广东客家酿豆腐传统加工制作工艺流程研究

广东客家酿豆腐是中原文化与岭南文化相结合的产物,有着千年的历史,已成为一道具有岭南客家地方特色的饮食佳肴。其具有鲜嫩滑香、营养丰富的特色,融入了客家人的聪明与智慧,已成为一种具有较为科学的食品生产制作加工与烹饪工艺的特色食品。本文从选料、制浆、成型、酿料与烹饪等工序,分析研究客家酿豆腐的加工流程,对研究客家地区饮食文化、其传承与创新客家酿豆腐有着重要的价值和意义。

Research on the Traditional Processing and Cooking Technology of Hakka Fermented Tofu in Guangdong

Hakka fermented bean curd in Guangdong province is a product of the combination of central plains culture and Lingnan culture.It has a long history of more than one thousand years and has become a Hakka cuisine with local characteristics of Lingnan.It have fresh,tender,delicious and nutritious characteristics,with Hakka industrious and wisdom,has become a more scientific food production,processing and cooking process of the characteristics of food.This paper analyzes the processing process of Hakka fermented tofu from the processes of material selection,pulping,molding,brewing and cooking,which is of great value and significance to the study of Hakka regional diet culture,its inheritance and innovation of Hakka fermented tofu.