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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/31866

    標題: 台東高溫溫泉煮食海鮮最佳時間之研究
    Study on the Best Cooking Time for Seafood in Taitung High Temperature Hot Spring
    作者: 陳政宏
    貢獻者: 觀光事業管理系
    關鍵字: 台東高溫溫泉
    Taitung high temperature hot springs,
    best cooking time
    日期: 2018
    上傳時間: 2019-02-27 16:46:38 (UTC+8)
    摘要: 溫泉使用除了SPA泡湯可紓解身體舒暢,台東高溫溫泉亦可提供煮食功能,可讓遊客體驗溫泉煮食溫泉蛋、蔬菜及海鮮等食材,然溫泉每日湧出溫度不同,所對應煮食之熟成度亦不同,為避免食材浪費或口感不佳,影響遊客溫泉煮食樂趣。本研究提出溫泉煮食海鮮最佳時間試驗,探討相異溫泉區之溫度與水質特性下,對煮食最佳時間之影響。
    Hot spring in addition to SPA can help the body to relax, the high temperature hot springs in Taitung can also provide cooking function, allowing visitors to experience cooking hot spring eggs, vegetables, and seafood. However, the daily hot springs temperatures is different, and the cooking degree of the corresponding cooking is also different. In order to avoid food waste or poor taste, it affects the tourist cooking pleasure using hot spring. This study proposes the best time to test for hot spring cooking seafood and explores the influence hot springs on the best cooking time.
    This study was to maintain a certain temperature of hot spring water, cook shrimp and Neritic Squid and record the time, to estimate the best time. The test results show that takes the longest time to cook shrimp in tap water, and the time required to cook shrimp in Chinpen hot spring is the shortest. It takes the longest time to cook Neritic Squid in jinlun and the cooking time is more 15 seconds than chinpens. The above experimental results can be used to cook hot spring areas in Taitung. The best time reference for shrimp and Neritic Squid.
    關聯: 電子全文公開日期:2018-07-06,學年度:106, 頁
    Appears in Collections:[觀光事業管理系(含溫泉所)] 博碩士論文

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