동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제17권1호
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- Pages.72-80
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
데리야끼(Teriyaki) 조미액을 이용한 송이 데리야끼 절임의 품질 특성
Quality Characteristics of Pine Mushroom Teriyaki Pickle Prepared by Teriyaki Seasoning
- Park, Mi-Lan (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
- Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
- Choi, Soo-Keun (Dept. of Culinary Science and Aris, Kyung Hee University)
- 발행 : 2007.02.28
초록
The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from
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