Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Standardization of the Recipe for the Large-scale Production of Salbob and Ogokbob

쌀밥, 오곡밥의 대량생산 표준레시피 개발

  • Han, Kyung-Soo (Department of Foodservice & Culinary Management, Kyonggi University) ;
  • Pyo, Seung-Hui (Department of Foodservice & Culinary Management, Kyonggi University)
  • 한경수 (경기대학교 외식조리학과) ;
  • 표승희 (경기대학교 외식조리학과)
  • Published : 2008.10.31
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Abstract

The principal objective of this study was to develop a standardized recipe for the large-scale production of Salbob and Ogokbob. The recipe was standardized as follows: we collected and recorded the amount of ingredients and production procedures currently being used by cooks in the contracted foodservice management company and hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 2 kinds of rice; Salbob and Ogokbob. We developed a revised recipe and an evaluation form. We conducted a sensory evaluation with 30 panels, using a JAR (just-about-right) scale. We developed a standardized recipe for both kinds of rice. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were all components accounted for in the developed recipe. The factor method and the percentage method were proposed techniques for adjusting the recipe, and a direct measurement table for Salbob and Ogokbob was also devised.

Keywords

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