Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 17 Issue 4
- /
- Pages.299-305
- /
- 1984
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Preparation of Powdered Dried Sea Mussel and Anchovy for Instant Soup
진주담치 및 마른멸치 분말수우프의 제조
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- HA Jae-Ho (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) ;
- KWON Chil-Sung (Department of Food Science and Technology, National Fisheries University of Pusan)
- 이응호 (부산수산대학 식품공학과) ;
- 하재호 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 권칠성 (부산수산대학 식품공학과)
- Published : 1984.07.01
Abstract
As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding
진주담치와 멸치를 보다 효율적으로 이용하기 위한 방안의 하나로서 진주담치와 시판 마른멸치를 건조하여 분말화한 후 조미료를 배합하여 건조분말 수우프를 만들었으며, 또한 이것을 적층필름용기(cellophane/polyester/aluminium foil/polyester:
Keywords