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KMID : 0665419910060020137
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Korean Journal of Food Culture
1991 Volume.6 No. 2 p.137 ~ p.140
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A Stu Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL
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안명수/Ahn,Myung Soo
서혜경/이효지/윤숙경/윤서석/임희수/조후종/Suh,Hye Kyung/Lee,Hyo Gee/Yoon,Sook Kyung/Yoon,Seo Seok/Lim,Hee Soo/Cho,Hoo Jong
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Abstract
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PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegetables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, manufactured plum, dried orange rind, boild chestnut, boiled rice.
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