中国酱油的发明工艺演进及其文化历史流变模板

下载后可任意编辑中国酱油的发明工艺演进及其文化历史流变模板1下载后可任意编辑中國醬油的發明、 工藝演進及其文化歷史流變Invention of Chinese Soy Sauce and Development and Change of Cultural History趙榮光摘要: 文章認爲: 醬油是中國的發明, 是中國對人類文明的貢獻; ”中國醬油”的歷史文化理解應當是: 以大豆蛋白爲主要原料, 按”全料制麹”、 ”天然踩黃”工藝釀造而成的鹹香型調味液。中國醬油釀造工藝經歷了漢代以下的制麹法、 唐代以來的全料制麹、 現代的麹種法三個歷史發展階段。其間, 手工勞作的前店後廠式中國傳統”醬園”在歷史上存在了兩千數百年之久, 對中國醬和中國醬油文化的歷史影響重大。明治維新以來, 日本相繼使中國醬油文化實現了日本化、 現代化、 全球化。20 世紀中葉以後中國醬油生産的科學與技術發生了重大改變, 取得了巨大發展。今日, 中國醬油不僅真正成了中國大衆家庭生活的必不可少的調味品, 而且越來越爲全世界各種不同類型文化的人群所喜愛接受。Abstract: The main opinions of this article are as follows: soy sauce is Chinese invention and it is Chinese contribution to world civilization; the historical and cultural understanding of ”Chinese soy sauce” is a kind of salt and spicy liquid seasoning that is made mainly by soybean albumen and using the brewing technology of ”Making Qu using all of materials” and ”Caihuang by nature”. The Chinese brewing technology of soy sauce goes through three stages: the way of making Qu since Han 2下载后可任意编辑Dynasty, the way of ”Making Qu using all of materials” since Tang Dynasty and the way of modern Quzhong. In that period, the Chinese traditional ”Jiangyuan” which is a shop making and selling sauce pickles, etc. existed about two thousand years in Chinese history. And it has great influence on Chinese sauce and the culture of Chinese soy sauce. Japan made the culture of Chinese soy sauce realize Japanization, modernization and globality step by step since Ming...