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亚博网站网址链接:山西人为什么爱吃醋?



发布日期:2021-03-25 07:26:02 发布者:Admin5  点击率:

Vinegar is a very magical condiment.

醋是一种非常神奇的调味品。

Those who love vinegar can decide what to eat today for the sake of vinegar, but other condiments rarely have this treatment. In the movie "The Evil Doesn't Suppress Righteousness", Lan Qingfeng, played by Jiang Wen, has to ride a bicycle to "make a bottle of vinegar" because "I made this dumpling just for this vinegar."

那些爱醋的人可以决定今天要吃点醋,但是其他调味品很少有这种治疗方法。在电影《邪恶不压制正义》中,姜文饰演的蓝庆峰不得不骑自行车“制造一瓶醋”,因为“我只是为了这个醋而做的饺子”。

There are four famous vinegars in China-Shanxi old vinegar, Jiangsu Zhenjiang fragrant vinegar, Sichuan Langzhong Baoning vinegar, and Fujian Yongchun old vinegar. Among them, Shanxi people are addicted to vinegar, and everything can be vinegar.

中国共有四大名醋:山西老醋,江苏镇江香醋,四川Lang中宝宁醋和福建永春老醋。其中,山西人沉迷于醋,万物皆可醋。

So, why are people in Shanxi so jealous?

那么,为什么山西人如此嫉妒呢?

Before vinegar was born, how did people get the sour taste?

在醋出生之前,人们是怎么得到酸味的?

The answer is plums.

答案是李子。

According to Zhu Wei's textual research in "Kao Chi", the juice of the plum is mashed and made into plum syrup. Later it was discovered that corn can also be made into physalis. On the basis of making physalis, koji is added to make bitter wine. This has been fermented with koji, which is actually an early vinegar.

根据朱伟对《高智》的考证,将李子汁捣碎制成李子糖浆。后来发现玉米也可以制成酸浆。在制作酸浆的基础上,加入曲酸来制作苦酒。这已经用实际上是一种早期醋的曲进行了发酵。

Early vinegar had two names-"醯" (xī) and "酢". The name "醯" appeared earlier. According to the "Zhou Li" records, there were already special "li people" positions at that time, controlling "vinegar" and using vinegar to remove the greasy and smell of meat.

早期的醋有两个名字-“醯”(xī)和“酢”。名称“醯”较早出现。据《周礼》记载,当时已经有特殊的“礼人”职位,控制“醋​​”,用醋去除肉的油腻和气味。

But whether "醯" is the vinegar we are talking about is controversial.

但是,我们所说的醋是否为“ the”是有争议的。

The original word for "vinegar" today should be "酢" at that time. The word "酢" appeared in "Shuowen Jiezi". "Qi Min Yao Shu" clearly pointed out: "The vinegar, the vinegar today." At that time, the vinegar production process was fully mature. "Qi Min Yao Shu" records more than 20 methods of making vinegar, such as "barley vinegar method" and "biscuits vinegar method". The raw materials for making vinegar include grain millet, sorghum, glutinous rice, barley, wheat, soybeans, and adzuki beans.

今天“醋”的原始单词在那个时候应该是“酢”。 “说文解字”中出现“酢”。 《齐民要术》明确指出:“醋,今天的醋”。当时,醋的生产工艺已经完全成熟。 《齐民要术》记载了二十多种制醋方法,如“大麦醋法”和“饼干醋法”。制醋的原料包括谷类,高粱,糯米,大麦,小麦,大豆和小豆。

So when did the word "vinegar" appear?

那么“醋”这个词什么时候出现的呢?

Although there is a word "vinegar" in Shuowen Jiezi, it means to entertain guests. The argument of vinegar seems to have originated in the Tang Dynasty. "Kao Chi" stated: The Tang Dynasty's "Morality and Wilderness" records that Fang Xuanling's wife was jealous. Li Shimin once gave him a pot of vinegar, so there is a "jealous" classic.

说文解字中虽然有“醋”这个词,但寓意招待客人。醋的说法似乎起源于唐代。 《考治》说:唐代《道德与荒野》记载方玄龄的妻子嫉妒。李世民曾经给他一锅醋,所以有一个“嫉妒”的经典。

To this day, vinegar has long been an industry, and all kinds of vinegar in supermarkets are attractive. But never leave its origin. From the perspective of molecular cuisine, the core component of vinegar is acetic acid, and its production process is nothing more than saccharification of the starch component in the raw material-yeast breaks down sugar into ethanol (that is, alcohol) and carbon dioxide-acetic acid bacteria convert alcohol into acetic acid. By understanding the raw materials and production process of vinegar, you can understand the difference between vinegar and vinegar.

