The Causing Environment Analysis And Educational Implication Of Dali Traditional Fermented Foods Processing Technologies

Food, if was put in fresh state after producing, would soon degenerate with color and flavor deterioration, then ultimately results as spoilage inedible. Since ancient times, people has tried various ways to process foods which were not immediately consumed so as to improve the storability. On one hand, food process is to obtain or maintain the microbiological safety of the product. If with no storage processing, food, after the taking, would cause illness. On the other hand, some consumers, in most cases, would all want to have the opportunity to extend the shelf life of food to get many seasonal foods. Most traditional fermented foods are to promote nature conservation, preservation, extend shelf life, expand food edibility at different seasons. It is originated from food preservation and is one of the most ancient means to ensure food safety. Later, after constant evolutions and differentiations, fermentation technology has became one unique food processing method to meet various requirements people has about different flavors, tastes, and even nutritions, physiological functions. China has a long history of traditional fermented foods, people here use more yeast, mold and bacteria, and other microorganisms for solid natural fermentation. With various flavors, richness and uniqueness, fermented foods here, mostly, are used as seasoning or garnish.With the development of modern technologies, fermented foods processing has derived a variety of technologies. However in Dali, Yunnan, the processing of fermented foods has still remained the ancient and traditional way. This paper presents a detailed description, from raw materials, processing technology, the principle of fermentation and other aspects, in traditional Dali fermented grain foods such as cereal physalis noodle and maltose, in legume foods such as tempeh and fermented bean curd, in such dairy and meat foods as zhu’gan’zha(fermented meat bone with chilli) and dairy cake, in such pickled foods as carved plum and plum vinegar. This paper also analyzes and summarizes relevant factors about these fermented technologies. Thus draw the conclusion that the well preservation of Dali traditional fermentation technologies closely links with local natural and human environment. The temperature, air flow, and plentiful rainfall and other factors in Dali provide traditional fermentation technologies the basis of ecological environment. And Dali’s national integration, geographical terrain, national character again provide convenient conditions for the inheritance of traditional fermentation technologies.From the relationship between traditional fermentation technologies and local environment, we can glimpse a corner of educational conception Dali Bai people hold. Bai reverences syncretism between heaven and people, lives harmony with nature. So Bai has a religious worship on heaven, earth, mountains, water and natural objects. Meanwhile, Bai has a educational conception of ecological symbiosis, in civil Bai there are many "village rules, rural regulations" and eco-customs about ecological protection. And those have a positive inspiration for today’s education. Education should be "active", among educators, between educators and environment, there should be a link.