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METHOD FOR IMPROVING TASTE OF EDIBLE PART OF TAPES PHILIPPINARUM AND TAPES PHILIPPINARUM IMPROVED IN TASTE OF EDIBLE PART
METHOD FOR IMPROVING TASTE OF EDIBLE PART OF TAPES PHILIPPINARUM AND TAPES PHILIPPINARUM IMPROVED IN TASTE OF EDIBLE PART
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机译：改善菲律宾芦苇可食部分风味的方法和改良可食用芦苇的菲律宾芦苇的方法
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摘要
PURPOSE:To improve the content of taste ingredients in the extracted ingredients of the edible parts of Tapes philippinarum. CONSTITUTION:An alive Tapes philippinarum caught but not processed is treated in air at a low temperature or at ordinary temperature for a definite time to improve the contents of taste ingredients in the extracted ingredients of its edible parts. The fresh Tapes philippinarum highly increased in the contents of glycine, alanine and glutamic acid which are the taste ingredients of the edible parts can be supplied at a low cost.
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