摘要
板鸭是中国特有传统肉制品,也是世界著名的腌腊肉制品,历史悠久、风味独特,在国内及东南亚地区享有很高的声誉。但时至今日,落后的传统工艺和手工作坊的生产方式严重影响了板鸭的可持续发展。文章综合论述了传统板鸭在现代社会中生存和发展的瓶颈。
Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world. Dry-cured duck, with a long production history and a unique flavor, is enjoying a high reputation in china or southeast Asia. Up to now, the laggard traditional processing technology adopted in small-scale workshops has influenced the sustainable development of dry-cured duck seriously. This paper summarized the bottleneck of subsistence and development of tradition Nanjing dry-cured duck in modern times.
出处
《内蒙古农业科技》
2009年第4期87-88,共2页
Inner Mongolia Agricultural Science and Technology
基金
国家农业科技成果转化资金资助项目(2008GB2C100111)
关键词
板鸭
现代
生存
瓶颈
Dry-cured duck
Modern
Subsistence
Bottleneck
