RU2231272C2 - Method for complex processing of burying clams (versions) - Google Patents

Abstract

FIELD: processing of burying clams for obtaining of delicacy products, biologically active substances and mineral-protein feed for animals and birds.

SUBSTANCE: method involves sorting out and washing raw material, such as burying clams of any sizes; extracting raw gray muscular tissue and interiors from shell; cutting muscular tissue and separating locomotor muscle-leg and mantle with adductor; providing washing and hydraulic and thermal treatment of separated locomotor muscle-leg and mantle with adductor for 5-25 min at temperature of 40-55⁰C; treating locomotor muscle-leg and mantle with adductor by salting mixture or salting mixture with enzyme preparation, with proteolytic enzyme of king crab liver being used as enzyme preparation in an amount of 1.5 wt%; washing with water and holding in acetic acid solution with pH value of 3.2 ± 0.2 for 20-25 min; using resultant raw material for producing of preserves or paste. Clam interiors and shell may be used as raw material for producing of biologically active substances and mineral-protein feed for animals and birds. Upon cutting of clams, interiors and shell are held separately. Interiors are ground, dehydrated and divided into protein and fat fractions. Shell is cooked in water for 40-60 min, followed by grinding for producing of mineral flour. Interiors protein fraction is mixed with mineral flour for producing mineral-protein feed additive for animals and birds. On complex processing of "Anadara Broughtoni" for using as raw material to obtain biologically active substances, hemolymph is additionally used. Hemolymph is separately extracted from clam cavity immediately after opening of shell and frozen or dried.

EFFECT: improved taste, aroma and consistency of sea clam product, which is raw material with increased content of connective tissue protein.

8 cl, 9 ex

Description

The invention relates to the food industry and can be used for complex processing of bivalve burrowing mollusks to obtain delicious products, biologically active substances and mineral-protein nutrition for animals and birds.

In the countries of Southeast Asia, the USA, and Japan, various types of bivalve mollusks (clems) are eaten mainly raw or in the form of sterilized canned food. In Russia, so far, only a few species of bivalve mollusks (oyster, scallop, mussel) have been mined, which were mainly used for the production of canned food and in small quantities for culinary (stewed, baked) dishes and preserves.

The traditional salty products in Russia are not made from burrowing bivalve mollusks, because after salting, they acquire a hard, hard-to-chew consistency.

In the production of canned food from the entire mass of soft tissues, only the leg is used, the mass of which, depending on the type of shell, is from 22 to 52% of the mass of soft tissues or 8-16% of the total mass of the mollusk. The low yield of finished products determines the high cost of production, which makes it inaccessible to the population.

In addition, the low taste properties of the products also reduce the interest of buyers in canned shellfish.

Canned bivalve mollusks have a dense, rigid consistency, firstly, due to the high content of collagen in their tissues, and secondly, due to the compaction of muscle fiber due to the reduction of collagen fibers under the influence of high temperature during sterilization of canned food.

Sterilization of clems is accompanied by a large loss of moisture and the transition to a broth of a significant amount of soluble proteins, peptides, amino acids, which negatively affects the nutritional and biological value of the product.

The large volume of non-utilized waste in the canning industry negatively affects the environment and poses the challenge for manufacturers to solve environmental issues. All of the above negatively affects the economic stability of enterprises engaged in the catch and processing of mollusks, and reduces the interest of entrepreneurs in the extraction and processing of bivalve mollusks.

There is a method of processing sea cleats, in particular anadara (Anadara inflata), which provides, in order to increase the utilization rate of raw materials, the direction in the production of food products not only legs but also parts of the mantle and siphon (Ichi Tanikawa "Marine products" Publishing House "Food Industry ", M., 1975 →" Canned from Clemets "(p. 126). However, this method is used only in the manufacture of canned food and does not solve the problem of a hard difficult to chew consistency in the manufacture of delicatessen products or preserves.

A known method of processing the so-called inedible mollusks, characterized by a very tough consistency, poor taste. According to this method, for example, the shell "Arctica islandica", known as the "hard shell", is converted into edible by long cooking meat, which evaporates substances that cause an unpleasant odor and taste. ("Method for processing clamps" USA, MKI A 22 C 29/00, patent No. 3471300, from 08.08.1966). Only canned food is made from these shells.

This method is unacceptable for the manufacture of salted products, since during cooking the meat loses moisture, hardens and becomes stiff, and due to the transition of proteins, vitamins, amino acids, peptides into the solution, the food and biological value of the product decreases, as a result of which the product yield is significantly reduced.

