Scallop fresh-keeping technology

Japan's Aomori Prefecture Fisheries Processing Institute has recently developed a new technology that removes its meat from shells for long-term preservation. The new technology is to put scallop meat and seawater in sterile seawater into plastic bags and preserve them at low temperatures. The added seawater and oxygen are kept fresh in certain proportions. After using the new technology, it can be stored as a sashimi for 3 days.

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