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Marine scallops are currently mainly sold as cold-cold shells. The processing technology of cold-cold shells is as follows: 1. The shellfish are first washed with seawater, the shells are forced to open, the mantle and the visceral masses are washed, and the complete shellfish is removed. Column, rinse the shell with clean sea water, rinse time can not be too long, not to soak in water. 2. Wash the shell column and drain it for 10 minutes. According to the needs of the sale, sort out the shells of different specifications. According to the user's requirements, the weight of each tray is weighed and loaded into the freezing plate. The freezing temperature must be below -28°C. Secondary watering during quick cooling. 3, off the plate, when the frozen product center temperature is lower than -15 °C after the release. 4ã€Ice-plating clothes, glazing clothes in the packaging warehouse at about -10°C to make the surface of the frozen product smooth, transparent, smooth, and prevent drying. 5. Packing and refrigerating. After the ice coating, it is packaged according to the sales requirements. After being packaged, it is put into refrigeration, and the refrigerating temperature must be below -18°C.