Characteristic Analysis of Ethnic Dishes by Cooking Steps.
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概要
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In order to investigate ethnic dietary life in Japan, we quantitatively analyzed compositions and components of Japanese ethnic dishes. Three kinds of literature introducing ethnic dishes were used.1) There were involved a total of 16, 770 cooking steps in 1, 855 kinds of dishes listed in the literature and the mean number of steps per dish was 9.3±1.9.2) There were more dishes in Kyushu, Tohoku and Kinki than in order districts and a larger number of steps per dish were used in Kyushu and Shikoku.3) As for the type of cooking steps, "cooking in seasoned broth" and "boiling in plain water" were the primary steps in as many as 33.7% and 17.2% of dishes respectively. As regards the secondary steps, "cutting" topped the list at 19.6%, followed by "stirring/mixing, kneading and grinding" at 19.1%.4) It also became clear that secondary steps ranked high in frequency in each district and that these steps were important to ethnic dishes.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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