Company Filing History:
Years Active: 2018
Title: Innovations in Trawling: The Invention of Chuang Sui
Introduction: Chuang Sui, an innovator based in Hangzhou, China, has made a significant impact in the field of fishing technology with his patented invention of a continuous trawl fishing method. This innovative approach enhances the quality of catches while addressing common issues faced by traditional fishing practices.
Latest Patents: Chuang Sui holds a patent for a continuous trawl fishing method, which encompasses a unique process where a fishing net is dragged through water via a vessel. This method allows for effective trawling operations, ensuring that the catches are efficiently funneled into the cod-end of the fishing net. A crucial part of this invention is the utilization of a vacuum sucking fish pump, which helps transfer the catches from the cod-end into a collection tank. The design significantly reduces histamine content in the fish while improving overall catch quality, thereby enhancing indicators such as stiffness time and the number of first-grade fresh fish.
Career Highlights: Chuang Sui is affiliated with Zhejiang University of Technology, where his research and development efforts focus on advancing fishing technology. His patent not only showcases his inventive prowess but also reflects his commitment to improving fishing practices and ensuring sustainability in the industry.
Collaborations: Throughout his career, Chuang Sui has worked alongside talented colleagues, including Yuting Ding and Yanbo Wang. Their collaborative efforts are instrumental in refining the continuous trawl fishing method and exploring its applications within the broader context of seafood supply chains.
Conclusion: Chuang Sui's continuous trawl fishing method represents a significant achievement in fishing technology, highlighting the importance of innovation within the industry. His work at Zhejiang University of Technology and collaborations with fellow researchers contribute to the ongoing enhancement of fishing practices, ensuring higher quality catches and reduced histamine levels in seafood products.