从中国泡菜看四川泡菜及泡菜坛  

Discussion of Sichuan Pickles and pickle jars from the view of Chinese Pickles

作　　者：陈功[1] 夏有书[1] 张其圣[1] 李恒[1] 余文华[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《中国酿造》2010年第8期5-8,共4页China Brewing

基　　金：四川省科技支撑项目(09NZ0080);四川省泡菜协会项目(2010)

摘　　要：四川泡菜堪称"国粹"。该文引用了大量的史著和泡菜坛的考古证据,较全面地论述了我国泡菜与泡菜坛的悠久历史,提出"盐渍菜是泡菜的雏形"这一全新而又符合实际的概念。从四川泡菜的工艺及特点等方面出发,探讨了四川泡菜的泡渍器具。阐述了中国泡菜应首推四川泡菜。Sichuan pickles can be called the Chinese quintessence, Large amounts of historical documents and archaeological evidences of pickle jars were cited and the long history of Chinese pickles and pickle jars were comprehensively discussed. Meanwhile, a new and realistic concept that salted vegetables is the prototype of pickles was proposed for the first time. The containers for the preparation of Sichuan pickles were discussed based on the analysis about production technology and pickles＇ characteristics. It is indicated that Sichuan pickles should be an outstanding representative of Chinese pickles.

关 键 词：盐渍菜 陶瓮 四川泡菜 泡菜坛 乳酸发酵 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]