魚介類を調理・加工するときの食塩の役割(II)

スポンサーリンク

概要

• 論文の詳細を見る

• In the paper, the function of using salt is studied to process and to cook various fish and seafood. The primary use of salt in processing fish is to remove dirt and slime on the skins, and also to deodorize fish smell. In cooking, salt is effective to keep the good texture of fish meat, and salted water can be used to defreeze frozen fish. Also salt can be used to paralyze living fish. To study the details of using salt, processing and cooking methods for 39 different kinds of fish and seafood have been closely studied. As a conclusion of the study, it is confirmed that the function of using salt is not merely for seasoning, or rather important for processing and cooking fish in various ways.

• 広島文化短期大学の論文
• 2006-08-07

著者

• 松岡 恵美子

  広島文化短期大学

• 山崎 濶

  広島文化短期大学

• 白砂 千登勢

  広島文化短期大学

関連論文

• 農・水産物の栽培,養殖および加工分野での食塩の意外な利用法(III)
• 魚介類を調理・加工するときの食塩の役割(II)
• 広島市におけるアレルギーと食生活の関係

スポンサーリンク