臺灣特色醬暨創意料理開發研究

A Study on the Development of Taiwanese Specialty Sauce and Creative Cuisine

朱曉倩(Chu, Hsiao-Chien)

指導教授 ： 曾裕琇

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

摘要

為拓展臺灣在地食材及臺灣麵之多元應用及價值提升，本研究以臺灣麵及臺灣在地特色食材，進行臺灣特色醬及其創意料理之開發。本研究以臺灣在地特色食材:「埤頭鄉芫荽」、「鹽水鎮綠番茄」、「新市毛豆」、「聖女番茄」、「水林鄉番薯」、「關廟鳳梨」、「美濃糙米」、「紅仁鴨蛋」、「黑木耳」、「南投香菇」、「臺南黑芝麻」等原料共開發五種特色醬，包含：翡翠青醬、聖女茄醬、番薯黃金醬、糙米白醬、木耳黑醬。經消費者喜好性品評(九分法)測試，五種特色醬之整體喜好度在6.20-7.00之間。消費者問卷調查發現，消費者使用特色醬最期待之多元應用依序為：搭配麵食、麵包抹醬、製作燉飯、水餃或料理沾醬等，故本研究延伸開發「鮮澎湖魚麵佐翡翠青醬」、「漬櫻桃鴨米苔目佐聖女茄醬」、「芥子佃煮豬腳粿條佐番薯黃金醬」、「豬肉蛋黃麵佐糙米白醬」、「田園菇排關廟麵佐木耳黑醬」、「菱檸綠蔬青醬濃湯」、「炙燒白筍茄汁湯品」、「蜜香番薯黃醬燉飯佐香草雞」、「風味粗食糙米白醬佐麵包」、「香煎干貝木耳黑醬風味燉飯」，並建置其量產標準作業流程，期以本研究之開發模組成為餐飲業者研發或消費者家庭應用之參考。

關鍵字

臺灣麵 ； 臺灣在地食材 ； 臺灣特色醬

並列摘要

To maximize the application and the value of Taiwanese local ingredients and Taiwanese noodles, the study developed Taiwanese specialty sauce and creative cuisine with the use of Taiwanese noodles and local ingredients. Several local ingredients were used, including coriander from Pitou Township, green tomato from Yianshui Township, green soybean from Xinshi District, cherry tomato, sweet potato from Shuilin Township, pineapple from Guanmiao District, brown rice from Meinong Township, duck egg, black fungus, mushroom from Nantou, and black sesame from Tainan; five kinds of specialty sauce were developed, including emerald pesto, cherry tomato sauce, golden sweet potato sauce, brown rice cream sauce, and black fungus sauce. Consumers were requested in a questionnaire survey to rate on their preference of the five kinds of specialty sauce based on a nine-point scale, and the overall preference score fell in the range of 6.20-7.00. The survey also discovered that among the consumers, the most anticipated ways of specialty sauce application in order were being used with noodles, bread, risotto, and served as dipping sauce for boiled dumplings or other cuisine. Therefore, the current study further developed the following cuisine: “Refreshing Peng-hu Fish Noodles with Emerald Pesto,” “Thick Rice Noodles with Cherry Tomato Sauce and Maraschino Cherry Duck,” “Flat Rice Noodles with Golden Sweet Potato Sauce and Pork Knuckles Cooked With Mustard,” “Yolk Noodles with Brown Rice Cream Sauce and Pork,” “Guanmiao Noodles with Black Fungus Sauce and Country-Style Mushrooms,” “Emerald Soup with Water Caltrops, Lemon, and Vegetables,” “Tomato Soup with Grilled Bamboo Shoots,” “Risotto with Golden Sweet Potato Sauce and Herb Chicken,” “Bread with Brown Rice Cream Sauce,” and “Risotto with Black Fungus Sauce and Pan-fried Scallops.” The standard operation procedure of mass production was established in this study in the hope that its developing module can serve as a reference for the catering industry’s future R&D as well as consumers’ home cooking.

並列關鍵字

Taiwanese noodles ； Taiwanese local ingredients ； Taiwanese Specialty Sauce

參考文獻

吳麗春(2009)，台灣番茄產業概況，桃園區農業技術專輯，1,1-7.

黃士晃、卓家榮(2009)，鳳梨合理化施肥技術，臺南區農業改良場技術專

王怡茹(2011)，舊經驗與新觀念：日治時期臺人日常米食的傳統與現代，北市教

農業委員會 (2005)，台灣農家要覽-農作篇，臺北市：行政院農業委員會。

行政院農業委員會農糧署(2013)，農糧統計，2014/07/10取自: