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Peel over pulp! Citrus unshiu peel seasoning “Gyulpi-Hanjum” with customized uses
Heejeong Eo,Heejoe Lee,Zhu Shuangqi,Eunjeong Park,Nami Joo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Citrus unshiu peel used in this study is a citrus peel obtained from Citrus unshiu. Citrus unshiu peel is a byproduct produced in large quantities during processing of Citrus unshiu, which is mostly thrown away without being utilized. Although Citrus unshiu peel is used to make the Citri Unshius Pericarpium, the process of making the Citri Unshius Pericarpium from Citrus unshiu peel takes more than a year. In this study, Citrus unshiu peel was used to prepare Citrus unshiu peel powder seasoning that satisfies consumer preferences. Based on the results of measuring the moisture content of Citrus unshiu peel and the color of the powder, the optimal manufacturing process was established. To prepare Citrus unshiu peel seasoning, the salt content was first set through sensory evaluation. In order to meet consumer preference, we have established 4 flavors of seasoning (spicy, savory, sweet, and piquant), each with customized uses and containing more than 60-70% Citrus unshiu peel powder. Citrus unshiu peel seasoning will not only meet the changing food trends, but will also have a very high use value as a new regional specialty in Seogwipo, Jeju.
A Study on Spicy Sauce Using Cheongyang Green Pepper Containing Angelica keiskei
Heejeong Eo,Jaewan Hong,Nami Joo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Spicy taste, which relieves stress and revitalizes tired taste buds, is highly addictive and is rapidly emerging as a food trend. In particular, Cheongyang green pepper has a camsaicin content of 30% compared to that of foreign peppers, but it has a strong sweetness and is suitable as a material for spicy sauce. If you grind Cheongyang green pepper to make a sauce, the flavor and taste of the raw material is excellent, but it has the disadvantage of poor storage. In this study, Angelica keiskei powder, a natural antioxidant material, was added to increase storage and sensory properties, Vitamin B1 lauryl sulfate was added to reduce yeast growth, and high pressure processing (HPP) technology was used. Cheongyang green pepper sauce added with Angelica keiskei and vitamin B1 lauryl sulfate had little change in pH and was effective in maintaining color. It was confirmed that the growth of E. coli and yeast was inhibited, and the sensory quality was also excellent. Cheongyang green pepper sauce, which has excellent storage properties, is a customized sauce that can be used in various ways according to the taste of the eater, and it is judged that it can be used in various ways.