"제민요술(濟民要術)"에 수록된 식품가공법 연구보고(II) -팔화제- A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL -Palfaze-
윤서석, 윤숙경, 조후종, 이효지, 안숙자, 안명수, 서혜경, 윤덕인, 임희수
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- URLhttps://db.koreascholar.com/Article/Detail/252931
韓國食生活文化學會誌
(한국식생활문화학회지)
제6권 제2호
(1991.06)
pp.137-140
pp.137-140
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.
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