(1)ultrahigh pressure sterilization HPP
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(2)Non-heated sterilization process
There’s a technology called HPP that sterilizes with ultra-high pressure
It’s a method of sterilizing the germs by crushing them at 3,000 atmospheres
It is a sterilization method used for foods that cannot be sterilized at high temperatures, such as raw meat
But this sterilization method has an unexpected side effect
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(1)Figure 2 Lobster prepared for HPP processing
(2)Figure 3 Images of crayfish and shellfish extracted with HPP
(1)Using HPP at a pressure of less than 3000 bar in foods such as oysters and clams makes it easy to remove shells and contents
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(2)It can be easily handled through HPP facilities, enabling mass production, which is excellent for cost reduction due to labor reduction
(3)HPP ultra-high pressure treatment on crustaceans such as lobsters can provide fresh supplies to consumers in a state where it is easy to cook crustaceans that were difficult to separate the contents such as tongs and legslobster crab
If you shoot a shell or crab at 3,000 atmospheres, rice and rice will be separated
The temple doesn’t have much effort and falls off neatly
Crab meat is also separated
So, it’s sterilized, but there are places where you can use it because it’s easy to clean
Rice from rice!!