时至今日,醋一直是一个行业,超市中的各种醋都很有吸引力。但是永远不要离开它的起源。从分子料理的角度来看,醋的核心成分是乙酸,其生产过程无非就是原料中淀粉成分的糖化作用-酵母将糖分解为乙醇(即酒精)和二氧化碳,乙酸细菌将酒精转化为乙酸。通过了解醋的原料和生产过程,可以了解醋与醋的区别。

According to raw materials, vinegar can be divided into:

根据原料,醋可分为:

Grain vinegar (with grains and grains as main raw materials)

谷物醋(以谷物和谷物为主要原料)

Alcohol vinegar (using alcohol as the main raw material)

酒醋(以酒为主要原料)

Sweet and sour (using various sugars as the main raw material)

糖醋(使用各种糖作为主要原料)

Wine vinegar (with various alcohols as the main raw material), white vinegar is made by fermenting distilled wine.

酒醋(以各种酒精为主要原料),白醋是通过将蒸馏酒发酵而制成的。

Fruit vinegar (using various fruits as the main raw material), etc. [1].

水果醋(以各种水果为主要原料)等[1]。

In China, grain vinegar accounts for half of the vinegar. Grain and vinegar can be divided into:

在中国,谷物醋占醋的一半。谷物和醋可分为:

Aged vinegar (using sorghum as the main raw material and Daqu as a starter). Shanxi aged vinegar is made from sorghum; aged vinegar is brewed longer than aged vinegar and has higher acidity than aged vinegar.

老醋(以高粱为主要原料,以大曲为原料)。山西陈醋是用高粱制成的。老醋比老醋酿亚博网站网址链接造时间更长,酸度比老醋更高。

Balsamic vinegar (using glutinous rice as the main raw material and Xiaoqu as a starter). Both Jiangsu Zhenjiang vinegar and Sichuan Langzhong Baoning vinegar are balsamic vinegars.

香醋(以糯米为主要原料,以小曲为原料)。江苏镇江醋和四川Lang中宝宁醋都是香醋。

Rice vinegar (using rice as the main raw material)

米醋(以米为主要原料)

Potato vinegar (using cereals or potatoes other than rice as raw materials)

马铃薯醋(使用谷物或大米以外的马铃薯作为原料)

In addition, we often see the concept of brewing vinegar and blending vinegar (blending vinegar) in life. The so-called brewing is made by fermenting raw materials; the so-called "blending" and "blending" are adding sugar, sour agents, flavoring agents, spices, preservatives, etc. to glacial acetic acid.

另外,我们经常看到酿造醋和混合醋(混合醋)的概念。所谓的酿造是通过发酵原料而制成的。所谓的“混合”是在冰醋酸中添加糖,酸味剂,调味剂,香料,防腐剂等。

Generally speaking, the flavor of brewed vinegar is better because many flavor substances are produced during the fermentation process. However, there is no difference between the two in terms of nutrition and safety. However, using blended vinegar to pretend to be brewed vinegar is a consumption fraud and a business integrity issue.

一般来说,酿造醋的风味更好,因为在发酵过程中会产生许多风味物质。但是,两者在营养和安全性方面没有区别。但是,使用混合醋假装酿造醋是消费欺诈和商业诚信问题。

In foreign countries, fruit vinegar and wine vinegar are the most common on the table. The top condiment balsamic vinegar, which uses concentrated grape juice as the raw material, belongs to fruit vinegar; the Spanish sherry vinegar, which uses lighter sherry as the raw material, belongs to wine vinegar. In the future, I will write a single article to introduce foreign vinegar.

在国外,水果醋和葡萄酒醋是餐桌上最常见的。以浓缩葡萄汁为原料的顶级调味料香醋属于水果醋。以雪利酒为原料的西班牙雪利酒醋属于葡萄酒醋。将来,我将写一篇文章介绍外国醋。

Balsamic vinegar is a representative of high-end condiment brands. In fact, all parts of China also have their own vinegar brands. Such as Zhenjiang vinegar, Shanxi old aged vinegar, Sichuan bran vinegar, Beijing smoked vinegar, Shanghai rice vinegar, Fujian red yeast vinegar, Zhejiang rose rice vinegar, Guangdong glutinous rice white vinegar, glutinous rice sweet vinegar, Dandong white vinegar, full-standard rice vinegar, Taihang rice vinegar, Longmen rice vinegar, Machine wheel balsamic vinegar, etc.

