液氮加工技术赋能脆肉鲩流通打破地理限制

Core Viewpoint - The introduction of liquid nitrogen processing technology significantly enhances the preservation of fish, addressing many pain points of traditional live fish circulation by locking in freshness and nutritional value [1][2]. Group 1: Liquid Nitrogen Processing Advantages - Liquid nitrogen processing allows for ultra-fast freezing at -196℃, preventing the formation of ice crystals that damage fish texture during traditional slow freezing [1]. - The technology preserves essential nutrients such as DHA, EPA, and proteins, which are often lost in traditional freezing methods [2]. - It effectively eliminates the risk of parasites in freshwater fish by instantly killing all live bacteria and eggs at ultra-low temperatures [2]. Group 2: Market Expansion and Supply Chain Improvements - Liquid nitrogen processing breaks geographical limitations, allowing fish products to have a shelf life of up to 2 years at -18℃ to -20℃, enabling distribution across the country [2]. - The technology facilitates exports, as it simplifies logistics and regulatory processes, allowing for bulk shipments to overseas markets [2]. - Seasonal supply issues are mitigated by freezing fish during peak seasons for later sale, stabilizing prices throughout the year [3]. Group 3: Product Innovation and Value Addition - The technology enables the creation of diverse consumer products, such as thinly sliced fish for grilling and ready-to-eat meals, enhancing consumer convenience [3]. - The deep processing approach promotes "whole fish utilization," turning by-products like fish heads and bones into valuable products, thereby increasing overall profitability [3].