一只只水饺从三全食品股份有限公司生产车间的生产线上缓缓流出，自动完成速冻、称重、装袋、封口、包装等一系列工序，从而走上千家万户的餐桌。

2008年，三全食品在深交所上市时，一年的产能为10余万吨，现在一年可以达到70多万吨。产能大幅度提升的背后，三全食品从手工制作向自动化、智能化转型的脚步从未止步。

多年来，三全食品坚持创新引领，加快转型升级步伐，核心竞争力不断提升，走创新驱动、内生增长的高质量发展之路。

 摄影 周甬

上半年三全食品净利润4.3亿元，同比上升55.1%

1990年，中国第一颗速冻汤圆，在三全食品创始人陈泽民手中诞生，郑州由此发展成为速冻食品的发源地和速冻食品基地。

三全食品从陈泽民发明的中国第一个速冻汤圆和第一颗速冻粽子起步，不断开拓创新，一步步成长为全国最大的速冻食品企业、中国速冻食品行业首家A股上市公司。目前市场占有率常年保持在30%左右，连续多年位居行业第一。

特别是近几年，公司加快转型升级步伐，核心竞争力不断提升，走上了创新驱动、内生增长的高质量发展之路，带动销售收入与净利润等各项业务指标逐年稳定增长。公司2021年实现营业收入近70亿元，净利润6.4亿元。今年上半年公司净利润4.3亿元，同比上升55.1%。

三全食品相关负责人介绍：“在市场实现快速扩张的发展过程中，我们发现，人民群众日益增长的对美好生活的向往，要求食品企业以更多、更快的创新推出更好、更优质的产品，单纯依靠价格比拼和资源要素投入的增长方式难以保证企业实现可持续发展。食品行业作为一个传统行业，要赢得市场竞争、迸发生机活力，就要通过加强关键技术创新和先进工艺的高端化改造，以及相关流程、产品、模式创新，大幅提高劳动生产率和产品附加值，不断向中高端水平迈进。”

为此，公司坚定不移地贯彻新发展理念，以技术创新、产品创新和渠道创新为突破口，塑造知名品牌、提高产业结构层次，持续提升企业科技创新力和市场竞争力，推动企业实现高质量发展。

加强技术和产品创新 着力可持续发展

据介绍，三全公司始终坚持科技创新战略，持续加大科研投入，通过科技创新催生企业新发展动能。公司设有行业首家“国家认定企业技术中心”“博士后科研工作站”和“国家速冻食品标准化专业委员会秘书处”，与江南大学、郑州轻工业大学、河南农业大学、河南工业大学、中国农业大学等长期进行技术合作。近几年承担国家各类科技攻关项目30余项，主持12项;解决速冻行业关键技术问题6项，获得省部级及以上新产品奖、科技成果奖等奖项16个;参与制定国际标准3项、国家和行业标准24项，拥有各类专利426个。

公司以需求为导向，积极推进企业信息化建设，用信息化、数字化赋能企业管理创新。并且，公司加快智能制造转型升级步伐，对生产、包装、堆码、储藏等关键环节进行智能化改造升级，自动化水饺机和汤圆机、自动化立体冷库、二维码追溯系统等都是行业首家应用，在自动化设备与数字化管理推动下，有效提高了企业发展的动能和竞争力。公司通过对行业现状与瓶颈问题的剖析，借助数字孪生、三维建模与仿真、速冻食品赋码技术、人工智能集成应用等关键技术，完善信息化系统建设，打通流程壁垒，逐步实现全流程信息化系统集成协同，实现了全流程质量追溯、智能分析与决策、综合创新等能力的提升。目前公司正在大力推进食品工业互联网应用及5G创新应用示范建设，争取在智能化生产、个性化定制、服务化延伸、数字化管理等方面形成完整的生产系统和管理流程应用。

记者了解到，公司持续发力预制菜市场，近期推出了“菜饭一体”的微波炒饭和焦炸丸子等新产品。对C端微波炒饭只需微波几分钟即可食用，高效率省时间;对B端微波炒饭既可以下锅直接翻炒售卖，也能够当作一道基础主食，由商家对不同的菜品进行自由搭配。

加快渠道创新 拥抱“消费升级”

为了更好地适应消费变化，公司自2019年以来做出了内部机制改革、优化产品结构、改善渠道质量等一系列措施，通过积极跟踪行业发展趋势，根据市场变化快速进行内部组织调整和根据场景匹配产品，同时根据不同渠道的特点，有序推广，业绩水平得到了恢复性提升。

公司力求渠道质量改善，加大经销渠道销售力度，着力提升直营渠道的收入质量，减少低收益产品的投入力度。

在渠道结构方面，公司重新梳理渠道分工，对于下沉渠道的界定更清晰，明确渠道下沉的延伸线，明确了不同渠道间不同的产品结构、品牌定位和市场策略。经销渠道重点突破新的下沉市场;零售渠道继续巩固优势市场同时跟进新的渠道转型;线上的新渠道方面，把电商业务划分为传统的平台电商、到家业务、生鲜电商和社区团购。

