Company

YEOSU SAEGOMAK brings the value of pristine seas to the world.

PRODUCTION PROCESS

Hygiene and quality first —YEOSU SAEGOMAK manages a 13-step production process end to end.

Committed to processing the freshest raw materials under the most hygienic conditions, we continuously improve and strictly control every step of production to deliver the finest products and service.

Pretreatment

Same-day, carefully selected raw materials are systematically washed and sorted.

  1. Step01Receiving
  2. Step02Washing
  3. Step03Sorting

Process Detail

  • Receiving

    원물입고

    Receiving

    We select and purchase same-day fresh raw materials.

  • Washing

    원물세척

    Washing

    We remove debris from cockle shells and wash off mud.

  • Sorting

    선별

    Sorting

    We sort by condition and size.

Steaming·Shucking

Water-free high-pressure steaming preserves flavor; ultra-fine vibration shucks precisely.

  1. Step01Steaming
  2. Step02Shucking

Process Detail

  • Steaming

    고압스틱자숙

    Steaming

    Cooked without water using the cockle's own moisture to minimize loss of juices and nutrients, preserving texture and flavor. (fully sealed)

  • Shucking

    초미세진동탈각

    Shucking

    Shells are separated and shucked by ultra-fine vibration.

Hygiene·Inspection

Sterilizing water, 3-stage 4℃ washing, and X-RAY detection rigorously control microbes and foreign matter.

  1. Step01Sterilization
  2. Step02Cleaning
  3. Step03X-RAY Inspection

Process Detail

  • Sterilization

    소독

    Sterilization

    Microbes are controlled with sterilizing water.

  • Cleaning

    세척

    Cleaning

    Shells and debris are removed by 3-stage washing in 4℃ water.

  • X-RAY Inspection

    1차 X-RAY

    X-RAY Inspection

    X-RAY detection after washing and before packing minimizes foreign matter and shell fragments.

Packing·Shipping

Automated vacuum packing, 90℃ pasteurization, and -40℃ quick freezing, then shipped first-in-first-out.

  1. Step01Vacuum Packing
  2. Step02Final X-RAY
  3. Step03Pasteurization
  4. Step04Quick Freezing
  5. Step05Shipping

Process Detail

  • Vacuum Packing

    자동 진공포장

    Vacuum Packing

    Automatic weighing and vacuum packing by a rotary vacuum packer.

  • Final X-RAY

    완제품 X-ray

    Final X-RAY

    Final sorting of shell fragments and foreign matter in finished products.

  • Pasteurization

    살균·냉각

    Pasteurization

    Microbes are controlled by 90℃ pasteurization.

  • Quick Freezing

    급속냉동

    Quick Freezing

    Quick-frozen to -40℃ ± 5℃ or below.

  • Shipping

    출하

    Shipping

    Shipping is managed first-in-first-out (FIFO).

OUR BRANDS

Meet the brands of YEOSU SAEGOMAK

Umjine Pojangmacha, Chilsan Marinated Crab, and Yeosu Olim — three brands bringing raw seafood from pristine waters to your table.

Explore Our Brands