Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 5
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- Pages.459-468
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components
저식염 수산발효식품의 가공에 관한 연구 9. 저식염 새우젓의 제조 및 풍미성분
- LEE Eung-Ho (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) ;
- OH Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Tae-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
CHA Yong-Jun
(Department of Liberal Arts, Changwon National University) ;
- LEE Keun-Woo (Department of Seafood Processing, Kunsan National Fisheries Junior College)
- 이응호 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 이태헌 (부산수산대학 식품공학과) ;
-
차용준
(창원대학 교양과정학부) ;
- 이근우 (군산수산전문대학 수산가공과)
- Published : 1986.09.01
Abstract
This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with
저식염수산발효식품의 가공에 관한 일련의 연구로서 식염의 일부를 염화칼륨으로 대체하고, 젖산, 솔비톨, 에틸알콜을 첨가하여 저식염새우젓을 담그어 식염
Keywords