韓國 傳統 水産醱酵食品의 文獻的 考察Ⅳ.內臟 젓갈 및 알젓

• 영문명: A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 최선남(Sun-Nam Choe)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제4집, 23~32쪽, 전체 10쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2004.07.02

영문 초록

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish viscera and roe studied by analysising the 68 books of the old literature, which were written from 1236 to 1945 The results of this study can be summarized as follows; 1. Salt-fermented fish viscera and gill made of 8 different kind of fish such as mackerel. yellow croaker and sea cucumber and so on, was called 10 different names. 2. Salted fish roe was able to be made of 17 different kind of fish written as following, mackerel, pacific cod, salmon, Korean sword. common mullet. croaker, slender shad, Brown sale, Bastard halibut, yellow tail shad, Alaska pollack, trout, yellow croaker, sweet fish. shrimp and crab. It was also called 32 different names. 3. Salted shrimp roe's shown from Domundajack and Bastard halibut, yellow croaker roe were written in Chosunmoossang New Cooking method. 4. The cost of salted fish roe was dealt as a fund of National finances in Mankiyoram. 5. A lot of salt-fermented fish, for example mackerel viscera, skin and roe were written in Shoemirok. 6. Alaska pollack roe soused and raw were called the same as Myoungran in Syichunseo and Sunman Animal Book.

목차

Abstract

Ⅰ.序論

Ⅱ.分析 方法

Ⅲ.結果 및 考察

Ⅳ.要約

Ⅴ.參考文獻