《齐民要术》中的醋食研究  

Study on Vinegar Food in Qimin Yaoshu

作　　者：王政军 张莉[2] WANG Zheng-jun;ZHANG Li(Publicity Department,Qingdao Agricultural University,Qingdao 266109,China;Haidu College,Qingdao Agricultural University,Yantai 265200,China)

机构地区：[1]青岛农业大学宣传部,山东青岛266109 [2]青岛农业大学海都学院,山东烟台265200

出　　处：《中国调味品》2020年第11期175-177,188,共4页China Condiment

基　　金：山东省艺术科学重点课题(201806459);青岛市社会科学规划研究项目(QDSKL1801194);青岛农业大学继续教育研究课题(201912)。

摘　　要：醋在魏晋南北朝时期已经成为民众生活中的重要调味品,《齐民要术》中记载了24种醋的酿制方法,同时也记载了大量的醋食,主要包括菹菜、八和齏、竹笋、蘘荷、桃酢、桷子和楙果等蔬果醋食,羹臛、菹绿、炙肉、鱼肠酱、藏蟹、鳢鱼脯、缹猪肉、缹鱼和瀹鸡子等荤腥醋食,寒食浆、粟飧、油豉和酵饼等粮油醋食。Vinegar has become an important condiment in people's life in the Wei,Jin,Southern and Northern Dynasties.Qimin Yaoshu recorded 24 kinds of vinegar brewing methods,and also recorded a large number of vinegar food,mainly including fruit and vegetable vinegar food such as Zucai,Baheji,bamboo shoot,Ranghe,Taozuo,Juezi and Maoguo,meat and fish vinegar food such as Genghuo,Zulv,roasted meat,fish intestine sauce,Tibetan crab,Li dried fish,stewed pork,stewed fish and egg,grain and oil food vinegar such as cold food pulp,brewed millet rice,fermented soya beans and fermented dough.

关 键 词：《齐民要术》 醋食 酿醋技术 饮食文化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]