在地食材應用與食譜開發-以台南市為例

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Dissertations and Theses > Item 310902800/29151

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/29151

Title:	在地食材應用與食譜開發-以台南市為例 Development of Creative Recipes for using Local Ingredients - A Case of Tainan City
Authors:	顏郁菁
Contributors:	保健營養系陳姿秀顏名聰
Keywords:	標準食譜卡食譜開發在地食材官能品評 standard recipe cards recipes developed local ingredients sensory evaluation
Date:	2014
Issue Date:	2015-10-26 20:25:09 (UTC+8)
Abstract:	近年來氣候異常，環境惡化各界對於環保議題日漸關注，漸漸地政府也開始重視這方面的問題，並提出減碳的概念，然而減碳最簡便的方式之一，即是在飲食上選用在地食材。臺南市為臺灣農業重鎮之一，為響應在地食材的應用，進而達到低碳飲食，建立健康飲食生活態度，因此本研究目的是以臺南市在地農漁產為食材，開發在地創意食譜，以吃的營養又環保為訴求，並建立標準食譜卡以利推廣。本研究使用臺南市市政府積極推廣各種觀光產業活動的食材如如北門區、將軍區、學甲區、七股區、安南區的「虱目魚」，六甲區、學甲區的「台灣鯛」，官田區的「菱角」，麻豆區的「文旦」，東山區的「咖啡」「龍眼蜜」，白河區的「蓮子」，後壁區的「米」，佳里區的「牛蒡」等，配合問卷法及品評法，開發10道創意料理，包含「咖啡府城狀元魚排」、「紅菱鯛魚捲」、「拔絲菱角」、「柚香糖醋鯛魚」、「咖啡雞」、「鮮蔬佐卡布奇諾醬」、「五行飯」、「蓮子餃」、「蓮子捲佐咖啡龍眼蜜」及「擎天牛蒡棒」。透過標準食譜卡製作發現，每道在地食材製作出之佳餚皆可做為健康飲食，並透過成品品評結果發現，整體滿意度達滿意以上為96.67%，顯示品評者對於在地食材開發出的食譜感覺滿意，希望此研究能成為政府及相關機構或一般家庭，推動節能減碳飲食之參考。 These years of abnormal weather, environmental degradation and environmental issues growing concern for all sectors.The government gradually began to attach importance to this issue and proposed the concept of carbon reduction, but one of the easiest way to reduce carbon emissions, which is optional on the ground in the diet ingredients. Tainan is one of agricultural center, in response to the application on the ground ingredients, and thus achieve a low-carbon diet, eating a healthy attitude to life. Tainan in agricultural and fishing production of food, develop local creative recipes to eat nutritious and environmentally friendly for the demands and establish a standard recipe cards to facilitate the promotion. In this study, the Tainan City Government actively promoting various activities of the tourism industry ingredients such as Beimen District,Jiangjyun District, Syuejia District, Cigu District, Annan District “milkfish,” Lioujia District,Syuejia District “Taiwan tilapia,” Guantian District “chestnut,” Madou District “pomelo,” Dongshan District “coffee,” “Longan honey,” Baihe District “lotus seed,” Houbi District “rice,” Jiali District “burdock,” with the questionnaire and sensory evaluation method, developed ten road creative cuisine, including “Coffee Tainan Champion Fish,” “Hung Ling Snapper Fish Roll,” “Candied Chestnut,” “Grapefruit Sour Snapper,” “Coffee Chicken,” “Fresh Vegetables Cappuccino,” “Five Rice,” “Lotus Seed Dumplings,” “Coffee Longan Honey Lotus Seed Roll,” “Burdock Stick.”Found through the standard recipe card production, each of the ingredients in place of food can be as healthy eating and tasting through. It was found through the finished tasting, overall satisfaction was more than satisfied with 96.67%, indicating the ground for food tasting were developed recipes feel satisfied, promote saving energy and reducing carbon reference diet.
Relation:	網際網路公開：2016-07-23，學年度：102，97頁
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Dissertations and Theses

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	1451	View/Open

Loading...