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NTIS 바로가기한국가금학회지 = Korean journal of poultry science, v.46 no.3, 2019년, pp.137 - 154
김준태 (강원대학교 동물생명과학대학 동물응용과학과) , (강원대학교 동물생명과학대학 동물응용과학과) , 정해성 (강원대학교 동물생명과학대학 동물응용과학과) , (강원대학교 동물생명과학대학 동물응용과학과) , 장애라 (강원대학교 동물생명과학대학 동물응용과학과) , 박재인 (강원대학교 동물생명과학대학 동물응용과학과) , 김영종 (영양자원연구소) , 이성기 (강원대학교 동물생명과학대학 동물응용과학과)
This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at
핵심어 | 질문 | 논문에서 추출한 답변 |
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삼계탕이란? | 삼계탕이란 완도체 닭의 복부에 찹쌀과 마늘, 대추, 인삼 등을 넣고 물을 부어 오래 끓인 한국의 고유 음식이다(Yoo et al., 1998; Park, 2004). | |
굽는 방식의 조리법에서 나타나는 풍미의 특징은? | 특히 열처리 방식과 조리시간은 풍미 조성에 큰 영향을 끼친다. 굽는 방식의 조리는 높은 온도에서 장시간 가열처리하기 때문에 다른 조리법에 비해 지질 산패를 촉진한다 (Hernández et al., 1999). 지방 산패가 지속될 경우, 산패취(off-flavor)가 발생하기도 하지만, 초기에 발생하는 산패는 바람직한 향기를 생산한다(Song et al., 2011). | |
육수제조 시, 닭발을 사용했을 때 기호도가 높게 나타나는 이유는? | (2016)은 중국인을 대상으로 한 삼계탕 육수의 관능평가에서 정제수에 끓인 삼계탕보다 닭발을 2시간 끓여 제조한 삼계탕 육수에서 높은 소비자 기호도를 보였다고 보고했다. 또한, 이는 닭발 사용시, 삼계탕 육수의 색이 짙어지며, 더 진한 풍미를 내기 때문이라 하였다. |
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