제민요술(濟民要術)에 수록된 식품조리 가공법 연구 (III) -장(醬)- A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL -Jangs-
윤서석, 윤숙경, 조후종, 이효지, 안명수, 안숙자, 서혜경, 윤덕인, 임희수
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/252932
韓國食生活文化學會誌
(한국식생활문화학회지)
제6권 제2호
(1991.06)
pp.141-146
pp.141-146
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.
키워드
저자