한국식품조리과학회지 (Korean journal of food and cookery science)
- 제12권3호
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- Pages.331-338
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
제주 전통죽을 개량한 당근-해산물 수프류의 개발
Development of Carrot-Fishery Soups Improved from Traditional Gruel of Cheju Island
초록
The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900