Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 34 Issue 2
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- Pages.109-113
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Development of New Manufacturing Process for Changran-Jeotgal 1. Optimization of Salting Process
창란젓갈 제조의 신기술 개발 1. 염장조건의 최적화
- LEE Won-Dong (Hansung Fishey Co., LTD.) ;
- CHANG Dong-Suck (Division of Food Science and Biotechnology, Pukyong National University) ;
- KANG Sun-Mo (Department of Microbiology, Pukyong National University) ;
- YOON Ji-Hye (Department of Microbiology, Pukyong National University) ;
- LEE Myung-Suk (Department of Microbiology, Pukyong National University)
- Published : 2001.03.01
Abstract
Changran-Jeotgal (salt fermented viscera of Alaska Pollack) produced by conventional process has been exposed to several problems, such as quality variation, salty taste and relatively short shelf-life. Therefore, Improved manufacturing process of Changran-Jeotgal was designed to resolve these problems. In this paper, we investigated the optimization of salting process. The result showed that salting stage must be maintained
재래식 창란 젓갈은 정치상태로 제조공정이 진행되기 때문에 염장 및 숙성 시간이 오래 걸리며, 또한 높은 수분함량으로 변패가 빠른 단점 등이 지적되고 있다. 이러한 단점을 개선하기 위해 본 연구에서는 제조공정 중에 교반염장 과정 및 염지 유출수 제거과정을 도입하여 염장조건의 최적화를 시도하였다. 그 결과 원료창란에