中国传统工艺的来源与传统的英文介绍

中国传统工艺的来源与传统的英文介绍
中国传统工艺的来源与传统的英文介绍

中国传统工艺的来源与传统的英文介绍
作者：包启安 周嘉华　等主编 　　ISBN：10位[7534740452]13位[9787534740459] 　　出版社：河南教育出版社 　　出版日期：2007-7-1 　　定价：￥630.00元
Author:Bao Qian Zhou Jiahua,the editor of ISBN:10 [7534740452 ] 13 [9787534740459 ] press:Henan Education Press publication date:2007-7-1 Pricing:RMB 630 yuan
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　　中国传统酿造技术历史悠久,博大精深.本书中所包括的酿造工艺范围甚广,介绍了酿造工艺的起源、酿造工艺的早期发展、迈向成熟的酿造工艺、黄酒生产工艺、白酒的传统生产工艺等多个方面.本书力图做到图文并茂、内容丰富与资料翔实.
Chinese traditional brewing technology has a long history,broad and profound.This book includes a wide range of brewing technology,introduces the origin of brewing technology,brewing process in the early development of maturing,brewing process,the rice wine production technology,the tradition of white wine production process etc..The book tries to do illustrations,content is rich and informative.
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　　中国传统酿造技术历史悠久,博大精深.本书中所包括的酿造工艺范围甚广,介绍了酿造工艺的起源、酿造工艺的早期发展、迈向成熟的酿造工艺、黄酒生产工艺、白酒的传统生产工艺等多个方面.本书力图做到图文并茂、内容丰富与资料翔实
Chinese traditional brewing technology has a long history,broad and profound.This book includes a wide range of brewing technology,introduces the origin of brewing technology,brewing process in the early development of maturing,brewing process,the rice wine production technology,the tradition of white wine production process etc..The book tries to do illustrations,content is rich and informative
编辑本段目录
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　　上编酿造工艺的历史源流 　　第一章酿造工艺的起源 　　第一节　酿酒的起源　 　　第二节　先秦时期的酒和酿酒工艺　 　　第三节　食醋的源流 　　第四节　酱的起源　 　　第五节　豆豉的源流及其在食品中的地位　 　　第六节　酱油的源流　 　　第二章酿造工艺的早期发展 　　第一节　制曲工艺的不断探索 　　第二节　酿酒工艺的不断探索　 　　第三节　制醋工艺的发展　 　　第四节　制酱工艺的发展　 　　第五节　豆豉酿造工艺的早期发展　 　　第三章迈向成熟的酿造工艺 　　第一节　逐步定型的制曲工艺　 　　第二节　黄酒工艺　 　　第三节　红曲及红曲酒的发展　 　　第四节　蒸馏酒工艺的源起和推广 　　第五节　迈向成熟的食醋酿造工艺　 　　第六节　酱类酿造工艺的成熟　 　　第七节　豆豉酿造工艺的成熟　 　　第八节　酱油酿造工艺的成熟　 　　第九节　腐乳的起源和发展 　　下编传统酿造工艺的精粹 　　第四章典型的黄河生产工艺 　　第五章白酒（蒸馏酒）的传统生产工艺 　　第六章食醋的生产工艺 　　第七章酱类的生产工艺 　　第八章豆豉的生产工艺 　　第九章酱油生产工艺 　　第十章腐乳生产工艺 　　附录
A history of the first chapter of brewing technology of brewing technology of the origins of the first festival of wine origin second festival in the pre-Qin period,wine and brewing process in section third and section fourth vinegar sauce origin fifth bean and its origin in food in the position sixth of soy sauce brewing technology of chapter second of the early development of the first section of koji making technology constantly explore second brewing process of continuous exploration third vinegar development section fourth sauce producing process development section fifth lobster sauce brewing process in the early development of the third chapter to mature brewing process the first section gradually stereotypes of koji making technology section second section third of Monascus and red wine technology development section fourth liquor distilled spirits process the origin and spread of section fifth to mature vinegar brewing technology of sixth section sauce brewing process maturity Seventh Festival lobster sauce brewing process maturity eighth soy sauce The brewing technology of fermented bean curd maturation section ninth of the origins and development of the traditional brewing technology of the essence of the fourth chapter of the typical the Yellow River production technology the fifth chapter liquor ( liquor ) of the traditional production process chapter sixth vinegar production technology the seventh chapter sauce production technology the eighth chapter lobster sauce production technology the ninth chapter tenth chapter of soy sauce production technology of fermented bean curd production process appendix

相见毕，允曰：“老夫日来因染微恙，闭门不出

Spring Festival and the Christmas Day In China, as spring is the most beautiful season and all creatures on earth begin to grow, flowers are