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Processing Conditions of Functional Anchovy Snack

기능성 멸치 스낵의 제조조건

  • 강동수 (여수대학교 식품공·영양학부) ;
  • 최옥수 (순천제일대학 식생활부)
  • Published : 2003.06.01

Abstract

In order to manufacture the high-quality products as well as to promote their consumption, processing conditions for anchovy snacks were investigated. Seasoning juice-1 were made for 7% sugar, 2% salt, 5% soy sauce, 2% ginger, 1% pepper, 5% garlic, 5% onion, 2% glasswort extract and 0.5% taurine with water. Seasoning juice-2 were made for 15% frying powder, 15-20% starch syrup, 10% soybean powder and 2% sesame powder with water. Sensory evaluation revealed that overall acceptability of anchovy snacks with 30% moisture before popping, 15% frying powder and 15-20% starch syrup in seasoning juice-2 with 20 seconds popping time exceeded other groups of samples.

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Cited by

  1. Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0758