한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권2호
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- Pages.242-251
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- 1989
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- 0367-6293(pISSN)
영암산 염건 숭어알의 가공과 조성에 관한 연구
Study on the Processing and Compositions of Salted and Dried Mullet Roe
- Joe, Sang-June (Chosun University Junior Technical College) ;
- Rhee, Chong-Ouk (College of Agriculture, Chonnam National University) ;
- Kim, Dong-Youn (College of Agriculture, Chonnam National University)
- 발행 : 1989.04.01
초록
전통식 품인 영암 어란의 제조 공정을 체계화 하여 숭어알을 염지하고 정형하여 참기름을 바르면서 건조하여 제조한 염건 숭어알과, 전처리를 동일하게 한 진공건조 숭어알을 저장하면서 지질을 분획하고 그 구성지방산을 분석하고 단백질의 구성아미노산 및 유리아미노산을 분석한 결과는 다음과 같다. 1. 숭어알을 채취하여 소금물로 씻고 10% 간장액에 24시간 염지하고 건조판 상에서 두께 1.2cm로 가압하여 정형하고 참기름을 1일 2회씩 바르면서
The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water