FIELD: food industry.
SUBSTANCE: method provides for clams washing and soaking in seawater, their short-term storage, washing, sorting, boiling, cooling, dressing, washing, draining, packing and freezing. Freezing is carried out in steam-liquid medium of nitrogen in three stages. At the first stage product surface is cooled from 10°C to minus 1.5°C at the temperature of nitrogen vapours minus 70°C, with duration of 80 seconds and artifical convection of the medium. At the second stage the temperature in thermal centre of mussel is reduced down to minus 1.5°C. At the third stage the temperature in mussel thermal centre is reduced down to minus 25°C.
EFFECT: invention makes it possible to produce the product with lowest qualitative and quantitative variances with reduction of processing time.
4 ex
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