酸汤

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 .