1) Xiangxi traditional fermented meat
湘西传统酸肉
1.
Isolation and identification of the lactic acid bacteria in Xiangxi traditional fermented meat;
湘西传统酸肉乳酸菌分离、筛选及鉴定
2) traditional Xiangxi Sour Meat
传统湘西酸肉
1.
In this paper,a set of dynamic index were analyzed including pH value,acidity,amino nitro- gen,total bacteria count and content of total amino,and primary preservation effect of Nisin on traditional Xiangxi Sour Meat was obtained.
对传统湘西酸肉发酵过程中pH值、酸度、氨基态氮、氨基酸总量、细菌总数等变化动态进行分析,并初步探索酸肉Nisin保鲜。
3) traditional raw cured fermented meat
传统酸肉
1.
This study is to investigate the effect of glucono-delta-lactone (GDL) and different carbon sources on the quality of the traditional raw cured fermented meat.
为了研究添加小米饭、糯米饭、籼米饭、再接种籼米饭以及加入葡萄糖酸内酯对传统酸肉制品中肉毒梭状芽孢杆菌、生物胺含量及产品品质的影响,对预腌和发酵期间产品的水分含量、水分活性、pH及菌相的变化进行了分析。
4) Xiangxi sour cowpea
湘西酸豆角
5) central and western Hunan
湘中湘西
1.
With large quantities of mesothermal epithermal antimony,arsenic,mercury,gold and lead zinc deposits,the central and western Hunan is an important base area of polymetallic deposits in China.
针对湘中湘西矿区的地质实际在１００～３００℃，２０ＭＰａ压力条件下，对中低温开放含硫水热体系地层岩石中Ｓｂ、Ａｓ、Ｈｇ的多元素进行了淋滤实验研究。
6) western and central Hunan
湘西湘中
1.
Neoproterozoic-Paleozoic strata of western and central Hunan are the main ore-bearing beds of Au, Sb, As and other metal ore-forming elements.
湘西湘中新元古界—古生界是金锑砷等金属矿床的重要产出层位。
补充资料：湘西酸肉
湘西酸肉
湘西酸肉”是湘西苗族和土家族传统风味佳肴，味辣微酸，以湘西自治州所做最佳，故名。
酸肉制法是：将带皮的猪肥肉刮洗干净，切成100克重的长方块，选用精盐、花椒粉腌5小时，再加玉米粉拌均，装在坛内，封严坛口，腌15天即成。“湘西酸肉”，就是将这种腌好的酸肉切成长方片，加红椒末、青蒜段煸炒，再加炒玉米粉、清汤焖熟。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。