摘要
传统桂林米粉制作技艺是非物质文化遗产,卤水是桂林米粉主要的呈味料。通过整理、提炼得出传统桂林米粉卤水的用料特征是香料12种、料头2种、调料4种与配料2种;制作流程特征是静置、调制;基础卤水的储存特征是每日煮开,卤汁宜低温储存;性能特征是促进消化液分泌、增进食欲。在此基础上分析了传统米粉存在的问题,并提出使用新型设备、采用新鲜的混合油、卤水一次熬制的改善措施。
Traditional Guilin rice noodle making skills are intangible cultural heritage,and brine is the main flavoring material of Guilin rice noodles.Through the finishing and refining,the characteristics of the traditional Guilin rice noodles brine are 12 kinds of spices,2 kinds of raw materials are onion and ginger,4 kinds of seasonings and 2 kinds of ingredients;the production process is characterized by standing and auxiliary modulation;the storage characteristics of the basic brine should be boiled daily.The marinade should be stored at low temperature;the performance characteristics are to promote the secretion of digestive juice and increase appetite.On this basis,the problems of traditional rice noodle were analyzed,and the improvement measures of using new equipment,using fresh mixed oil and disposable brine were proposed.
作者
刘杰梅
莫美莲
王敬涵
谭兴勇
Liu Jiemei;Mo Meilian;Wang Jinghan;Tan Xingyong(School of Leisure and Health,Guilin Tourism University,Guilin 541006,China)
出处
《现代食品》
2019年第17期85-88,共4页
Modern Food
基金
2018年国家级大学生创新创业训练计划项目桂林米粉卤水的影响因素与控制措施研究(编号:201811837001)
关键词
桂林米粉卤水
制作流程特征
用料特征
Guilin rice noodles brine
Characteristics of production process
Characteristics of brine
