한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제17권1호
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- Pages.24-32
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
레토르트파우치식품의 가공 및 품질안정성에 관한 연구(2) 조미굴 레토르트파우치제품의 제조 및 품질안정성
Studies on the Processing and Keeping Quality of Retort Pouched Foods (2) Preparation and Keeping Duality of Retort Pouched Seasoned-Oyster Products
- 이응호 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 이태헌 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 유경호 (부산수산대학 식품공학과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Tae-Hum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- AHN Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- YOO Gyung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1984.01.01
초록
우리나라산 패류중 양적으로 많이 생산되는 굴을 레토르트파우치(retort pouch)를 이용하여 즉석식품을 개발하고자 조미굴레토르트파우치제품의 가공조건과 제품저장중의 품질안정성에 대하여 실험하였다. 조미굴레토르트파우치제품의 제조조건은 원료굴을 수세한 후 조미액(설탕 2g, 솔비톨 10g, 식염 3g, 글루탐산나트륨 0.5g, 5'-ribonucleotide 0.5g에 물 100m의 비율로 녹인 것)에 1 : 2의 비율로 침지하여
In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at
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