• 제목/요약/키워드: Deodeok-gui

검색결과 1건 처리시간 0.013초

더덕 전처리 방법에 따른 조리 작업 효율 및 더덕구이의 품질 특성 (The Cooking Efficiency and Qualities of Deodeok-gui from Optimized Pre-processing of Codonpsis lanceolata)

  • 신명은;조미나;김용식;이경희
    • 동아시아식생활학회지
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    • 제22권6호
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    • pp.860-867
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    • 2012
  • Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.