한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제19권5호
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- Pages.459-468
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
저식염 수산발효식품의 가공에 관한 연구 9. 저식염 새우젓의 제조 및 풍미성분
Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components
- 이응호 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 이태헌 (부산수산대학 식품공학과) ;
-
차용준
(창원대학 교양과정학부) ;
- 이근우 (군산수산전문대학 수산가공과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- AHN Chang-Bum (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) ;
- LEE Tae-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
CHA Yong-Jun
(Department of Liberal Arts, Changwon National University) ;
- LEE Keun-Woo (Department of Seafood Processing, Kunsan National Fisheries Junior College)
- 발행 : 1986.09.01
초록
저식염수산발효식품의 가공에 관한 일련의 연구로서 식염의 일부를 염화칼륨으로 대체하고, 젖산, 솔비톨, 에틸알콜을 첨가하여 저식염새우젓을 담그어 식염
This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with
키워드