著者
田島 眞
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.57, no.1, pp.3-6, 2003 (Released:2013-02-19)
参考文献数
1
被引用文献数
1

Many kinds of processed foods are produced with salt as an important ingredient. Ham and sausage are pickled with salt. The role of salt is preservation of the products with lowering water activity. Salt is also playing an important role in processing of fishes. Many kinds of salted fish are produced in Japan. Bread and noodles are produced from wheat flour. By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles. Pickles are produced from many kinds of vegetables with salt. High osmotic pressure of salt solution softens the vegetables. Fermented seasonings such as Miso (fermented soybean-paste) and Shoyu (fermented soybean-sauce) have high concentration of salt. Kamaboko is a typical Japanese fish product. Fish meat is mashed with salt followed by steam heating. Fish protein, Myosin, produce high elastic property named as “Ashi” in the process.

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