云南地区几种传统发酵食品的制作工艺的研究及分析.pdfVIP

2008 No．21 · · Serial No．198 China Brewing 80 Experience Exchanges 云南地区几种传统发酵食品的制作工艺的研究及分析 1 1 2 叶 燕 ， 陈朝银 ，赵声兰 * （ 昆明理工大学 清华大学生物资源开发工程研究所，云南 昆明 ； 云南中医学院，云南 昆明 ） 1. － 650224 2. 650200 摘 要： 我国肉制品发酵历史悠久，但至今发掘较少。研究和开发我国的这一类传统食品对于继承和发扬我国的文化遗产，丰富人民 生活有重要意义。为此，我们就云南西南地区一带民间传统的几种猪肉发酵制品的有关制作工艺及产品特点作了些调查研究与分 析。 以期对进一步的深入研究与开发提供一些线索与参考。 关 键 词： 滇南；传统发酵食品；制作工艺 中图分类号： 文献标识码： 文章编号： （ ） TS205.5 B 0254－5071 2008 21-0080-02 Research and analysis of processes of several traditional fermented foods in Yunnan province 1 1 2 YE Yan , CHEN Chaoyin *, ZHAO Shenglan ( 1. Institute of Bioresource Development and Engineering, Kunming University of Science and Technology -Tsinghua University, Kunming 650224, China; 2 ．Yunnan University of Traditional Chinese Medicine, Kunming 650200, China) Abstract: Meat fermentation has a long history in China, but lacks of deep excavation as yet. Investigating and exploiting these Chinese traditional fermented foods have significance for inheriting and carrying forward Chinese cultural heritages and enriching peoples foods. In this paper, the production process and characters of several fermented pork product in the southwest Yunnan province were investigated and analyzed, which could provided some references for further development of these traditional fermented foods. Key words: Southern Y