purees

英 [ˈpjʊəreɪz] 美 [pjʊˈreɪz]

n.  (用水果、熟的蔬菜压成的)酱，糊，泥
v.  把(食物)研成糊状
puree的第三人称单数和复数

柯林斯词典

  1. N-VAR 酱；糊；泥
    Puree is food which has been crushed or beaten so that it forms a thick, smooth liquid.
    1. ...a can of tomato puree...
      一罐西红柿酱
    2. Push the potatoes through a sieve to make a puree.
      用漏勺轧土豆做成土豆泥。
  2. VERB 把（食物）做成糊（或泥）状
    If you puree food, you make it into a puree.
    1. Puree the apricots in a liquidiser until completely smooth.
      用榨汁机将杏打成糊状，直至完全搅匀。
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双语例句

  1. Another machine then purees the meat batter into a fine emulsion and vacuums out any air.
    另一个机器接着将肉糊煮烂成一种细致的乳状液体并抽出所有的空气。
  2. An electric blender makes soups, purees, and puddings in a trice.
    用电搅拌器，转眼之间就能做好浓汤、菜羹和布丁。
  3. That liquidizer purees dates.
    那个榨汁机榨枣汁。
  4. Dishes commonly include sauces made of vegetable and fruit purees, novel combinations of foods in small quantities, and elegant displays highlighting details of texture and colour.
    常见的特点是用蔬菜和水果泥制作的酱汁，各种小量食物的新颖组合，突出造型和颜色细腻的优雅外观。
  5. You can add fruit purees to the yogurt to create a range of flavours, but DO NOT SWEETEN YOGURT WITH HONEY ( see baby foods to avoid for more information).
    你可以在酸奶中加入水果浓汤来创造某种口味的酸奶，但千万不要在酸奶中加入蜂蜜来提高甜度。
  6. A primary application is concentration of fruit juices ( orange juice concentrate), vegetable juices ( tomato pastes and purees), and dairy products ( condensed milk).
    最初的应用是水果汁和（橘子汁浓缩）蔬菜汁（西红柿酱和果泥）及乳制品（炼乳）的浓缩。
  7. Frou-frou-tinis featuring flavored vodka, fruit purees, even bacon bits have become common in raucous bars with loud music.
    添加了调味伏特加、果浆，甚至培根粒的“女士马提尼”在放着吵闹音乐的喧闹酒吧中成为“主角”。
  8. Add plain water or try wetting agents such as fruit purees.
    加入清水，或者可以试着加一些湿润剂，例如水果泥。
  9. Effects of microwave heating on pigment composition and color of fruit purees
    微波加热对果泥色泽及色素组成的影响
  10. Mechanism of greening of garlic purees was studied in the article, based on the previous studies of reddening of onion bulb purees.
    在前人对洋葱泥红变的研究基础上，研究了蒜泥绿变的机理。
  11. The carotenoid content of purees was not affected by thermal treatment.
    该蔬菜泥中类胡萝卜素的含量并不会受到加工过程中温度的影响；
  12. Study on Rheological Properties of Tomato Purees
    番茄浆料的流变特性研究
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