Chinese Traditional Meat Cuisines: Excavation, Sorting, Protection and Utilization of Processing Technologies and Chinese Food Culture
ZHANG Hong, ZHANG Chunjiang, HUANG Feng, HU Honghai, CHEN Wenbo, ZHANG Xue, LIU Qiannan
Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：The origin and development of Chinese traditional meat cuisines reflect the Chinese people’s diligence and wisdom over thousands of years. Excavating, sorting, protecting and utilizing processing technologies for traditional meat cuisines from different regions and different nationalities as well as collecting and saving the intangible cultural heritage are of great importance for inheriting and promoting the Chinese food culture, developing modern meat industry, ensuring food safety, and accelerating the internationalization of Chinese meat foods. Thus it is necessary to conduct filed and literature surveys on processing technologies and food culture of Chinese traditional meat cuisines, evaluate the processing technologies, detect ingredients in foods, establish a database by sorting the data, and formulate inheritance and protection protocols as well as long-term protection strategies. The final purpose is to effectively utilize processing technologies and food culture of Chinese traditional meat cuisines for developing key generic technologies, new industrial products and core equipment for use in industrial production and modern marketing.
