Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

조선시대 고문헌 분석을 통한 소고기 연화법 고찰

  • Cha, Gyung-Hee (Department of Traditional Food Business, Jeonju Graduate School) ;
  • Kim, Seung-Woo (Department of Traditional Food Business, Jeonju Graduate School)
  • 차경희 (전주대학교 일반대학원 전통식품산업학과) ;
  • 김승우 (전주대학교 일반대학원 전통식품산업학과)
  • Received : 2015.01.02
  • Accepted : 2015.06.19
  • Published : 2015.06.30
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Abstract

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

Keywords

References

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