Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on Excavation and Transmission of Native Local Foods in the Namhae Region - Recipes and Nutrients of Various Fish Soups -

남해군의 전통 향토 음식 발굴 및 전승에 관한 연구 - 생선국 및 탕의 조리법과 영양 성분 -

  • Kim, Jung-Suk (The Graduate School, Division of Bio-science, Silla University) ;
  • Kim, Sang-Ae (Dept. of Food & Nutrition, Silla University)
  • 김정숙 (신라대학교 일반대학원 바이오과학과) ;
  • 김상애 (신라대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

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