《居家必用事类全集》中的肉食贮存技艺研究  

Studies of Meat-Preserving Skills Described in A Complete Array of Home-Making Axioms

作　　者：金良[1] 满都呼 董杰[1] 

机构地区：[1]内蒙古师范大学科学技术史研究院,内蒙古呼和浩特010022 [2]呼和浩特市绿碧电子科技有限公司,内蒙古呼和浩特010517

出　　处：《内蒙古师范大学学报（自然科学汉文版）》2015年第5期692-696,共5页Journal of Inner Mongolia Normal University(Natural Science Edition)

基　　金：内蒙古自治区高等学校青年英才支持计划(NJYT-13-B08);内蒙古师范大学研究生创新基金项目(CXJJB15006)

摘　　要：元代无名氏撰《居家必用事类全集》是一部刊载历代名贤格训及居家日用事宜的通书,对该书所载各种贮存肉食的工艺进行研究.结果表明我国古代传统肉类贮存技术已达到相当高的水平,不仅在肉良加工时巧妙地采用了腊制、卤制、脯制、干湿混合腌制、阴干、晒干、熏干等手法,而且所使用的原料和辅料十分丰富,并运用得当.更为重要的是,古人对屠宰后肉的品质变化已有了一定的认识和了解.AComplete Collection of Home-Making Axioms（JuJia BiYongShiLei QuanJi）,compiled by an anonymous writer in the Yuan Dynasty,is an encyclopedic works contented with all kinds of axioms by celebrities of all the previous dynasties and the daily transactions on housework.The article focused on the meat-preserving skills mentioned in the book,and concluded that the china’s meat-storage skills were quite advanced in ancient times.The meat processing techniques includes draft-drying,sugar-and-salt curing,dry-and-wet pickling,shaded-drying,sunning,and smoking etc.The raw material of meat and its accessories are shown to be abundant and used skillfully together.But even more important is that the ancient people had considerable knowledge about the quality change of the flesh after slaughter.

关 键 词：居家必用事类全集 肉食 贮存技艺 元代 

分 类 号：K207[历史地理—历史学]