酸菜里有亚硝酸盐吗?

Today I would like to introduce cabbage genus to you all
Dongbei pickled cabbage genus, Northeast home, two things are indispensable First pickled cylinder, sauerkraut with large stones. Poor people and wealthy family. The sour smell of alcohol, light and refreshing, the use of biological antimicrobial, rich in lactic acid bacteria, dietary fiber and other nutrients, does not contain preservatives and pigments, is a green and natural health food

鲁北九酸无雷州话,C你认识猴子吗

铁先和酸反应生成Fe3+ 或 Fe2+氧化成Fe3+; 溶液. 然后等铁质菜刀干后,缓慢分解成三氧化二铁 .原理就像Fe(OH)3高温加热分解 其实就是温度不一样而已 常温下也会分解
祝新年快乐!

有.不锈钢也是重金属啊（只是在自然条件下不容易氧化而已）,与酸反应会产生有害的金属离子.为安全起见,可以用玻璃器皿、陶瓷制品.

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解题思路：此题是关于制作酸菜的知识，制作酸菜时要用到乳酸菌，思考作答．

微生物的发酵在食品的制作中具有重要作用，如制作酸菜时要用到乳酸菌，乳酸菌是一种厌氧菌，在无氧的条件下，乳酸菌发酵产生乳酸，使得菜呈现一种特殊的风味，还不改变菜的品质．可见B符合题意．
故选：B

点评：
本题考点： 发酵技术在食品制作中的作用．

考点点评： 真正理解制作酸菜的原理，即可解答此题．

解题思路：微生物的发酵在食品的制作中有重要的作用，制作酸菜用乳酸菌，据此解答．

泡菜、酸菜是美味的小吃，制泡菜、酸菜要用到乳酸菌，乳酸菌发酵产生乳酸，使得菜出现一种特殊的风味，还不降低菜的品质．
故选：B

点评：
本题考点： 发酵技术在食品制作中的作用．

考点点评： 了解发酵技术在食品的制作中的应用以及原理，掌握常见的微生物与食品制作的例子，即可解答．

A、腌制咸菜的过程中会产生一定量的亚硝酸盐，所以咸菜需要经过一段时间后才能食用，故A正确，
B、根据加入肥皂水后产生的不同的现象区分硬水和软水，故B正确，
C、直接将PH试纸浸入溶液测量PH值，会污染待测的溶液，故C错误，
D、碳酸氢铵的化学性质不稳定，受热易分解，故D正确，
故选C．

两种方法由你选,1.真空包装后常压杀菌30分钟,2
.酸菜中添加食品防腐剂,常用苯甲酸钠或山梨酸钾,控制酸菜酸度,PH要在4.5以下.

Freshwater fish,a pickled cabbage,a bag Pickle 6 Garlic 3 Ginger a small piece of star anise 1 dried chili pepper into a small 10 Coriander 1
Pickled fish material:
Starch,1 egg white 1 tablespoon cooking wine 1 tablespoon sugar 1 / 2 tablespoon salt 1 / 2 tsp white pepper 1 / 3 tsp
Practices:
1,the case of the fish flat on the board,take a sharp Kuaidao flat sheet into the office from the fish-tail fish,fish bones will be close to the middle of the fish pieces down,and then upside down the other side of the fish pieces down; to film down flat on the case of large fish board,knife and chopping board was 45-degree angle knife and fish slice back
2,cut fish,pickled fish within the material transferred to it with his hand gently grasping uniform,preserved for 15 minutes
3,the pickled cabbage cut into small be cleaned,garlic and ginger cut into pieces,dried pepper cut into segment
4,the pot into the slightly more than the cooking oil till the 7 into a heat,then put into a one and a half and dry chili pepper pot choke segment until the flavor out and then into the star anise,garlic,ginger,and Pickle,and cut Stir-fry with a good pickled cabbage
5,to be fried sauerkraut smell came out,add about 1 liter of water then put into a tick before the fish bones under the head cover and the fire to boil Simmer for 15 minutes after the switch to thicken soup
6,falling gently boiled fish will be cooked immediately after flameout poured into a bowl of pickled fish or a casserole in (recommended casserole,please note that the intimacy of the attached proposal)
7,the pan clean,then pour a little oil till the 7 into the heat,add the other half of pepper and dried chilli until fragrant and pour the cooked pickled fish,the best you can put two parsley

穷酸乱逛当
定下来了
直杠子一条

酸菜的发酵是乳酸杆菌繁殖的过程,乳酸杆菌是厌氧菌,霉菌杂菌是需氧菌,酸菜经乳酸杆菌（乳酸菌是对人有利的菌）发酵后,产生大量乳酸,不仅口感好,而且对人体有利

解题思路：制作酸菜时要用到乳酸菌，思考作答．

微生物的发酵在食品的制作中具有重要作用，如制作酸菜时要用到乳酸菌，乳酸菌是一种厌氧菌，在无氧的条件下，乳酸菌发酵产生乳酸，使得菜呈现一种特殊的风味，还不改变菜的品质．可见C符合题意．
故选：C．

点评：
本题考点： 发酵技术在食品制作中的作用．

考点点评： 真正理解制作酸菜的原理，即可解答此题．

微生物的发酵在食品、药品等的制作和生产中具有重要的作用，如：做馒头、面包酿酒时，要用到酵母菌，制味精要用到棒状杆菌，制醋要用到醋酸菌，制酱油要用到曲霉，制酸奶、酸菜要用到乳酸菌等，白糖不属于发酵食品．可见A符合题意．
故选：A

解题思路：微生物的发酵在食品的制作中有重要的作用，据此解答．

泡菜、酸菜是美味的小吃，制泡菜、酸菜要用到乳酸菌，乳酸菌发酵产生乳酸，使得菜出现一种特殊的风味，还不降低菜的品质，可见B符合题意．
故选：B

点评：
本题考点： 发酵技术在食品制作中的作用．

考点点评： 了解发酵技术在食品的制作中的应用以及原理，掌握常见的微生物与食品制作的例子，即可解答．