1) Morchella esculenta
泰山羊肚菌
1.
Liquid Fermentation Conditions of Exopolysaccharides Produced by Morchella esculenta;
产胞外多糖泰山羊肚菌液体培养条件的优化
2.
Morchella esculenta was collected from the hillside about 200～600 meters of Mount Tai in China.
泰山羊肚菌采自泰山海拔200～600 米的山坡处,经分离纯化而得。
2) Morchella esculenta
羊肚菌
1.
Growth and Enrichment Responses of Morchella esculenta Hyphae to Single and Combined Pollution of Cd and Pb;
羊肚菌菌丝体对镉、铅及其复合污染的生长与富集响应
2.
Optimization of Culture Conditions for Extracellular Polysaccharide and Mycelium Biomass by Morchella esculenta As51620;
羊肚菌培养条件响应面法优化
3.
Study on Extraction and Separation of Polysaccharide of Morchella esculenta Cultured by Fermentation;
羊肚菌多糖提取、分离条件的选择
3) Morchella
羊肚菌
1.
Determination of Arsenic in Morchella by Microwave Digestion Hydride Generation Atomic Absorption Spectrometry;
微波消化-氢化物原子吸收法测定羊肚菌中砷的含量
2.
Studies on the Regulating Immunization Function of Morchella Powder;
羊肚菌免疫调节作用研究
3.
Genetic Algorithm for Fermentation Kinetics of Submerged Fermentation by Morchella;
基于遗传算法的羊肚菌液体发酵动力学模型的建立
4) Morchella
羊肚菌属
1.
Resources Investigation on Morchella fungi in Zhejiang Province;
浙江省羊肚菌属真菌资源调查初报
2.
The Advances of Molecular Systematics on Morchella;
羊肚菌属分子系统学研究进展
3.
Molecular Phylogeny of Morchella and Related Genus;
羊肚菌属及其相关属分子系统学研究
5) morchella conica
羊肚菌
1.
A Preliminary Study on Submerged Culture of Morchella conica;
羊肚菌液体培养研究初报
2.
This paper introduced the growth characteristic of bafidobacterium adolescent cultured in the fermentation broth of morchella conica,and the changes of polysaccharides in the fermentation broth were studied in the experiment.
试验研究用羊肚菌发酵液培养双歧杆菌的特性。
3.
Basic conditions of liquid fermentation of Morchella conica were studied through orthogonal test using shake flask culture.
通过SHZ 82型往复式水浴恒温振荡器摇瓶试验 ,研究了羊肚菌液体发酵的基本条件 ,选出最佳培养基配方、培养温度、pH、通气量、培养时间等参数。
6) Morchella spp
羊肚菌
1.
Primary Studied on the Industry Chain of Morchella spp.;
羊肚菌产品流通初步研究
2.
Species Investigation of Morchella spp. in Mt. Taishan;
泰山羊肚菌的种类调查与研究
3.
Study on Part Chemical Compositions in the Fruiting Body of Morchella spp.;
羊肚菌子实体部分化学成分研究
补充资料：鸡翅羊肚菌
鸡翅羊肚菌
一、原料：
1. 主料：干羊肚菌100 克，鸡翅5 对。
2. 调料：葱、姜、酱油、五香粉、精盐、料酒、味精、鸡汤、湿淀粉、
熟猪油。
二、制法：
1. 干羊肚菌先用清水泡发，然后洗净，放入水中焯一会，捞起沥去水分。
2. 鸡翅清洗后，折为两段放入碗内，放入精盐、酱油、五香粉、料酒和
清水少许，拌匀，腌半小时。
3. 炒锅内注入熟猪油，置武火上烧至五成热时，放入鸡翅炸呈金黄色，
捞入小锅内。再放入羊肚菌、精盐、葱、姜块（拍松）、鸡汤在武火上烧开，
移至文火上煨约一小时，待鸡翅熟透，捞出摆在盘子周围，羊肚菌摆在中心。
4. 将煨羊肚菌的汁水倒入炒锅内置武火上，放入酱油、味精等用湿淀粉
勾芡。淋在羊肚菌上即成。
按：羊肚菌又称羊肚菜，为我国药用真菌之一。其性味甘、平，具有补
益脾、胃，化痰理气的作用。配以温中益气、兼有理气化痰、强筋续骨的鸡
翅，适用于虚损劳积、脾虚滑泻、气虚痰多、风湿日久、体虚、筋脉疼痛或
外伤骨折等病症。
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