| 汉魏时期米麦粉料的加工 |
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| 引用本文： | 邵万宽. 汉魏时期米麦粉料的加工[J]. 四川烹饪高等专科学校学报, 2014, 0(5): 4-6 |
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| 作者姓名： | 邵万宽 |
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| 作者单位： | 南京旅游职业学院,江苏南京211100 |
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| 摘 要： | 汉魏时期的米、麦等粮食粉料加工在前代的基础上已进入了一个新的发展阶段,石臼和碓臼的普及、碾与磨的广泛使用、畜力加工和早期的机械加工等,再加上绢罗、重罗的过筛,所得的细腻粉料为早期的面点制作提供了较好的物质条件。
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| 关 键 词： | 汉魏时期 米麦 粉料加工 |
Processing of Rice and Wheat Flour during the Han and Wei Dynasties |
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| SHAO Wan-kuan. Processing of Rice and Wheat Flour during the Han and Wei Dynasties[J]. , 2014, 0(5): 4-6 |
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| Authors: | SHAO Wan-kuan |
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| Affiliation: | SHAO Wan-kuan ( Nanjing Institute of Tourism and Hospitality, Nanjing 211100, Jiangsu, China) |
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| Abstract: | Processing of rice and wheat flour entered a new stage of development during the Han and Wei Dy -nasties when mortars and grinding devices were widely used .Cattle assistance and early mechanical processing coupled with the usage of silk sieving and fine sieving meshes provided finely-ground flour for early pastry and pasta . |
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| Keywords: | Han and Wei Dynasties rice and wheat processing of flour |
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