논문 상세보기
한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제19권 제2호 (2012.04)
pp.209-215
pp.209-215
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
A new recipe for mandu was developed by adding ripened Korean cabbage kimchi. To counter the bad smell of ripened kimchi and to enhance the function of the food, rosemary was added to it. The preference for the herb over kimchi was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage kimchi was added to beef or pork stuffing for mandu. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage kimchi. The result showed that 75% of the kimchi content was best for beef mandu and 100% for pork mandu.
저자
