魚介類を調理・加工するときの食塩の役割(II)

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7969
File
Title
魚介類を調理・加工するときの食塩の役割(II)
Title Alternative
The Function of Using Salt for Cooking and Processing Fish and Seafood (II)
Author
氏名 山崎 濶
ヨミ ヤマサキ ヒロシ
別名 Yamasaki Hiroshi
氏名 松岡 恵美子
ヨミ マツオカ エミコ
別名 Matsuoka Emiko
氏名 白砂 千登勢
ヨミ シラサゴ チトセ
別名 Shirasago Chitose
Subject
食塩
salt
浸漬
soak
洗浄
washing
ゆでる
boil
焼く
broil
魚介類
fish and sellfishes
Abstract

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.

Description

この論文は国立情報学研究所の電子図書館事業により電子化されました。

Journal Title
広島文化短期大学紀要
Volume
39
Spage
27
Epage
36
Published Date
2006-08-07
Publisher
広島文化短期大学
ISSN
13483587
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg