摘要
臭鳜鱼营养丰富、风味独特是徽菜中的传统名菜,其腌制可分水腌和干腌两种,臭鳜鱼挥发性风味物质有45种,可鉴定的达13种,红烧臭鳜鱼成菜特点:鲜嫩微辣、肉质酥嫩、鲜香入骨。臭鳜鱼蕴含悠久的历史和丰厚的文化,为发扬光大臭鳜鱼的非物质文化,应从口味特色化、造型特色化、制作标准化等方面入手,在创新和传承的基础上,加强其专利保护。
Nutrient-rich and special in flavor, the ace dish of Hui cuisine smelly Mandarin Fish is marinated or dry-cured. Among its 45 volatile flavoring substances, 13 are identifiable. Braised Mandarin Fish in soy sauce is characterized by its lightly spiced, tender, and delicious taste. Smelly Mandarin Fish is an intangible cultural heritage with a long history. Its development should focus on its unique taste, distinctive shape and standardized processing. The development requires patent protection as well as innovation and inheritance.
出处
《美食研究》
北大核心
2016年第1期50-53,共4页
Journal of Researches on Dietetic Science and Culture
基金
安徽省旅游局重点基金项目(SLYJKT201524)
安徽科技学院农产品加工与贮藏重点学科基金(AKZDXK2011B04)
关键词
非物质文化
臭鳜鱼
创新
传承
保护
intangible culture
smelly Mandarin Fish
innovation
inheritance
protection
