• 한국식생활문화학회지
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• 제30권3호
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• pp.284-295
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• 2015

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.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국식품과학회지
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• 제25권5호
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• pp.411-416
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• 1993

이 연구에서는 새로운 방법으로 제조된 효모 자가분해물이 쇠고기 향신료로서 이용이 가능한지 조사하기 위하여 먼저, 효모 자가분해물을 사용하여 쇠고기 맛 국물을 제조하기 위한 재료들의 최적 수준을 결정한 다음, 이를 기초로 하여 된장찌개 믹스에 사용되는 재료들의 최적 수준을 결정하였다. 최적 수준은 반응표면 방법을 사용하여 결정되었다. 쇠고기 맛 국물의 최적수준은 효모자가분해물을 8g/l, 핵산조미료는 0.8g/l, 그리고 호박산은 0.09g/l이었으며, 된장찌개 스프 믹스의 최적 수준은 쇠고기 맛 국물 재료는 8g/l, 된장분말은 28g/l, 그리고 옥수수전분은 16g/1이었다. 효모 자가분해물을 사용한 된장찌개와 소고기 분말이 첨가된 기존 제품을 사용한 된장찌개의 기호도를 비교한 결과 유의적인 차이가 없었다. 이 연구 결과 새로운 방법으로 제조된 효모 자가분해물이 된장찌개와 같은 제품에서 쇠고기 향신료로 이용될 수 있다고 본다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.99-109
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• 1990

The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

• 한국식품조리과학회지
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• 제11권4호
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.