The Study On Traditional Sauce Producing Technology And Sauce Culture Development In Northeast China

China is an ancient country which owns a long history of agricultural civilization and ranks as one of the cradles of the world agriculture.For a long time,agricultural production is regarded as a pillar industry in the development of China.In the process of agricultural production,it is equipped with advanced cropping system,abundant resources,and unique Chinese crop processing methods.Among these methods,there is one China originated fermentation technology which use as a medium in the steamed grains,and that is regarded as a great invention and the foundation of Chinese dietary system.This technology is widely used in the processing of soybean,wheat and rice and they form a large family of fermented food.Sauce and its products are important parts of the fermented food.Chinese people have been used to making and eating sauce,and colorful sauce culture is formed in the long history.Due to the influence of special geographical conditions and social environment,sauce culture is varied from different regions.The thesis locates in Northeast China and takes soybean sauce as the research object to debate its origin,traditional producing technology,influence,development process,as well as the close connections between the elements,so as to present a complete research system that every process is connected with each other.On one hand,to explore the deep connotation of the old traditional producing technology;on the other hand,to reveal its influence for People's Daily life and culture,from the comprehensive and objective perspective to make suggestions and inspirations for the development of traditional culture in the modern society.The main part of the thesis is divided into four parts.The first part,discusses the historical profile of the Northeast.The northeast as a complete geographical unit formed since ancient times,the geographical location of its geographical conditions,historical changes to start,showing the northeastern region of social and historical style.Through the introduction of its agricultural production,the main crop structure in agricultural cultivation was analyzed,which was the main producing area of soybean in China,and provided sufficient raw material supply for the production and development of Northeast Bean Sauce.And then to the northeastern region of the diet to introduce,highlighting the taste of soy sauce as a seasoning in their daily dietary structure of the impact.Based on this,a comprehensive display of the northeast region history,social background.In the second part,is divided into two chapters to carry out,respectively,the origin of northeast sauce and its traditional production process to discuss:First,Paper to origin problem for sauce of our country,respectively to before the qin and han dynasties are called "Xi" and "Hai" regulates the sauce,and after the western han dynasty of sauce carries on the analysis comparison research,it is concluded that our current defined sauce should be happened after the western han dynasty.For China's rich sauce culture an important part of the northeast region of bean paste,his origin should have two essential social conditions,one is for raw materials of soybean cultivation,as well as the necessary tools in the fermentation process,the above two conditions at the same time,also need an accidental opportunity,to make the sauce to invention.Therefore,we can learn from the records of the literature,the earliest northeast soybean fermented condiment in no later than the tang dynasty period,and it is made from soy sauce is not later than song period to.Second,both in the northeastern region of the traditional system of sauce to study the system from the invention of its invention to mature has gone through a long period of historical period,the production of its detailed records for the first time in the "Qi Min Yao Shu" Has become a model of the future spread of the process,the process has been quite scientific,but there are also some problems.Then in the Tang Dynasty to improve the process,the improvement is mainly reflected in the production of the song,making the whole system of the sauce more simple operation,the system is also greatly shortened the cycle.In the Yuan Dynasty appeared on the development of process innovation,the system of the Ming and Qing Dynasties stable process.For the traditional production process still in use in the northeastern region,the method of making the song is based on the whole process of raw materials in the "Qi Min Yao Shu".In the system of sauce,it is used in the Tang Dynasty,In the form of the song is the Yuan Dynasty block method.In the study of the text,we use the literature method and the field investigation method to describe the craft of the northeastern bean paste sauce,and strive to make the whole process of the whole,concrete,real and vivid presentation of the sauce making process.On the basis of the above,the characteristics of the traditional sauce making in the northeastern region were discussed from the selection of the making time,the process of making the song and the selection of the raw materials in the sauce.The third part,is based on the previous study,the northeastern region and Northeast Asia and other countries of the sauce culture communication exchange study.Due to the particularity of the geographical location,the northeastern region border with the Korean Peninsula,and the Korean Peninsula and the Japanese region across the sea,the history of agriculture,culture and trade have frequent exchanges,based on this in the text is likely to promote Northeast China and the Northeast Asian countries,the dissemination of cultural differences between the factors were summed up in order to explore the possible transmission routes.At the same time,the above-mentioned areas,the state formed by the sauce culture from the traditional production process,consumption methods and some taboo in the production of more comparative analysis,further evidence of the Northeast and Northeast Asian countries between the sauce culture The connection of silk.In short,for the formation and development of culture is not isolated,but in the process of continuous exchange and integration,which geographical location of my cultural communication provides a more convenient conditions and more possible.The fourth part,to discuss the impact of the sauce on the people's eating and living in the northeastern region.The impact on the diet life from the edible method of sauce,the impact on the fermentation of vegetable products,as well as living in the northeastern region of the impact of ethnic minorities three aspects of life,and from the geographical environment,property resources,two methods on the The origin of the rich and famous paste culture in the northeast region was summarized.Folklore refers to the culture of life created and inherited in a region.Then,it shows the four aspects of folklore,folklore,folklore and religious folklore in the folk customs and folklore formed in the northeastern region.Through the discussion shows that the northeastern region of soy sauce is not just a spice,he produced from production to food and in the process of some of the folk,the northeastern region of cultural life have an influential role,he embodies In every little detail of life.In the fifth part,this traditional process in the modern protection and development of the discussion,the northeast of the bean paste is made using the traditional fermentation technology,farming civilization products,agricultural cultural heritage resources.In the local society,we are more demanding that we fully realize the valuable value of these traditional cultures themselves.In the text,we use the time as the axis and select the "past","present" and "future.Have the value.However,by the industrialization,urbanization and people's production and lifestyle changes,the northeastern region of traditional bean paste production process in the modern but gradually face the "disappear" danger.Based on this,from the five aspects:in the traditional and modem to find a balance,pay attention to economic interests,attention to cultural functions,enhance public identity and multi-channel record technology,including the traditional production process,Cultural heritage and development of the proposed recommendations.For the traditional process is reserved for our legacy resources,is a valuable asset,they are mostly formed with the farming society,is the past life of the years of reproduction,reflecting the wisdom of human cleansing.For the traditional food processing fermentation technology is a great invention,in the traditional fermentation technology used to prepare a series of food,soy sauce,soy sauce and other salty fermented seasoning,it is a prominent history of human diet Contribution,in the world point of view is as a typical representative of the Asian characteristics of food.For some traditional crafts,including the sauce making process,in the past it has a glorious history,the formation of a rich culture,but in modern society,how to become a "hot" thinking of today's problem,based on the current development of the situation,the traditional process and modem production in the future for a long period of time will coexist and common development,but its groups are different,industrial standards can produce a large number of products to the public as the target consumer groups,While the traditional manual production,because of its widespread industrial production over time,low output characteristics,in the production process need to invest a lot of time cost,so more suitable for small groups as the target target.