Hoi-ma-laeng-poo-dorng
- 発酵食品名（タイ語）
- หอยแมลงภู่ดอง
- 名称（日本語）
- ムール貝の塩漬け
- 地域名
- Hoi-ma-laeng-poo-dorng
- 材料分類
- Fishery
- 材料
- イガイの身(Hoi-ma-laeng-poo) 、海塩 。
- 発酵期間
- 4～5日間。
- 保存期間
- 3～6ヶ月。
- 微生物
-
Companilactobacillus formosensis
参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Enterococcus durans参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Enterococcus hirae参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Enterococcus thailandicus参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Lacticaseibacillus rhamnosus参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Lactiplantibacillus plantarum subsp. plantarum参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Lactococcus lactis subsp. hordinae参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Lactococcus lactis subsp. lactis参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Lentilactobacillus buchneri参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Leuconostoc lactis参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Pediococcus acidilactici参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 Pediococcus pentosaceus参考文献 Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong) DOI 10.1016/j.heliyon.2022.e12272 発行年 2022 - 特徴
- 半固形の身、塩味。
- 製法
- イガイの殻を取り外す。身を塩水（10％NaCl）および水で洗い、水気を切る。海塩を重量比で7：1の割合で加え、よく混ぜる。4～5日間発酵させ、ガラス瓶に詰めて密封する。
- 消費形態
- メインディッシュとして加熱せずに、薄切りの生姜、エシャロット、トウガラシを添えて、ご飯のお供として出される。
