中国传统食品水饺的科学评价与文化解读  

Scientific Evaluation and Cultural Interpretation of Chinese Traditional Boiled Dumplings

作　　者：张晴晴[1] 祁国栋[2] 张炳文[1] 

机构地区：[1]济南大学酒店管理学院,山东济南250002 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《美食研究》2015年第3期14-18,共5页Journal of Researches on Dietetic Science and Culture

基　　金：国家社会科学基金项目(13BGL096)

摘　　要：水饺是富有中华民族特色的传统食品,具有悠久的历史和丰富的文化内涵。中国传统水饺的原料搭配科学,品种多样,兼顾中国传统风味、膳食营养以及食品安全,与国人的饮食习惯相得益彰。水饺的熟制方式为水煮,它有利于改善制品的色、香、味等感官性状,增进食欲,促进消化吸收。传统食品水饺要顺应经济发展的潮流,与时俱进。Boiled dumplings are a typical Chinese traditional food with a long history and a rich cultural con- notation. The various healthy combinations of raw materials tbr boiled dumplings reconcile Chinese traditional flavor, dietary nutrition and food safety, which is in accord with Chinese eating habits. Cooking by boiling helps to improve sensory properties such as color, smell and taste of dumplings; it also helps to increase peo- ple＇ s appetite and promote digestion and absorption. A traditional food as they are, boiled dumplings should be conformed to the trend of economic development and keep pace with the times.

关 键 词：中国传统食品 水饺 美味 营养 科学评价 文化解读 

分 类 号：TS972.116[轻工技术与工程]