The "previous life" of fermented foods such as buns

The original title: Shantou buns and other fermented food "previous life
In our country, when the ancestors do not know what microorganisms are, they have been skillfully applied to shantou, buns, yellow wine, cheese, soy meal, pickles, bacon and other traditional fermented food production. These cuisines raise Chinese children at the same time, but also meet people's taste buds, forming a unique Oriental food culture and heritage to this day.
Now, we use modern science and technology to have an in-depth understanding of the microorganisms in traditional fermented food, know that yeast, lactic acid bacteria, acetic acid bacteria and mold and other strains of various types of ingredients of the material transformation, opened up the mystery of ancient ancestors to make food, but also faced a new problem: after the traditional food and modern science and technology meet, where do these cuisines go?
China's traditional pasta practice is a typical "cooking" culture
since ancient times, China's processed food composition group is mainly to steam function, that is, the typical Oriental "cooking" culture. Among them, steamed cake is an example of combining grinding cakes with cooking techniques. The large steamer found in the tomb of Donghan in Huting, Henan Province, was the scene of the original steamed cake, but it may not have been fermented pasta, as there is no more evidence that fermented pasta appeared during this period.
to the Western Jin Dynasty, there was clearly a record of fermented pasta: He had a very high demand for fermented pasta, that is, "steamed cakes do not thring not eat." Obviously, by this time the fermented pasta has been very careful and mature. Therefore, the emergence of fermented pasta in China should be in the late East Han to the West Jin this period of time. Since then, qi book appeared in the "noodle cake" related records, is a typical fermented pasta.
popularity of wheat made pasta fermentation practice gradually rise
to the Song Dynasty, with the continued popularization and popularization of wheat in the north, fermented pasta also gradually emerged. For example, song Dynasty Cheng Dachang wrote the "playing the dew" records the specific process of the hair surface, that is, "the starter, into the enzyme surface, so that loose also." In addition to the detailed documentation, some archaeological discoveries have also helped us "see through" the details of how the ancients made fermented pasta during this mature stage.
fermented pasta has continued to develop in the areas ruled by the Chidan and Female True peoples, not only as one of the favorite staple foods of the Northern Han, but also as an important food variety for ethnic minorities. For example, in a cooking drawing drawn on the south wall of liao tomb patio no. 1 Liao tomb in Yanhanqi Sheepshan, the table of the Chidan waiter is placed with buns and buns; A scene of steamed buns in a multi-layered cage drawer appears in the east wall kitchen of Jindai frescoed tomb in the village of Jindai in The village of Tuanli, Shanxi Province. Explain that fermented pasta products in the production and life of the pioneers more and more important, but also shows that fermented pasta may have begun to commercialize, the emergence of specialized fermented pasta vendors.
Song Jin, in the northern region of China, the millet was gradually completely replaced by wheat, the use of a variety of microorganisms containing acid dough (old noodles, enzymes or yeast) fermented into fermented food, such as bread, buns, pasta, etc., gradually become an indispensable staple food in people's food structure, but also become a typical sign of northernized food.
Many health probiotic species are hidden in traditional fermented foods
At present, the industrial application of S. cerevisiae, a key bacteria in traditional fermented noodle products, is very mature and has the advantages of convenience, speed and stability. But at present, the development and application of lactic acid bacteria in traditional fermented noodle products in China is still in the exploration stage. The reason for this is that there are still problems such as the relatively weak foundation of scientific research, the need to improve the relevant standards and regulations, and the uncertain evaluation of the safety of bacteria.
traditional fermented food contains rich microbial resources, not only enrich the variety of food, but also hide a large number of probiotic health care function of bacteria, improve the traditional fermented food color, aroma, taste and health care role. With the improvement of people's living standards, modern people's diet structure gradually tends to social transformation, consumers in the pursuit of staple food convenient, fast, but also require staple food to retain more traditional flavor, which is one of the people's yearning for a better life. It is the responsibility and mission of modern food science and technology workers to develop and protect the abundant microbial resources in our traditional fermented food by using modern scientific and technological means.
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