The method does not include the use of a mantle and an adductor (muscle-closure), viscera and sashes, which makes this process economically disadvantageous and environmentally dirty.

There is a method of non-waste processing of burrowing mollusk - ice (Use of bivalve ice for food purposes. Kulyasova VE Biological resources of the Far Eastern seas. Abstract. Vladivostok, 1975, pp. 134-137).

However, this method provides only fodder flour, but does not involve the use of soft mollusk tissues for food production.

There is a method of preparing preserves from a trumpeter (TU 15-01 922-96), in which the mollusk meat is poured in a 1: 1 ratio with a warm (40 ° C) 5% sodium chloride solution into which a proteolytic enzyme preparation is added in an amount of 0, 01% by weight of meat, while proteinase is used as a proteolytic enzyme.

Enzymatic treatment is carried out for 20-25 minutes, maintaining a temperature of 35-38 ° C. Then, to inactivate the enzyme, the mollusks are pickled in a solution containing 2% acetic acid, 3% sugar, and 5% sodium chloride. After marinating, the trumpeter’s meat is cut into pieces, placed in jars and poured with sauce or oil.

However, this method is not suitable for the preparation of preserves from burrowing mollusks (anadara, spizul, mertsenaria, maktra, callista and others). Our experiments showed that proteinase treatment of burrowing raw or frozen mollusks leads to softening (up to liquefaction) of the surface layer of tissue, while the inner layers retain a rigid consistency.

The closest technical solution to the claimed inventions is a method of preparing burrowing mollusks, in which the mollusk meat is first kept in a solution of salts of phosphoric, sulfuric or hydrochloric acids, and then in a solution of hydrolytic enzymes, for example pepsin, nuclease or arginase (Method for softening mollusk meat. Japan , accepted application No. 2879-56; Stated 06/23/53). The increase in the porosity of muscle fiber under the influence of salts promotes a uniform distribution of enzymes throughout the thickness of the meat and some softening of the meat. In order to make the cleme meat soft and easy to chew, it is cooked for a long time after treatment with salts and enzyme (40-60 minutes).

However, this method does not provide for the production of salted products from mollusks.

The disadvantage of this method is the obligatory long cooking, in which the mollusk meat loses moisture and valuable substances: proteins, amino acids, macro- and microelements, as a result of which the yield of the product and its nutritional and biological value are reduced.

In addition, prolonged cooking of mollusks requires additional energy and time costs, which increases production costs and the cost of the product.

This method does not involve the use of a mantle and an adductor, which also negatively affects the cost of production.

The disadvantages of this method also include the fact that during the processing of mollusks a large amount of waste is generated and environmental damage. This method does not provide waste-free processing of raw materials and does not solve the problem of recycling entrails, sinks.

The objective of the invention is the development of a waste-free, environmentally friendly method for the integrated processing of bivalve burrowing mollusks (clems) to obtain gourmet products, biologically active substances and mineral-protein nutrition by increasing the porosity and permeability of muscle fiber, as well as expanding the raw material base and reducing the cost of final products for expense increase in finished goods output.

The tasks are solved as follows: after sorting and washing the mollusks (anadara, spizul, mertsenaria, maktra, callista and others) from the silt and sand, the shells are opened and the raw muscle tissue of the mollusks is extracted from them, the legs are cut with the motor muscle, washed and softened by processing with a salted mixture or a salted mixture with an enzyme preparation, the finished delicatessen products are Packed, corked and stored, and the mantle with an adductor is additionally used as a raw material for the preparation of delicatessen products m, wherein prior to processing the salting mixture or salting mixture with an enzyme preparation motor muscle - foot and mantle with adductor subjected to hydrothermal treatment for 5-25 minutes at 40-55 ° C.

The raw materials and shells of mollusks are used as raw materials for the production of biologically active substances and mineral-protein nutrition for animals and birds, and when cutting mollusks, the interiors and shells are taken separately.

The insides are used to produce biologically active substances and mineral-protein products, while the insides are crushed, dehydrated and divided into protein and fat fractions by centrifugation.

Shells are boiled in water for 40-60 minutes, then crushed and get mineral flour.

As raw materials for the complex processing of bivalve burrowing mollusks (clems), mollusks of any age and size are used.

Ambient mixture contains NaCl in an amount of 4-5% and antiseptic (benzoic acid sodium or sorbic acid) in an amount of 0.1-0.15% by weight of muscle tissue, in addition, an ambiguous mixture may additionally contain an enzyme preparation obtained from the liver Kamchatka crab “Krusenzim” in the amount of 0.5-1.5% by weight of raw materials.

