“The ocean is fraught with inexhaustible wealth. Knowledge of the ocean and the use of its resources is an important task for the coming years. " These words of MV Keldysh, President of the USSR Academy of Sciences, we have cited here not by chance. Our century was once called the age of electricity.
Now he has received the proud name "cosmic". Yes, maybe even before the end of the twentieth century, the dead deserts of Mars will come to life, and the treasures of the lunar bowels will be delivered by cargo rockets for processing to earthly factories and plants.
But we really need the ocean today. And we can safely say that underwater plantations will yield faster than Martian ones.
Imagine the following picture: an all-terrain vehicle moves along the sea coast, either on land or descending into the water. He is not looking for treasures, not sea monsters, but collects. ... ... mussels. Mussels? Do these molluscs really deserve such attention from science and technology? It turns out they deserve it. And what! After all, their settlements are covered with a dense layer of underwater hills on the coastal shoals. There are so many mussels that no livestock farm can get as much meat from a hectare of pastures as it can get it from a hectare of mussel "cans": two hundred to three hundred tons, ten thousand pieces.
Mussels are the most common marine bivalve mollusk.
The Black Sea mussel weighs only thirty grams, but a lot of it is mined in the Black Sea. Several species of mussels live in the waters of the Far Eastern seas, but the main commercial species is the Dunker mussel, or black shell. The fishery of edible mussel is poorly developed, it is small in size, shell valves are thin, therefore it is more difficult to catch it.
Ten years ago, over a million centners of these mollusks were harvested in the world, and now much more is being harvested. It is worth recalling another figure: in Holland, on average, almost ten kilograms of mussel meat per inhabitant per year. The stocks of mussels in the Soviet Union, especially in the Black Sea basin, make it possible in the near future to bring fishing to one and a half million centners per year.
This shell is obtained from the bottom of the sea with dredges, drags and bimtras, and on rocky areas iron tongs and claws are used, fixed on long wooden poles. Mussel fishing begins in April-May and ends in September. The most favorable time for fishing for the Black Sea mussel is August-September, since at this time it contains the greatest amount of proteins and minerals. The sizes of the mussels are different: the length of the shell of the Dunker mussel reaches two hundred and fifty millimeters, and the so-called edible mussel is much smaller - forty to eighty.The weight of a deep-sea mussel reaches five hundred or more grams, and a shallow-water one - one hundred or less. The mussel lives for seven to ten years, but the industry uses mainly four years.
Mussel is rich in complete protein, contains a little fat and carbohydrates. Far Eastern mussels have slightly more carbohydrates, which is why the meat parts of it have a peculiar sweetish taste. The edible parts are the mantle muscle and entrails. Mussel meat contains more proteins, methionine and tryptophan than the insides, but the latter have more minerals and high-grade fat, therefore, the insides of the mussels are eaten along with the meat.
The edible parts of mussels contain as much protein as domestic animals and fish. But mussel proteins are superior in methionine, tyrosine and tryptophan proteins to meat and fish proteins. Mussel fat is distinguished by an exceptionally high content of essential polyunsaturated fatty acids, especially arachidonic, as well as a large amount of phosphatides. Mussel fat contains cholesterol, but since there is very little fat in mussels, therefore, the amount of cholesterol is insignificant. Sodium, potassium, calcium, magnesium, iodine, boron, cobalt, arsenic, and manganese are found in mussel meat. Especially there is a lot of cobalt in mussels: almost ten times more than in pork, beef and chicken liver. Mussels contain vitamins Bl5 B2, Bf), PP.
Mussel meat is boiled, salted, processed into canned food, dried food products are prepared from it, and the shells are used to produce mineral feed or lime. It has been found that steam-blanched mussels are more nutritious than water-blanched mussels. Look in the section "For those who look at the root" and you will see that when blanching with water, the product not only loses twice as much in weight as when blanching with steam, but also there is a loss of extractives along with water. To free the mussels from the pungent odor, steam blanching should be carried out for five minutes.
Boiled mussel meat can be used to make marinades. The muscles and mantle are washed in water, cut into small pieces and placed in glass jars. Marinade filling consists of shell broth, vinegar, hot and allspice, cinnamon, cloves, sugar and salt. This filling is heated to a boil, filtered and poured into cans of meat.
Inhabitants of Primorye often eat mussels raw and find them very tasty. But they have a special honor for stewed and fried mussel meat, as well as pilaf and casserole.
This is how they prepare a casserole: the boiled mussel meat is passed through a meat grinder, salted to taste, mixed with mashed potatoes and baked. Boiled meat, minced and mixed with fried onions, salt and crushed pepper, is used for filling pies, pies and dumplings. At present, our industry produces special canned food: mussels in their own juice, mussel pilaf, mussel meat with rice, mussels in tomato. As a rule, when making canned food (except for canned food in their own juice), mussels are fried.
In the Clinic of Medical Nutrition of the Institute of Nutrition of the USSR Academy of Medical Sciences, various sea products were used, and they are already recommended for widespread use in dietary nutrition. The high biological value and the presence of a large amount of iodine made it possible to recommend them in the diet of patients with atherosclerosis. Boiled-frozen mussels can be used in the diet of patients with atherosclerosis in the amount of forty to fifty grams per day, adding them to vegetable salads, vinaigrette. The use of mussels can be recommended no more than three times a week, so that they do not bother the patient. In the next two to three weeks, other invertebrates or cabbage should be included in the diet of patients with atherosclerosis, after which mussels can be reused.Diet canned mussels, developed at the Institute of Nutrition for patients with atherosclerosis, are prepared from raw vegetables, without preliminary heat treatment; the amount of salt is reduced by half, hot spices are excluded.
The mussels are not fried, and the vegetable oil is put directly into the jar. A combination of mussels with vegetables and prunes is widely used.
When checked, it turned out that patients who do not suffer from concomitant diseases of the gastrointestinal tract satisfactorily tolerate a diet with the addition of mussels.
The use of sea Pwi invertebrates and seaweed has shown their positive effect on capillary permeability, which made it possible to recommend these products in the diet of patients with atherosclerosis.
Щ0, Diet from seafood,
used in the Clinic of Medical Nutrition, is very useful for healthy people, it is a good prevention against early atherosclerosis, as well as for the elderly. Diet canned foods from mussels and seaweed have good taste properties, which made it possible to recommend them for introduction into production.
Concentrated broths from mussels, and especially oysters, are given in some countries to the sick, in need of easily digestible and nutritious food, as well as to convalescents. In the eastern countries - Japan, China, Korea - to improve digestion, the insides of invertebrates are used, subjected to spontaneous enzymatic processing due to the enzymes they contain (L.L. Logunov).
Sch ... As you can see, creating an all-terrain vehicle for collecting mussels is a must. Maybe the all-terrain vehicle will be used for the settlement of mussels. After all, this mollusk is also useful in that it participates in biofiltration: passing water through itself, the mussel purifies it, makes it light. If several mussels are placed in a jar of muddy water, then very soon the water will become completely transparent. Where the settlements of mussels stretch out, dead strata of silty soils are formed, which owe their origin to the "secretions" of mussels. This "shell dream" is a good fertilizer. Mussel silt is also used to strengthen coastal land areas.
This is the inexhaustible wealth that the ocean conceals. The little mussel turns out to be a “jack of all trades”. You just need to fully use her abilities.
