Investing in and applying science and technology is an effective solution to improve product quality and increase production and business efficiency, which is being implemented by many enterprises and traditional fish sauce production facilities in the province. Thereby, contributing to improving product quality and economic efficiency for fish sauce production in localities.
Application of advanced technology in traditional fish sauce production at Ba Lang Seafood Processing Company Limited, Hai Thanh Ward (Nghi Son Town).
In July 2019, Ba Lang Seafood Processing Company Limited, Hai Thanh Ward (Nghi Son Town) took the lead in implementing the Project: "Application of solar energy technology and automatic stirring system to improve productivity, quality and efficiency of traditional fish sauce production in Thanh Hoa" with a total project implementation cost of over 9.6 billion VND, of which the scientific career cost is over 2.5 billion VND. After more than 2 years of implementation, by the end of 2021, the company had completed the traditional fish sauce production technology process using solar energy and automatic stirring system, and installed two production lines to produce traditional fish sauce.
Director of Ba Lang Seafood Processing Company Limited Nguyen Van Tuyen said: Traditional fish sauce is expensive, about 3-6 times more expensive than industrial fish sauce, with a higher salt content (saltiness). The project has applied solar energy technology and an automatic stirring system, helping to fully utilize energy and improve quality in traditional fish sauce production. Accordingly, the process of heating the fermentation tank by natural sun exposure will be replaced by using a solar energy system and an additional heating system. The manual mixing process will be replaced by an automatic stirring system. The application of advanced technology in fish sauce production aims to overcome the disadvantages of the traditional fermentation method, shortening the fish sauce processing time to 8-10 months (while the traditional method is usually 15-18 months), while saving production area and reducing manual labor (reducing nearly 90% of stirring and sun exposure).
In addition, the output and quality of the products are higher: The amount of fish sauce obtained using the new technology is 30% more than the traditional method thanks to solar energy creating optimal temperature to help maximize the conversion of raw materials; the amount of special fish sauce (first collection) is 100 liters/ton of fish more than the traditional method; the second and third collections are equivalent. In addition, the decomposition process creates fish sauce in a closed cycle, without open impacts, so it is more hygienic, retains the original smell, limits protein evaporation, and fish sauce spillage. As a result, the fish sauce has a protein content 3% higher than products with the same input materials. Economic efficiency also increases approximately 1.3 times compared to traditional fish sauce production techniques along with shortened production time, thus helping to turn around capital faster; Product added value is over 15%... Thanks to that, each year the company saves over 350 million VND in labor costs, fish sauce productivity increases by 13%, and the profit difference compared to traditional production is 500 million VND/year.
In Hoang Phu commune (Hoang Hoa), Le Gia Food and Service Trading Company Limited is also a pioneer in technological innovation, changing traditional fish sauce salting methods to meet market demand. From investing in machinery applying modern technology and techniques in the bottling and labeling stages, machines are also used to replace manual labor, both fast and even, beautiful, the application and innovation in production has brought higher efficiency than traditional methods. In 2020, Le Gia fish sauce and shrimp paste products were recognized by the Central Council as 5-star OCOP products at the national level.
Hoang Phu commune currently has over 300 households producing traditional fish sauce, of which more than 100 households produce using high technology. The establishments have innovated technology in bottling and labeling to suit the market. The products contribute to enriching the safe and reliable choices for consumers when it comes to traditional fish sauce products. The locality continues to advise and support products participating in the OCOP program to improve product quality and design.
It can be seen that, thanks to the increased application of technology in production, many fish sauce production facilities in the province have continuously improved product quality. In addition, technology also helps facilities save production area, ensure food safety and hygiene, do not cause pollution and impact on the environment (characteristic smell of fish sauce)... In particular, the application of modern technology helps create products that not only have beautiful colors but also retain protein content, deliciousness and characteristic smell as with traditional fermentation and stirring methods.
In fact, the leading production facilities in applying scientific and technical advances and innovating production methods are more effective than traditional methods. As a result, the market for products is increasingly expanding, contributing to improving the quality as well as the reputation and market share of Thanh Hoa fish sauce in the national market.
Article and photos: Tran Hang
Source: https://baothanhhoa.vn/ung-dung-cong-nghe-vao-san-xuat-nuoc-mam-truyen-thong-221392.htm
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