2026-03-08T07:07:46Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:00003183 2023-09-12T23:27:39Z 267:595:642

魚介類を調理・加工するときの食塩の役割(II) The Function of Using Salt for Cooking and Processing Fish and Seafood (II) 山崎, 濶 松岡, 恵美子 白砂, 千登勢 Yamasaki, Hiroshi Matsuoka, Emiko Shirasago, Chitose 食塩 salt 浸漬 soak 洗浄 washing ゆでる boil 焼く broil 魚介類 fish and sellfishes application/pdf 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. 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。 広島文化短期大学 2006-08-07 jpn departmental bulletin paper VoR https://doi.org/10.60171/00003176 https://hbg.repo.nii.ac.jp/records/3183 10.60171/00003176 AA11868325 13483587 広島文化短期大学紀要 39 27 36 https://hbg.repo.nii.ac.jp/record/3183/files/39-3.pdf application/pdf 793.9 kB 2023-05-29