The muscle tissue treated with a salted mixture with an enzyme preparation is washed with water, and then it is kept in solution with a pH of 3.2 ± 0.2 for 20-25 minutes to inhibit the proteolytic process.

The motor muscle of the leg and the mantle with an adductor of pale or gray color are treated with a salt mixture with dye (fermented rice or SANSET YELLOW FSF) in an amount of 0.01-0.5% by weight of muscle tissue.

In the preparation of gourmet food products, in particular preserves, the leg and mantle with the adductor are used separately or together, while the leg fillet is cut across the edge of the fillet.

The paste is prepared from muscle tissue treated with a salted mixture with an enzyme preparation.

The protein fraction of the entrails is mixed with mineral flour and a mineral-protein feed additive for animals and birds is obtained.

In the complex processing of Anadara Broughtoni anadara, hemolymph is additionally used as a raw material for the preparation of a biologically active food supplement, while the hemolymph is separately taken from the mollusk cavity immediately after opening the shell, after which it is frozen or dried.

The use of salted products for production along with the motor muscle of the legs and mantle with an adductor allows to increase the yield of salty products by 12.5% and thereby reduce the cost of the product.

The leg, mantle and adductor are kept in water for 5-25 minutes at a temperature of 40-55 ° C, after which they are treated with a salted mixture containing (to the mass of raw materials): 4-5% of sodium chloride, 0.1-0.15 % antiseptic (sorbic acid or sodium benzoate), 0.01-0.5% of the dye (in the case of salting bleached meat) or a similar salted mixture, but additionally containing 0.5-1.5% of the proteolytic enzyme obtained from the liver Kamchatka crab "KRUSENZIM", to the mass of raw materials. The raw materials are kept at a temperature of 0-2 ° C for 3-15 days. The raw material salted with a salted mixture with the enzyme preparation is washed with running water and kept in a solution of acetic acid with a pH of 3.2 ± 0.2 for 20-25 minutes. The resulting raw materials are used for the preparation of low-salted products - preserves or pastes (pastes).

Short-term soft hydrothermal treatment at a temperature of 40-55 ° C allows to increase the yield of finished products by almost 2 times, helps to reduce energy, time and labor costs and thereby reduces the cost of finished products, since the required degree of protein denaturation is achieved in this temperature range ( 60%), and the moisture loss is negligible and amounts to 3-5%.

A temperature above 55 ° C causes excessive protein denaturation and the raw material becomes hard, and a temperature below 40 ° C does not allow reaching the required level of protein denaturation.

Short-term soft hydrothermal processing of raw materials is accompanied by a reduction in collagen fibers, which leads to micro-stratification of muscle bundles and an increase in porosity and permeability of muscle fibers.

An increase in the porosity and permeability of muscle fiber contributes to the penetration of the enzyme preparation into the thickness of the muscle fiber, closer contact of proteinases with the proteins of the inner layers of the tissue. Enzymatic cleavage of proteins, primarily connective tissue, and the accumulation of free amino acids, peptides leads to increased tenderness of meat, better taste and higher biological value of the product.

In the process of salting out, microporous tissue absorbs the formed brine, as a result of which the meat becomes juicy. Muscle fiber loosening and swelling provide the formation of an easily chewable tissue structure and a pleasant taste.

The use of an enzyme preparation reduces the ripening period of salted products to 3-5 days, while the ripening of molluscs salted without an enzyme preparation lasts from 10 to 15 days.

Enzymatic processing of raw materials allows you to get a product with a given degree of softening of the fabric and improved flavoring properties.

In the course of the research work, various doses of the application of the enzyme preparation obtained from the liver of Kamchatka crab “Krusenzim” were tested in relation to the weight of the raw material. As a result of experimental verification of all options, the optimal dose of the enzyme preparation was established, which ranges from 0.5-1.5% by weight of the raw material.

Reducing the dose of the introduced enzyme preparation is impractical, because leads to a sharp decrease in the rate of maturation and insufficient softening of the tissue, and an increase to excessive softening of muscle tissue.

The use of food dyes makes it possible to send raw materials with bleached meat, constituting from 35 to 47% in catches and, currently, sent to waste in the production of competitive products. It also increases the profitability of the shellfish processing process and reduces the environmental impact.

