Core Insights - The core advantage of liquid nitrogen processing technology is its ability to preserve the original taste and nutrition of fish, particularly the crispy meat fish, by achieving extreme freshness through rapid freezing at -196°C [1][2] Group 1: Liquid Nitrogen Processing Benefits - Liquid nitrogen processing prevents the formation of ice crystals that damage fish cells during freezing, which is a common issue with traditional slow freezing methods [1] - The rapid freezing process locks in moisture, ensuring that the fish retains its juicy and tender qualities even after cooking [1] - Nutritional components such as DHA, EPA, proteins, and minerals are preserved during the quick freezing process, unlike traditional methods that can lead to nutrient loss [2] Group 2: Market Expansion and Supply Chain Improvements - Liquid nitrogen processing eliminates geographical limitations, allowing for a shelf life of up to 2 years under stable low-temperature conditions, enabling distribution across the country [2] - The technology facilitates exports by simplifying logistics and reducing the complexity of shipping processes, leading to increased demand in overseas markets [2] Group 3: Seasonal Supply Management - The technology allows for the storage of fish during peak seasons, enabling companies to manage supply and pricing effectively throughout the year [3] - The deep processing industry in Zhongshan has developed a certain scale, with multiple processing enterprises contributing to the market [3] Group 4: Product Innovation and Waste Utilization - Liquid nitrogen processing has diversified consumption scenarios, allowing for the creation of various products such as pre-prepared dishes and thinly sliced fish for grilling [3] - The industry is exploring ways to enhance the value of by-products like fish bones and heads, contributing to a more competitive deep processing model [3]