Shenzhen Jingyu Technology Co., Ltd

Good food Feed disinfected natural shrimp and Northeastern fava beans as the main bait.

water quality is good Using 7-level filtration for natural source water to achieve bottled mineral water purity.

Good maintenance method Using biotechnology to add Japanese Morinaga Shuang Probiotics such as Bacillus subtilis BB536, organic circulation Ring feeding method.

Manage well Referring to the HACCP principles in the food industry,
Establish SOP standards to ensure that each batch of fish is produced
Consistent quality.

Aquatic Industry Standards

We have conducted extensive research and production verification on industrialized aquaculture in China for 3 years. In response to the key links that are prone to problems or improper operations in the industry, we have proposed targeted operating standards based on the HACCP principles of the food industry and developed practical production operating procedures that are suitable for the national conditions. The operating procedures cover key aspects such as source water treatment and storage tanks, disinfection of breeding workshops and facilities, epidemic prevention management in the factory area, selection of seedlings, labeling of fish fry, selection and feeding of feed, daily water change and environmental control, strengthening oxygenation, disease prevention and control, tailwater treatment, process detection and digital management, seedling thinning and harvesting, etc. Detailed operating suggestions are proposed. The promotion and implementation of this procedure will help further improve the level of factory aquaculture in China, enhance economic and ecological benefits, and drive the overall improvement of the domestic aquaculture industry.

For example, in terms of workshop disinfection, we can refine it to what disinfectant to use, what disinfection method to use, when fumigation, soaking, sprinkling, burning and other disinfection methods are most suitable for use, where to focus on disinfection, and how to evaluate the effectiveness after disinfection. We have established clear operating standards. In response to the current concerns about biosecurity issues, we have also established a set of workshop epidemic prevention management processes, including factory planning, standardized workshops, SOP operation manuals, laboratories, quality control monitoring plans, water treatment systems, factory prevention and control, fresh bait treatment, and monitoring of incoming raw materials Dr. Qin, founder of Jingyu Technology, said.

In addition, in response to the lack of domestic aquaculture variety brands and standards, the project team measured the characteristic components such as amino acids, fatty acids, constants and trace elements, as well as Omega-3 content of ecologically farmed marine fish in different years, seasons, and specifications. Based on comparative analysis with other aquaculture models, the project team proposed the geographical scope, terminology and definitions, requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage of ecologically farmed marine fish, and formulated relevant quality standards. The "Local Standards for Ecological Marine Fish" cover sensory quality indicators such as appearance, odor, organization, and boiling experiments. Based on the classification of individual weight and fatness, physical and chemical indicators such as moisture, amino acids, Omega-3, and food safety indicators are comprehensively and scientifically set, providing strong support for building local characteristic brands and applying for geographical indication product protection.

Health relies on knowledge and responsibility

We try to start with the workers' work attitude, rather than just teaching them new skills. Knowledge is important to achieve hygiene, but it is not enough. Employees themselves must recognize a sense of responsibility, "said Professor Jiang Guoliang from Ocean University of China. In our hygiene course, each student takes pictures of other breeding workshops with their mobile phone and records important control points. In fact, employees themselves know which areas need to be recorded the most. Afterwards, we looked at the photos together and divided into groups for discussion, Professor Jiang said. We need to use advanced teaching methods in training courses, such as using tents of different colors to indicate different values in a course, which can help students see things from a new perspective and encourage them to participate. Health technology is very important, but more importantly, employees should demonstrate a sense of responsibility in their daily work. They should see themselves as part of the industry, and the ecological fish produced is for the same people as them to eat. Consumers will also make ecological fish for their children and parents to eat. Each employee who comes to the training should be clear about their role and ensure that they can maintain their original intention in the company

Research collaborative relationships

Good hygiene standards and safe production of seafood have always been the underlying strategies of precision fishing technology, and will continue to be so in the coming years.