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Donal’s Meal in Minutes: 90 Suppers from Scratch, 15 Minutes Prep

為了解決Bulgogi的問題，作者Skehan, Donal 這樣論述：

TRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF ATTACK Donal's Meals in Minutes is all about real, honest, fast food made with simple ingredients and clever cooking methods that are the building blocks for delicious home-cooked suppers. These recipes require minimum equipment

and ingredients to deliver speedy suppers, ready to serve straight to the table If you've been in a cooking rut, this is the book to change your approach to the kitchen. Donal has delivered 90 fuss-free, flavor-packed recipes, including many from his Meals in Minutes TV series. He has divided the b

ook into six chapters based on how people shop and cook, allowing you to choose a delicious meal that suits the shape of your evening every night. One Pot: Throw it all in one pot, literally, and let the stovetop or oven do the work. Including Thai Chicken Stew, Cauliflower Mac & Cheese Bake an

d Mexican Tortilla Soup One Pan: Complete meals from one pan.Including Parsley Cream Cod with Spring Vegetables, Chimichurri Steak with Baby Gem & Spring Onion and Vietnamese Caramel Salmon with Bok Choy Quick Prep/Slow Cook: Minimal preparation but with a longer cook in the oven whilst you ge

t on with other things.Including Piri Piri Roast Chicken, Slow-cooked Beef Ragu with Pappardelle and Roast Cauliflower Platter with Tahini Yoghurt Six Ingredients: Stripped back to basics with minimal ingredients.Including Chopping Board Tomato & Basil Peso with Pasta, Basil Butter Grilled Salm

on with Fennel & Tomato Salad and Beer & Mustard Pork Caesar Salad Grocery-store Suppers: Pick up something ready-made on the way home to jazz up some basic ingredients.Including Moroccan Sausage Meatballs with Harissa Couscous, Bulgogi Beef & Kale Pizza and Creamy Tomato & Chorizo

Ravioli Soup Under 30 Minutes: On the table... in under half an hour.Including Garlic & Rosemary Chicken with Confit Butter Tomato Sauce & Gnocchi, Marinated Feta Salad with Good Greens & Grains and Thai-style Veggie-packed Dirty Fried Rice

Bulgogi進入發燒排行的影片

高靜水壓加工和真空低溫烹調對豬里肌肉和牛蒡 理化特性之影響

為了解決Bulgogi的問題，作者洪彥鈴 這樣論述：

豬肉富含豐富的蛋白質來源；牛蒡的食用部位為根部，富含水分、碳水化合物、膳食纖維等營養成分。高靜水壓 (High hydrostatic processing, HHP) 和真空低溫烹調法 (Sous-vide cooking, SV) 為新穎的加工技術。HHP是利用水作為傳遞媒介施加超高壓力於軟性密封容器內的食品，而SV法是將食材放置真空包裝袋內於精確控制溫度水浴中進行烹煮，兩者技術皆能修飾食品的質地和保留風味與營養成分。本研究目的為探討高靜水壓和真空低溫烹調法與冷凍儲存對豬里肌肉和牛蒡理化特性影響。牛蒡洗淨後選取直徑約2公分部位削皮，再切成約2公分高度的小塊；將小塊牛蒡放入0.2%檸檬酸和

10%鹽水的混合液中，浸漬30分鐘。進一步使用SV烹煮，溫度為80和90 ℃，時間為2, 4和6小時。豬肉裁切成長寬高皆為2公分的正方體，添加奇異果粉與醃料後，放置4 ℃冷藏醃製2小時，再經HHP處理，壓力為350 MPa處理3分鐘；進一步使用SV烹煮，溫度為60和70 ℃，時間為6, 12, 18和24小時。熟肉放置於-20 ℃儲存6個月，而未經HHP處理的樣品為對照組。後續分析熟肉和牛蒡的理化特性，包括外觀、大小、烹煮失重、顏色及質地變化等。結果顯示，SV80 ℃牛蒡比SV90 ℃者有較少的烹煮失重和較高的硬度與擠壓作功，隨著SV烹煮時間的增加皆有下降的趨勢，而尺寸皆無明顯改變。SV70

