tenderizing

v．使变嫩

常用释义

v．使变嫩，使变柔软：通过物理或化学方法使肉类或其他食物变得更易咀嚼和消化。

扩展信息

肉的嫩化

与木瓜蛋白酶相同，凤梨酶是肉的嫩化（tenderizing）中最常被使用的物质之一。在过去历史上，通常都是在产肉动物还活著的 …

软化

一块完美的牛排要经过熟成（aging）、软化（tenderizing）、调味（seasoning）、烹饪（cooking）、静置舒展（resting）这 …

例句

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。

The Function of Enzyme Preparation in Meat Tenderizing and Flavour Enhancing and Its Extraction Method

酶制剂在肉类嫩化增味中的作用及提取方法

Tenderizing Enzyme of Meat and Its Application in Process of Animal Product

肉类嫩化酶及其在畜产品加工中的应用进展

Papain tenderizing for rejected layer during salting and air-drying processing

木瓜蛋白酶在淘汰蛋鸡腌制风干过程中的嫩化研究

Application of protease in tenderizing before slaughter and meat process

蛋白酶在宰前嫩化和肉类加工中的应用

Researches on tenderizing effects of calcium chloride, ginger and papain on beef

氯化钙、生姜和木瓜蛋白酶对牛肉嫩化效果的研究

Tenderizing effect of ultrasonic wave combined with tenderizer on dried prawns

超声波结合嫩化剂对虾干嫩化效果的影响

Tenderizing technology for chilled cut yak meat by fermentation

冷却牦牛分割肉酶嫩化技术研究

A Preliminary Study on the Tenderizing Technology for Beef

牛肉嫩化技术的初步研究

Alcohol-free Hold Hair Spray Bath lotion for baby or tenderizing skin

无酒精定型发胶婴儿及细嫩皮肤沐浴露