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http://dx.doi.org/10.7318/KJFC/2015.30.3.284

Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty  

Cha, Gyung-Hee (Department of Traditional Food Business, Jeonju Graduate School)
Kim, Seung-Woo (Department of Traditional Food Business, Jeonju Graduate School)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.3, 2015 , pp. 284-295 More about this Journal
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
beef; tenderizing method; Joseon dynasty;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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