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http://dx.doi.org/10.5851/kosfa.2011.31.2.304

Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi  

Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Jung, Hae-Ok (Department of Culinary Art, Chodang University)
Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science of Animal Resources / v.31, no.2, 2011 , pp. 304-310 More about this Journal
Abstract
In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.
Keywords
ripened Korean cabbage kimchi; rosemary; sensory evaluation; beef dduk-galbi; pork dduk-galbi;
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