Pressure instead of heat, stopped at the right moment
Once the marinated seafood is seasoned to the desired point, it is packed in a pouch and high pressure is applied to the sealed pack. Because pasteurization occurs after packaging, the route for recontamination is minimized; stopping osmosis also prevents the product from becoming saltier during distribution.
- Non-thermal pasteurization
- Penetration stopped
- 21–30 days chilled
From the end of steeping to shipping
We package first and pressurize second. Pasteurization after packaging minimizes the risk of downstream recontamination, and no preservatives are needed.
- 01
Steeping complete
Once the soy sauce reaches the center, we lift it out
- 02
Portion packing
Raw material and marinade sealed together in a pouch
- 03
High pressure · penetration stopped
Pressurized in the pack, so no more seasoning goes in
- 04
Chilled shipping
0–4°C cold chain distribution
How it differs from heat pasteurization
CONVENTIONAL · heat pasteurization
Cook it and it becomes another food
The crab meat breaks apart, the roe sets, the soy-sauce aroma escapes, and the octopus turns rubbery. Because these products are intended to be eaten raw, heating would destroy the product as designed rather than simply pasteurize it.
That is why most of this category has been distributed with no pasteurization step at all.
HPP · non-thermal high pressure
Pressure does the work, the raw flesh stays
Pressure alone is applied to the sealed pack. Nothing heats up, so the grain of the roe, the spring of the shrimp and the chew of the octopus all stay as they were.
Pasteurization after packaging minimizes the risk of downstream recontamination.
What the final step leaves behind
No more seasoning goes in
STOPWith soy-marinated seafood, osmosis does not stop once the product is lifted out of the jar. That is why it grows saltier and softer over time. Pressurization halts that penetration and carries the seasoning at its best moment through to the moment you open the pack.
Without turning salty
30 DAYSOnce penetration stops, the seasoning holds as it was for the whole distribution period. Chilled shelf life can be extended without preservatives, and there is no need for the old practice of over-salting to buy keeping quality.
Our own plant runs the process
The HPP step is handled in our own processing plant rather than contracted out. Prototypes and volume production run on the same line.
DPC FRESH — 600 MPa high pressure processing
A seafood plant in Suncheon, Jeollanam-do dedicated to HPP high pressure processing. At 600 MPa it handles non-thermal shucking and pasteurization of 19 seafood species — oysters, blood cockles, American lobster and more — and runs a 40 kg batch in 120 seconds inside a hygiene-controlled zone.
600MPa
High pressure
99.9%
Shucking success
120s
40 kg batch
2t
Daily capacity
The difference the process makes
PROCESS
600 MPa
In-package high pressure
CURING
12–72h
Maturation per item
SHELF
21–30 days
Chilled shelf life target
ADDITIVE
ZERO
Preservatives · sanitizers
* Every item in this catalog is at the development concept stage and has not launched yet. The specifications, figures and shelf life shown are development targets and may differ from the final launch specification.