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从活体文蛤生物学特性入手，对其肥满度及一般化学组成进行了分析；研究了活体文蛤的净化条件和方法；确定了文蛤真空软包装条件和灭菌工艺；提出了一整套适合文蛤真空软包装生产的技术工艺。产品成品申96％以上，常温保藏6个月以上。
Starting from the biological characteristics of the living clam, its fullness and general chemical composition were analyzed. The purification conditions and methods of the living clam were studied. The vacuum flexible packaging condition and the sterilization process of the clam were determined. A set of suitable vacuum clamshell packaging Production technology. Products finished more than 96%, at room temperature for more than 6 months.