Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 34 Issue 2
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- Pages.114-118
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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 2. Optimization of Fermentation Process
창란젓갈 제조의 신기술 개발 2. 숙성조건의 최적화
- LEE Won-Dong (Hansung Fishey Co., LTD.) ;
- LEE Jae-Jin (Hansung Fishey Co., LTD.) ;
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CHANG Dong-Suck
(Division of Food Science and Biotechnology, 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
In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at
저염창란젓갈 제조 공정에 시 숙성공정에 교반과정을 도입하여 숙성기간의 단축과 제품의 균일화를 시도하였다. 먼저 시험구의 경우에는 원료창란을 연속교반 염장한 후 생성된 유출수를 제거하고