단순가공 식품재료 개발을 위한 단체급식에서의 채소류 이용의 현황 조사Study on the Current Status of Vegetable Utilization in the Development of Simple Pre-processed Foods
- Authors
- 김미영; 백옥희
- Issue Date
- 2011
- Publisher
- 동아시아식생활학회
- Keywords
- Simple pre-processed foods; pretreatment; fresh-cut foods; raw vegetables.
- Citation
- 동아시아식생활학회지, v.21, no.1, pp 125 - 133
- Pages
- 9
- Journal Title
- 동아시아식생활학회지
- Volume
- 21
- Number
- 1
- Start Page
- 125
- End Page
- 133
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/46479
- ISSN
- 1225-6781
- Abstract
- This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/46479)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.