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2022 Aquatic Product Processing Trends

2022 Aquatic Product Processing Trends

With the development of China's national economy, the advancement of science and technology, and the introduction of foreign advanced production equipment and processing technology, China's aquatic product processing technology, methods and means have undergone fundamental changes. All have been greatly improved, and the following trend is now presented. 1. Convenience First, some aquatic products are used to process fish paste, and then fish paste is used to produce various products such as fish cakes, fish breasts, fish steaks or fish sausages for direct consumption by consumers. It is nutritious and storable, and easy to carry. 2. Simulation The fish paste can be made into simulated products such as color, fragrance, taste and shape similar to crab, shrimp, shellfish, shark fin, and roe. This simulated product can become a special aquatic convenience food or side dish no matter in home or restaurant catering. 3. Health care Using aquatic products as raw materials, according to a certain formula, with appropriate drugs, the taste of aquatic products, and the properties of drugs, various aquatic health foods are made. Due to its low content of cholesterol enzymes, it can become a real "medicated diet". 4. Beautify The vast majority of caviar is not only delicious and nutritious, but also rich in elements and minerals such as protein, calcium, phosphorus, iron and lecithin. 5. Fresh and live segmentation Aquatic products can maintain their original fresh taste after being scientifically divided. In addition to advocating nearby, on-site live sales, and fresh sales, it can also be divided into small frozen packages, so that the storage time is long, and it can meet the consumption needs of different consumers and is convenient for purchase.
Time:2022-03-10
How is the cooking package better than the takeaway?

How is the cooking package better than the takeaway?

On the first day of work in 2022, "what to eat for lunch" is the number one problem that plagues all contemporary office workers. Our commentary teacher has found a brand new solution: It seems to be unfinished, and it also seems to emphasize the point of view. After the description, the commenter came to a conclusion: "The cooking bag is really much better than expected." Yet this is far from the whole story. According to the introduction of the corpse sauce, compared with the app foraging for the Ele.me app that draws a Latin American group at noon every day, a meal package has the following additional advantages: The program is very cost-effective, with a clear nutrient composition ratio, self-contained selection difficulty blocking function, flavor that does not lie to the taste buds, and most importantly - immeasurable development potential. So, what is the charm of the mediocre food package, which can lure the dignified fundamentalist meal replacements? Come on, let's talk about this topic with Corpse Sauce today. 1 More than just value for money ——Compared to the fly restaurants with questionable quality on the takeaway platform, the cooking bag is too reliable In the impressions of many friends, cooking bags, a typical industrialized mass-produced commodity, are destined to be only a low-level substitute for dine-in and outside-sellers' cooking that symbolizes the "smell of fireworks". Nutrition, taste and additives are all big problems— —However, this time on the side of the corpse sauce, we heard a completely different answer: "This is the reason why I bought the cooking bag-because the cooking bag has a nutrient list." Unsurprisingly. Like all meal replacement enthusiasts who look at the ingredient list to be safe, compared to take-out orders that have no nutritional reference value at all, the food package that clearly presents the content of energy, protein, fat and carbohydrates is obviously attractive. Even better; as for additives, it's just a reasonable price for "nutrition under control" - compared to how much sodium ions you take in and how much of it comes from sodium nitrite, it's an unknown takeaway. This quote is completely within the acceptable range. If you have really "selected" cooking bags, not just learned about cooking bags in the media's stereotypes, you will find that there are two kinds of cooking bags in ordinary retail, one can be stored at room temperature, and the other is To be kept refrigerated. The former tends to be saltier and has a prescribed dose of preservatives, while the latter has few preservatives. Cooking kits are prepackaged foods, and the relevant national production standards and daily inspections of manufacturers are actually much stricter than street stalls—or takeaway shops—and you are more likely to find a claimant if you have a bad stomach. After the cooking bag industry has matured in recent years, several famous cooking bag brands are actually more trustworthy than non-chain small restaurants on the street or businesses that change their names every 3 months. However, the numerical nutrition created by industrialized production is only one aspect. Whether a dish is the optimal solution for "what to eat at noon" is ultimately based on taste - then, in this dimension, how does the actual performance of the cooking package? "If you change it to the standard of dine-in, it belongs to the level of canteen dishes, and it is not that kind of good canteen. If you have to say it, it is similar to Joule's. There is boiler gas. In terms of price, if it is in the cafeteria, I am willing to pay about 15 yuan for such a beef stew with potatoes. In fact, if it is the same amount of chicken and joule, it will cost more than 20 yuan.” Well, this is the experience of corpse sauce. It's a bit surprising that there is a "pot gas" to judge the flavor of small fried daigo. 2 The optimal solution in exchange for the short board ——The reserved consumerism is inferior to the true fragrance of the cooking bag It must be emphasized that choosing to use a cooking bag to solve the main meal is not a niche behavior - in today's Xiaohongshu, cooking bag evaluation is not uncommon, and its popularity should not be underestimated: From the actual experience, the convenience of the cooking bag is well-known, but it is still not the optimal solution close to "perfect" - but objectively speaking, the shortcomings of the cooking bag itself can often just meet the application of office workers' lunch. The scene, although it is a coincidence, is indeed a very interesting coincidence. In order to maintain the "pot gas" and at the same time ensure that the final dishes presented under limited heating conditions will not lack too much flavor, the current mainstream cooking packages on the market are not as rich in variety as imagined - however, this This kind of "limited options" happens to solve another problem that gives us headaches: Difficulty choosing.
Time:2022-03-10
Bullfrog food demand soars