In the manufacture of preserves, the leg is portioned into slices, then separately or together with the mantle and the adductor, they are packaged in plastic bags or cans, and fill or sauce is added to the cans. Store products in jars or bags at temperatures from minus 2 to minus 6 ° C for 6 months. or at a temperature not exceeding minus 18 ° C for 12 months.

In the manufacture of pasta or paste, salted raw materials are crushed, adding to the mass of raw materials 2-3% of vegetable oil, packaged in jars and stored at a temperature of minus 2 to minus 6 ° C for 6 months.

The output of salty products to the mass of soft tissues (legs, mantles and adducts) directed to the processing is 90-94.5% in the manufacture of fermented products, 98.4-99.5% not fermented. In the traditional technology of preserves, including cooking raw materials before the ambassador, the output of salted products does not exceed 40-45% of the mass of raw meat sent to the ambassador.

The obtained preserves have a dense, but easy to chew consistency, pleasant taste and aroma. Depending on the type of filling, the preserves contain: protein 15-17%, lipids 0.6-10%, carbohydrates 5-8%, moisture 60-77.4%.

Pastes and pastes have a delicate buttery consistency. They contain 13.5-15.0% protein, 5.3-6.0% carbohydrates, 3.0-4.2% lipids.

From the insides by centrifugation, a semi-finished fat and a protein fraction are isolated. In fat, the content of unsaturated fatty acids ranges from 54 to 75%, polyunsaturated fatty acids account for more than 41-48.3%.

Semi-finished fat, the yield of which is 3.4% by weight of raw materials, has the following characteristics: acid number 6.3-7.2; peroxide value 0.29-0.37; unsaponifiables content 2.9-3.2; the proportion of EPA is 8.2-17.8%. It is used as technical fat or sent for further processing in order to obtain fatty compositions: phospholipids or a complex of polyunsaturated fatty acids, which are used as biologically active food additives for the treatment of cardiovascular diseases.

The protein fraction is dried to obtain protein flour. Its output is, depending on the type of mollusk, 0.3-1.5% by weight of the whole shell. Flour contains from 62-73% protein, 14-21% carbohydrates, 4-11% minerals.

The shells are boiled in water for 40-60 minutes, after which they are pressed in a press separator with a hole diameter of 0.5-1 mm, crushed on hammer crushers to particles no larger than 5 mm, dried and used either as mineral top dressing or mixed with protein flour, receiving mineral-protein nutrition for animals and birds.

The choice of time for cooking shells (40-60 min) is due to the need to obtain sufficient softness of the shells. A further increase in cooking time is not economically feasible, and with a decrease in cooking time it is impossible to achieve the desired effect.

The obtained mineral protein flour contains: protein 7.8-11.8%; carbohydrates 2.7-4.2%; mineral substances (Ca, Na, Mg, Zn, Fe, Cu, Mn, J) 72-75%, among which calcium prevails, presented in the form of calcium carbonate, salts of amino acids, low molecular weight peptides and phosphoric acid. Mineral-protein paste or flour obtained from it is used as feed for birds and animals.

The use of shells and entrails for the production of mineral-protein top dressing increases the efficiency of the use of raw materials, increases the volume and assortment of top dressings necessary for growing large and small livestock and poultry, and eliminates the harmful effects of the industry on the environment.

The hemolymph, selected during cutting from anadara, is frozen or dried, while in order to prevent coagulation of proteins, it is mixed with ethyl alcohol in a ratio of 2: 1 and dried by sublimation. The dried powder is used as a biologically active food supplement or as a raw material for the allocation of dietary supplements to food - heparin, which prevents blood coagulation and blood clots.

Case Studies

Example 1

Freshly caught spisula is washed to remove sludge and sand, the sink is opened. Soft tissues are removed from the sink and cut, collecting separately the motor muscle (leg), mantle and adductor (muscle-closure). Separately collect shells. The leg is separated from the insides, and fillets are obtained. The fillet, mantle and adductor are washed and, after steaming, are sent for hydrothermal treatment. The raw materials are placed in a container, filled with water having a temperature of 50 ° C, and the mantle and adductor are held for 20 minutes, the leg (fillet) 25 minutes. After hydrothermal treatment and subsequent draining, the raw materials are sent to the ambassador.

Fillet or mantle with an adductor is placed in a salting container in even rows, evenly pouring each row with a salted mixture containing sodium chloride in an amount of 5.0%, the enzyme preparation Krusenzim in an amount of 0.5%, sorbic acid in an amount of 0.1% to weight of meat. The salted spizula is kept at a temperature of 0 ° C for 5 days. under oppression.

