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.
Processed Food
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Ease meat products from food safety
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extension of expiration date without affecting flavor and nutrient
Maintaining the freshness and nutrition inherent in processed foods without additives or artificial preservatives
Economy
HPP Technology Is Applicable To All " Processed Foods " Processed From Meat, Fish, Fruit And Vegetables
HPP Technology Is Applicable To All " Processed Foods " Processed In Meat, Fish, Fruit And Vegetables. Not Only Can You Safely Increase The Shelf Life Of Your Products, You Can Preserve The True Quality Of Your Home-Cooked Products. HPP Technology Is Used In The Final Packaging State Stage Of All Products.
It Is Economical Because No Additional Packaging Is Required After Processing. It Maintains Its Own Freshness And Nutrition Without Additives Or Artificial Preservatives, So It Can Be Used In Instant Foods Such As Sausages, Kimchi, Salads, Etc.
By Hyper-Pressure Sterilization
Maintaining Chromaticity Of Processed Foods
A Product That Can Be Modified By Chemical Or Heat It Is Environmentally Friendly Without Factors And Maintains Its Unique Quality.
Applied Product
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- 추천 살균방법 : 고압 저온 살균법
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 온도 : 상온
Sliced & Diced
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- 추천 살균방법 : 고압 저온 살균법
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 온도 : 상온
Cured Meat
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- 추천 살균방법 : 고압 저온 살균법
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 온도 : 상온
Dry Meat
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- 추천 살균방법 : 고압 저온 살균법
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 온도 : 상온
Rice & Grains
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- 추천 살균방법 : 고압 저온 살균법
- 추천 압력 : 4,000 ~ 6,000 Bar
- 추천 온도 : 상온
Mycomycetes
Application example
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Kimchi
(Processed Food)- Date March 2018
- Content Purpose of testing for sterilization of rice cakes for kimchi, chopped garlic and rice cake soup
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Processing Conditions
Pressure 4,000 ~ 6,000 Bar
Hold Time 60~ 120 sec
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Seaweed fulvescens fish cake
(Processed Food)- Date April 2018
- Content Purpose of the Seaweed fulvescens fish cake sterilization test
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Processing Conditions
Pressure 6,000 bar
Hold Time 1 min
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Academy of Sciences
(Processed Food)- Date May 2018
- Content Purpose of the Anchovy extract sterilization test
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Processing Conditions
Pressure 4,000 Bar
Hold Time 1 ~ 3 min
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Sausages
(Processed Food)- Date July 2018
- Content Purpose of the Anchovy extract sterilization test
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Processing Conditions
Pressure 6,000 Bar
Hold Time 2 ~ 5 min
