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Study on the Current Status of Vegetable Utilization in the Development of Simple Pre-processed Foods  

Kim, Mi-Young (Dept. of Food and Nutrition, Chung-Ang University)
Baek, Ok-Hee (Dept. of Food and Nutrition, Suwon Women's College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.1, 2011 , pp. 125-133 More about this Journal
Abstract
This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.
Keywords
Simple pre-processed foods; pretreatment; fresh-cut foods; raw vegetables;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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