豚肉および牛肉における一般的な湿熱調理レシピの集計と解析

概要

論文の詳細を見る
We analyzed wet-heat cooking methods for pork (182 recipes) and beef (145 recipes) obtained from books and the Internet that are accessible to the general public to identify a general cooking method. The water volume varied from one half to the twice the volume of the meat being cooked, and a 1.0 % concentration of sodium chloride was common for both pork and beef. There was a wide variation in the heating time, so a standard time was difficult to define. For both pork and beef, the water volume, sodium chloride concentration and heating time were significantly different (P<0.05) among the cuts of meat. The water volume was significantly different (P<0.05) among the cuts and sizes of meat for pork, and significant differences (P<0.05) in the heating times among the cuts and sizes were also apparent for both pork and beef. These findings indicate that the cuts and sizes for pork and beef joints need to be considered for constructing a general model of wet-heat cooking.
日本調理科学会の論文
2003-08-20