Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 2
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- Pages.149-157
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Precessing of Smoked Dried and Powdered, Sardine for Instant Soup
정어리 분말수우프의 가공
- Oh, Kwang-Soo (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Chung, Bu-Kil (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Kim, Myung-Chan (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
-
Sung, Nak-Ju
(Dept. of Food and Nutrition, Gyeong-Sang National University) ;
- Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- 오광수 (통영수산전문대학 수산가공과) ;
- 정부길 (통영수산전문대학 수산가공과) ;
- 김명찬 (부산수산대학 식품공학과) ;
-
성낙주
(경상대학교 식품영양학과) ;
- 이응호 (부산수산대학 식품공학과)
- Published : 1988.06.30
Abstract
This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to
새로운 풍미계 조미료를 개발할 목적으로 정어리를 원료로 하여 우리나라 사람의 기호에 맞고 즉석수우프로 이용할 수 있는 정어리분말수우프의 제조를 시도하였다. 생정어리의 내장을 제거한 후 자숙하여 일부 피하지방을 제거하고 훈연실에서 8시간
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