香醋是高端调味品品牌的代表。实际上,中国各地也都有自己的醋品牌。如镇江醋,山西老醋,四川麸皮醋,北京烟熏醋,上海米醋,福建红曲醋,浙江玫瑰米醋,广东糯米白醋,糯米甜醋,丹东白醋,全标米醋,太行米醋,龙门米醋,机械香醋等。

Among them, the most famous are the four famous vinegars in China mentioned at the beginning of the article-Shanxi old vinegar, Jiangsu Zhenjiang fragrant vinegar, Sichuan Langzhong Baoning vinegar, and Fujian Yongchun old vinegar.

其中,最著名的是本文开头提到的中国四大名醋:山西老醋,江苏镇江香醋,四川Lang中宝宁醋和福建永春老醋。

Tofu brains are salty or sweet, zongzi vegetarian is meat, and tomato scrambled eggs with salt or sugar have become the three major confusing behaviors of contemporary South and North diets. In fact, the raw materials and taste of vinegar can also reflect the difference between North and South products and eating habits.

豆腐的大脑咸或甜,z子的素食者是肉,西红柿炒鸡蛋加盐或糖已成为当代南北饮食中三大令人困惑的行为。实际上,醋的原料和口味也可以反映出南北产品和饮食习惯之间的差异。

Shanxi old aged vinegar is a representative of northern vinegar species. The main raw materials are red heart daqu made from sorghum, peas and barley, and mixed with whole grains. The color should be brownish red to dark brown, soft sour taste, long aftertaste, sweet and sour.

山西老醋是北方醋的代表。主要原料是由高粱,豌豆和大麦制成的红心大曲,并与全谷物混合。颜色应为棕红色至深棕色,酸味柔和,回味长,酸甜。

The abundant rice and glutinous rice in the "land of fish and rice" in the south ensure the availability of raw materials for brewing vinegar in Zhenjiang, Fujian and Sichuan.

南部“鱼米之乡”盛产的大米和糯米,为镇江,福建和四川提供了酿造醋的原料。

Zhenjiang balsamic vinegar uses high-quality glutinous rice as raw material, adopts the traditional double saccharification, alcohol fermentation and acetic acid solid-state layered fermentation process, the color is dark brown or reddish brown, the taste is soft, sour but not astringent, fragrant and slightly sweet, mellow and delicious [ 2];

镇江香醋以优质糯米为原料,采用传统的双糖化,酒精发酵和醋酸固态分层发酵工艺,色泽为黑褐色或红褐色,口味柔软,酸而不涩,香,略带甜味,醇厚可口[2];

Fujian Yongchun old vinegar uses glutinous rice as the main raw material and red yeast rice as the saccharification starter. After alcohol fermentation, liquid acetic acid is used for fermentation. The color is brown, the entrance is soft, and slightly sweet [3].

福建永春老醋以糯米为主要原料,红曲米为糖化剂。酒精发酵后,液体乙酸用于发酵。颜色为棕色,入口柔软,略带甜味[3]。

Sichuan Langzhong Baoning vinegar uses rice, corn, bran, etc. as the main raw materials, and then adds Baikiao, Coptis, Amomum, ebony, cinnamon and other Chinese medicinal materials to make vinegar. Its color is black and purple, with a strong sour taste.

四川Lang中宝宁醋以大米,玉米,麸皮等为主要原料,再加入白果,黄连,砂仁,乌木,肉桂等中药材制成醋。它的颜色是黑色和紫色,具有强烈的酸味。

Among the four famous vinegars, the Chinese microbiologist Fang Xinfang once backed Shanxi vinegar by his real name:

在四种著名的食醋中,中国微生物学家方新芳曾以真名支持山西亚博网站网址链接食醋:

The most famous vinegars in my country are Shanxi vinegar and Zhenjiang vinegar. Zhenjiang vinegar is strong and has medicinal gas, and it is slightly inferior to Shanxi vinegar. The color and smell of Shanxi vinegar on the cover are all due to long-term aging. The vinegar of vinegar is formed by chemical action. It is not artificial but fake. It is worthy of our country. staple.

我国最有名的醋是山西醋和镇江醋。镇江醋很浓,有药用气体,比山西醋稍差。盖子上的山西醋的颜色和气味都是由于长期老化所致。醋是通过化学作用形成的。亚博首页网址它不是人造的,而是假的。这值得我们的国家。主食。

Countless articles have analyzed this phenomenon, mostly from the perspective of properties and climate:

无数的文章主要从属性和气候的角度分析了这种现象:

1. The soil and water in Shanxi are highly alkaline and vinegar can be neutralized.

1.山西的土壤和水是高碱性的,醋可以被中和。

2. Shanxi people love to eat noodles (How much do Shanxi people like to eat noodles? Please read

2.山西人喜欢吃面条(山西人喜欢吃多少面条?请阅读

3. Shanxi is short of salt, so salt is replaced by acid. Salt was a scarce product in ancient times. In order to supplement salt, the ancients came up with methods to replace salt with plant ash, replace salt with acid, replace salt with pepper, and replace salt with nitrate.

