Abstract:Maoctra veneriformis is abundant, low priced with high nutritive value and medical value while easy to deteriorate and pollute the environment. Compared to other Molluscs, high contents of protein and tasty amino acids in M. veneriformis are the striking feature. According to the scientific prescription and advanced sterilization technique, mixed with soup and sake at different ratio to keep the initial color and flavor, a series of M. veneriformis products were graded and optimized from factors collection to evaluation collection according to its quality by Fuzzy Comprehensive Evaluation. M. veneriformis after purification in uni-algae flowing were used to make bagged M. veneriformis products in its original flavor and they reached the export standard.
