어린인삼 첨가 새우죽통조림의 제조 및 품질특성

Abstract

This study was carried out to investigate the quality characteristics of four types of canned shrimp Marsupenaeus japonicus porridger [canned shrimp porridge (Control), canned shrimp porridge added young ginseng (Sample-1), canned shrimp porridge added young ginseng powder (Sample-2), canned shrimp porridge added young ginseng extract (Sample-3)]. First, put 600 g of shrimp, 2,500 g of glutinous rice, and 50 g of sesame oil in a pan and stir-fry it with sesame oil. Add water and salt for control, water, salt and young ginseng for sample-1, water, salt and young ginseng powder for sample-2, water, salt and young ginseng extracts for sample-3, boil it for 20 minutes, and then put it in each can (301-3). After filling 120 g of boiled shrimp, all canned products were sealed using a vacuum seamer and then sterilized to Fo values of 12 min in a steam retort system at 118°C. The total amino acid content was the highest in the Control sample and the lowest in the Sample-3 and the major amino acids were proline, cysteine and glycine in all samples. In the mineral matters, Na was the most abundant in all samples, followed by K and Ca. As a results of the sensory evaluation, it is estimated that sample-3 is worth developing a new product later in response to the consumer's taste.