묵은지 김치를 첨가한 떡갈비 개발

• 발행기관: 한국축산식품학회
• 저자명: 이재준 정해옥 이명렬
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제2호, 304~310쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

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.

키워드

ripened Korean cabbage kimchi rosemary sensory evaluation beef dduk-galbi pork dduk-galbi