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龙口粉丝

龙口市、招远市、蓬莱市、莱阳市、莱州市现辖行政区域

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龙口粉丝是以绿豆、豌豆为原料,利用当地优质水资源、地理气候环境及微生物体系,采用传统工艺加工而成的粉丝,在明朝嘉靖年间就蜚声商界,畅销中外。2002年龙口粉丝获得原产地保护,只有在招远、龙口、蓬莱、莱阳、莱州地域内的粉丝生产企业,经审核批准后,可以称为“龙口粉丝”。因其原料好,气候适宜,加工精细,产品质量优异,被誉为“粉丝之冠”。

招远是龙口粉丝的发源地和主产地,生产的粉丝大多由龙口港装船外运,由此得名“龙口粉丝”。2004年,招远市被农学会授予“中国粉丝之都”的称号。

一、龙口粉丝历史:

粉丝生产历史悠久,最早的文献记载出现在北魏时期,北魏贾思勰《齐民要术》、《本草纲目》中均有相关记载。2014年12月,由烟台双塔食品股份有限公司申报的“龙口粉丝传统制作技艺”被列入“国家级非物质文化遗产名录”。

明崇祯年间,南京通政使杨觐光之父资德大夫杨州牧墓谕祭碑文中,就有“粉汤五色”的记载,说明当时招远境内粉丝生产已相当普及。在招远,粉丝被广泛应用于婚嫁、拜神、祭祀等。

清代是龙口粉丝生产的兴盛时期。据民国二十一年山东省实业厅《招远县制粉副业之调查》中考证,光绪十九年(1893年),来自宁波的杨氏族人在龙口倡设粉庄“源兴义”、“通伯泉”,带动了龙口粉丝的生产和发展,招远粉丝生产日渐兴盛。在此之前,招远制粉者甚少,不过全县人口的1%-2%,而且大多销往内地。宁波杨氏族人设立粉庄后,益形茂盛,遂成今日之特产。1908年左右,发展至鼎盛。据专业者之统计,招远县60%的农家均与粉业有关,其产额达龙口总量的70%。由此带动了一大批招远人纷纷在龙口设立粉庄,加大了龙口粉丝的外销,龙口粉丝逐渐享誉海内外。

 二、粉丝生产工艺流程

传统的粉丝生产流程分推粉、漏粉和晾晒三个主要过程,由烫豆、磨浆、过滤、取粉、打糊、采芡、漏粉、理粉和晒粉等十几道工序组成,每道工序有着极其严格的标准要求。采用传统手工生产技艺生产的“龙口粉丝”,丝条细匀,光洁透明,质地柔韧,在水中浸泡两天不变色、不发涨。

三、“龙口粉丝”传统手工生产技艺重要特征

龙口粉丝传统技艺的重要特征,一是历史悠久,口头传承。“龙口粉丝”传统手工制作技艺产生于明末清初,至今已延续传承300余年,是招远人民智慧和劳动的结晶,靠的是师徒之间的口传心授、言传身教而世代相传;二是工艺精湛,要求极高。技艺的高低全凭“粉匠”的经验和“触、看、闻”等感觉判断,靠熟练手工操作技术完成。在每道工序的操作过程中,都充分体现着“粉匠”的聪明和才智;三、原料上乘,环境极佳。“龙口粉丝”传统手工生产技艺关系密切的外部条件主要为水质、气候和原料。采用纯绿豆生产,技艺的每道工序完全由手工操作完成,采用磨碎、浸泡、日晒、干燥等方法,与自然条件息息相关。

、粉丝的营养价值:

龙口粉丝在制作过程中,采用的淀粉,是绿豆、豌豆经发酵提取出的淀粉,里面所含的抗性淀粉要比其他食物多。抗性淀粉就是平常所说的益生元,相当于膳食纤维,可以预防肠癌,增强免疫力,保护肾脏、肝脏、具有良好的保健意义。尤其是绿豆粉丝,具有消暑爽神、健康益寿之功能,是家庭及饮食业界的热煮凉拌之佳品。

龙口粉丝从传统的手工作坊,发展成为现代化全自动生产车间,万缕银丝凝结了招远人民的辛劳与智慧,记录着一代代招远人乘风破浪、艰苦创业的历程。中国粉丝之都孕育了粉丝行业的龙头企业,在未来粉丝行业的发展中,招远粉丝企业将肩负起时代赋予的新要求,发展绿色经济,注重环境保护,续写粉丝文化的新篇章。

Longkou vermicelli is made from mungbean and pea, using the local high quality water resource, the geographical climate and the microbiological system, made by the traditional processing technology. During the Ming Dynasty, it became famous in the business world. In year 2002, the Longkou Vermicelli gain the origin protection. Only the vermicelli produced by enterprises located in Zhaoyuan、Longkou、Penglai、Laiyang、Laizhou areas can be called Longkou Vermicelli. Due to its food raw materials, suitable climate, exquisite processing progress, it is praised as “champion of vermicelli”.  

