Culinary science and hospitality research (한국조리학회지)
- Volume 7 Issue 3
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- Pages.145-161
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- 2001
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Development of fillet-type seasoner and mixed powder-type seasoner using smoked mackerel
훈제 고등어를 이용한 필렛형 조미료 및 복합 분말조미료의 개발
Abstract
In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8
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