福建晋江浔美盐场制盐技术考  

A Textual Research on the Salt Production Technology of Xunmei Saltworks in Jinjiang

作　　者：叶锦花[1,2] 

机构地区：[1]兰州大学经济学院,兰州730000 [2]中国盐文化研究中心,四川自贡643000

出　　处：《四川理工学院学报（社会科学版）》2013年第5期34-38,共5页Journal of Sichuan University of Science & Engineering(Social Sciences Edition)

基　　金：国家社会科学基金项目青年项目(13CZS023);教育部行动计划司局专项资助项目(11200-3149001);四川省人文社会科学重点研究基地--中国盐文化研究中心资助项目(YWHZ13-02)

摘　　要：传统时期,中国各地海盐生产技术改进的历程并不一致,其中,福建晋江浔美盐场是较早改煎盐法为晒盐法的盐场之一,至迟到元代,浔美场已大规模采用埕漏法制盐。制盐技术的改进不仅降低了制盐成本,大幅度提高了食盐产量,而且还促成了元代福建盐政管理体制的多次调整,以及相关盐场的裁撤与合并。明初以降,与其它盐场相比,浔美场的制盐技术却停滞不前,直至民国依然采用埕漏法,此则与当地具体的盐政体制、历史社会背景相关。故而以制盐技术为视角切入,对于理解区域社会盐政的运行和变革,当有一定的裨益。In ancient China,different salterns in different area often had a different evolution history of salt production technology.Taking Fujian Jinjiang Xunmei Saltworks as an example,no later than the Yuan Dynasty,Xunmei saltern had used jar-leaking method to produce salt in a large scale way.The improvement of technology reduced the cost of salt production and increased the output.Meanwhile,it promoted the salt law reform and dissolution or merger of some salterns in Fujian Province.However,in the early Ming Dynasty,compared to other salterns,Xumei saltern had been standstill in salt production technology,which may be caused by some particular historical and social elements.To sum up,salt production technology is a complicated factor and it can provide insights into the regional salt law and society.

关 键 词：食盐生产技术 盐政 福建 

分 类 号：F129[经济管理—世界经济]