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정희범,권령원,공청식,김정균 한국수산해양교육학회 2020 水産海洋敎育硏究 Vol.32 No.5
This study was carried out to investigate the quality characteristics of four types of canned oyster Crassostrea gigas porridge [canned oyster porridge (Control), canned oyster porridge added young ginseng (Sample-1), canned oyster porridge added young ginseng powder (Sample-2), canned oyster porridge added young ginseng extracts (Sample-3)], The results were summarized as follows; As a result of cultured bacteria test, all samples were normal in appearance and not detected microorganisms after sterilization by heating at 118℃ (F0 value 12 min). There was no significant difference in moisture, crude lipid, ash and VBN content between samples except the control for crude protein was the highest and TBA value was the lowest in Sample-2. Amino nitrogen content were 31.5, 32.5, 31.5 and 35.0 mg/100 g, respectively. For color values of canned oyster porridge, Control, Sample-1, Sample-2 and Sample-3 were 59.5, 62.7, 57.8 and 55.8 for the lightness (L-value), 5.7, -5.2, -4.5 and –4.7 for redness (a-value), 14.4, 12.0, 15.3 and 12.6 for the yellowness (b-value) and 41.1, 32.5, 35.5 and 31.7 for the color difference (⊿E), respectively. The total amino acids content was the highest in the Control and the major amino acids were proline and cysteine in all samples. In addition, the mineral content of Na, K and Ca were high in all samples. In the sensory evaluation of the canned oyster porridge, Sample-3 had the highest values of overall acceptance.
아욱(Malva verticillata)첨가 다슬기(Senisulcospira livertina)국 레토르트 파우치의 최적 제조공정 설정
박두현,추호진,권령원,박진효,정희범,이상호,공청식,김정균 한국수산과학회 2020 한국수산과학회지 Vol.53 No.3
The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marshsnail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marshsnail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snailsoup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed andremoved sediment in a water tank for 3 min, then boiled at 100°C for 10 min, and then directly separated by handto prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100°C for 10 sec curledmallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube wasplaced with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0°C, 25 min; F0 value, 12min) and cooling were performed using a steam retort.