Main Bener of More Kimchi

Research Institute

More Corporation will lead the development of eating culture

The R&D Center of More Corporation has a goal of heading global technology leadership up putting “Safety” and “Korean Taste” in every product what we produce on the basis of scientific and creative technology in order to keep top quality with continuous R&D investment.

 - Research and Development

Through developments of new products and steady renewals of existing products, we provide customized sample corresponding to customers’ needs. We review process of developed products and application of scale up.

 - Quality management

To produce safer food, we test stability by analysis of various microorganisms and physico-chemical analysis (workplace cleanliness inspection, inspection of raw materials and inspection of toxic bacteria inspection in finished products)

Manufacturing process of Kimchi

1
 Wearing raw materials
2
 Pretreatment
3
 Pickling
6
 Cleaning
5
 Selection
4
 Dehydration
7
 Mixing seasonings
8
 Filling (Inner packing)
9
 Foreign body detector,
 image detector
12
 Precooling
11
 Outer packing
10
 Shipment

Galleries of manufacturing process of Kimchi

process1
 Production room
process2
 Pickling
process3
 Washing
process4
 Dehydration
process5
 Foreign material sorting
process6
 Automatic weighing
process7
 Automatic filling
process8
 Weighing machine,
 Metal detector
process9
 Image detector
process10
 Container cleaning
process11
 Outer packaging
process12
 Shipment

Manufacturing process of seasoned vegetables

1
 Wearing raw materials
2
 Pre-treatment
3
 Washing
6
 Blanching
5
 Cooling
4
 Dehydration
7
 Seasoning, mixing
8
 Filling (Inner packing)
9
 Metal detector
12
 Shipping
11
 Rapid freezing (storage)
10
 Sterilization

Equipments used for manufacturing seasoned vegetables

process1
 Cooler
process2
 Metal detector
process3
 Parboiling
process1
 Automatic weighing filler
process2
 Vacuum packing machine
process3
 Rapid freezer