한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권2호
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- Pages.119-124
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
창란젓갈 제조의 신기술 개 발 3. 조미공정의 개량 및 품질평가
Development of New Manufacturing Process for Changran-Jeotgal 3. Improvement of Seasoning Process and Quality Estimation
- LEE Won-Dong (Hansung Fishey Co., LTD.) ;
- LEE Jae-Jin (Hansung Fishey Co., LTD.) ;
- 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)
- 발행 : 2001.03.01
초록
창란젓갈의 조미공정에서 효율적인 수분조정과 물엿에 의한 맛의 이질감을 해결하기 위하여 물엿을 먼저 첨가하여 교반당장을 한 후 부재료를 첨가하는 방법으로 조미공정을 개선하였으며 그 최적화 방안에 대하여 시험하였다. 물엿을 첨가하여 당장을 할 경우 첨가농도
In Conventional process, sugaring and seasoning step were combined during seasoning process of Changran-Jeotgal. While, in the case of Improved process, sugaring and seasoning step were separated and agitation was employed in order to control moisture content and improve taste. The addition of