The word mussel explains: mollusk. The shell is triangular, thick and black. Live in the shallow sea on the rocks. Meat flavor. Commonly known as shell vegetables or light vegetables. The structure is: mussel (left-right structure) and shellfish (single structure). Pinyin is: yíbèi. word property is: noun. The phonetic transcription is: 一_ㄅㄟ_.
What is the specific explanation of mussels, we introduce you through the following aspects:
I. Citation explanation Click here to see the details of the plan
⒈ mollusk. Shell triangular, table thick outer black. Live on shallow rocks. Flesh flavor. Commonly known as shell vegetables or light vegetables. Cited "Er Ya - interpretation of fish": "Xuanbei, _ shell." Guo Pu's note: "Black shellfish." Xing_Shuo: "black shell name _ shell."
Two, national dictionary
A crustacean. The shell is triangular, the surface thick and black, with a pearly luster inside, and the flesh column is edible.
Three, the network explains
Mussel mussel (scientific name: Mytilusedulis) also known as the sea rainbow, also known as mussels, boiled and processed into a dried product - tamarind, a 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 and symmetrical, the shell surface is purple-black, with luster, and the growth lines are fine and obvious, growing in a ring shape from the top. zebra mussel data instructions.
2, The scallops and emerald mussels used in the experiment were commercially available, and both shellfish were extracted, passed through a column, concentrated and dried to obtain a light yellow powder.
3. The shells of clams and mussels slowly filter out calcium inside their stomachs, and this filtered calcium is slowly transformed into eggshells.
4. Wash the mussels and throw away anything that doesn't fit.
5.Rinse the mussels with a stiff brush under cold tap water.
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