六堆在地食材應用與客家食譜開發

Research Local Food of Liutui and Creat the Recipes for Hakka

孫世重(Sun Shih-Chung)

指導教授 ： 曾純純 ； 陳文東

國立屏東科技大學/管理學院/餐旅管理系/碩士(2019年)

https://doi.org/10.6346/NPUST202000092

摘要

近年來，客家委員會朝多元化、精緻化的方向深耕，特別在客家飲食方面。六堆為臺灣客家文化的重鎮之一，身為廚師的研究者，在後堆內埔求學的六年過程中，經常出入其中，對客家菜有一種特別的喜愛，同時認同產地餐桌、地產地消經營理念，在爬梳客家菜及飲食文化脈絡作為背景，結合六堆客家在地食材的運用，協助研發創意料理，拓展在地食材與客家菜之多元應用及價值提升，以期改善地方產業生態及傳承客家飲食文化。
六堆地區農漁物產豐饒，研究者直接訪問在地食材的生產、販售、製作現場，實際尋訪六堆地區的傳統市集與公有市場並品嚐道地風味美食，根據在六堆地區調查結果而決定採用的客家在地特色食材有：美濃的「學菜（又稱福菜）」、「白玉蘿蔔絲乾」，高樹的「高麗菜乾（瓶菜）」、「梅乾菜」，長治的「酸豇豆」，竹田的「樹豆」，萬巒的「芋槐（芋筍）」，內埔的「花生豆腐」、「六堆黑豬肉」，麟洛的「甩肉丸」，杉林的「客家閹雞」以及佳冬的「石斑魚」等原料，根據在地食材特性與產季設計菜單，透過研究者從事餐飲業多年經驗，總計開發出前菜、主菜（雞、豬、魚）、湯品、點心……等七道料理，包含「美濃學菜脆三絲」、「芋筍八寶布袋雞」、「樹豆黑豬東坡肉」、「剁椒豇豆石斑魚」、「砂鍋肉丸花三鮮」、「芫香花生豆腐卷」、「梅菜蘿蔔絲酥餅」。經由問卷及感官品評的調查結果，七道料理整體接受度皆達4分以上，其中以「樹豆黑豬東坡肉」最受歡迎獲得4.69分的高度評價，其次為「芋筍八寶布袋雞」有4.5分、再者是「剁椒豇豆石斑魚」4.41分、「芫香花生豆腐卷」4.36分、「美濃學菜脆三絲」4.25分、「砂鍋肉丸花三鮮」4.16分、「梅菜蘿蔔絲酥餅」4.13分，透過消費者的角度品評後建置其標準作業流程，期以本研究之開發模組成為客家餐飲業者研發或消費者家庭應用之參考。

關鍵字

六堆客家 ； 在地食材 ； 地產地消 ； 食譜開發 ； 官能品評

並列摘要

In recent years, Hakka affair council have been gradually turning towards to the diverse and delicate culture direction to develop, especially in Hakka food. Luidui in Taiwain Hakka culture is one of the important towns for which fully applying local ingredient and thus to promote the food advertising and the demand of tourism. As a chef researcher, during six years’ study in Nepo, have a deeply passion in Hakka dishes and strongly identify the concept of management by using local ingredient to make local food, by studying Hakka dishes and culture of food as a background,combining to use of Luidui local ingredients, to develop better tasted and creative cuisine, and to promote Hakka cuisine by holding tourist activities, with a view of improving local industrial ecology and heritage of Hakka food culture.
Luidui area has advantages in abundant properties of ingredients in Agricultural, fishing and animal husbandry, this study will use local and seasonal ingredients, direct access to the production, trafficking, production site of the local ingredients, by knowing each local ingredients’ characteristics, to design seasonal, unique menu. Additionally, through the researchers experience in engaged in the catering industry for many years, and in order to enhance the Luidui Hakka industry and cultural tourism, re-creating the tasty and seasonal local cuisine to make people more enjoyable in Luidui local food.
In order to expand the multi-application and value enhancement of local ingredients of Hakka dishes, the researchers actually visited traditional market and public market to purchase the local ingredients and taste the authentic flavor of food, to develop more creative Luidui Hakka cuisine.
Based on the regional surveys results in Luidui area, decided to use Hakka's local characteristics of ingredients such as Mei-nong " Sheathed Monochoria " (also known as Monochoria), "Dried radish", Gaoshu "Cabbage (bottle vegetables), "Preserved vegetable", Changji's "Sour beans", Zhutien’s "", Wanluan "Taro shoot", Nepo’s "Peanut tofu", "Luidui Black pork", Linlo's "fried meatballs", Shanlin’s "Hakka chicken" and Jiadong's "Grouper" and other materials, to develop appetizer, main course (chicken, pig, fish), soup, snacks...etc. Total seven dishes are full of local characteristics creativity, including "Mei-nong sheathed monochoria", "Taro Chicken", "Tree bean black Pork", "Sour beans grouper", "Meatball fried seafood", "Peanut tofu roll", "Plum dried radish cake", expect to build its standard operation process and make this research be a reference for Hakka restaurant or home consumer application development.

並列關鍵字

Luidui Hakka ； Creat the Recipes ； Local production for local consumption ； Sensory evaluation ； Local food

參考文獻

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賴守誠（2006）。現代消費文化動力下族群飲食文化的重構：以臺灣「客家菜」當代的休閒消費轉型為例。國家與社會，1，167-212。

一、中文書目

山春（2017）。豇豆種植方法。吉林農業，4，92-93。

王文華（2007）。Life2.0：我的樂活人生。臺北：時報出版。