非物质文化遗产-传统豆制品工艺探究  

Intangible Cultural Heritage-Study on Traditional Bean Products Technology

作　　者：罗珮桓 麦秋燕 黄鹏 田立[1] 赖锦洪 Luo Peihuan;Mai Qiuyan;Huang Peng;Tian Li;Lai Jinhong(South China Agricultural University,Guangzhou 510642,China;Guangdong Moutens Agricultural Technology Co.,Ltd.,Guangzhou 510642,China)

机构地区：[1]华南农业大学,广州510642 [2]广东牧豆人农业科技有限公司,广州510642

出　　处：《大豆科技》2021年第5期26-31,共6页Soybean Science & Technology

基　　金：2020年度国家级大学生创新创业训练计划项目《非物质文化传承——粤港澳大湾区传统豆腐工艺保护研究及优质豆腐的市场营销》的研究成果。

摘　　要：2014年,“豆腐传统制作工艺”经由安徽八公山豆制品有限公司成功申报,被列入国家级非物质文化遗产。此次申遗的项目是“淮南豆腐”,也是我国唯一被列入非物质文化遗产的一类豆腐。豆腐能够为人体提供日常所需的营养物质,制作费用低,是一种高价值的营养食品。文章探究“淮南豆腐”的传统制作工艺,从原料精选、浸泡、清洗、紫砂磨碎、细纱晃单分离、煮浆、二次过滤、点浆、蹲脑、破脑、压制、成型12道工序,进一步延伸、剖析传统豆腐的非物质文化保护与传承的意义和必要性。The"traditional tofu production process"was successfully applied by Anhui Bagongshan Bean Products Co.,Ltd.and was listed as a national intangible cultural heritage in 2014.Besides,"Huainan tofu"was the only tofu in China to be listed as an intangible cultural heritage since it can provide daily nutrients for human body and low production cost while acting as a high value nutritional food.This paper explores the traditional production technology of"Huainan tofu",including 12 processes from the ingredient selection,soaking,cleaning,purple sand grinding,spinning single separation,cooking pulp,secondary filtration,point coating,increasing protein,raking,pressing,molding,then it further analyzes the significance and necessity of traditional tofu intangible culture protection and inheritance.

关 键 词：非物质文化遗产 淮南豆腐 制作工艺 保护与传承 

分 类 号：S565.1[农业科学—作物学]