三全食品借助京东、天猫等电商平台，与国内知名直播机构深度合作，为消费者提供消费便利，运用内容营销、直播营销与消费者互动，覆盖1000多万消费者。与盒马鲜生、每日优鲜、叮咚买菜等生鲜电商和社区电商深度合作，自建微信官方小程序，增加定制化产品开发和供给业务，与线下业务统筹协调。

“三全”，正是三全食品创始人陈泽民为了纪念十一届三中全会的改革开放政策，将公司和产品命名为“三全”，由此开创了中国的速冻食品行业。如今，公司正朝着“质量第一、安全第一、争取美味第一”三个全是第一的目标大步走来。

郑报全媒体记者 徐刚领

【双语】

Intelligent manufacturing creates new drivers for enterprises in  Zhengzhou

Dumplings moved slowly on the production line in the workshop of Sanquan Food  Co., Ltd. and automatically complete a series of procedures such as  quick-freezing, weighing, bagging, sealing and packaging, so as to walk onto the  table of thousands of families.

photo/Zhou Yong

When Sanquan Food was listed on the Shenzhen Stock Exchange in 2008, its  annual production capacity was more than 100,000 tons. While now it reaches more  than 700,000 tons a year. Behind the significant increase in production  capacity, Sanquan Food has never stopped its pace of transformation from manual  production to automation and intelligence.

Over the years, Sanquan Food had adhered to innovation-oriente. It has  accelerated its transformation and upgrading, continuously enhanced its core  competitiveness, and pursued high-quality development driven by innovation and  endogenous growth.

photo/Zhou Yong

In 1990, the first frozen sweet dumpling in China was born by the lead of  Chen Zemin , the founder of Sanquan Food, and Zhengzhou developed into the  birthplace and base of frozen food.

Starting from Chen Zemin's invention of China's first quick-frozen sweet  dumpling and the first quick-frozen zongzi, Sanquan Food keeps pioneering and  innovating, and grows step by step into the largest quick-frozen food enterprise  in China and the first A-share listed company in China's quick-frozen food  industry. At present, the market share is maintained at about 30% all year  round, ranking first in the industry for many consecutive years.

Especially in recent years, the company has accelerated its transformation  and upgrading, constantly improving its core competitiveness, and embarked on  the road of high-quality development driven by innovation and endogenous growth,  driving the steady growth of sales revenue and net profit and other business  indicators year by year.

The relevant person in charge of Sanquan Food said that in the process of  rapid market expansion, they find that the people's growing yearning for a  better life requires food enterprises to introduce better and higher quality  products with innovation. It is difficult to ensure sustainable development of  enterprises by simply relying on price competition or resource factors. As a  traditional industry, the food industry should strengthen key technology  innovation and high-end transformation of advanced technology, as well as  related process, product, model innovation, significantly improve labor  productivity and product added value, and continue to move to the high-end level  to win market competition and unleash vitality.

Therefore, the company unswervingly implements the new development concept,  takes the technology innovation, the product innovation and the channel  innovation as the breakthrough,to build well-known brands, raise the level of  industrial structure, enhance enterprises' scientific and technological  innovation capacity and market competitiveness continuously, and promote  enterprises to achieve high-quality development.It’s committed to enhancing  technological and product innovation and focusing on sustainable  development.

According to the introduction, Sanquan Company adheres to the strategy of  scientific and technological innovation, continues to increase the investment in  scientific research, through scientific and technological innovation to create  new development momentum of the enterprise.

Oriented by markets, the company actively promotes the construction of  enterprise informatization, and empowers enterprise management innovation with  informatization and digitalization.

The reporter learned that the company continues to invest in the pre-made  food market, recently they launched the "vegetable and rice as a whole"  microwave fried rice and fried croquette and other new productions. The  microwave fried rice only needs to be microwaved for a few minutes before eat by  costumers; while for restaurants,this kind of rice could be directly cooked and  sold, but also can be used as a basic staple food, and different dishes can be  freely matched by businesses.

In order to better adapt to the changes in consumption, the company has taken  a series of measures such as internal mechanism reform, product structure  optimization and channel quality improvement since 2019. By actively tracking  industry trends,making quick internal organizational adjustments according to  market changes and matching products according to scenes, at the same time,  orderly promoting according to the characteristics of different channels, its  performance has been improved.

The company strives to improve the access and quality of marketing , improve  the income quality of direct distribution channels, and reduce the investment  intensity of low-yield products. It Clear the different product structure, brand  positioning and marketing strategy between different channels.

With the help of e-commerce platforms such as Jingdong and Tmall, Sanquan  Food has in-depth cooperation with well-known livestreaming institutions in  China to provide consumers with consumption convenience. The company cooperated  with Hema Fresh, Daily Fresh, Dingdong Vegetables and other fresh e-commerce and  community e-commerce, Wechat mini program, to develop customized products, which  was coordinated with offline business.

"Sanquan" is the name given to the company by Chen Zemin, the founder of  Sanquan Food, to commemorate the reform and opening-up policy of the third  Plenary Session of the 11th Central Committee (in 1978), thus creating China's  frozen food industry. Nowadays, the company is moving towards the "quality  first, safety first, tasty first" three is the first goal.