韓國 傳統 水産醱酵食品의 文獻的 考察(Ⅰ)-甲殼類 젓갈-

• 영문명: A Study on the Korean Traditional Salt-fermented Aquatic Products in the old Literature-Crabs and Shrimps-
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 최선남(Sun-Nam Choe)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제3집, 71~80쪽, 전체 10쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 2004.07.01

영문 초록

This paper is a party of the study on Korean traditional salt - fermented Aquatic products in the old literature. The kinds and different names are based upon materials of Korean fish pickled studied by analysising the 68 old literatures, which was written from 1236 to 1945. The results of this paper can be summerized as follows; 1. There are 75 different kinds pickled Aquatic products, called them 245 names. (plan to report in the 2nd party excepting Crustacea) 2. Raw materials of 75 kinds of Korean traditional salt - fermented Aquatic products are devided roughly into 6 groups. (1) Crustacea in 11 kinds (2) Scaphopoda, Presthobnachia and Pelecypoda(SheHfish) in 10 kinds (3) Fishes guts in 5 kinds (4) Ceparopoda in 5 kinds (5) Protochorda(fishes) and their eggs in 31. 12 kinds repectively (6) Others. They can a]so be shared more. 1) Crustacea in crabs, shrimps and their roes. 2) Shellfish in oysters and crams. 3) Guts all 4) Ceparoda 5) Protochorda in fishes and eggs. 6) others 3. Crustacea classified into 11 kinds, pickled crabs in 5 kinds. 4 pickled shrimps and two(one unconfirmed) pickled roes. 4. Pickled crabs and shrimps are called 33 and 35 different names, respectively. 5. A salt - fermented shrimp roe's shown from Domoondejack.

목차

Abstract

Ⅰ. 序論

Ⅱ. 分析 方法

Ⅲ. 結果 및 考察

Ⅳ. 要約

參考文獻