HPP shucking and processing
HPP shucking service for shellfish
We hold optimal pressure, time and temperature recipes for 13 species of bivalves.
Premium raw oysters (Oysters)
Under the cited test conditions, HPP separated the adductor muscle from the shell with a reported yield of over 99% relative to manual processing.
King scallop (Scallops)
Extracts king scallop meat in its original shape with no deformation. Optimized for bulk processing.
Mussel (Mussels)
A shucking process that holds peak freshness and controls microorganisms for frozen and chilled distribution.
Shellfish (Clams)
Consistent-quality shucking for a range of shellfish, including Manila clam and hard clam.
* Based on a 40 kg batch of raw material
| Species | Time | Temperature | Yield | Shucking rate | Shelf life |
|---|---|---|---|---|---|
Pacific oysterC. gigas | 120s | 0~10°C | +17~25% | 100% | 14d |
Eastern oysterC. virginica | 120~180s | 0~10°C | +17~25% | 100% | 14d |
Korean-grown Pacific oysterC. gigas (KR) | 180s | 24~27°C | +17~25% | 96% | 10~14d |
MusselMytilus | 60~180s | 4~25°C | +15~20% | 95%+ | 14~21d |
King scallopP. maximus | 60~180s | 4~10°C | +15~20% | 80%+ | 7→28d |
Manila clamR. philippinarum | 180s | 4~10°C | +15~20% | 100% | +6~9d |
Meretrix clamMeretrix | 180s | 4~25°C | +15~20% | 100% | +6~9d |
Blood cockleT. granosa | 180s | 4~10°C | +15~20% | 100% | 3→12d |
Ark shellScapharca | 180s | 4~10°C | +15~20% | 95%+ | 10~14d |
AbaloneHaliotis | 120s | 0~5°C | +20~30% | 100% | 3→14d |
Turban shellTurbo | 120~180s | 0~10°C | — | R&D | — |
Black tiger prawnP. monodon | 60~120s | 0~4°C | +10~15% | 50%↑ | 10~14d |
Whiteleg shrimpL. vannamei | 60~120s | 0~4°C | +10~15% | 50%↑ | 10~14d |
HPP shucking service for crustaceans
For 6 species of crustaceans we maximize yield and pasteurize at the same time.
American lobster (Lobster)
HPP on live seafood lifts yield from 25% to 43%. No visible meat damage was reported within the cited test scope.
Snow crab (Snow Crab)
Optimization based on CCFI research data. Precise processing at 250–275 MPa extracts the meat whole.
King crab (King Crab)
High pressure processing for large crustaceans. Leg meat extracted whole. Yield +30–50%.
Gazami crab (Gazami Crab)
HPP helps separate the meat inside the shell. Reported yield +15–20%.
* Based on a 40 kg batch of raw material
| Species | Time | Temperature | Yield | Shucking rate | Shelf life |
|---|---|---|---|---|---|
American lobsterH. americanus | 45~90s | 4~8°C | 25→43% | 100% | 10→18d |
Snow crabC. opilio | 50~60s | 4~10°C | +20~30% | 100% | 14~21d |
Blue crabC. sapidus | 300s | 10°C | 19%→+30% | 100% | 14~21d |
King crabParalithodes | 300s | 4~10°C | +30~50% | 100% | 14~21d |
Gazami crabP. trituberculatus | 1200s | 25°C | +15~20% | 95%+ | 5→21d |
ShrimpPenaeus | 120~300s | 0~4°C | +10~15% | 50%↑ | 14~21d |
A 12-step precision process
From intake to cold chain distribution — the 12 steps of the DPC Fresh full-stack HPP processing line.
Intake inspection
Raw material intake and precise inspection of quality and freshness
HPP production center
An integrated production space under hygiene control
Shucking wash system
A precision wash line for raw material before and after shucking
HPP · shucking drum system
A 525 L chamber high pressure HPP processing unit
Incline transfer conveyor
Automatic transfer to the shucking line after HPP treatment
Vibration separation and wash clean center
Vibration-based removal of impurities and re-washing
Auto drop vibration shucking
A high-efficiency automatic drop-type shucking system
Vortex impurity separator and washer
Separates foreign matter by vortex and washes precisely
Fully automatic vibration shucking and wash system
The standard integrated line for automatic vibration shucking and washing
Fully automatic post-shucking sorting
A line that automatically re-grades the meat after shucking
Final foreign matter check and packer
Automatic packing immediately after final quality inspection
Precision chilled chain
Cold chain distribution holding a precise −2 to 4°C
| No. | Process step | Main role |
|---|---|---|
| 01 | Intake inspection | Raw material intake and precise inspection of quality and freshness |
| 02 | HPP production center | An integrated production space under hygiene control |
| 03 | Shucking wash system | A precision wash line for raw material before and after shucking |
| 04 | HPP · shucking drum system | A 525 L chamber high pressure HPP processing unit |
| 05 | Incline transfer conveyor | Automatic transfer to the shucking line after HPP treatment |
| 06 | Vibration separation and wash clean center | Vibration-based removal of impurities and re-washing |
| 07 | Auto drop vibration shucking | A high-efficiency automatic drop-type shucking system |
| 08 | Vortex impurity separator and washer | Separates foreign matter by vortex and washes precisely |
| 09 | Fully automatic vibration shucking and wash system | The standard integrated line for automatic vibration shucking and washing |
| 10 | Fully automatic post-shucking sorting | A line that automatically re-grades the meat after shucking |
| 11 | Final foreign matter check and packer | Automatic packing immediately after final quality inspection |
| 12 | Precision chilled chain | Cold chain distribution holding a precise −2 to 4°C |
Notice
The costs above are based on delivery to the plant and may change with the condition and volume of the raw material.
Turnaround time
As a rule we process within 24 hours of intake, and we support same-day dispatch.
Logistics support
We offer direct cold chain vehicle delivery in Suncheon and nearby Jeollanam-do (charged separately).
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