한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제11권4호
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- Pages.197-203
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- 1978
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
먹장어 어묵 제조
PROCESSING OF STEAMED FISH JELLY PRODUCT FROM HAGFISH
- 김수현 (경남공업전문대학 식품공학과)
- KIM Soo-Hyun (Dept. of Food Industry, Kyung Nam Christian College of Technology)
- 발행 : 1978.12.01
초록
먹장어를 연제품원료로서 이용하기 위한 기초자료를 얻고자 먹장어 어묵의 최적가공조건을 실험한 결과를 요약하면 다음과 같다. 채육한 육에 대하여 전분은
In this study, the effects of some additives to the quality of fish jelly product such as salt tripolyphosphate and starch were examined. Besides, that of washing and stepwise heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable 19 common, and the addition of 3 percent of salt and 5 percent of starch resulted in the best jelly strength. It was markedly enforced when 0.3 percent of tripolyphosphate was added. The suggestible processing method of hagfish jelly product is as follows : The meat is to be bleached by washing at least 6 times with tenfold tap water by volume of meat at
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