어장(漁醬)중 액젓(어간장)에 관한 연구 = The study on Fish sauce of salted and fermented seafoods

다국어 초록 (Multilingual Abstract)

This Study was performed to understanding "Fish sauce" and to increasing the percapita consumption of Fish sauce. The result were :
1. Todays We have much used Fish seuce with Kimch compared with other years. The reason was that Fish sauce was regard as well-nourished food. a simple and easy way in using. In Vietnam. They took their meal in three times a day. They have taken Nuoc mam(fish sauce) with sliced red pepper half a lime etc... in every day every night.
The famouse Fish sauce were Nouc mam in Vitenam. Tuk tray in Cambodia Nampa in Raos Nampla Budu in Tai Nganbyaye in Burma Budu in Malaysia Kecapikan in Indonesia Patis in Phillippines Shotzlu in Japen Meol jang in Korea.
2. In our country Fish sauce was prepared with small fish(an anchovy a shrimp a little yellow corvina a sardine..........etc) 23% amount of salt per amount of fish and stored in 6 months-12 months and made filltered fluid. It's Meol jang( salted anchovies fluid) In the East sea A yangmili(Hypoptychus dybowskii) was threw away. so.I propose to use a yangmilli in Fish sauce.

목차 (Table of Contents)

• 1. 서론
• 2. 魚醬의 기원과 나라별 발달 실태
• 3. 액젓(어간장)의 용어정의와 현재의 이용실태
• 4. 액젓(어간장)의 제조원리와 상업적 제조공정
• 5. 액젓(어간장)의 생산 및 가공 실태
• 6. 액젓(어간장)의 품질 특성
• 7. 액젓의 산업화 현황 및 문제점과 품질관리
• 8. 요약 및 결론
• 참고문헌