Innovative Fermentation Process
Through our independently developed fermentation technology, we are leading the development of high-quality seafood fermentation products that ensure enhanced functionality, safety, and reliability.Proprietary Fermentation Technology Platform
Applying advanced fermentation control technology to reduce biogenic amines such as histamine generated during fermentation.
→ Maintains safe levels well below international export standards (U.S. ≤ 50 ppm, EU ≤ 200 ppm).
Utilizing our patented strain Bacillus velezensis LZ,
this proprietary hybrid fermentation process combines animal and plant proteins to
enhance both flavor and functionality.
Fermentation-derived functional compounds can be utilized as
high-value raw materials across the food, biotechnology, and
pharmaceutical industries.
Produces a rich profile of 16 amino acids, including high levels of
glutamic acid, ensuring superior fermentation quality based on total
nitrogen content.
Developing practical and consumer-oriented seafood products such as ready-to-eat meals, side dishes, and sauces that reflect modern dietary trends and lifestyle needs.
Applying standardized aging and flavor development techniques based on our patented fermented paste, ensuring consistent quality and taste across processed seafood products.
Expanding commercialization through the development of diverse categories such as fermented seafood, ready-made side dishes, sauces, and pan-fried items all derived from premium seafood ingredients.
Seafood R&D
Developing practical and consumer-oriented seafood products such as ready-to-eat meals, side dishes, and sauces that reflect modern dietary trends and lifestyle needs.
Applying standardized aging and flavor development techniques based on our patented fermented paste, ensuring consistent quality and taste across processed seafood products.
Expanding commercialization through the development of diverse categories such as fermented seafood, ready-made side dishes, sauces, and pan-fried items all derived from premium seafood ingredients.
Seafood Dry-Aging Research
Low-temperature aging that enhances texture and retains nutrition.
Proprietary multi-stage system ensuring uniform quality and hygiene in dried seafood.
Customized seasoning process reflecting modern consumer tastes.
