High pressure food processing technology mainly involves applying high static pressure liquid treatment of more than 100MPa to food in a low-temperature environment to achieve sterilization and preservation. At the same time, it can also maintain the original color, nutrition and quality of the food to the greatest extent, so that the food can truly achieve the quality effect of freshness and original flavor.

 

HPP can change in adhesion of meat and shell of the special nature of the protein, which can almost 100% to move the meat from the lobster, oysters, shellfish and other fresh products smooth and clean separation. Regardless of size, HPP can not in the product resulting from any mechanical injury cases achieved the highest productivity. In addition, you can adjust the processing conditions and increased protein water holding capacity ( which can reduce storage and cooking process in water loss) to improve meat quality. Your imagination is rich, use of HPP is more widely.