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소금함량을 달리한 데치기 조건이 곤드레의 품질특성에 미치는 영향
Author
박성진, 이대원, 박성혜, 나영아
Journal Title
Culinary Science & Hospitality Research
Publication Year
2015
Topics
Summary
This study analyzed the effects of blanching conditions (temperature and salt concentration) on the quality of Gondre. Color and hardness of Gondre changed as the blanching temperature increased, and salt addition partially affected the color. It was found that blanching at 100℃ with 3% salt addition was the most effective for optimal Gondre production.
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