http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
박춘란,김기숙,장주익 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.2
These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM. The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly. 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.
글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 : 1보 : 품질특성에 영향을 주는 요인
박춘란,김기숙,윤서석,장주익 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.1
These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1. The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.