상세검색
최근 검색어 전체 삭제
다국어입력
즐겨찾기0
커버이미지 없음
학술저널

韓國 傳統 水産醱酵食品의 文獻的 考察 - III. 어류 젓갈

A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature- III. Pickled Fish

  • 28

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish studied by analysising the 68 books of the old literature, which were written from 1236 to 1915. The results of this study can be summarized as follows; 1. Pickled fish are divided into 26 species. called 88 different names. 2. Pickled sea fish are divided into 19 species and 48 different names, while river fish are 7 and 20. 3. The other pickled are present 20, including the fish sauce and fish-meat sauce. 4. The 21 Sikhae are divided.

Abstract

서론

분석방법

결과 및 고찰

결론

참고문헌