한국음식의 조리법 표준화를 위한 연구(II) -찌개류 -

Standardization of Recipe for the Preparation of Korean Foods (II) - For the focus on Chigae (Stew) -

  • 계승희 (한국식품위생연구원) ;
  • 문현경 (단국대학교) ;
  • 염초애 (숙명여자대학교 가정대학 식품영양학과) ;
  • 송태희 (숙명여자대학교 가정대학 식품영양학과) ;
  • 이성희 (안성산업대학교 가정학과)
  • 발행 : 1995.08.01

초록

This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women's University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.

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