鶏肝臓糠漬の調製条件と焼酎及び砂糖添加の影響

概要

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A study for preparation of a favorable chicken liver cured in rice-bran paste, was performed. Chicken liver was washed by ultrasonication for 10 min and cured in mixed rice-bran paste at 5℃ for 72 hr. During this period, the change in the taste, physical properties and preservability of the chicken liver cured in rice-bran paste were investigated. The results were as follows. 1) The optimum amount of salt (sodium chloride) for preparing the cured in rice-bran paste was 4%. The appropriate amount of white liquor in the paste was 28%. The hardness of this preparation was high and its taste was also good. Further, its bacterial count was repressed at the level of 10^4/g. 2) Preparation of good taste chicken liver in rice-bran paste was obtained when chicken liver was cured for 48 hr in rice-bran paste prepared with 40% of rice-bran, 4% of salt, 28% of white liquor, 22% of sugar and 6% of distilled water. This chicken preparation was superior in its color, hardness, savor and taste to the control preparation without only sugar. Its water activity was 0.92 and its bacterial count was 10^4/g. Thus, the preservability of this preparation was satisfactorily high.
社団法人日本家政学会の論文
1993-10-15