Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on the Current Status of Vegetable Utilization in the Development of Simple Pre-processed Foods

단순가공 식품재료 개발을 위한 단체급식에서의 채소류 이용의 현황 조사

  • Kim, Mi-Young (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Baek, Ok-Hee (Dept. of Food and Nutrition, Suwon Women's College)
  • 김미영 (중앙대학교 식품영양학과) ;
  • 백옥희 (수원여자대학 식품영양학과)
  • Received : 2010.11.15
  • Accepted : 2011.02.01
  • Published : 2011.02.28
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Abstract

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

Keywords

References

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