동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제22권6호
  • /
  • Pages.860-867
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  • 2012
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

더덕 전처리 방법에 따른 조리 작업 효율 및 더덕구이의 품질 특성

The Cooking Efficiency and Qualities of Deodeok-gui from Optimized Pre-processing of Codonpsis lanceolata

  • 신명은 (경희대학교 외식경영학과) ;
  • 조미나 (경희대학교 외식경영학과) ;
  • 김용식 (연성대학교 호텔조리과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Shin, Myung-Eun (Dept. of Food Service Management, Kyung Hee University) ;
  • Cho, Mi-Na (Dept. of Food Service Management, Kyung Hee University) ;
  • Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 투고 : 2012.10.17
  • 심사 : 2012.12.17
  • 발행 : 2012.12.31
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초록

Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.

키워드

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