• Title/Summary/Keyword: 밀봉

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Preparation and Keeping Quality of Freeze-Dried Roundnose Flounder Meat Paste (동결건조(凍結乾燥) 물가자미 고기풀의 제조(製造) 및 저장안정성(貯藏安定性))

  • Park, Kyung-Hee;Shin, Jong-Woo;Park, Eun-Kyung;Yang, Syng-Taek
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.98-104
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    • 1986

  • Fish jelly forming ability of freeze-dried roundnose flounder meat paste has been examined . For the qualify test, freeze-dried product was packed in polyethylene bag (0.1 mm thick, $14\;cm\;{\times}\;20\;cm$) or in tinplate can and stored for 6 months at $5^{\circ}C,\;20^{\circ}C\;and\;35 ^{\circ}C$. From the results of quality test, the fish jelly forming ability of the products packed in polyethylene bag and can were maintained for 5 and 6 months storage at $5^{\circ}C$ and for 3 and 4 months at $20^{\circ}C$. espectively, while it had already been lost for 1 month at $35^{\circ}C$. Freeze-dried roundnose flounder meat paste can be used for preparing fish jelly products.

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