高雄市消費者使用在地食材調查研究暨特色創意食譜開發實務

A Study on the Development of Creative Recipes for using Local Ingredients Based on the Consumers’ Survey Conducted at Kaohsiung

洪廷瑋(Ting-Wei Hung)

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(2013年)

摘要

高雄市擁有豐富農特產品，為推動高雄市在地農特產「地產地銷」、推廣低碳飲食概念及行銷地方特色美食從產地到餐桌，本研究進行高雄市消費者使用在地食材之問卷調查，探討消費者對高雄市之在地認同、在地農產購買涉入程度及行為意圖之關聯，以消費者最喜愛之在地食材開發「特色創意料理」並建立標準食譜推廣之。
本研究結果發現高雄市消費者對高雄市之在地認同、在地農產購買涉入程度及行為意圖三者有顯著相關。在地認同對涉入程度與行為意圖具顯著影響力，涉入程度對行為意圖亦有顯著影響。高雄市消費者之烹調口味偏甜，烹調型式以「中式」烹調為最多，偏好「炒」、「煮」及「煎」等烹調方式，食物種類偏好「蔬菜類」、「水果類」及「海鮮類」，對高雄特色在地農產品偏好則是「燕巢珍珠芭樂」、「旗山香蕉」、「大樹金鑽鳳梨」、「杉林木瓜」、「美濃白玉蘿蔔」及「美濃野蓮」等。
本研究根據高雄市消費者在地食材使用調查結果開發前菜、主菜、湯品、點心等共計十二道在地特色之創意菜餚，包含「燕巢芭樂蜜棗脆蝦鬆」、「油漬黑胡椒高雄鮪魚佐金鑽鳳梨莎莎醬」、「涼拌大高雄青木瓜芭樂絲」、「美意濃情野蓮泡菜捲」、「美濃紅木瓜炒雞丁」、「梅香燻雞捲附紅酒蜜番茄」、「蜜桃燻鴨佐高雄鮮果油醋」、「大岡山蜜汁松阪肉」、「南北杏青木瓜燉雞湯」、「燕巢芭樂燉銀耳甜湯」、「旗山香蕉杏仁蝦捲」及「巧克力大高雄水果薄餅捲」。本研究成果將成為高雄市餐飲業者研發及一般消費民眾家庭料理之參考。

關鍵字

在地認同 ； 涉入程度 ； 行為意圖 ； 高雄在地食材

並列摘要

Kaohsiung has a rich agricultural products, to promote Kaohsiung ground agricultural products produced and marketed locally, to promote the concept of low-carbon diet and marketing of local specialties from the origin to the table, The study was designed to survey the ground ingredients consumers through Kaohsiung, explore the place identity, involvement and behavioral intentions associated, to understand the user's food preferences as the basis of the features and creative standard recipes developed.
The study confirmed that in place identity, involvement, behavioral intentions three of significant related. Identify with intent amounted to a significant influence on the involvement and behavior. Dietary preferences are mostly "slightly sweet" taste, often use "Chinese cooking style", favorite fried" ,"cook" and "fried", food preferences are mostly local "vegetables", "fruits", and vegetables" and "seafood", local fruit preferences mostly "Yanchao pearl guava", "Chishan Banana", "Tashu Diamond pineapple", "Shanlin papaya", "Mino Baiyu radish" and "Mino wild lotus.
According to the survey results to develop a total of twelve dishes for local features creative appetizers, entrees, soups, snacks and other dishes containing "Sir-fried shrimp, guava and jujube", "Tuna crusted black pepper with pineapple salsa", "Green papaya and guava salad", "White water snowflake and cabbage roll", "Sir-fried chicken breast, red papaya, dragon fruit and ginkgo", "Smoked chicken leg roll stuffed with candied plum and baby tomato in red wine sauces", "Smoked duck breast and fresh fruit salad with vinaigrette", "Barbecued pork jowl", "Stewed green papaya and chicken in soup", "Guava and White fungus in sweet soup", "Deep-fried shrimp roll stuffed with banana", "Fresh fruit in crépes" This results provide for further researchers, Kaohsiung restaurant industry research, development and general consumer populace home cooking.

並列關鍵字

Place Identity ； Involvement ； Behavioral Intention ； Local Ingredients

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