After salting out the fillet, the mantle and adductor spizules are washed and then kept to inhibit the enzyme preparation in an acid solution with a pH of 3.2 ± 0.2 for 20 minutes. After draining, the clam meat is chopped on a cutter, adding vegetable oil in an amount of 3.5% by weight of the raw material, packaged in jars and stored at a temperature of minus 2 to minus 6 ° C for 6 months.

The resulting pastes and pastes have a delicate buttery consistency. They contain 12.0-12.5% protein, 5.7-6.0% carbohydrates, 3.0-4.2% lipids.

The insides are crushed and centrifuged in a horizontal precipitation centrifuge (6000 rpm) to separate them into 2 fractions: semi-finished fat and solid cake - protein paste.

Semi-finished fat, the yield of which is 3.2-4.0% by weight of the raw material, has the following characteristics: acid number 7.0; peroxide value 0.33; the content of unsaponifiable substances 3.2; the proportion of EPA is 14.9-15.2%. It is used as technical fat or sent for further processing in order to obtain fatty compositions: phospholipids or a polyunsaturated fatty acid concentrate - biologically active substances (BAS) for preventive nutrition.

The mineral protein residue is dried to obtain fodder flour. Its yield is 2.8% of the mass of viscera, it contains 72% protein, 14.3-15% carbohydrates, 4.4-4.7% of mineral salts 7.7-10.1.

The shells are boiled for 50 minutes, after which they are crushed on special grinders to a particle size of 3-5 mm. The crushed shells are mixed with fodder flour and dried, obtaining fodder mineral protein flour.

The resulting mineral-protein flour contains: protein 7.6-8.8%, carbohydrates 3.4-3.8%, minerals (Ca, Na, Mg, Zn, Fe, Cu, Mn, J) 82-85% among which calcium prevails, presented in the form of calcium carbonate, salts of amino acids and phosphoric acid. Mineral protein flour is used as feed for birds and animals.

Example 2

Freshly caught spizula is processed analogously to example 1 to obtain delicious products, biologically active substances and mineral protein flour. Hydrothermal treatment is carried out at a temperature of 40 ° C for 20 minutes

The ambassador is carried out with an ambassador mixture containing sodium chloride in an amount of 4%, sodium benzoate in an amount of 0.15% by weight of meat for 5 days at a temperature of 0 ° C under oppression.

Salted raw materials are washed with running water and allowed to drain.

Leg fillet and mantle with adductor are packaged together or separately. In this case, the leg fillet is cut into slices no more than 1 cm wide, and the leg fillet is cut across the edge, and placed in jars in the form of a “butterfly”. Then fill is made. Banks are corked and stored at a temperature of minus 2 to minus 6 ° C for 6 months.

The obtained preserves have a dense, but easy to chew consistency, pleasant taste and aroma. Preserves contain: protein 13-15%, lipids 0.6-10%, carbohydrates 8-10%, moisture 60-77.4%.

Shells are boiled for 60 minutes.

Example 3

Freshly caught mercenary processed analogously to example 1.

However, hydrothermal treatment is carried out for 5 min at a temperature of 45 ° C. Sinks boil for 40 minutes.

Example 4

Freshly caught mercenary processed analogously to example 2.

Example 5

Freshly harvested maktra is processed analogously to example 2.

Example 7

Freshly caught Anadara Broughtoni anadara weighing less than 200 g is treated analogously to example 1, however, after opening the shell, the hemolymph is separately drained from the anadara cavity first. Hemolymph is frozen or dried.

Hemolymph to prevent protein coagulation is mixed with ethanol in a ratio of 2: 1 and dried by sublimation. The dried powder is used as biologically active substances for food or as raw material for the isolation of biologically active substances of heparin, which prevents blood coagulation and blood clots.

Preserves are prepared from salted raw materials, as described in example 2.

Example 8

Freshly caught Anadara Broughtoni weighing more than 200 g with gray meat is washed, chopped and heat-treated as described in Example 7. However, hydrothermal treatment is carried out for 25 minutes at 55 ° C, and for salting, fillet, mantle and adductors use table salt in an amount of 5.0%, food coloring - fermented rice in an amount of 0.5%, sorbic acid in an amount of 0.15% by weight of meat. Salted anadara is kept at a temperature of 0 ° C for 10 days. Salted fillets, mantle and adductor are used for the preparation of preserves, as described in example 2.

Example 9

Freshly caught Anadara Broughtoni weighing more than 200 g with gray meat is washed, chopped and heat-treated as described in Example 2, and 5.0% saline is used for salting fillet, mantle and adductor, SANSET food coloring YELLOW FSF in an amount of 0.03%, sorbic acid in an amount of 0.1% by weight of meat.

These examples do not limit this invention, and the full object of legal protection is covered by the features set forth in the claims.

The proposed method of complex processing allows to increase the efficiency of the process of processing bivalve mollusks, the interest of producers and consumers due to:

- Involvement in food production, along with the leg, of other edible parts of the body: mantle and adductor (muscle-closure), which depending on the type of mollusk are 12-24.5% and 5.5-14%, respectively, which will increase yield of finished products by 17.5-38.5%;

- the use of meat waste, viscera and cusps to obtain biologically active substances, mineral or mineral-protein supplements, necessary for growing large, small cattle and poultry;

- improving product quality through the introduction of technologies that provide products with traditional taste and aromatic properties for the Russian population, delicate texture, high nutritional and biological value.

- improving the environmental situation in places of their processing.

The proposed method of complex processing of bivalve burrowing mollusks meets the criteria of “novelty” and “inventive step” is recommended for wide industrial use.

Claims (8)

1. The method of complex processing of mollusks with the production of gourmet products of biologically active substances and mineral-protein nutrition for animals and birds, characterized in that bivalve burrowing mollusks (clems) of any age and size are used as raw materials, mollusks are sorted, washed, and raw are cut separately on the motor muscle leg, mantle with an adductor, the insides and the shell, the motor muscle leg and mantle with an adductor are heated at 40-55 ° C for 5-25 minutes, salt with a salted mixture or a salted mixture s with an enzyme preparation, moreover, a proteolytic enzyme from king crab liver is used as an enzyme preparation in an amount of 0.5-1.5% by weight of the raw material; washed with water, kept in a solution of acetic acid, pH 3.2 ± 0.2 for 20-25 minutes, the resulting raw material is either cut into slices no more than 1 cm wide, placed in cans, filled and preserves, or crushed to ground meat, add vegetable oil, spices, put in jars and get the paste, the entrails are crushed, dehydrated, divided into protein and fat fractions and they are either biologically active substances or protein flour, shells are boiled in water for 40-60 minutes, and then crushed and get mineral flour. 2. The method according to claim 1, characterized in that the salted mixture contains NaCl in an amount of 4-5% and an antiseptic (sodium benzoate or sorbic acid) in an amount of 0.1-0.15% by weight of muscle tissue. 3. The method according to claim 1, characterized in that the motor muscle and leg and mantle with an adductor of pale or gray color are treated with a salt mixture with dye (fermented rice or SANSET YELLOW FSF) in an amount of 0.01-0.5% by weight of muscle tissue. 4. The method according to claim 1, characterized in that in the preparation of gourmet foods, in particular preserves, the motor muscle leg and mantle with an adductor are used separately or together. 5. The method according to claim 1, characterized in that the motor muscle leg is cut across the edge of the leg. 6. The method according to claim 1, characterized in that the paste is prepared from muscle tissue treated with a salted mixture with an enzyme preparation. 7. The method according to claim 1, characterized in that the protein flour is mixed with mineral flour and receive mineral protein supplementation for animals and birds. 8. The method of complex processing of mollusks to obtain gourmet products, biologically active substances and mineral-protein nutrition for animals and birds, characterized in that bivalve burrowing mollusks (clems) of any age and size are used as raw materials, mollusks are sorted, washed, raw cut separately on the motor muscle leg, mantle with adductor, insides and shell, the motor muscle leg and mantle with adductor are heated at 40-55 ° C for 5-25 minutes, salt with a salted mixture or a salted mixture th with an enzyme preparation, wherein an enzyme preparation as used proteolytic enzyme from crab liver in an amount of 0.5-1.5% by weight of the raw material; washed with water, kept in a solution of acetic acid, pH 3.2 ± 0.2 for 20-25 minutes, the resulting raw material is either cut into slices no more than 1 cm wide, placed in cans, filled and preserves, or crushed to ground meat, add vegetable oil, spices, put in jars and get a paste; the insides are crushed, dehydrated, divided into protein and fat fractions, and either biologically active substances or protein flour are obtained from them, the shells are boiled in water for 40-60 minutes, and then they are crushed and mineral flour obtained, with the complex processing of anadara (Anadara Broughtoni), hemolymph is additionally used as a raw material for the preparation of a biologically active additive, moreover, the hemolymph is taken from the mollusk cavity immediately after opening the shell, then it is frozen or dried.