Asset Details
Do you wish to reserve the book?
機構住民軟食餐點的創新研發
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
機構住民軟食餐點的創新研發
Do you wish to request the book?
機構住民軟食餐點的創新研發
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
機構住民軟食餐點的創新研發
2020
Overview
進食乃人的日常活動之一，對機構住民而言，進食常見的問題是口咽吞嚥困難，其直接處理措施是改變食物質地，例如切碎、打成泥、添加增稠劑，或將食物打泥再重新塑形。食物質地改變會引發許多營養素的流失，導致機構住民失去進食的動機與樂趣。飲食是一種享受生活的體現，如何照護機構住民的營養狀況是高齡社會的重要議題。本文探討質地改變食物與營養素流失的議題，並試圖結合各種可增加肉類嫩度的烹調技巧，以進行機構住民軟食餐點的開發。研發過程利用新鮮水果醃漬肉品，並搭配真空低溫烹調技術，使肉品經過烹調製備後，達到保有原形，且能以舌頭壓碎的軟食效果，藉由真空低溫烹調可精準的掌握烹調時間與溫度，而此專業烹調技巧則有助於提升機構住民軟食的餐點品質，冀盼此研發經驗分享，能做為相關業者未來研發機構住民軟食餐點之參酌。
We currently cannot retrieve any items related to this title. Kindly check back at a later time.