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Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi
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 Title & Authors
Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi
Lee, Jae-Joon; Jung, Hae-Ok; Lee, Myung-Yul;
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 Abstract
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.
 Keywords
ripened Korean cabbage kimchi;rosemary;sensory evaluation;beef dduk-galbi;pork dduk-galbi;
 Language
Korean
 Cited by
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