Bullfrog food demand soars

Through the investigation of the bullfrog market, according to incomplete statistics, the output of bullfrog from 2011 to 2015 was 110,000 tons, 130,000 tons, 150,000 tons, 250,000 tons, and 100,000 tons, respectively. Among them, 2014 reached the highest production in history, with a total of 250,000 tons, an increase of 127% over 2011. However, because the growth of market consumption did not keep up with the growth of bullfrog breeding production, the sales price of bullfrogs in the market also fell to a record low in 2014, and the wholesale price in the Shanghai market was as low as 6 yuan per kilogram. In 2015, with the rise of bullfrog franchise stores, the demand for bullfrogs increased; however, due to the low price of bullfrogs in 2014, the output of bullfrogs declined. By 2016, the production of bullfrogs suddenly skyrocketed. According to data, the average daily consumption of bullfrogs in Shanghai alone in 2016 reached 135 tons, which was double the amount in 2015. Since the beginning of this year, the wholesale price of bullfrog has continued to rise, at around 20 yuan/kg. "In the past, when bullfrogs were mainly used as ingredients for hot pot and stew pot, the price would drop with the end of the hot pot season; however, suppliers of bullfrog ingredients reported that since April this year, the price of bullfrogs has risen instead of falling." Industry insiders believe that , the price of bullfrog should not fall, indicating that the market demand continues to be strong. Representative brands appear Earlier, bullfrog has always been a dish in Sichuan and Hunan restaurants. On August 8, 2008, Yuerong Catering opened the first Jingyuerong dry pot bullfrog restaurant in Shanghai Xuhui Feizhou International. By the end of 2014, Jingyuerong opened 10 stores in Shanghai; A regional condiment shop opened the first bullfrog franchise store in Shanghai, "Ge Lao Guan", which specializes in beautiful frog fish heads. After that, the bullfrog market was quickly opened, and specialty restaurants with bullfrogs as the main dishes also sprung up like mushrooms after a spring rain, including Frog Xiaoxia, Ba Si Old Town Charcoal Fire Frog Pot, Red Devil Beauty Frog Hot Pot, Agu Kaka, Hu Xiaoer Charcoal Fire Frog Pot, Frog Fish Thirteen Fragrant Charcoal Fire Frog Pot, Frog Little Treasure, Frog Oh, Frog Constellation, Taowa Iron Pot Bullfrog and many other brands. The "China Catering Report 2018" shows that in 2017, the single-item catering grew explosively, and a single dish opened a restaurant, among which there are more and more single-item restaurants with bullfrog as a signboard. Why is the bullfrog on fire? Data shows that from the second half of 2017, more and more catering companies have entered the bullfrog category in the market. Industry insiders predict that in the next 3 to 5 years, the scale of restaurants in the bullfrog category is likely to expand rapidly.
Time:2022-03-10
Bullfrog replaced crayfish and became the most popular item this year, why?

Bullfrog replaced crayfish and became the most popular item this year, why?

To say that this year's hottest category must be none other than bullfrog. Since last year, the number of bullfrog single-item stores has continued to grow, and the number of stores nationwide has exceeded 10,000. Industry insiders predict that in the next 3 to 5 years, restaurants in the bullfrog category may expand rapidly. Why are bullfrogs so hot? At the beginning of August this year, only half a month before the end of the World Cup, a crayfish franchise store in Guangzhou Zhucun turned into a bullfrog-themed restaurant, and the business was booming. This year's Mid-Autumn Festival, a moon cake manufacturer launched a pickled cabbage bullfrog moon cake, which aroused discussions among netizens. It is said that the launch of this pickled cabbage bullfrog mooncake is to follow the trend and keep pace with the times, and is specially launched for young consumers. There are more and more signs that bullfrog has replaced crayfish and has become a new single-item explosion. During the World Cup, crayfish became the "ace player" in the catering circle this summer, but it did not stand out as in previous years. The rising bullfrog category was aggressive and became a popular item after crayfish, grilled fish and pickled fish. . Bullfrogs are not really a new category, but they are really popular now. Baidu search index shows that the popularity of the word "bullfrog" has risen sharply since January this year, and peaked in mid-May and mid-to-late July, and mid-July is the end of this year's World Cup. In this regard, many people in the industry predict that the bullfrog will be the successor of the crayfish, the supper king this summer. Judging from the Baidu index, the index of bullfrog has already surpassed that of crayfish.
Time:2022-03-10
Frozen food, is it safe? Is it nutritious?

Frozen food, is it safe? Is it nutritious?

Many people question this matter. In fact, the nutritional value depends on a certain frozen food itself, not the category of frozen food. The nutritional value of "frozen foods" is not as low as you might think. For example, the frozen meat and fish in the supermarket freezer can still provide us with rich high-quality protein, fat, and minerals. These nutrients will not be greatly affected by quick freezing. But relatively speaking, the taste may be somewhat different. The nutritional value of frozen vegetables, such as corn kernels, green beans, carrots, shepherd's purse, broccoli and other ingredients, is not much different from the fresh ones. In other words, the safety of quick-frozen foods is also trustworthy; the national standard "GB31646-2018 Hygienic Specifications for the Production and Operation of Quick-frozen Foods" strengthens the hygienic regulations for the production and operation of quick-frozen foods on the basis of the previous ones, and stipulates the raw materials of quick-frozen foods. Basic requirements and management guidelines for places, facilities and equipment, and personnel in procurement, processing, packaging, storage, transportation and sales. Throughout the random inspections of quick-frozen foods by the Market Supervision Bureau over the years, few unqualified samples have been detected. It can be said that the quick-frozen food produced and sold according to the national standard has high reliability in terms of food safety.
Time:2022-03-10
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