| 中国古代水产品传统加工储藏方法述略 |
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| 引用本文： | 李建萍. 中国古代水产品传统加工储藏方法述略[J]. 古今农业, 2011, 0(2): 93-104 |
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| 作者姓名： | 李建萍 |
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| 作者单位： | 中国农业博物馆; |
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| 摘 要： | 水产品是人类的主要食物,水产品因含有大量的蛋白质,易腐败变质.特别是在鱼汛期,人类捕获的鱼类会更多,由于无法及时储存,造成很大的浪费.为了延长储存时间,中国古代从西周开始,逐渐创制出多种水产品加工储藏方法,一直延续两千多年.古人所谓鱐之可以致远、腌腊糟藏可久存致远--就包含了水产品的干制、腌制、酱制、腊制、糟制...
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| 关 键 词： | 水产品 加工 储藏 |
On the Traditional Processing and Storage of Aquatic Products in ancieut China |
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| Li Jianping. On the Traditional Processing and Storage of Aquatic Products in ancieut China[J]. Ancient and Modern Agriculture, 2011, 0(2): 93-104 |
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| Authors: | Li Jianping |
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| Affiliation: | Li Jianping(China Agricultural Museum,Beijing 100125) |
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| Abstract: | As the main food of human beings,the aquatic products are easy to be corrupted and deteriorated because of abundant protein in them,especially during the fishing season every year.Due to the failure of timely storage,a lot of fish were wasted in the fishing season.In order to prolong the storage time of aquatic products,ancient Chinese people invented many processing and storage methods as early as 2000 years ago,including the technical measures of dry-cure,pickling,catsup-cure,flavored with fermented rice ... |
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| Keywords: | Aquatic Products Processing Storage |
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