| 摘要 |
Korean traditional roast meat was industrialized by adding 7-10% soybean sauce, 0.3-1.5% powdered thick soy paste mixed with red peppers, 0.1-1.0% sesame oil, and 0.04-0.05% caramel. Thus, a mixt. contg. meat 87%, soybean sauce 7.8%, thick soypaste mixed with red peppers 0.8%, L-M.S.G 0.7% sucrose 0.8%, NaCl 0.5%, Na Casein 0.5% vegetable protein 0.5%, sesame oil 0.2%, Na-erysorbate 0.2%, phosphate salt 0.5%, K-sorbate 0.17%, garlic powder 0.1%, black pepper powder 0.1%, onion powder 0.08%, caramel 0.045%, and Na-nitrite 0.005% was mixed sufficiently at 5-12oC for 30-50 min. and stored at 2o-4oC for 24-48 hrs. with smoking to give product. |
