1) Clam meat
文蛤肉
1.
The paper discLlsses the enzymatic hydrolysis technology used in processing clam meat and the production of a complex condiment of rich alnirlo acids with clam meat as its raw material.
本文对酶法水解文蛤肉的工艺进行了研究，并以此为原料制成含丰富氨基酸的复合调味酱。
2.
In order to develop high-quality protein hydrolysate from clam meat, single factor experiment was adopted to determine the compound proportion of trypsin and refined neutral protease, and then the quadratic orthogonal rotating combinatorial design was adopted to explore the technical conditions when using the compound enzyme to hydrolysis clam meat.
为开发高品质的文蛤肉蛋白水解液,采用单因素试验方法确定胰蛋白酶和精制中性蛋白酶的复合比例。
3.
The marine clam meat was hydrolyzed by trypsin.
以文蛤肉为原料,探讨了胰蛋白酶的加酶量、水解时间、水解温度、pH值及液固比对文蛤肉水解液总氨基氮含量和水解得率的影响规律,确定文蛤肉酶解的最优条件为酶解温度50℃,加酶量4000U/g原料,pH值为(8。
2) frozen clam meat
冻文蛤肉
3) frozen boiled clam meat
冻煮文蛤肉
5) Meretrix meretrix
文蛤
1.
Study on status polluted and purification of Meretrix meretrix in Nantong;
南通市文蛤的污染现状和大肠菌群净化研究
2.
Effects of Tributyltin on Lipid Peroxidation and Antioxidant Enzymes Activity of Digestive Gland in Hard Clam Meretrix meretrix;
三丁基锡对文蛤消化腺脂质过氧化及抗氧化酶活性的影响
3.
Isolation and Characterization of Glycopeptide MGP0405 from Meretrix meretrix;
抗肿瘤文蛤糖肽(MGP0405)的分离纯化及性质研究
6) meretrix linnaeus
文蛤
1.
Study on the effects of frozen storage conditions on nutritious constituents of meretrix linnaeus and paphia undulate;
冻藏条件对文蛤和波纹巴非蛤营养成分影响的实验研究
2.
A comparative study on the frozen denaturation of Meretrix linnaeus and Paphia undulata;
文蛤和波纹巴非蛤冷冻变性的比较研究
3.
Effect of Freezing on the Nutritious Constituents and Texture of Meretrix Linnaeus Meat;
冻结对文蛤肉营养成分及质构的影响
补充资料：文蛤
| 文蛤 Meretrix meritrix；clam 软体动物门双壳纲帘蛤目帘蛤科文蛤属的一种。仅分布于日本、朝鲜和中国沿海。文蛤贝壳较大而厚，背缘略呈三角形，腹缘近圆形，两壳前后不等。壳顶突出，位于背部稍靠前方。小月面狭长，呈矛头状。楯面宽大，卵圆形。贝壳表面膨胀,光滑，被黄褐色壳皮。同心生长纹清晰。栖息于海水盐度较低的河口附近的沙质海底，从潮间带到十几米深的海底都有。文蛤是蛤中上品，肉味美，贝壳可做药用。
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参考词条