한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제19권2호
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- Pages.109-117
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
레토르트파우치 식품의 가공 및 품질안정성에 관한 연구 (5) 레토르트파우치 조미피조개제품의 제조 및 품질안정성
Studies on Processing and Keeping Quality of Retort Pouched Foods (5) Preparation and Keeping Quality of Retort Pouched Seasoned Ark Shell
- 이응호 (부산수산대학 식품공학과) ;
- 오광수 (부산수산대학 식품공학과) ;
- 안창범 (부산수산대학 식품공학과) ;
- 이태헌 (부산수산대학 식품공학과) ;
- 정영훈 (부산수산대학 식품공학과) ;
- 신건진 (부산수산대학 식품공학과) ;
- 김우준 (여수수산전문대학)
- LEE Eung-Ho (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) ;
- AHN Chang-Bum (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) ;
- CHUNG Young-Hoon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SHIN Keun-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Woo-Jun (Department of Marine Processing, Yeosu Fisheries Junior College)
- 발행 : 1986.03.01
초록
피조개를 보다 효율적으로 이용하기 위해 상온유통이 가능하며 즉석식품으로 이용할 수 있는 레토르트파우치 조미피조개제품을 제조하기 위한 가공조건 및 저장 중의 품질안정성에 대하여 실험하였다. 동결한 피조개족육(足肉)을 해동한 다음 원료에 대해 솔비톨
For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with
키워드