한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권1호
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- Pages.19-28
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
숭어알의 가공과 저장중 중성지질의 지방산함량변화
Fatty acids of neutral lipids of salted-dried mullet roe during processing and storages
- Cho, Sang-Jun (Dept. of Food Fechnology, Chosun University Technical Junior College) ;
- Kim, Dong-Yeon (Dept. of Food Fechnology, Chonnalm National University) ;
- Lee, Jong-Uk (Dept. of Food Fechnology, Chonnalm National University)
- 발행 : 1989.03.01
초록
전통적인 염건숭어알(영암어란)의 제조과정을 체계화하여 숭어알을 염지하고 1.2cm 두께로 정형하여 참기름을 바르면서 풍속 3m / see, 70% R.H.,
The salted-dried mullet (Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. The manufactruring method was that the fresh roe was salted by clean wasters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water
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