• 제목/요약/키워드: steamed fish paste

검색결과 22건 처리시간 0.02초

우 혈장 첨가대체가 증자 어묵의 품질특성에 미치는 영향 (Effect of the Addition of Bovine Plasma on the Quality Properties of Steamed Fish Paste)

  • 양철영
    • 한국식품영양학회지
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    • 제21권4호
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    • pp.518-523
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    • 2008
  • Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

부원료(副原料)의 첨가량(添加量)이 어묵의 Texture에 미치는 영향(影響) (Effects of Subsidiary Materials on Texture of Steamed Alaska Pollack Jelly Products)

  • 권칠성
    • 수산해양교육연구
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    • 제4권1호
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    • pp.62-74
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    • 1992
  • The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.

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시판 연제품류의 Shelf-life예측에 관한 연구 1. 시판 연제품의 품질특성 (Studies on the Predition of Shelf-Life of Commercial Fish Paste Products 1. Quality Characteristics of Commercial Fish Paste Products)

  • 윤성숙;조우진;정연정;차용준
    • 한국수산과학회지
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    • 제34권6호
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    • pp.652-655
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    • 2001
  • 본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각 $16.5\sim20.6\%,\;12.4\sim17.3\%,\;8.1\sim8.7\%$ 범위였다. 특히 일부 제조회사의 튀김어묵류에서는 전분함량이 고형물의 절반이상 ($51.8\%$$67.2\%$)을 차지하였다. 품질 기준이 되는 전분함량과 각 조직감 특성의 상관성을 분석한 결과 경도와 탄력성이 전분함량과 유의적 상관성 (p<0.01)을 나타내었다. 경도는 전분함량의 증가와 함께 양의 상관성 (p<0.01) 이 있었고 탄력성은 음의 상관성 (p<0.01)을 나타내었다. 따라서 식품공전상에서 연제품류의 분류는 어육함량만으로 하기보다는 전분함량을 규정에 첨가하거나 부수적으로 전분함량에 대한 상관성이 높은 조직감 특성의 규제사항으로 제시한다면 더 나은 제품의 품질관리에 기여할 것으로 생각되었다.

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"음식디미방","규합총서(閨閤叢書)","조선무쌍신식요이제법(朝鮮無雙新式料理製法)"에 수록된 시대적 흐름에 따른 부식류의 변화 (The Changes of Side Dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunm usangsinsikyorijebub" according to the Current of the Time)

  • 김업식;한명주
    • 한국식생활문화학회지
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    • 제24권4호
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    • pp.366-375
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    • 2009
  • This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

"조선무쌍신식료리제법(朝鮮無雙新式料理製法)"에 수록된 부식류의 조리법에 관한 고찰 (I);탕(국), 창국, 지짐이, 찌개, 찜, 조림.초, 백숙, 회, 편육 (A Literature Review Examining the Ingredients and Cooking Methods of the Side Dishes in "Chosunmusangsinsikyorijebub" (I);Tang (guk), Changguk, Gigimi, Chigye, Chim, Chorim.Cho, Baeksuk, Hoei, Pyunyook)

  • 김업식;한명주
    • 한국식생활문화학회지
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    • 제23권4호
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    • pp.427-437
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    • 2008
  • This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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복어(Lagocephalus wheeleri) 수리미를 첨가한 어묵의 제조 및 품질특성 (Processing and Quality of Natural-tasting Steamed Fish Paste Containing Unwashed Pufferfish Lagocephalus wheeleri Surimi)

  • 안병수;김병균;황석민;박노현;이현진;오광수
    • 한국수산과학회지
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    • 제52권6호
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    • pp.562-570
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    • 2019
  • To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

『주식시의(酒食是儀)』에 기록된 조선후기 음식 (Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』)

  • 차경희
    • 한국식생활문화학회지
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    • 제27권6호
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    • pp.553-587
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    • 2012
  • In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

부원료의 첨가량이 어묵의 Texture에 미치는 영향 (Effects of Subsidiary Materials on the Texture of Steamed Alaska Pollack Meat Paste)

  • 권칠성;오광수;이응호
    • 한국수산과학회지
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    • 제18권5호
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    • pp.424-432
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    • 1985
  • 명태냉동고기풀을 사용하여 어묵을 가공할 때 각종 부원료의 최적첨가량을 예측할 수 있는 방안을 강구하기 위하여 옥수수전분, 분리대두단백질 및 중합인산염을 첨가하여 이들이 어묵의 탄력에 미치는 영향을 검토하였다. Instron texturometer를 사용하여 얻어진 6가지 파라미터 중에서 젤리강도와 가장 상관성이 높은 것은 hardness였으며, 관능검사결과 hardness의 값이 증가함에 따라 품질이 향상되었으나, hardness값이 16kg 이상에서는 오히려 품질이 저하하였다. 옥수수전분, 분리대두단백질 및 중합인산염의 첨가에 따른 hardness의 예측식은 각각 H=11.56+0.54Xcs, H=12.22-0.23Xsp, H=11.65-7.13Xpp였다. 옥수수전분과 분리대두단백질, 중합인산염과 옥수수전분 및 중합인산염과 분리대두단백질을 각각 혼합첨가 하였을 때 hardness의 예측식은 각각 H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, H=11.58+0.08Xpp-0.23Xsp였다.

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