Applied Biological Chemistry
- Volume 35 Issue 4
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- Pages.254-259
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Processing and quality stability of precooked frozen fish foods : (I) Processing of sardine burger
조리냉동식품의 가공 및 저장중 품질안정성 : (I) 정어리버어거의 가공
- Ihm, Chi-Won (Department of Food Processing, Fisheries Research and Development Agency) ;
- Kim, Jin-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Joo, Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1992.08.30
Abstract
The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil
정어리버어거를 가공하기 위하여 쵸핑한 정어리 육에 대해 분리대두단백 : 물 : 대두유(16 : 80 : 45)로 만든 유화커어드 14.1%, 식염 1.5%, 모노글루탐산나트륨 0.1%, 설탕 2.0%, sodium bicarbonate 0.4%, 중합인산염 0.2% 빵가루 8.0%, 분리대두단백 3.0%, 양파가루 0.3%, 생강가루 0.15, 후추가루 0.1%를 첨가하여 정어리육 알맹이가 붕괴되지 않도록 혼합한 후 튀긴(