酸汤
- 网络Sour soup;Sinigang
![酸汤](../cache/1345139.jpg)
-
酸汤是苗族地区一种传统的发酵型食品,分为红酸汤和白酸汤两种。
Sour soup is kind of traditional fermentation food , which is divided into red sour soup and white sour soup in Miao areas .
-
对于许多美国犹太人来说,圣诞夜让人充满了想象,并不是想象小糖果,而是撒上梅子浆的烤鸭亦或满满一盘的牛肉捞面,一盘左宗棠鸡,以及或许还有一些热酸汤。
For many Jewish Americans , the night before Christmasconjures up visions , not of sugar plums , but plum sauce slathered over roastduck or an overstocked plate of beef lo mein , a platter of General Tso 's , and ( maybe ) some hot and sour soup .
-
利用高效液相色谱测定了贵州省苗族地区6种不同风味的发酵型酸汤中有机酸的含量,另外测定了酸汤中Ca、p、Fe、Zn、Se等矿物质。
Six of fermented acidic liquid from Miao nationality of Guizhou Province were analyzed by HPLC in this paper .
-
玉米酸汤面自然发酵过程中乳酸菌的分离鉴定及特性研究
Identification and characteristics of lactic acid bacteria from the natural fermented acid corn flour
-
一种豆腐凝固剂酸汤中乳酸菌的分离及其生物学特性的研究
Studies on biological properties of lactic acid bacteria from a solidity matter of acidity of bean curd
-
在我国北方农村,人们利用天然微生物发酵玉米糁制作成玉米酸汤面。
In the rural areas of northern China , corn ballasts are fermented by natural microbial , then make into acid corn flour .
-
对腌酸汤产品中的亚硝酸盐进行了测定,其含量为5.577mg/Kg,远低于国家食品卫生标准的20mg/Kg。
The product of nitrite content was measured as 5.577mg / Kg , lower than the national food hygiene standard 20mg / Kg .
-
在自然发酵过程中无酵母菌检出,乳酸菌为玉米酸汤面发酵液微生物区系中的优势菌群。
In the process of natural fermentation , there was no yeast separated , lactic acis bacterias were the dominant microorganisms in the nature fermentation liquid . 4 .
-
贵州省苗族腌酸汤采用原始的发酵方法进行制作,其发酵期间还产生了大量的乳酸菌,乳酸菌能有效的抑制食品中的腐败菌及病原菌,同时还对人体健康具有有益作用。
The acid soup of miao nationality in Guizhou Province use the original production of fermentation methods , during the fermentation produce a large number of Lactic acid bacteria , it can effectively inhibit food spoilage and pathogenic bacteria , but also has beneficial effects on human health .