Zhaoyuan is the origin and main production area, most part of the vermicelli is shipped from Longkou port, so call it ‘Longkou Vermicelli’. In year 2004, zhaoyuan city is awarded the title of ‘Vermicelli capital of China’.

一、History of Longkou Vermicelli:

Vermicelli production has a long history, the earliest document record appeared in Jia Sixie’s 《Qi min Yaoshu》of Northern Wei Dynasty and 《Compendium of Materia Medica》

 

In December of year 2014, the Longkou vermicelli

Traditional processing technology declared by Yantai Shuangta Food CO.,Ltd is listed in the National Intangible Cultural Heritage Directory.

During Ming Chongzhen Dynasty, Nanjing Yang ambassador Yang Jinguang’s father Zide ’s monumental writing the five color of vermicelli soup. In Zhaoyuan, the vermicelli are widely used in marriage, worship,

sacrifice and so on,

Qing Dynasty is a period if the prosperity of

Longkou vermicelli. According to the record of

《Research of vermicelli production of zhaoyuan city》

Made by Shandong province in 21st year of Ming nation.

The Yang’s ethnic from Ningbo suggest to build ‘Yuan Xingyi’ and ‘Tong Boquan’ in longkou, which lead the production and development of longkou vermicelli,then

The production of vermicelli becomes popular in zhaoyuan. Before this, there is few producer in zhaoyuan, only covers the 1%-2% of the country’s population and most part are sold to the domestic market. After the vermicelli manor set up by Ningbo Yang’s ethnic, it becomes popular and popular. In year 1908,

It develops to its peak.According to the statistics of the professionals, 60% of the farmers in zhaoyuan are related to the vermicelli industry. The yields occupied the 70% of longkou. This lead to a large numbers of people to set up vermicelli manor in longkou and enlarge  the exportation of longkou vermicelli. Longkou vermicelli has become popular all around the world.

 二、Vermicelli Production Flow Chart

Traditional Longkou vermicelli is made from three main processing progress like  grinding, mixing and leakage. It runs through heating、mixing、filtration、liquid、leakgae and more than ten working procedures,

Every working procedure has strict requirement.The longkou vermicelli is fine, smooth and transparent, flexible and will not change color after soaked two days in color.  

三、The important characteristics of traditional manual“Longkou vermicelli

The traditional characteristics like one is long history, oral inheritance. ‘longkou vermicelli’ is originated from the end of Ming dynastry and has a history more than 300 years.The second point is exquisite workmanship and high requirement. The skills all depends on experience and‘ touching、watching and smelling’ of vermicelli producer.

 

In each operation of processing procedure, it fully

Embody the intelligence and wisdom of vermicelli

producer. Third one is excellent raw materials and

environment. Longkou vermicelli’s traditional manual production technology are closely related to external conditions like water quality, climate and raw materials. Made pure mungbean, after grinding、soaking、heating and drying , every procedure is closely related to nature.

 

四、Nutritional value of vermicelli:

Longkou vermicelli is made by the starch separated after fermentation from mungbean and peas. Resistant starch contained in mungbean and peas are more than any other foods. Resistant starch is commonly referred as the probiotics, which is equivalent to dietary fiber. It can prevent intestinal cancer, enhance immunity and protect kidney、liver and has good health functions. Particularly,the mungbean vermicelli has functionalities like summer cooling and body health, which is a hot dish for family and food industry.

 

 

 

Longkou vermicelli develops from the traditional manual mill into a modern automatic production workshop. All is the record of hard work and wisdom of zhaoyuan people and the hard work of every generation.

The capital vermicelli give birth to the industry’s

Leading enterprise. In the future of vermicelli industry, zhaoyuan will shoulder the new requirement like paying more attention to environmental protection entrusted by the new era and write a new chapter a vermicelli culture.  

 

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