Introduction to the basic process
of
HYANGA FOOD INC.
HYANGA FOOD INC.
BASIC Manufacture Process Information
#. Basic processing process for seaweed products
[ Seaweed Manufacturing Base Process ]

#. Raw ingredients storage
Cold storage of salted seaweed
Salt seaweed harvested from the sea and store it in a freezer
(-16℃ or lower / 365 days)
#. Screening and Separation
Separate the leaves and stems of salted seaweed


#. Washing seaweed
Seaweed that's been selected
Wash with seawater at appropriate concentration (salinity)
#. Dehydration
Put the washed seaweed in a compressor and dehydrate


#. Rotational Foreign Material Screening
Select primary foreign substances by passing dehydrated seaweed through a rotary foreign substances separator
#. Hot-Air Drying
Put the cut seaweed in the dryer
hot-air drying


#. Size Selection
Standard size selection by dry product through size screen
#. Foreign body selection_1
Through the wind separator and the color lane separator
Removing foreign substances


#. Foreign body selection_2
Color difference sorter and NIR sorter/high magnetic force sorter are used
Foreign body sorting
#. Foreign body selection_3
Color difference sorter and NIR sorter/high magnetic force sorter are used
Foreign body sorting


#. Product Packaging
Distribution (consumption) deadline seal, automatic measurement, filling, sealing, weight sorting
Packaging progress according to product packaging type and size
#. Inspection of finished products
Final product inspection by metal detector and X-ray inspection

#. Stir-Fried Line Processing
[ Stir Fried Products Manufacturing Base Process ]
# Stir-fried Seaweed #
#Fried Korean GIM #


#. Seaweed Size and Foreign ingredients Screening for Stir-Fried Seaweed
Seaweed screening for raw ingredients (size screening and foreign substances screening)
#. Selection of raw ingredients for Dol-jaban / Kimjaban
Screening seaweed primitives and removing foreign substances


#. Stir-Fried Work
Stir-fry selected seaweed according to the processing conditions set in a stir-fryer
(Stir-fried specifications vary by item)
#. Stir-Fry
Stir-fry the ingredients and other ingredients according to Doljaban recipe


#. Finished product packaging
Product Packaging and Metal Detection / X-ray Inspection / LOT / Part of Manufacturing Date
#. Finished Product Packaging
Product Packaging and Metal Detection / X-ray Inspection / LOT / Part of Manufacturing Date
#. Cleaning kelp processing process
[ Washed-Dasima( Kelp) Manufacturing Base Process ]

#. Pre-treatment of raw kelp
Pre-treatment of kelp raw ingredients
[Cut both wings for uniform size and thickness / process them into square shapes]
#. Washing Kelp
Using a self-made kelp-only cleaning facility
Clean and process foreign substances on the surface of kelp


#. Dried kelp
Dry the washed kelp
[Dried kelp that was washed while it was easy to cut]
#. Cutting Kelp
Cut dried kelp to a specified standard


#. Select kelp size
Screening by cut kelp size
#. Screening of foreign substances and defects in kelp
Removal of foreign substances and screening for size and shape defects

#. Seaweed processing process
[ Salted Stem of Seaweed Manufacturing Base Process ]

#. Seaweed stem separation work
Manually separating the stems and leaves of the seaweed raw ingredients
#. Seaweed Stem Tear Operation
the work of tearing the seaweed stem
(Mechanical process & manual process of cutting seaweed stems to even thickness)


#. Salted seaweed
Salt the cut seaweed stems with salt
#. Inspection and packaging of finished products
Inspection and weight check packaging of salted seaweed stem
