hartshorn

简明释义

英[ˈhɑːtshɔːn]美[ˈhɑrtsˌhɔrn]

n. 鹿角精；鹿角；氨水溶液

英英释义

单词用法

同义词

反义词

例句

1.The product is a new resource food made of main raw materials including cordyceps fungi powder, ginsenoside, yak spermarysheep spermary, donkey spermary, hartshorn and so on.

虫草丰睾丸虫草丰睾丸本品是以虫草菌粉、人参皂苷、牦牛睾丸，羊睾丸、驴睾丸、鹿茸等为主要原料制成的新资源食品。

2.Hartshorn(NH_(4)OH) was used as a new catalyst instead of acetic acid in the saponification reaction of base zinc salt of dioctyl thiophosphate (T203).

选用氨水溶液代替醋酸作为新型催化剂用于硫磷双辛基碱性锌盐（T203）的皂化反应。

3.It was recommended that people used burnt hartshorn, the burnt shells of snails and burnt gypsum.

有人建议人们使用烧过的鹿角、烧过的蜗牛壳和烧过的石膏。

4.The product is a new resource food made of main raw materials including cordyceps fungi powder, ginsenoside, yak spermarysheep spermary, donkey spermary, hartshorn and so on.

虫草丰睾丸虫草丰睾丸本品是以虫草菌粉、人参皂苷、牦牛睾丸，羊睾丸、驴睾丸、鹿茸等为主要原料制成的新资源食品。

5.The product is a new resource food made of main raw materials, including cordyceps fungi powder, ginsenoside, donkey spermary, hartshorn and so on.

这种产品是以虫草菌粉、人参皂苷、驴睾丸、鹿茸等为主要原料制成的新资源食品。

6.You can find hartshorn in specialty baking stores or online.

您可以在专业烘焙商店或网上找到hartshorn。

7.In the past, bakers often used hartshorn to help their bread rise more effectively.

在过去，面包师常常使用hartshorn来帮助面包更有效地发酵。

8.Some traditional gingerbread recipes still include hartshorn for its unique texture.

一些传统的姜饼食谱仍然包括hartshorn以获得独特的质感。

9.The recipe called for hartshorn as a leavening agent in the cake batter.

这个食谱要求在蛋糕面糊中加入hartshorn作为发酵剂。

10.When making soufflés, a pinch of hartshorn can enhance the fluffiness.

在制作舒芙蕾时，加入一点hartshorn可以增强蓬松感。

作文

In the realm of historical cooking and medicinal practices, few ingredients have a story as intriguing as hartshorn. Derived from the antlers of male deer, particularly the red deer, hartshorn has been utilized for centuries in various forms. Its name itself is a combination of 'hart', an old English term for a stag, and 'shorn', referring to the process of shedding the antlers. This unique origin gives hartshorn a fascinating place in both culinary and medicinal history.Traditionally, hartshorn was processed into a powder known as ammonium carbonate, which was commonly used as a leavening agent in baking. Before the advent of modern baking powders, cooks relied on hartshorn to give their breads and cakes the necessary rise. The chemical reaction that occurs when hartshorn is combined with moisture and heat produces carbon dioxide, which causes dough to expand. This property made it a valuable ingredient in the kitchens of our ancestors, who were always looking for ways to improve their baked goods.However, the use of hartshorn extends beyond just baking. In the 18th and 19th centuries, it was also a common ingredient in various medicinal concoctions. It was believed to have restorative properties and was often prescribed for ailments such as respiratory issues and indigestion. The powdered form of hartshorn was thought to stimulate the digestive system and was even used in some cough syrups. This medicinal aspect highlights how deeply intertwined food and medicine were in historical contexts, where the line between the two was often blurred.Despite its rich history, the use of hartshorn has significantly declined with the rise of synthetic alternatives and modern baking techniques. Today, most people are unfamiliar with this ingredient, and it has largely been replaced by more convenient options like baking soda and baking powder. However, there is a growing interest in heritage cooking and traditional methods, which may lead to a resurgence of ingredients like hartshorn. Chefs and home bakers seeking authenticity in their recipes might find themselves drawn to this ancient leavening agent once again.Moreover, the ecological impact of harvesting hartshorn should not be overlooked. Sustainable practices must be considered to ensure that the populations of deer remain healthy and that the natural ecosystems are not disrupted. As we explore the past and present uses of hartshorn, it is essential to approach it with respect for nature and an understanding of its historical significance.In conclusion, hartshorn is more than just a forgotten ingredient; it represents a link to our culinary heritage and the ways in which food has been intertwined with health and wellness throughout history. As we continue to explore and embrace traditional cooking methods, hartshorn may find its way back into our kitchens, reminding us of the rich tapestry of flavors and practices that have shaped our food culture over the centuries. Whether used in baking or as a nod to historical remedies, the revival of hartshorn could reignite interest in the stories behind the ingredients we often take for granted.

在历史烹饪和药用实践的领域中，几乎没有一种成分的故事像hartshorn一样引人入胜。hartshorn源自雄鹿的鹿角，特别是红鹿，几个世纪以来一直以各种形式被利用。它的名字本身是“hart”（古英语中指雄鹿）和“shorn”（指脱落的过程）的组合，这一独特的起源赋予了hartshorn在烹饪和药用历史中的迷人地位。传统上，hartshorn被加工成一种称为氨基碳酸盐的粉末，通常用作烘焙中的发酵剂。在现代发酵粉出现之前，厨师们依赖hartshorn来使面包和蛋糕获得必要的膨胀。当hartshorn与水分和热量结合时，会发生化学反应，产生二氧化碳，从而使面团膨胀。这一特性使其成为我们祖先厨房中一种宝贵的成分，他们总是在寻找改善烘焙食品的方法。然而，hartshorn的使用不仅限于烘焙。在18世纪和19世纪，它也是各种药用混合物中的常见成分。人们相信它具有恢复性，并常常被开处方用于呼吸问题和消化不良。hartshorn的粉末形式被认为可以刺激消化系统，甚至在一些咳嗽糖浆中使用。这一药用方面突显了食物与药物在历史背景下是多么紧密相连，在那个时代，食物与药物之间的界限往往模糊不清。尽管有着丰富的历史，但随着合成替代品和现代烘焙技术的兴起，hartshorn的使用显著减少。如今，大多数人对这种成分并不熟悉，它在厨房中的地位大多被更方便的选择如小苏打和发酵粉所取代。然而，对于传统烹饪和传统方法的兴趣正在增长，这可能会导致像hartshorn这样的成分的复兴。寻求真实感的厨师和家庭烘焙者可能会再次被这种古老的发酵剂所吸引。此外，收获hartshorn的生态影响也不容忽视。必须考虑可持续实践，以确保鹿的种群保持健康，自然生态系统不被破坏。当我们探索hartshorn的过去和现在的用途时，重要的是以对自然的尊重和对其历史意义的理解来对待它。总之，hartshorn不仅仅是一种被遗忘的成分；它代表了我们烹饪遗产的联系，以及食物如何与健康和福祉交织在一起的方式。随着我们继续探索和拥抱传统的烹饪方法，hartshorn可能会重新回到我们的厨房，提醒我们塑造我们食物文化的丰富风味和实践的历史。无论是在烘焙中使用，还是作为对历史疗法的点头，hartshorn的复兴可能会重新点燃人们对我们常常视为理所当然的成分背后故事的兴趣。