Product Parameters

Land Frozen Blood Clam Meat

blood clam

Product Details

Land Frozen Blood Clam Meat

Land Frozen Blood Clam Meat is derived from high-quality blood clams (genus Tegillarca), harvested from controlled coastal aquaculture environments with stable salinity and minimal environmental contamination risk. The product undergoes standardized depuration to reduce microbial load and sand content, followed by rapid individual quick freezing (IQF) technology at ultra-low temperatures to maintain cellular integrity and minimize ice crystal formation.

This cryogenic preservation process effectively locks in the clam's native biochemical composition, including high-value proteins, free amino acids (notably glycine and alanine contributing to umami taste), trace minerals such as iron and zinc, and naturally occurring glycogen. As a result, the product retains its characteristic briny-sweet flavor profile and tender texture after thawing.

Suitable for a wide range of culinary applications including thermal processing methods such as boiling, steaming, stir-frying, and hot pot, the product demonstrates stable quality performance under varying cooking conditions. Its standardized sizing and hygienic vacuum packaging ensure consistent portion control, food safety compliance, and operational efficiency for both foodservice and industrial users.

Our advantage

Fresh raw materials

sand purging

cleaning

shucking and meat extraction

evisceration

rinsing

individual quick freezing (IQF)

sorting and packaging

Nutritional Information(Serving Size: 100g)

nutritional

Our Advantages

advantages

Certifications

certification

Our Company

公司介绍

FAQ

01.What makes Land Frozen Blood Clam Meat different from fresh blood clams?

Land Frozen Blood Clam Meat is processed using Individual Quick Freezing (IQF) technology shortly after harvesting and purification. This method locks in freshness, texture, and nutritional value by minimizing cellular damage caused by ice crystal formation. Compared to conventional chilled products, it offers longer shelf life, stable quality, and reduced microbial risk while maintaining a near-fresh sensory profile after thawing.

02.How should Land Frozen Blood Clam Meat be properly thawed and prepared?

For optimal quality retention, it is recommended to thaw the product under refrigeration at 0–4°C or in sealed packaging under running cold water. Avoid room-temperature thawing to reduce microbial risk. Once thawed, the product should be cooked thoroughly and is suitable for boiling, steaming, stir-frying, or incorporation into soups and hot pot dishes.

03.Is Land Frozen Blood Clam Meat safe for regular consumption?

Yes. The product undergoes strict pre-processing including depuration to remove sand, impurities, and reduce microbial load before freezing. Combined with hygienic vacuum packaging and cold chain storage, it meets food safety standards for seafood products. When properly stored and fully cooked, it is safe for regular culinary use.

04.What is Land Frozen Blood Clam Meat, and what does "Land Frozen" mean for this product?

Land Frozen Blood Clam Meat is a frozen shellfish product made from the shelled (de-shelled) meat of blood clams. The product is typically derived from species such as Tegillarca granosa or Scapharca subcrenata. "Land Frozen" means the clams are transported alive to onshore processing facilities, where they are shucked, cleaned, graded, and frozen - as opposed to being frozen directly on the fishing vessel at sea. The processing requires live blood clams, and it is strictly forbidden to use dead shells or frozen dead shells. The land-based process allows for more rigorous quality control, precise size grading, and consistent packaging, making it ideal for wholesale and export markets.

05.How is Land Frozen Blood Clam Meat processed from live clams to finished frozen product?

The processing of Land Frozen Blood Clam Meat follows a strict workflow to ensure quality and food safety: (1) Raw material selection – only live blood clams are used; dead or frozen shells are strictly prohibited; (2) Cleaning – mud and sand on the shells are thoroughly rinsed; (3) Shell breaking – the shells are broken by hand in a designated indoor "wool workshop," with open-air operations not allowed; (4) Meat extraction and gut removal – the meat is taken out and the guts are removed; (5) Salting and sorting – salt is added, and the meat is sorted according to sensory index requirements and size specifications; broken shells and other debris are removed, and unqualified shellfish are rejected; (6) Rinsing and draining – the sorted meat is rinsed with clean water and drained on racks until no dripping; (7) Weighing, glazing, and packing – the product is weighed, a protective glaze is applied, and it is packed for freezing. The meat yield is reduced because some blood clams may not be fresh or may have died during catch.