℃豬肉與SV60 ℃者相比，肉塊重量較多及殘渣含量較少，外觀較為完整。SV烹煮之豬肉隨著處理時間的增加烹煮失重有顯著上升的趨勢，硬度和咀嚼性有顯著下降的趨勢。經儲存6個月的熟肉，pH值、水活性和質地無明顯變化。經HHP處理的熟肉與控制組相比，烹煮失重較多，肉塊尺寸較小及殘渣較多；然而，HHP處理的熟肉顏色參數數值較高。綜合上述，浸漬處理和真空低溫烹煮牛蒡能保留較佳的外觀並軟化質地；奇異果粉搭配高靜水壓處理和真空低溫烹煮，能有效地修飾豬肉質地。關鍵字：牛蒡、豬里肌肉、高靜水壓加工、真空低溫烹調、冷凍儲存、質地

Garlic: More Than 65 Deliciously Different Ways to Enjoy Cooking With Garlic

為了解決Bulgogi的問題，作者Linford, Jenny 這樣論述：

A celebration of garlic from festivals to folklore plus a stunning collection of more than 65 delicious recipes from around the world.Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a po

werful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked and the variety used. Jenny Linford's in

spired recipes include delicious ideas for dips, snacks, meat, poultry, and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb, and Boeuf Bourguignon, then try some new recipes such as Garlic and Pi

stachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic, and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to

Garlic Fesitvals.

品質機能展開修正模型:以燕麥棒為例

為了解決Bulgogi的問題，作者王姿雲 這樣論述：

Abstract Ⅱ中文摘要 (Abstract in Chinese) IIITable of Contents IVList of Figures VIIIList of Tables IXAbbreviation XIChapter I. Introduction 11.1 Research background 11.2 Research objective 21.3 Research process 3Chapter II. Literature review 42.1 New p

roduct development in food industry 42.2 Quality function deployment 52.2.1 Introduction 52.2.1.1 History 52.2.1.2 Advantages for industries 52.2.2 Models 62.2.3 House of quality 72.2.4 Fuzzy quality function deployment 92.3 Application of quality func

tion deployment in food industry 102.3.1 Modified QFD in NDP 102.3.2 Modified QFD in other areas 132.4 Granola bar 132.4.1 Introduction 132.4.2 Customer needs for oat-processed product 132.4.3 Production technique 14Chapter III. Research methods 153.1

Identify customers and customer needs (WHATs) 163.1.1 Interview 163.2 Determine the relative importance ratings of customer needs (WHATs) 173.2.1 Survey 173.2.2 Analysis 183.3 Identify competitors and conduct customer competitive analysis 183.3.1 Survey 183.3.2

Analysis 193.4 Determine the final importance ratings of customer needs 193.4.1 Analysis 193.5 Generate technical attributes and sensory attributes (HOWs) 203.6 Determine the relationships between WHATs and HOWs 203.6.1 Survey 203.6.2 Analysis 213.7 Dete

rmine the relative technical ratings of HOWs 213.7.1 Analysis 21Chapter IV. Results 224.1 Customers and customer needs (WHATs) 224.2 The relative importance ratings of customer needs (WHATs) 224.3 Competitors and customer competitive analysis 224.4 The final impor

tance ratings of customer needs 234.5 Technical attributes and sensory attributes (HOWs) 234.6 The relationships between WHATs and HOWs 234.7 The relative technical ratings of HOWs 24Chapter V. Discussions 255.1 Can 7-step model tackle problems while adopted by food ind

ustry? 255.2 What are the implications of 7-step model for food industry? 265.3 Research limitation 26Chapter VI. Conclusion 27Chapter VII. Reference 28Appendix 1. Interview Protocol for identifying customer need. 54Appendix 2. Survey Questionnaire for rating customer n

eeds. 55Appendix 3. Importance score of customer needs (WHATs) from customer 1. 56Appendix 4. Survey questionnaire for competitive analysis. 57Appendix 5. Performance score of customer needs (WHATs) of four granola bar brands from granola bar taster 1. 58Appendix 6. Survey questionnaire

for determining relationship between customer needs and technical and sensory attributes. 59Appendix 6 (Continued). Survey questionnaire for determining relationship between customer needs and technical and sensory attributes. 61Appendix 7. Relationship score between customer needs (WHATs) and

technical and sensory attributes (HOWs) from food technician 1. 63Appendix 7 (Continued). Relationship score between customer needs (WHATs) and technical and sensory attributes (HOWs) from food technician 1. 64