东北少数民族特色发酵食品研究进展

Research Progress of Characteristic Fermented Food of Ethnic Minority Groups in Northeast China

中国东北居住着满族、蒙古族、朝鲜族、锡伯族、达斡尔族、鄂温克族、鄂伦春族、赫哲族等多个少数民族。受气候寒冷和先祖以游牧为主的生活方式影响,形成了独具特色的饮食文化,构成了具有民族特色的饮食文化结构,极大丰富了中华民族传统饮食文化。东北少数民族特色食品中较多为发酵食品,具有独特的风味和营养价值,并利于贮藏。对东北少数民族特色发酵食品酸菜、大酱、奶豆腐、喀左陈醋和黏豆包等,从制作方法、营养价值和特点等方面进行综述,为继承和发展东北少数民族传统饮食文化,东北少数民族特色发酵食品开发和工业化生产提供一定参考。

The northeast China is mainly inhabited by Manchu, Mongolian, Korean, Xibe, Daur, Ewenki, Oroqen, Hezhen and other ethnic groups. As a result of the perennial cold climate of the living area and the nomadic lifestyle of the ancestors, they have formed a unique diet culture, which manufactures a diet with ethnic characteristics and greatly promotes the development of the traditional Chinese dietary culture. Most of the northeastern ethnic minority groups characteristic foods are fermented foods, which have a unique flavour and are beneficial to food preservation. The main characteristic fermented foods of northeastern ethnic minority groups are discussed in this article, such as pickled cabbage, soybean paste, Hurood, Kazuo aged vinegar and sticky bean bag, from the aspects of making methods, nutritional values and characteristics. It provides a certain reference for the development and industrial production of characteristic fermented foods of northeastern ethnic minority groups.