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유경미,서우영,서한석,김완수,박재복,황인경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4
The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11° Brix, 1.16% transmittance and 2.63° Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shahu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.