欒川老漿豆腐制作技藝特點與發(fā)展研究

摘 要：本文闡述了豆腐制作、烹調(diào)及文化價值領(lǐng)域研究現(xiàn)狀，分析了欒川老漿豆腐獨特的地域特點與主要制作技藝之間的聯(lián)系。本文探討了制作技藝所蘊(yùn)含的文化價值，分析了發(fā)展面臨的問題，從政策支持、標(biāo)準(zhǔn)體系、文化基因和打造品牌4個方面提出推進(jìn)欒川老漿豆腐快速發(fā)展的對策與建議。

關(guān)鍵詞：老漿豆腐；制作技藝；地域特點；文化價值；對策

Research on the Characteristics and Development of Luanchuan Old Milk Pulp Tofu Making Technology

WANG Wenjing， LI Mengxia*， ZHAO Xiang

（Nutrition Department， 989th Hospital of PLA Joint Logistic Support Force， Luoyang 471300， China）

Abstract： This paper describes the research status in the fields of tofu production， cooking and cultural value. The relationship between the unique regional characteristics of Luanchuan old milk tofu and the main production techniques was analyzed. This paper probes into the cultural value contained in the production technique and analyzes the problems facing the development. The countermeasures and suggestions to promote the rapid development of Luanchuan old milk tofu were put forward from four aspects： policy support， standard system， cultural gene and brand building.

Keywords： sour slurry tofu; production techniques; regional characteristics; cultural value; suggestion

1 研究現(xiàn)狀

1.1 豆腐制作技藝研究現(xiàn)狀

豆腐制作技藝的研究較多，大豆的選擇、制作工藝條件、成品豆腐的儲藏條件、凝固劑的種類都對豆腐品質(zhì)特性都有影響，我國不同地域在豆腐制作上各有不同的特點，相關(guān)人員根據(jù)豆腐制作、生產(chǎn)、運(yùn)輸、銷售和推廣中存在的問題進(jìn)行針對性的研究，共同推進(jìn)了豆腐制作技藝的不斷發(fā)展。（剩余4179字）