HPP APPLICATION
Application field
HPP(High Pressure Processing) 초고압 처리 기술은 제품의 크기 형태에 큰 제약을 받지 않아 육류, 해산물, 채소, 과일, 주스 등 다양한 식제품에 적용 가능합니다.
MEAT PRODUCTS
meat food
- maintaining the original taste and flavor of meat for a long time.
- It is useful for food safety by removing harmful substances such as listeria, E. coli and salmonella.
Increase shelf life
Convenience of distribution and sale in fresh condition such as food and supermarkets due to extension of shelf life of primary processed products.
If the sealed meat processing products are maintained for about 3 to 10 minutes at a pressure of 5,000 Bar 6,000 Bar (500 MPa to 600 MPa), there is a significant decrease in microbes and pathogens that cause toxicity and meat spoilage, resulting in an increase in shelf life.
by super-high pressure sterilization
Maintaining the texture and freshness of meat
Chemical composition or heat can cause deformation of the product's freshness, color, shape, etc.
There are no factors available, so you can maintain the unique quality of your product.
by type of meat
Purpose of use of HPP
| Purpose of use | use Working pressure | Retention time |
|---|---|---|
| Increase shelf life | 4,000 ~ 6,000 Bar | 300 Sec |
| improvement in meat quality | 2,000 ~ 4,000 Bar | 60 ~ 300 Sec |
| waste reduction | 2,000 ~ 4,000 Bar | 60 ~ 300 Sec |
applied product
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- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 유지시간 : 60 ~ 300 Sec
extension of expiration date
-
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 유지시간 : 300 Sec
improvement in raw meat texture
-
- 추천 압력 : 2,000 ~ 4,000 Bar
- 추천 유지시간 : 60 ~ 300 Sec
reduced raw meat waste
Application example
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Sikyuk
(MEAT PRODUCTS)- date Nov, 08
- content Purpose of strain sterilization test
-
Processing condition
Pressure 4,000 ~ 5,500 Bar
Retention time 60 ~ 300 sec
