Yesterday we mentioned the well-known mass categories such as tilapia and crayfish in this exhibition, recalling: How is the day of the Fishing Expo different from the past? How to take the road of "prefabrication" of domestic tilapia and crayfish? In addition to these "civilian ingredients", there is no shortage of high-end categories such as sea cucumbers and abalone at the exhibition.
In recent years, China's catering channels have undergone relatively big changes, high-end catering stores have blossomed everywhere, and the quality requirements of raw materials at the catering end have been increasing. Of course, there are objective reasons for the soaring sea freight rates and the transformation of export enterprises to force domestic raw materials to improve the quality of domestic raw materials, but more importantly, it is the change of consumption habits and the pursuit and preference for healthy diet.
Sea cucumber is one of the "four seafood" in the minds of Chinese and one of the eight treasures in the world. Sea cucumber is a typical high-protein, low-fat, strong body, maintain vitality of the high-grade food, once seemed "out of reach", although now there is no "flying into the homes of ordinary people", but in recent years, sea cucumber products have indeed catered to the market wind direction, began to enter more people's vision.
Once upon a time, sea cucumbers were a highly regional product, but now, processing technology is slowly breaking this pattern. Nowadays, you can buy quick-frozen ready-to-eat sea cucumbers, bottled ready-to-eat sea cucumbers, freeze-dried sea cucumbers into the white ear soup and so on.
Quick-frozen ready-to-eat sea cucumber after processing raw materials - boiling - high pressure - low temperature preservation - quick freezing several steps, lyophilized sea cucumber is one of the typical products.
Freeze-drying technology is the revolution of the sea to participate in industrial development, the processing technology in the vacuum environment can maximize the preservation of the color, taste, state and nutrient activity of fresh sea cucumber raw materials to retain the living cells of sea cucumber, and the nutrients of sea cucumber are easier for the human body to fully absorb and utilize. The nutrient content of sea cucumber is retained completely, the moisture content is extremely low, and the nutrient content is the highest.
At the exhibition, such products are also very popular, and there are many consultants.
Similarly, the health care dish Buddha, which uses sea cucumber as one of the raw materials, jumped off the wall and also bloomed a dazzling light at the fishing fair.
"The incense of the altar is floating around, and the Buddha abandons Zen and jumps off the wall." Buddha Jumping Wall, also known as Fu Shou Quan, is a special dish in Fuzhou City, Fujian Province, which belongs to the Fujian cuisine system. The choice of ingredients is very exquisite, generally abalone, sea cucumber, fish lips, yak skin glue, hoof tendons, mushrooms, cuttlefish, Yaozhu, quail eggs and other dozens of raw materials simmered in one altar, soft and tender, rich meat aroma.
The raw material attributes of Buddha jumping off the wall have made it confined to the southeast coastal cities for many years, after all, most of the dozens of raw materials needed are seafood, and under the previous transportation conditions, people in inland areas can often eat such human delicacies. But at this exhibition, the style of the first of Fujian cuisine was revealed.
Standardized production and processing, -196 °C liquid nitrogen lock fresh technology, cold chain logistics and distribution...... All of them show the innovation and product power of frozen Buddha jumping off the wall, the development of the food processing industry, and successfully promote the successful launch of this century-old famous dish.
The once "high" sea cucumbers and Buddha jumping walls have made adjustments in line with the market, striving to break the price and regional restrictions and create more consumption scenarios to win a larger market. Other more traditional aquatic products have also increased their efforts in product innovation to create product uniqueness and differentiation.
For example, in products made from squid, we can see that from the primary processing of slitting and offal raw materials, to the hot pot barbecue slices, skewers, seasoned Japanese seafood, to Chinese fast food dishes, and snacks suitable for leisure scenes.
In the past, many aquatic products were often forced to "go out of the circle" due to the limitations of production and storage conditions, but under today's technical level, everything is possible.
In the face of the consumer market of Generation Z, the traditional aquatic products industry is ushering in a wave of consumption. The future of low-fat and high-protein aquatic products is bright.
Article source: New Frozen Pie public account