古代海产品的加工与食用

Ancient times marine products processing and edible

中国古代的近海居民一直在对海洋产品进行开发和利用，其中主要精力集中在可食性海产品方面。为了改善自己的生活，增加海产品的经济价值，古人对各类海产品进行了深度加工，并全力摸索烹制海产品的庖厨技艺，通过烹饪手段来提高海产品的关食层次。本文重点选择了蛤蜊、牡蛎、淡菜、车螯、海月、石蝴、海蛰、鲎酱等八种海产品进行剖析，并以此为基点来研讨古代海产品的加工及食用情况。

The Chinese ancient times offshore inhabitant continuously in carried on the development and the use to the sea product, in which main energy concentrates in the edibility marine products aspect. In order to improve own life, the increase marine products economic value, the ancient has carried on the depth processing to each kind of marine products, and tried to find out with all ones strength boils the control of the sea product the kitchen technique, enhances the marine products through the cooking method the good food level, This article chose the clam, the oyster, the mussel, Che Ao, the placenta placenta, Shi Jie, the sea hibernation of insects with emphasis, hou the sauce and so on eight kind of marine products has carried on the analysis, and deliberated the ancient times marine products take this as the basic point the processing and the edible situation.