한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제17권6호
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- Pages.499-505
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
레토르트파우치 식품의 가공 및 품질안정성에 관한 연구 (4) 레토르트파우치 조미바지락의 제조 및 저장중의 품질안정성
Studios on Processing and Keeping Quality of Retort Pouched Foods (4) Preparation and Keeping Quality of Retort Pouched Seasoned Baby Clam
- 이응호 (부산수산대학 식품공학과) ;
- 김정균 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 구재근 (부산수산대학 식품공학과) ;
- 권칠성 (부산수산대학 식품공학과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Jeong-Gyun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHA Yong-Jun (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) ;
- KOO Jae-Geun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KWON Chil-Sung (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1984.11.01
초록
수산물을 이용한 레토르트파우치 식품제조의 기초자료를 얻기 위해 우리 나라에서 많이 생산되는 바지락을 원료로 레토르트파우치 조미바지락의 가공조건을 검토하고 저장중 품질안정성에 대하여 실험하였다. 가공조건은 원료 바지락을
For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing
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