http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
박순용,윤정의,이용규 ( S . Y . Park,J . E . Youn,Y . K . Lee ) 한국축산학회 1973 한국축산학회지 Vol.15 No.3
To study the smoking process of chicken meat, various experiments were performed. The results about reduction of meat weight, curing, boiling, smoking condition in the course of processing are Summarized as follows. 1. Broiler was more desirable as material of smoked chicken than culled chicken. The broiler of 1,300g in living body weight was considered to be the most suitable. 2. The yielding ratio of product was 58.9∼60.3% in broiler and 51.6% in cull chicken, respectively. 3. The water and salt contents of meat were increased as the pickling period elapsed. Salt and sucrose among the contents of pickling solution decreased respectively by 4.8% and 0.35%, while total nitrogen increased by 0.2%. 4. The boiling time was satisfied with 30 minutes at temperature of 67℃ & 60 minutes for drying process. 5. At smoking moisture reduction quantity was increased in proportion to smoking time & smoking temperature. The most idealtype was 2 hour at 40℃.
황칠성 ( C S Hwang ),박순용 ( S Y Park ) 한국축산학회 1972 한국축산학회지 Vol.14 No.3
To study the pickling on the animal meat, different pickling methods were compared on water holding capacity, color development and flavor. This experiment was conducted at meat processing plant in College of Animal Husbandry, Kon Kuk University. The results obtained are summarized as follows. 1) The effect of water holding capacity of pickled meat increased with the pH value of pickle, and was observed to be the least in pH value 5∼6 (table 1). When salt solution of pickle was 10%, it shows the best water holding capacity (table 3). The longer the period of pickling, the more the quantity of water holding capacity(table 2, 4). 2) The higher the temperature of pickle the faster the salts penetrating speed (table 5). There was little difference between quantity of N₂ in pickle and color development. 3) The effect of agent of color development to meat color, The effect of color development was excellent, using 0.02% of sodium nitrite and adding 0.025% of ascorbic acid, but when the ascorbic acid was used over the 0.2%, the meat color turned black. 4) The number of bacteria increased with pickling days, and Coliform colony lived long at low temperature. 5) The effect of meat products flavor adding sugar to products tasted good especially in value of pH 6 and 7. 6) When the concentration of the salt solution was increased from 10% to 20%, it enabled boiled ham to preserve about 6 days and smoked ham about 9 days.