2) 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。
3) clam extract
蛤肉汁
4) frozen small clam meat
冻小蛤肉
5) frozen clam meat
冻文蛤肉
6) clam chowder soup
蛤肉汤
补充资料：蛤肉豆腐木耳煲
菜名
蛤肉豆腐木耳煲
主料
蛤肉150克，豆腐2大块，韭菜100克，木耳20克，生姜3片，调料适量。
做法
将蛤肉用盐水洗净，用生箕沥干水；豆腐切成8块，木耳泡水后洗净，去杂质；韭菜洗净，切成3厘米长度；生姜切丝。起油锅，加入调料、蛤肉、木耳快炒，继而放入豆腐煮2分钟，再加韭菜、香麻油，炒后放砂锅中煲半小时即可食用。每天1料，分2次吃。
药用价值
补血养阴，美容养颜。用于气血不足所致的皮肤粗糙、雀斑等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条