Development and Quality Characteristics of <i>Jangjorim</i> Prepared Using Long-Arm Octopus (<i>Octopus minor</i>) as an Elderly-Friendly Food
We prepared a long-arm octopus <i>Jangjorim</i> prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the p...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/24/4375 |