tenderizing
英 [ˈtendəraɪzɪŋ]
美 [ˈtendəraɪzɪŋ]
v. 使(肉)变嫩; 使(肉)变软
tenderize的现在分词
柯林斯词典
- VERB (采用特殊方法)将(肉)烹制得软嫩
If you tenderize meat, you make it softer by preparing it in a particular way.- Wine vinegar tenderises meat.
酒醋能让肉变嫩。
- Wine vinegar tenderises meat.
in BRIT, also use 英国英语亦用 tenderise
双语例句
- In order to meet the tenderizing requirements for different varieties and parts of the beef, an electrical stimulation instrument was designed in this paper.
为了适合不同品种和部位的牛肉嫩化要求，该文研发了一种牛肉电刺激嫩化仪。 - The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
试验结果表明：电刺激仪各项刺激参数输出精确度高，能有效降低牛肉的剪切力值，为牛肉嫩化加工提供了技术支持。 - And you start tenderizing, brother.
然后你就开始使肉变软，兄弟。 - Tenderizing technology for chilled cut yak meat by fermentation
冷却牦牛分割肉酶嫩化技术研究 - High pressure processing is a kind of new technology and gets a rapid development in the last ten years, because of tenderizing meat and extending shelf life without destroying meat nutrition and flavor.
高压技术是近十几年来发展起来的一种新技术，能在不影响肉类风味和营养成分的前提下改善肉类嫩度，延长保存期。 - The trial studies the enzymatic tenderizing technology for Stichopus japonicus before freeze-drying. By applying uniform experiment-design, the dissolution degree ( DD%) was used as the index for treatment effect.
以胶原蛋白的溶解度（DD%）为主要指标，采用均匀实验设计法对冻干前海参的酶解嫩化处理的工艺进行了研究。 - 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 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 - A study on the tenderizing effect of the mixed phosphate for the rejected layers
混合磷酸盐饲喂淘汰蛋鸡的致嫩效应研究 - The tenderizing effects of sodium acid pyrophosphate ( SAPP), tetrasodium pyrophosphate ( TSPP) and sodium tripolyphosphate ( STPP) on beef semitendinos muscle were studied.
研究了酸性焦磷酸盐（SAPP）、焦磷酸盐（TSPP）、三聚磷酸盐（STPP）对牛肉半腱肌的嫩化作用。 - And flavor and taste of the products will also be improved correspondingly. First, the tenderizing effects of compound phosphate and papain were studied. The results show that papain is better to the tenderness of meat.
首先，分别研究了复合磷酸盐和木瓜蛋白酶的嫩化效果并进行对比，结果显示木瓜蛋白酶的嫩化效果更好，因此选择木瓜蛋白酶作为对猪肉脯的嫩化方法。