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이성갑,김연수 한국기술사회 2000 技術士 Vol.33 No.5
In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.
이성갑 안성산업대학교 1995 論文集 Vol.27 No.-
Baked bread as western people mainfood is one of the oldest arts known to man. Today commercial bakeries compressed pure yeast preparations, giving rapid rise to the dough and short proving time. But the sour ferment of barm dough was the most important part of the production of bread and the lactic acid produced by the bacteria contributed to the distinctive flavour and texture of the finished bread, and it is also seemed to have a marked degree of control over the microbial flora of the barm. In this simple manner the San Francisco and similar sour ferments have been made continuously for over a centry, and have been maintained by rebuilding, the sour ferment, every eight hours, two or three times a day.