科研之友
微信
新浪微博
Facebook
分享链接
摘要
In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10% was best for beef dduck-galbi and 20% for pork dduck-galbi.
- 出版日期2011-4
