제민요술(濟民要術)에 수록된 식품조리 가공법 연구 (III) -장(醬)

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, Yu...

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Published inJournal of the Korean Society of Food Culture Vol. 6; no. 2; pp. 141 - 146
Main Authors 윤서석, 윤숙경, 조후종, 이효지, 안명수, 안숙자, 서혜경, 윤덕인, 임희수, Yoon, Seo-Seok, Yoon, Sook-Kyung, Cho, Hoo-Jong, Lee, Hyo-Gee, Ahn, Myong-Soo, Ahn, Sook-Ja, Suh, Hye-Kyung, Yoon, Duk-Ihn, Lim, Hee-Soo
Format Journal Article
LanguageKorean
Published 30.06.1991
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Summary: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.
Bibliography:KISTI1.1003/JNL.JAKO199103041514090
ISSN:1225-7060