• Title/Summary/Keyword: panfrying

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Improvement of Gelatinization, Saccharification and Panfrying Processes of Nochi, a Traditional Korean Rice Cake (노치 제조방법의 공정개선에 관한 연구)

  • 이영춘;이종미;윤희정
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.384-389
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    • 1997
  • Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20-55% of moisture content were completed within a minute at 120$^{\circ}C$ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)+${\beta}$-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150$^{\circ}C$ for 7 minutes.

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Inhibitory Effect of Yam (Dioscorea batatas DECENE) Extracts on the Mutagenicity (돌연 변이원에 대한 마(Dioscorea batatas DECENE)추출물의 억제 효과)

  • 이임선;정세영;신창섭;구성자
    • Korean journal of food and cookery science
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    • v.11 no.4
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    • pp.351-355
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    • 1995
  • The inhibitory effects of methanol, ethanol, chloroform/ methanol and water extracts from natural and cultural yams on the mutagenicity in the cooked pork (broiled and panfried) and the chemically induced mutagen, sodium azide, benzo(a)pyrene and 2-aminofluorene were investigated using salmolla typhimurium TA 100. In the presence of the S9 mixture, ethanol extract from natural yam showed high inhibitory effect on the mutagenicity of the cooked pork. But benzo(a)pyrene, supposed to be produced in mutagen during cooking, did not show high inhibitory effect in same extract. Besids, the yam extract on the mutagenicity of the sodium azide without S9 mixture showed low inhibitory effect. However 2-aminoflourene with S9 mixture showed high inhibitory effect, 91.5%.

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Effect of Applying Pretreatment Methods before cooking for decreasing the Microbiological Hazard of Cooked Dried fish in Foodservice establishments (건어물을 이용한 조리음식의 미생물학적 위해 감소를 위한 조리 전처리 적용 효과)

  • 배현주;이재학;오세인
    • Korean journal of food and cookery science
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    • v.19 no.5
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    • pp.555-561
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    • 2003
  • The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

  • Kim, Kwang-Il;Lee, Sang-Yoon;Hwang, In-Guk;Yoo, Seon-Mi;Min, Sang-Gi;Choi, Mi-Jung
    • Food Science of Animal Resources
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    • v.35 no.4
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    • pp.441-448
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    • 2015
  • Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

A Review Study of the Royal Bangquet menu on the 24th of king Kojong in Chosun Dynasty (고종 24년 진찬의궤 찬문에 대한 분석적 연구)

  • 한복진;황혜성;한복려;김상보;이성우;박혜원
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.3
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    • pp.259-276
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    • 1991
  • The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

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Folate retention in Namul according to various heating methods (다양한 열 처리방법에 대한 나물류의 엽산 잔존율)

  • Jung, Jae Eun;Jeong, Hea-Jeong;Hyun, Taisun;Park, Su-Jin;Chun, Jiyeon
    • Korean Journal of Food Science and Technology
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    • v.51 no.5
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    • pp.425-431
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    • 2019
  • Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 29.7 to $293.4{\mu}g/100g$, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, $293.4{\mu}g/100g$). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= -0.1) during the entire of study.