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FROZEN WHOLE SHELL MUSSELS, COOKED AND FROZEN IN A 1KG VACUUM POUCH.

FROZEN COOKED MUSSEL MEAT OF THE SPECIES MYTILUS EDULIS. INDIVIDUALLY QUICK FROZEN.

FROZEN COOKED MUSSELS (MYTILUS CHILENSIS) IN GARLIC BUTTER SAUCE. INGREDIENTS MUSSELS, BUTTER, NATURAL GARLIC FLAVOURING, GARLIC AND PARSLEY. PACKAGED IN AN AIRTIGHT VACUUM SEALED PLASTIC BAGS.

HEATED WHELK MEAT FOR USE AS AN INGREDIENT IN FOOD. PRODUCT ALSO CONTAINS WATER, SUGAR, SOY SAUCE, FRUCTOSE, MALT SYRUP, SALT AND MONOSODIUM GLUTAMATE. THE WHELKS AND SAUCE ARE INSERTED INTO CANS, WHICH ARE THEN SEALED. THEY ARE THEN HEATED AT 114 DEGREES CELCIUS FOR 46 MINUTES. THE WHELKS ARE OF THE SPECIES BUCCINUM UNDATUM.

MINCED LOBSTER MEAT, BEING THE MATERIAL WITHIN THE BODY CARCASS. NO OTHER INGREDIENTS HAVE BEEN ADDED. THE PRODUCT IS COOKED BY IMMERSING IT IN BOILING WATER UNTIL AN INTERNAL TEMPERATURE OF 82 DEGREES CENTIGRADE IS REACHED. IT IS THEN KEPT IN THE WATER AT THIS TEMPERATURE FOR THREE SECONDS. THIS PROCESS COAGULATES THE MEAT PROTEIN, AND CHANGES IT FROM BEING TRANSLUCENT TO BEING OPAQUE. ADDITIONALLY THE PROCESS CONTROLS LISTERIA. SUBSEQUENT TO COOKING THE TAIL AND CLAWS ARE SEPARATED AND THE REMAINDER IS MINCED.