滇黔乌蒙山地区腌制火腿用盐的历史考察

曲靖师范学院学报 ›› 2023, Vol. 42 ›› Issue (1): 100-108.

滇黔乌蒙山地区腌制火腿用盐的历史考察

朱和双

楚雄师范学院学报编辑部,云南楚雄 675000

收稿日期:2022-09-18 发布日期:2023-03-27
作者简介:朱和双,楚雄师范学院学报编辑部副研究员,法学(民族学)博士,主要从事历史人类学、“滇学”概念史与滇省稀见汉籍的整理研究。

A Historical Study of Salt for Ham Preparation in the Wumeng Mountains in Yunnan and Guizhou Provinces

ZHU Heshuang

Journal Editorial Office, Chuxiong Normal University, Chuxiong, Yunnan 675000, China

Received:2022-09-18 Online:2023-03-27

摘要/Abstract

摘要： 滇盐、川盐的优劣及其对腌制宣威火腿的影响引发过不少的争议,最终形成了两种截然有别的观点。在长期实践的过程中,滇东、黔西地区的火腿腌制者通过川盐加硝的方式接近或达到滇盐腌制火腿的效果,这项操作规程已经被贵州企业公司的改良实验证实了。为了倾销过剩的一平浪盐,滇省盐政当局派员到宣威县境划区督销并明令禁止川盐入口的尝试获得了成功。尽管如此,黑井煮制的甲、乙灶盐仍被普遍视作腌制宣威火腿的首选。随着一平浪盐、磨黑盐提纯技术的不断改进,逐渐取代黑井盐运销到宣威等地发挥腌制火腿的用途,进一步巩固了宣威火腿的品牌优势。

关键词: 滇黔乌蒙山地区, 宣威火腿, 腌制用盐, 品牌优势, 制度变迁

Abstract: The choice between Yunnan or Sichuan salt for Xuanwei Ham preparation has been a controversial topic with sharp disagreement.Ham producers in east Yunnan Province and west Guizhou Province have gained effective experience characterized by addition of saltpetre to Sichuan salt to simulate the effect of Yunnan salt through long practice.The technique has been confirmed by improved experiment of ham producers of Guizhou.To dump the surplus salt produced in Yipinglan, the Yunnan salt administration sent officials to Xuanwei to promote its sale and prevent Sichuan salt from entering Yunnan.Evaporation salt from Hejing, though still considered the best for preparing Xuanwei Ham, has been gradually replaced by salt of Yipinglan and Mohei due to improved purification technique of the latter in Xuanwei.The brand name of Xuanwei Ham is thus further consolidated.

Key words: the Wumeng Mountains in Yunnan and Guizhou, Xuanwei Ham, salt for ham preparation, brand name, system evolution

中图分类号:

K892.25

朱和双. 滇黔乌蒙山地区腌制火腿用盐的历史考察[J]. 曲靖师范学院学报, 2023, 42(1): 100-108.

ZHU Heshuang. A Historical Study of Salt for Ham Preparation in the Wumeng Mountains in Yunnan and Guizhou Provinces[J]. Journal of Qujing Normal University, 2023, 42(1): 100-108.