《齐民要术》中的鱼酱加工探析

A Discussion on Qi Min Yao Shu and Fish Paste Processing

魏晋南北朝时期,黄河中下游平原天然湖泊和兴修的陂塘多,保证了当时鱼类加工的物质基础。《齐民要术》中记载的鱼酱生产主要分为鲜鱼制酱、鱼干制酱和鱼肠制酱等三个方面,加工技术十分丰富细腻,这些技术虽主要承继于汉代,但同时也有较大的发展与提高。

There were numerous natural lakes and reservoirs along the middle and lower reaches of the Yellow River in the Northern and Southern Dynasties of the Wei-Jin Dynasty, which guaranteed the material foundation for fish processing at that times. Fish-paste production recorded in Qi Min Yao Shu mainly fell into three aspects, which were fresh fish-paste making, dried fish-paste making and fish sausage-paste making. The fine and delicate processing techniques, though mainly inherited from the Han Dynasty, have been significantly improved.