Development of Jangaji using Jangheung oak-mushroom
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/276167
p.73
As a result of analysis of Jangaji used to jangheung oak-mushroom, water content appeared to young oakmushroom 83.13%, completely mature oak-mushroom 66.82%. As the harvest times are delay, water content decreased. As a oak-mushroom was mature, crude protein content increased. But it was decreased after completely maturing. The crude fat content in the pileus part 10-20 times were higher than a stalk parts. As a oak-mushroom grew, content of crude fiber increased in both a pileus and a stalk. The reducing sugar content in the pileus part 10-20 times were higher than stalk parts. After it was 2~4 hours preserve with salt, salinity appeared to proper density at 2.69~2.52%. The most suitable water content appeared after 4 hours drying in 40℃ in order to improve a taste and incense. It was longer preserve with salt, brightness was became lower in both jangaji and spices. When 1.5 month of acceleration experiment compared with room temperature three months, microbe inspection was stationary. Therefore, We fixed expiry date at 12 months considering stability of a product.