Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 17 Issue 6
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- Pages.589-597
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- 2001
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Development of a Standardized Recipe for Korean Cold Noodle Stock
냉면 육수 조립법의 표준화 연구
Abstract
This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90
Keywords
- cold noodle stock;
- free amino acids;
- nucleotides;
- sensory evaluation;
- color difference;
- standardized recipe