醬油在中式烹調使用之研究

本研究目的是透過廚師問卷調查結果分析餐飲市場醬油使用現狀，進而根據調查發現提出餐飲市場醬油發展策略。調查內容包括餐飲市場廚師應用醬油狀況，如品牌、包裝、應用等使用習慣及食安認知。研究方法以實地調查法經由採用人員訪問法收集樣本1,652位廚師，分佈全省十五個縣市，收回有效問卷1,133份。本研究調查結果，發現廚師料理的風味與醬油釀造與否，及等級並無直接關聯，而是與廚師的料理工藝相關；廚師資歷與料理工藝的高低與食安的知識教育並無對等。所以本研究建議，供應餐飲市場醬油之業者應建立完整的廚師食安知識訓練，其次提供廚師釀造醬油與非釀造醬油的資訊分析，透過食安訓練讓廚師更具備正確食安知識去應用安全的產品。最後，提供產品的資訊讓廚師更清楚分辨及選擇正確產品進行美味料理。

關鍵字

釀造；餐飲市場；廚師；發展策略

並列摘要

The purpose of this research is to analyze the current situation of soy sauce use in the catering market, and to put forward the development strategy of soy sauce in the catering market according to the survey results. The status of soy sauce used by chefs in the catering market, including brand, packaging, application and other usage habits and food safety awareness. The research method used the field survey method to collect a sample of 1,652 chefs by using the personnel interview method, which were distributed in 15 counties and cities in the province, and 1,133 valid questionnaires were recovered. After analyzing the results of this research, it is found that the flavor of chef's cooking is not directly related to the brewing of soy sauce and its grade, but is related to the cooking process of the chef; the qualifications of the chef and the level of cooking technology are not equivalent to the knowledge and education of food safety. Thereforethe important recommendations of this study are firstly to establish a complete knowledge training on food safety for chefs, and secondly to provide information analysis of brewed soy sauce and non-brewed soy sauce for chefs. Through food safety training, cooks can have more correct food safety knowledge to apply safe products. Product information allows chefs to more clearly identify and coproduct for delicious cooking.