| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 101 === 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.
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