1) M.lusoria
丽文蛤
2) 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
3) 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
4) clam
[英][klæm] [美][klæm]
文蛤
1.
Hydrolyzation of clam meat and preparation of clam seasoning sauce;
文蛤肉的水解及文蛤调味酱的制备
2.
The changes of the main nutritional components of clam during keeping alive with water at low temperatures;
文蛤在低温有水保活过程中的主要营养成分变化
5) meretrix meretrix Linnaeus
文蛤
1.
Nutritional Components Analysis of Meretrix meretrix Linnaeus Populations in Jiangsu Province;
江苏文蛤种群营养成分分析
2.
Effect of the Polypeptides from Meretrix meretrix Linnaeus on Proliferation of Human Hepatocarcinoma SMMC-7721 Cells;
文蛤多肽对体外培养人肝癌细胞SMMC-7721的抑制作用
3.
Extraction and determination of polysaccharides from Meretrix meretrix Linnaeus;
文蛤多糖的提取及含量测定
6) 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。
补充资料：元宝文蛤
元宝文蛤
主料：文蛤
辅料：肉馅、蛋清、枸杞、马蹄、葱、姜、红椒、香菜、油菜
调料：盐、鸡精、料酒、香油、白糖、白胡椒粉、淀粉
烹制方法：
1、肉馅中加入马蹄末、蛋清、葱姜末、白胡椒粉、盐、香油、料酒、鸡精、淀粉搅拌均匀；
2、文蛤过水焯一下，将肉取出，壳中先放入一层肉馅，加上文蛤肉，再用肉馅将文蛤包住，逐个做好后抹上一层蛋清，每个文蛤上点缀一粒枸杞，开锅后蒸7-8分钟即可；
3、将油菜焯熟摆盘，蒸好的文蛤放在中间，撒上香菜丝、葱丝、红椒丝，淋豉油汁即可。
特点：口味独特，造型美观。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。