3.山西缺盐,所以用酸代替盐。盐在古代是稀有产品。为了补充盐分,古人想出了用植物灰代替盐,用酸代替盐,用胡椒代替盐和用硝酸盐代替盐的方法。

In fact, the eating habits of a place are affected by many factors. Culture, economy, history, geography, properties, transportation, etc.

实际上,一个地方的饮食习惯受许多因素影响。文化,经济,历史,地理,财产,交通等

Whether Shanxi people love to be jealous, apart from daily observation and experience, they also have to look at statistics.

山西人是否爱吃醋,除了日常观察和经验外,还必须看统计。

So instead of asking "Why is Shanxi so jealous", it is better to ask "Why is vinegar a cultural symbol of Shanxi".

因此,与其问“为什么山西如此嫉妒”,不如问“为什么醋是山西的文化象征”。

During the Ming and Qing Dynasties, there were vinegar workshops all over Shanxi. Many well-known vinegar companies that have survived can be traced back to Shanxi merchants in the Ming and Qing Dynasties. Shanxi merchants are an important force to push Shanxi vinegar out of Shanxi. Liubiju Sauce Garden, an old shop on the grain shop street outside Qianmenwai, Beijing, is said to be a small shop opened by brothers Zhao Cunren, Zhao Cunyi, and Zhao Cunli from Xidu Village in Linfen, Shanxi, specializing in firewood, rice, oil and salt. As the saying goes: "Seven things to open the door: firewood, rice, oil, salt, sauce, vinegar, tea", these seven things are indispensable for people's daily life. The Zhao brothers' small shop, because they don't sell tea, they named it. Six must live [4].

在明清时期,山西各地都有醋作坊。许多幸存下来的著名醋公司都可以追溯到明清时期的山西商人。山西商人是将山西醋赶出山西的重要力量。柳碧菊酱园是北京前门外郊外一家粮仓街上的老店,据说是由山西临fen西渡村的赵存仁,赵存义和赵存利兄弟开的一家小店,专门经营柴火,大米,油和盐。俗话说:“开门七样:柴,米,油,盐,沙司,醋,茶”,这七样东西对于人们的日常生活是必不可少的。赵氏兄弟的小商店因为不卖茶而得名。六个必须活着[4]。

Outside the Shanxi merchants, "Shanxi people love to be jealous" became more widely known through the pens of literati and Shanxi people who went out. Wang Zengqi wrote: Shanxi people are really jealous! A few people from Shanxi went to a restaurant in Beijing. After they had settled down, they had not yet ordered the vinegar bottle, and each drank three tablespoons of vinegar. The guests sitting next to him stared straight.

在山西商人之外,“山西人爱吃醋”通过文人和山西人的笔迹而广为人知。王增奇写道:山西人真是嫉妒!来自山西的一些人去了北京的一家餐馆。在他们安顿下来之后,他们还没有订购醋瓶,每个人都喝了三汤匙醋。坐在他旁边的客人们直视着。

A few years ago, Shanxi’s business card was Coal Boss and Land Rover. Today, when the local food culture is exported strongly, Shanxi people love to be jealous and eat noodles that can be used for a year, which is also a rare memory point in Shanxi.

几年前,山西的名片是煤炭老板和陆虎。如今,当当地的饮食文化大量出口时,山西人喜欢吃醋,吃了可以使用一年的面条,这也是山西难得的记忆点。

For Shanxi people today, "love to be jealous" is more of a dietary habit inherited from history and established by conventions. As some netizens said: "Jealousy is the eating habit of generations of people in Shanxi. No one has ever explored this truth."

对于今天的山西人来说,“爱吃醋”更多地是一种饮食习惯,它是从历史上继承并由惯例确立的。正如一些网民所说:“嫉妒是山西几代人的饮食习惯。没有人探索过这个道理。”

Vinegar is the best way to study China's "medicine and food homology" culture.

醋是研究中国“药食同源”文化的最好方法。

Many people believe that peanuts soaked in vinegar can soften blood vessels, wash hair with vinegar to remove dandruff, and smoke the house with vinegar to sterilize and disinfect.

许多人认为,浸泡在醋中的花生可以软化血管,用醋洗头发以去除头皮屑,并用醋熏制房屋进行消毒和杀菌。

Apart from pepper, probably no condiment has so many "functions." Although these "functions" are just psychological sustenance.

除了胡椒粉,可能没有调味品具有这么多的“功能”。尽管这些“功能”仅仅是心理上的寄托。

 
 
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