedling) and cultivation. The main source of seedlings for aquaculture is natural seedling collection, that is, in the mussel breeding season to choose a good seedling collection area, set up floating rafts, and put the hanging seedling collector (seedling collector) in time, so that the mussel larvae in the sea water metamorphosis in time to attach the growth of the seedlings, providing a large number of seedlings for the production of aquaculture. This method is susceptible to environmental conditions such as climate and sea conditions, so the amount of attached seedlings per year is uncertain. In case of serious shortage of natural seedling source, in addition to transferring seedlings from abroad, artificial seedling raising can be used. The culture methods can be categorized into pile-type, bottom-seeding type, fence-type, and raft-type. Nowadays, the raft-type culture is the most advanced, and China generally sets up longline floating rafts in the culture sea area, and the mussel seedlings, which are moved to the culture rope (1.5-2 meters long), are hung on the floating rafts to be raised (the distance between the ropes is about 0.5 meters). In addition, mussels can also be raised in sets or between sets, in order to increase production and improve economic benefits. Mussels can be harvested after half a year or one year after seeding. The mussels can be harvested in half a year or a year. At harvest time, the strings of mussels are unloaded from the rafts and shipped for fresh sale or processing. The mussel lives by fixation of its peduncles. The mussels are attached to rocks, but also to floats or the bottom of boats, which can cause the floats to sink due to the added weight and the boats to lose a lot of speed due to the added weight and drag. Of course, mussels are not the only organisms that attach to floats and ship bottoms, but there are many others, such as oysters, barnacles, and so on. In order to prevent them from doing any harm, one has to try to coat the bottom of the ship with a variety of anti-fouling paints so that their larvae can't attach. Mussels In factories along the coast, seawater is often drawn in for cooling purposes, and the larvae of the mussels contained in the seawater are often drawn in at the same time. The mussel larvae, which are contained in the seawater, can quickly grow on the walls of the pipes after entering the seawater pipes. As the factory uses a lot of water every day, the water flow in the pipes is kept at a very high speed by the mines, so it brings a lot of food and oxygen to the mussels, which enables them to grow well in the pipes. In this way, the mussels will quickly gather on the inner wall of the pipe, which is tantamount to thickening the pipe wall and narrowing the diameter of the water pipe, thus greatly reducing the amount of seawater introduced, and sometimes even blocking the pipe altogether, so that it had to be temporarily shut down for repairs and maintenance. Measures have been taken to prevent mussels from growing in the pipes. Mussels, especially the emerald mussel, can be eaten in a variety of ways, such as steamed, broiled, stewed, deep-fried, stir-fried and in soup. When steamed, the shells are cut open and ginger, green onion, garlic, wine and sauce are added to make them flavorful and tasty, and you will not get tired of eating them. In summer, if you use its dried products - tamarind with ingredients in soup or porridge, it is more suitable for both young and old. Fried mussels Ingredients: 250 grams of mussel meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 15 grams of fungus, 15 grams of cabbage, 35 grams of peanut oil, 15 grams of soy sauce, 10 grams of wine, 1.5 grams of monosodium glutamate, 15 grams of cornstarch, 1.5 grams of salt, 0.5 grams of chili pepper, 5 grams of green onions, 5 grams of garlic, 5 grams of ginger Mussel delicacies Preparation: 1, mussels shelled, washed. 2, bamboo shoots, mushrooms and greens blockade slicing; hydrated fungus torn into small slices; green onions, ginger, garlic peeled, cleaned, are minced. 3, the mussels, bamboo shoots, fungus, mushrooms and rape slices were blanch with boiling water, fish out. 4, frying pan hot, put peanut oil, burn fifty percent hot, put onion, ginger, garlic and chili pepper stir-fry flavor, and then into the mussels meat, bamboo shoots, fungus, mushrooms and greens, stir-fry, with soy sauce, cooking wine, flavors to taste, dripping a little water starch thickening, boiling can be. Mussels in oil Main ingredient: frozen mussels, fresh mussels Supplement: black fungus, green onion, garlic Mussels in oil Seasoning: salt, soy sauce, monosodium glutamate, sugar Preparation: 1 The first frying mussels and fresh scallops, the shellfish in the water fried out, and then fish out, control the oil. 2, the bottom of the pot to leave a moderate amount of oil, burst into the onion, put the mussels and fresh scallops, put the black fungus. 