macerating

简明释义

英[ˈmæs.ə.reɪ.tɪŋ]美[ˈmæs.ə.reɪ.tɪŋ]

n. 浸渍

v. 浸软（macerate 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.

结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。

2.It is widely used in industries of food, chemical, medicine, textile for vacuum vaporizing, concentrating, macerating, drying processes.

广泛用于食品、织、药、工等行业的真空蒸发、缩、渍、燥等工艺过程中。

3.The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.

结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。

4.Created by macerating selected white peach varieties, including the vine peach;

创造由浸软的选择的白色桃子品种，包括藤桃子；

5.The wine maker suggests macerating the grapes for several days to extract more tannins.

酿酒师建议将葡萄浸泡几天，以提取更多单宁。

6.You should start macerating the fruit a few hours before serving the dessert.

你应该在上甜点前几小时开始浸泡水果。

7.After macerating the garlic in olive oil, it becomes much more flavorful.

在橄榄油中浸泡大蒜后，它的风味会更浓郁。

8.The chef is macerating strawberries to enhance their flavor.

厨师正在浸泡草莓以增强其风味。

9.The recipe calls for macerating the peaches in sugar and lemon juice.

这个食谱要求将桃子用糖和柠檬汁浸泡。

作文

In the world of culinary arts, the preparation of food often involves various techniques that enhance flavors and textures. One such technique is macerating, which refers to the process of softening or breaking down food by soaking it in a liquid. This method is particularly popular when dealing with fruits, as it allows their natural sugars to be released and meld with the soaking liquid, creating a delightful syrupy mixture. For example, when preparing a fruit salad, chefs often choose to macerate strawberries in sugar and lemon juice. This not only intensifies the flavor of the strawberries but also adds a refreshing zest to the overall dish.The science behind macerating lies in the way liquids interact with solid foods. When fruits are left to soak, the liquid penetrates the cell walls, causing the fruit to soften. This process can take anywhere from a few minutes to several hours, depending on the type of fruit and the desired outcome. The key is to find the right balance; if left too long, the fruit may become overly mushy, losing its appealing texture. Thus, timing is crucial when macerating fruits for culinary purposes.Beyond enhancing flavors, macerating also serves as a way to prepare ingredients for other cooking methods. For instance, after macerating fruits, they can be used in pies, tarts, or as toppings for desserts like ice cream and pancakes. The syrup created during the process can also be drizzled over dishes, adding an extra layer of sweetness and moisture.Maceration is not limited to just fruits; it can also be applied to herbs and vegetables. For example, chefs might macerate garlic in olive oil to create a flavorful base for sauces and dressings. The infusion of flavors through macerating allows for more complex and rich tastes in culinary creations.Moreover, macerating can be a form of preservation. When fruits are soaked in sugar or alcohol, they can be stored for longer periods, making them available for use in off-seasons. This practice not only reduces waste but also allows for the enjoyment of seasonal fruits year-round.In conclusion, macerating is a versatile technique that plays a significant role in the culinary world. It enhances flavors, improves textures, and allows for creative cooking possibilities. Whether you are a professional chef or a home cook, mastering the art of macerating can elevate your dishes and impress your guests. So next time you're preparing a meal, consider incorporating this technique to transform simple ingredients into something extraordinary.

在烹饪艺术的世界中，食物的准备通常涉及多种技术，以增强风味和质地。其中一种技术是macerating，指的是通过浸泡在液体中来软化或分解食物的过程。这种方法在处理水果时尤其流行，因为它能使水果的天然糖分释放出来，与浸泡液融合，形成美味的糖浆混合物。例如，在准备水果沙拉时，厨师们通常选择用糖和柠檬汁对草莓进行macerate。这不仅增强了草莓的风味，还为整体菜肴增添了清新的风味。macerating背后的科学在于液体与固体食物之间的相互作用。当水果被浸泡时，液体渗透细胞壁，导致水果变软。这个过程可能需要几分钟到几个小时，具体取决于水果的种类和所需的结果。关键是找到正确的平衡；如果浸泡时间过长，水果可能会变得过于糊状，失去其诱人的质感。因此，在烹饪目的上进行macerating时，掌握时间至关重要。除了增强风味，macerating还可以作为其他烹饪方法准备食材的一种方式。例如，在对水果进行macerating后，可以将其用于馅饼、塔或作为冰淇淋和煎饼等甜点的配料。过程中产生的糖浆也可以淋在菜肴上，为菜品增添额外的甜味和湿润感。macerating不仅限于水果；它也可以应用于香草和蔬菜。例如，厨师可能会将大蒜在橄榄油中macerate，以制作调味酱和沙拉酱的美味基础。通过macerating而产生的风味融合，使烹饪创作更加复杂和丰富。此外，macerating还可以是一种保存方法。当水果浸泡在糖或酒精中时，它们可以存放更长时间，使其在淡季也可以使用。这种做法不仅减少了浪费，还使得在一年四季都能享受到应季水果。总之，macerating是一种多功能的技术，在烹饪世界中扮演着重要角色。它增强了风味，改善了质地，并为创造性的烹饪可能性提供了机会。无论你是专业厨师还是家庭厨师，掌握macerating的艺术都能提升你的菜肴，给客人留下深刻印象。因此，下次准备餐点时，考虑采用这一技术，将简单的食材转变为非凡的美味。