Past, present, and future of Chinese fermented food products
作者:
Taosheng Chen,
Chi‐Tang Ho,
期刊:
Food Reviews International
(Taylor Available online 1989)
卷期:
Volume 5,
issue 2
页码: 177-208
ISSN:8755-9129
年代: 1989
DOI:10.1080/87559128909540849
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
In China there are many kinds of traditional fermented food products, which have a centuries‐long history. The main products are alcoholic beverages,Chiang, Chi, soy sauce, vinegar, red rice, and fermented bean curd. These products play a very important role in Chinese cuisine. The ancient methods of making fermented foods are changing gradually through modern microbiology and technology. This paper discusses the historical aspects, the manufacturing technology, and the future outlook on fermented food products in China.
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