3, put seasoning: salt, soy sauce, monosodium glutamate, sugar. Add a moderate amount of water, cover the pot, oil simmer. 4, when the water is about to dry, put in minced garlic. Can be out of the pot on the plate. flavor characteristics: garlic, onion, shellfish fresh. A bit of sweetness, the end of the residual flavor. Mussels Mussels 300g Sides: Eggs 75g, Pork (lean) 100g, Starch (corn) 10g, Wheat Flour 30g Seasonings: Ajiso 3g, sesame oil 3g, cooking wine 3g, lard (refined) 50g, ginger 5g, scallion 5g. Method: 1. mussels (mussels) cooked in the shell, take the meat, wash, standby; 2. pork minced into fine mud, plus onion, ginger, broth 50 ml, cooking wine, flavor, salt, sesame oil, egg white stirred into the meat filling; 3. mussels into the boiling water blanch through, fish out of the net control of water, plus salt, flavor, cooking wine, sesame oil marinade; 4. put the Meat evenly smeared one by one into the mussels ***, and then dipped in fine flour; 5. egg yolks, wet starch into a thick paste to be used; 6. spoon oil to eighty percent heat, the mussels one by one hanging evenly egg yolk paste fried in the oil, was golden yellow, fish out of the plate can be; 7. eat outside the pepper salt. production tips: 1. pork puree batter, eat water should not be too much, to avoid slurry mud is too thin; 2. puree smeared into the mussels *** to be tight, so that the mussels appear to be full, otherwise the shape is not good; 3. frying mussels, the oil temperature of seven or eight percent heat is appropriate. If the oil temperature is too high, the color will be too big. The color is not good; oil temperature is too low, easy to make the mussels off the paste, collapse in the oil; 4. Because of the oil frying process, you need to prepare 750 grams of cooked lard. Characteristics: golden color, fragrant outside and tender inside. Stir-fried mussels in white wine Ingredients: 30g butter, 4 small onions mashed, 175ml white wine, 1360g mussels washed and trimmed, a large handful of freshly chopped parsley, freshly ground black pepper Introduction: Be sure to use fresh mussels for this dish. Serve with noodles for dipping in the delicious broth. Steps: 1. In a medium steamer, heat the butter over medium heat and sauté the small onions until transparent. 2.Pour in the white wine and mussels. Turn the heat to medium-high and cook until the mussel shells open, about 5 minutes. 3. Pour the mussels into a bowl with the juices. Sprinkle with some black pepper and parsley to taste. Ingredients (2 servings): 360g mussels, 5 cloves garlic, 1 green onion, 1 chili pepper, 50g basil, 1 tsp oil, 2 tbsp soy sauce, 1/2 tbsp black vinegar, 1/2 tsp sugar, 1/2 tsp cornstarch. Directions: Wash the mussels, paying particular attention to the meat and shells for fine sand; peel and mince the garlic, dice the spring onions and chili pepper, and remove the stems from the nine layers of pagoda; heat the oil in a frying pan, add the garlic, spring onions, and chili pepper, and stir-fry for 1 minute, then sprinkle the nine layers of pagoda and stir-fry until evenly mixed. Frozen Foods Mussel Skewers Process: Mussel raw materials → cleaning → steaming → meat → remove foot threads attached → rinsing → water filtration → skewers → wrapping coat, sticking coconut threads → packaging → freezing → refrigeration → finished products. Points of operation: 1, steaming: using steam at about 100 ℃, time 10 ~ 15 seconds. Note that after steaming should be immediately cooled down with cold water or tap water to prevent evaporation and dry consumption, in order to make the mussel meat moist and maintain good elasticity. 2、Rinsing: When filtering water and taking out the meat, attention should be paid to selecting the foot filaments and attachments and removing the mud and sand. Before seasoning, rinse the meat with tap water for 2-3 times, then filter the water for use. 3、Seasoning: the main seasonings are salt, sugar, monosodium glutamate, salsa verde, pepper, wine and vinegar. 4, into strings: mussel meat after seasoning marinade, with cleaned, sterilized bamboo skewers threaded into strings, each string according to the size of the individual generally 3 to 5. 5, wrapped coat, sticky coconut: mussel meat can be wrapped coat, sticky coconut after wearing into. Pay attention to wrap evenly and stick evenly. 