我国烤馕装置现状与分析

Present Situation and Analysis of Nang Roasting Device in China

馕是新疆各族人民所喜爱的食品之一,原料采用小麦面、玉米面,加入盐和酵母发酵后在特制的馕坑中烘烤制成。本文总结了传统的烤馕方法以及现有的各种烤馕装置的加热方式、结构等方面的优缺点,从能源利用率、结构的合理性、烤出的馕饼的口感、操作简易程度等方面对各种装置进行对比,分析指出了存在的问题及发展建议。

Nang is one of the most favorite foods of people of all nationalities in Xinjiang. It is made of wheat flour, corn flour, salt and yeast fermenting, and is baked in special pit. In this paper, the traditional nang baking methods and the heating methods, structural advantages and disadvantages were summarized. The comparative analysis between all kinds of devices was carried out from aspect of energy utilization rate, the rationality of the structure, the taste of nang and the ease of operation.The existing problems and development suggestion were analyzed, pointed out and put forward in the end.