[1]沈志远,余永健,朱胜虎,等.镇江香醋酿制技艺非物质文化遗产传承关键技术研究[J].中国调味品,2016,(10):140-145.[doi:10.3969/j.issn.1000-9973.2016.10.031]
 SHEN Zhi-yuan,YU Yong-jian,ZHU Sheng-hu,et al.Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques[J].CHINA CONDIMENT,2016,(10):140-145.[doi:10.3969/j.issn.1000-9973.2016.10.031]
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镇江香醋酿制技艺非物质文化遗产传承关键技术研究
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
140-145
栏目:
专论综述
出版日期:
1900-01-01

文章信息/Info

Title:
Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques
文章编号:
1000-9973(2016)10-0140-06
作者:
沈志远1余永健2朱胜虎2杨永胜1王海燕1
1.金陵科技学院,南京 211169;
2.江苏恒顺醋业股份有限公司,江苏 镇江 212143
Author(s):
SHEN Zhi-yuan1 YU Yong-jian2 ZHU Sheng-hu2 YANG Yong-sheng1 WANG Hai-yan1
1.Jinling Institute of Technology, Nanjing 211169, China;
2.Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, China
关键词:
镇江香醋 古法酿造 技艺 非物质文化遗产 传承
Keywords:
Zhenjiang vinegar ancient brewing techniques techniques intangible cultural heritage inheritance
分类号:
TS264.22
DOI:
10.3969/j.issn.1000-9973.2016.10.031
摘要:
对镇江香醋酿制技艺非物质文化遗产进行了系统研究和考证,提出了迄今最完整的镇江香醋古法酿制技艺流程,包括8大工序和60多道小工序,并绘制了工艺流程图; 总结了关键工序的操作技法,且做了工艺剖析; 采用工程化复原技术,建造了镇江香醋古法酿制生产作坊,进行复原生产; 组建了传承人领衔的“金字塔”型技术人才队伍; 应用现代信息化技术建立了镇江香醋酿制技艺资料信息库; 探讨了高新技术在传统镇江香醋酿制中的应用; 提出了以人为核心的镇江香醋酿制技艺非物质文化遗产保护、传承与创新模式。
Abstract:
Systematically research and investigate the intangible cultural heritage of Zhenjiang vinegar brewing techniques, present the most complete ancient brewing techniques process of Zhenjiang vinegar so far, including 8 major processing procedures and more than 60 small processing procedures with a diagram drawing of process flow; summarize the operation techniques of key processing procedures, and analyze the process steps; use engineering restoration techniques, build ancient production workshop of Zhenjiang vinegar for restoration production. Form a "pyramids"-type technical personnel led by the successors; apply modern information technology to establish Zhenjiang vinegar brewing technology database; explore the application of high-tech in traditional Zhenjiang vinegar production; propose human-centered non-material cultural heritage protection, inheritance and innovation of Zhenjiang vinegar brewing technology.

参考文献/References:

[1]黄仲华,殷小平.食醋生产问答[M].北京:中国轻工业出版社,2000:1-2.
[2]秦万章,吴培庆.镇江米醋的药用功能[M].北京:中国农业出版社,2001:1-2.
[3]沈志远.镇江香醋[M].香港:香港医药出版社,2007:1-4.
[4]沈志远.论传统镇江香醋的八大工艺特色[J].中国调味品,2007(12):18-20.
[5]罗春燕.镇江香醋工业旅游资源开发的思考[J].商场现代化,2009(3):256-257.
[6]王开金,张颖君,杨崇仁,等.蓼属植物的化学成分与生物活性研究进展[J].天然产物研究与开发,2006(18):151-164.
[7]Kataoka M, Hirata K., Kunikata T, et al. Antibacterial action of tryptanthrin and kaempferol isolated from the indigo plant(Polygonum tinctorium Lour.), against helicobacter pylori-infected Mongolian gerbils[J].Journal of Gastroenterology, 2001,36(1):5-9.
[8]沈志远.高新技术在传统镇江香醋生产中的应用研究[J].食品科学,2004(11):351-352.

相似文献/References:

[1]强敏,吕复强,王韦岗.地理标志产品镇江香醋主要理化指标影响因素分析[J].中国调味品,2018,(7):154.[doi:10.3969/j.issn.1000-9973.2018.07.034]
 QIANG Min,LV Fu-qiang,WANG Wei-gang.Product of Geographical Indication - Zhenjiang Vinegar Main Physicochemical Index Analysis of Influencing Factors[J].CHINA CONDIMENT,2018,(10):154.[doi:10.3969/j.issn.1000-9973.2018.07.034]

备注/Memo

备注/Memo:
基金项目:镇江市社会发展科技支撑项目(SH2014004)
作者简介:沈志远(1960-),男,教授,研究方向:食品发酵。
更新日期/Last Update: 1900-01-01