1. Frozen aquatic products: used for soaking aquatic products before freezing, which can effectively kill various bacteria, prolong preservation and storage time.

2. Dried products: Used in the processing technology before drying, it can effectively avoid bacterial contamination during the processing, prevent the pre product from spoiling and deteriorating, especially suitable for semi dry products with high hygiene requirements.

3. Pickled products: Traditional seafood pickling is mainly aimed at improving the preservation of products, but modern pickling techniques are gradually shifting towards endowing pickled products with unique colors and flavors. By treating with acidic oxidizing electrolyzed water, the problem of product deterioration caused by the proliferation of halophilic bacteria, such as red plaque and putrid mucus, can be effectively solved.

4. Smoked products: The main purpose of smoking and pickling aquatic products is very similar. In the smoking process, water products treated with electrolyzed oxidizing water can provide a good sterile environment for the products without damaging their original quality and appearance.

5. Fish paste and products: This type of product has relatively high hygiene requirements, and there are clear regulations for this type of product in the Japanese aquatic product requirements standards. The use of acidic electrolyzed water can effectively control the hygiene conditions of the product, simplify operations, and save costs. Many aquatic companies in Japan use this type of equipment for HACCP management.

6. Canned seafood: Acidic electrolyzed water can help processing companies reduce bacterial contamination during raw material storage and processing, and decrease the initial bacterial count before and after sterilization processes.

7. Disinfection of production environment and food processing equipment: Acidic electrolyzed oxidizing water can effectively kill fungal toxins such as Salmonella, arc-shaped bacteria, Escherichia coli, Listeria, aflatoxin, brown mold toxin A, as well as harmful microorganisms such as marine biotoxin, and can effectively meet and ensure the food hygiene requirements of enterprises.