Blue Sea boasts distinctive industrial characteristics in the processing of squid tubes and tentacles

The following is a detailed analysis based on the latest industry trends and technical practices:

I. Processing Process: Refined Handling from the Deep Sea to the Dining Table

Blue Sea’s squid processing centers on the standardization of the entire industrial chain, integrating ocean-going fishing and intensive processing technologies to form the following key procedures:

Raw Material Pretreatment

Squid caught are immediately preserved using ultra-low temperature freezing technology (-60°C) on board the fishing vessels. Upon landing, automatic cleaning machines remove surface mucus and impurities. Customs implements source control over raw materials, requiring enterprises to establish a database of fishing sea area environments to ensure that indicators such as heavy metals and microorganisms meet export standards.

Cutting and Impurity Removal

Head Processing: After separation from the mantle, inedible parts such as the ink sac, mouth, and eyes are removed. The heads can be processed separately into grilled squid mouths (a popular item in Northeast China's barbecue) or used as feed raw materials. The viscera, after extraction, are used to produce fish oil or bio-fertilizers.

Mantle Processing: Intelligent grading equipment classifies mantles by weight and length, which are then cut into squid rings, squid slices (for sushi), or whole frozen products. For example, Blue Sea uses only 20% of the middle part of the mantle for sushi squid slices, with the thickness controlled between 0.3-0.5 mm to ensure a delicate texture.

Deep Processing and Value Addition

Ready-to-eat Transformation: Biological enzymatic hydrolysis technology is adopted to replace the traditional alkali treatment process, increasing the yield of shredded squid by 15%. Meanwhile, leisure snacks with flavors such as wasabi and spicy are developed. It is expected that the GMV growth through live e-commerce channels will reach 80% in 2025.

Innovations in Prepared Dishes: Semi-finished products such as pre-fried squid rings and seasoned squid tentacles are launched to meet the needs of catering industrialization. Products like squid steaks and squid rings from Blue Sea have been sold to more than 30 countries in Europe, America, and Australia, with export volume increasing by 25% year-on-year in the first 10 months of 2024.

Cold Chain and Packaging

After metal detection and X-ray inspection, the finished products are quickly frozen using a carbon dioxide freezing system (-30°C) and combined with high-barrier packaging materials to extend the shelf life. Customs has opened a "green channel for fresh and perishable goods" for frozen products, realizing "cloud issuance" of certificates, which shortens the customs clearance time by more than 30%.