6、Quick-freezing, refrigeration: the freezing temperature is required to be -26℃, and frozen to the center temperature below -18℃ within 6 hours. Quickly move into the freezer for refrigeration, the temperature is required to be below -18℃. Shelf life is more than 9 months, pay attention to maintain a balanced temperature during transportation, circulation and distribution. Characteristics: Frozen mussel skewers are tender, sweet and sour in flavor, slightly spicy, good with wine, also a delicious snack. Stuffed mussels Process: Stuffed mussels, shells, gelatin, packaging, freezing, refrigeration, finished product. Operation Points: 1, mussel pretreatment: the same as mussel string, divided into steaming meat, remove the foot silk, rinsing steps. When the meat is taken out, pay attention not to separate the left and right shells at the connecting line. 2、Selection of mussel shells: choose mussel shells of similar size, with the left and right shells connected, rinse them again with tap water, and wash the sediment inside the shells. 3、Packing: First, put the meat of one mussel into the shell, then use a small spoon to scoop the minced fish stuffing into the shell (the stuffing should be filled to the brim, with a little bit of surplus). After filling, close the two shells tightly, squeeze out the excess filling, and remove it, and finally use a clean gauze to wipe the shell surface filling. 4、Gel: the wrapped mussel grains will be gelatinized at a certain temperature, the gelatinization temperature depends on the type of surimi, and the gelatinization time should be determined according to the size of the mussel grains. 5、Quick-freezing, cold storage: the freezing temperature is controlled below -26℃, and it is required to be frozen to the center temperature below -18℃ within 6 hours, and then it is quickly put into cold storage with the requirement of the temperature below -18℃, and the shelf-life is 9 months, and attention is paid to keep the products in the process of transporting, circulation and distribution at -18℃ equalized temperature. Characteristics: Frozen stuffed mussels have both mussel flavor and surimi flavor, two freshness in one, extremely fresh taste. (Pictures: Overview, Figure 1--Figure 6) Cultivation technology I. Cultivation area and equipment 1. Cultivation area Cultivation area should be selected from the outer sea area where the water quality is fresh and the water flow is smooth. Because of poor water exchange, relative lack of bait, easy to pollute water quality and other shortcomings in the inner bay type sea area, the mussels are not well fertilized and have the odor of diesel oil and so on. 2. The rafts used for culture of pecten scallops are the rafts for culture of pecten scallops. Generally, the effective length of raft is 80 meters, and the floating system is 3 meters long with 30 to 40 floats. 3. Aquaculture equipment for mussel breeding equipment for the rubber made of two or three strands of rope, 1.5 m to 1.8 m long, weighing 1 kg to 1.5 kg, on the 2-meter-long lanyard, the weight of about 0.5 kg of stones. In the second half of March every year, the mussels are tested for their fatness every day. If the mussels suddenly lose weight and spawn in large quantities, the mussels can be put into the aquaculture equipment according to the area of culture in a timely manner, and the mussels can be picked up naturally. The management of mussel culture is very simple, the daily work is to patrol the sea area, prevent the broken frame from tangling and adjust the buoyancy in time. Harvesting 1. In summer, mussel seedlings will be attached to the rafts, including the artificial breeding equipment, floating stalks, roots, slings and floats. According to the density of seedlings and the area of timely harvesting, in July, general mussels grow to 1 cm ~ 1.5 cm can start harvesting. One is to be sold to other breeding units for seedlings, and the other is to be sold to shrimp pond farmers for bait. When harvesting the mussels attached to the gelatinous skin should be peeled off all the mussels, and at the same time select the mussels attached to a better block (each piece of 0.2 kg ~ 0.3 kg or so), clamped on the gelatinous skin, the average clamp 5 pieces ~ 6 pieces. If the mussels are not blocked, you can use the method of seedling wrapping, using 20-purpose mesh to wrap 1 kg to 1.5 kg of seedlings on the rubber skin, tied with a rope, and then dismantle the mesh after 3 days. From the actual situation of aquaculture, it is convenient to clip the seedling method and troublesome to wrap the seedling method, but the mussel attachment and growth of the wrapped seedling method is better than that of the clip seedling method. Most of the mussels on the floating stalks, lanyards, roots and floats should be harvested, and only about 5% should be left for their further growth, and one cage can harvest more than 1,200 kg. 2. Harvest all the mussels before and after the Spring Festival according to the market price in time, after re-foldering the raft frame can produce more than 2,800 kilograms of mussels per unit.