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논문 기본 정보

자료유형
학술저널
저자정보
박경란 (장안대학교)
저널정보
한국생활과학회 한국생활과학회지 한국생활과학회지 제26권 제5호
발행연도
2017.10
수록면
471 - 493 (23page)
DOI
10.5934/kjhe.2017.26.5.471

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초록· 키워드

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The purpose of this study was to investigate changes in the recipes for pork found in Korean cookbooks published from the 1450’s to 1960. There were 74 pork recipes found in 17 literatures. The pork recipes wrote Jjim 19 times, Gui 12, Jokpyeon 8, Tang 7, Pyeonyuk 6, Jorim 5, Jeon and Bokkeum 4 times each, Jeok 3, Mandu 2 times, and Jeongol, Sundae, Sangchae, Sikhae 1 time each. The main ingredients used in pork dishes were as follows: pork, used 38 times; pig shell and piglet, used 9 times each; pig’s head, used 6; pigletjib, used 4; pig intestines and pig breast, used 3 times each; pork belly and pigyang, used 2 times each; and pork ribs, pig backbone, pigjok, used 1 time each. Additional ingredients used were mostly vegetables. Seasoning used included the following: salted-shrimp juice, vinegar, sugar, the kind of paste, ginger, black pepper, and so on. Cooking method used in pork dishes were as follows: water-vapour 7 times, Jungtang 6, Jeungryuhyung 3, and boiling 2 for Jjim, oil-paste 5 times, soysauce seasoning 4, hot pepper paste seasoning 3 for Gui, soysauce seasoning and salted shrimp juice seasoning 2 times each, and oil-paste, hot pepper paste seasoning 1 time each for Bokkeum. Also there were 6 kinds of Pyeonyuk, 5 Tang, 4 Jorim, 3 Jokpyeon, and 2 kinds of Jeok. In conclusion, pork dishes display diversity including scientific principles, nutritional value, preference and creativity. Thus pork dishes are considered very reasonable food. We must to try to succeed the superiority of these pork dishes in order to develop and contribute to the globalization of Korean food.

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구내용 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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UCI(KEPA) : I410-ECN-0101-2018-590-001410071