아욱(Malva verticillata)첨가 다슬기(Senisulcospira livertina)국 레토르트 파우치의 최적 제조공정 설정
An Optimal Process for Making Retort Pouched Marsh Snail Senisulcospira livertina Soup with Curled Mallow Malva verticillata
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참고문헌
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초록
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.
Abstract
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.
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