Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 6 Issue 4 Serial No. 13
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- Pages.99-109
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL
"제민요술(齊民要術)"에 수록된 식품조리가공법 연구보고(5) -정(肥).암(肥).전(煎).소(消), 저(菹).록(綠).적(炙), 신(苞).오(奧).조(槽).포(苞)-
- Yoon, Seo-Seok (Study Group of Food Culture) ;
- Yoon, Suk-Kyun (Study Group of Food Culture) ;
- Cho, Hoo-Jong (Study Group of Food Culture) ;
- Lee, Hyo-Gee (Study Group of Food Culture) ;
- Ahn, Myung-Soo (Study Group of Food Culture) ;
- Ahn, Sook-Ja (Study Group of Food Culture) ;
- Suh, Hye-Kyung (Study Group of Food Culture) ;
- Yoon, Duk-Ihn (Study Group of Food Culture) ;
- Lim, Hee-Soo (Study Group of Food Culture)
- 윤서석 (음식문화비교 연구회) ;
- 윤숙경 (음식문화비교 연구회) ;
- 조후종 (음식문화비교 연구회) ;
- 이효지 (음식문화비교 연구회) ;
- 안명수 (음식문화비교 연구회) ;
- 안숙자 (음식문화비교 연구회) ;
- 서혜경 (음식문화비교 연구회) ;
- 윤덕인 (음식문화비교 연구회) ;
- 임희수 (음식문화비교 연구회)
- Published : 1990.10.30
Abstract
The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.
Keywords