中国古代肉制酒工艺分类及源流考释-《中国农史》

文章信息/Info

Title:: Classification and Origin Analysis of Ancient Chinese Meat-Based Fermentation Techniques

Author(s):: ZHAO Yunbo ZHANG Zelan; （Institute of History of Science and Technology/Regional Science and Technology Policy Research Center, Shanxi University, Taiyuan 030006）

Keywords:: meat-based alcohol; meat-infused alcohol; meat-fermented alcohol; Tang Dynasty; origin tracing

摘要:: 世所熟知酿酒原材料为粮食或其他植物性材料，但我国古文献中记载有肉参与制酒的内容。通过文献梳理发现，相较于现在民间常见的在酒中泡制肉质材料的简单做法，我国古人发展出了一套肉浸酒工艺，不少工艺还需要对肉类材料进行熟化处理。较之肉浸酒，在酿酒史上地位更为特殊的是肉酿酒，其特殊性就在于肉类材料并非自然发酵过程必备物质，而将肉类材料、植物性材料与酒曲混合发酵，这必然是古人主动探索的结果，具有较强的目的性。事实上，肉浸酒、肉酿酒记载多出于古代医籍，也反映出肉制酒与中国古人的养生理念和医学实践有着紧密的关系。在新发现的史料基础上提出了肉酿酒的出现在时间上不晚于唐代，在地域上并非“外源型”的新认识。

Abstract:: It is well known that the raw materials for brewing alcohol are grains or other plant-based materials. However, ancient Chinese literature contained, records of meat being used in alcohol production. Through systematic literature review, it has been discovered that compared to the simple practice commonly seen in contemporary folk traditions of soaking meat materials in alcohol, ancient Chinese people developed a sophisticated system of meat-infused alcohol techniques, many of which required the cooked processing of meat materials. In comparison to meat-infused alcohol, meat-fermented alcohol held a more distinctive position in the history of brewing. Its uniqueness lay in the fact that meat materials were not essential substances in natural fermentation processes, yet the mixing and fermentation of meat materials, plant-based materials, and fermentation starters was undoubtedly the result of deliberate exploration by ancient people, demonstrating strong intentionality. In fact, records of both meat-infused and meat-fermented alcohol predominantly appear in ancient medical texts, reflecting the close relationship between meat-based alcohols and ancient Chinese health preservation concepts and medical practices. Based on newly discovered historical materials, this study proposes new understanding that meat-fermented alcohol originated no later than the Tang Dynasty in terms of temporal origin, and was not exogenous in terms of geographical distribution.