한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제12권3호
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- Pages.137-141
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- 1979
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
크릴을 이용한 순두부 분말 제조에 관한 연구
PROCESSING OF SOY CURD POWER WITH SOYBEAN AND KRILL
- HAN Bong-Ho (Dept. of Food Science and Technology, National Fisheries University) ;
- KIM Keun-Suk (Dept. of Food Science and Technology, National Fisheries University) ;
- CHO Duck-Jae (Dept. of Food Science and Technology, National Fisheries University)
- 발행 : 1979.09.01
초록
두부가공조건 및 순두부용 분말의 제조에 관하여 실험하여 다음과 같은 결과를 얻었다. 원료대두이 수침시간으로는 10시간이 적당하였다. 두유의 응고온도로는
A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at
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