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1)  Morchella fungi
羊肚菌属真菌
2)  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
3)  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
4)  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
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:百花鲍汁羊肚菌

材料:羊肚菌150g、乳饼300g、虾胶100g、虾球50g、胡萝卜10g、云腿10g、香菜5g、蛋清1个、劲霸鲍鱼汁15g、盐5g、味精0.3g、糖5g、水淀粉10g。

制作:1、虾胶入味加蛋清打制上劲,放在切好的乳饼上造型,制成百花乳饼;2、将做好的乳饼下锅煎至金黄,装盘造形;3、虾球和发好的羊肚菌一同飞水,用上汤和鲍鱼汁一同烧制;4、)淋入水淀粉、勾芡出锅即可。

特点:一菜几味(乳饼、虾胶、羊肚菌)乡土气息浓郁。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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