波纹巴非蛤经过调味、浸渍和干燥制得的调味干制品具有色香味俱佳、营养丰富的特点。
Dried Paphia undulata muscles made by way of seasoning, steeping and drying have better flavor and rich nutrition.
研究结果表明,在较高冻藏温度下,文蛤和波纹巴非蛤的氨基酸损失较大,适当降低其冻藏温度可以较大地提高氨基酸的含量;
The result showed:under the higher storage temperature, the amino acid losses were very great. And properly reduced the frozen storage temperature, their amino acid content improved greatly.
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