pickling

简明释义

英[ˈpɪklɪŋ]美[ˈpɪklɪŋ]

n. 酸洗；浸酸

英英释义

单词用法

同义词

反义词

例句

1.Since pickling leaves the stainless steel with a matte finish, the bodies are then lightly polished to restore some lustre.

由于酸洗留下了哑光不锈钢的尸体，然后轻轻洗擦，以恢复一些光泽。

2.The type of acid and pickling process used depends on the variety of steel and its shape.

所使用的酸和酸洗工艺的类型取决于钢材品种及其形状。

3.As the steel is removed from the pickling bath, a thin oxide layer forms immediately over the surface.

当从酸浸浴中取出钢时，其表面就会立即形成一层薄薄的氧化物。

4.Stainless steel in addition to steel, usually after pickling white.

不锈钢除元钢外，通常都是经过酸洗呈现白色。

5.Finally it analyzes the effect of the pickling process.

最后对化学酸洗工艺作了使用效果分析。

6.The best control strategy is using temperature to control the pickling process.

最佳的控制策略是仅用温度控制酸洗过程。

7.The pickling solution consists of vinegar, water, and salt.

腌制液由醋、水和盐组成。

8.The pickling process can enhance the flavor of vegetables.

腌制过程可以增强蔬菜的味道。

9.I spent the weekend learning about the art of pickling.

我花了一个周末学习腌制的艺术。

10.Many people enjoy pickling their own vegetables at home.

许多人喜欢在家腌制自己的蔬菜。

11.She opened a jar of pickling cucumbers and served them as a snack.

她打开了一罐腌黄瓜，作为小吃来享用。

作文

The art of food preservation has been practiced for centuries, and one of the most fascinating techniques is pickling. 腌制 involves immersing food in a solution of vinegar, salt, and various spices to enhance flavor and extend shelf life. This method not only preserves the food but also transforms its taste and texture, making it a popular choice for many culinary enthusiasts around the world. Pickling can be applied to a variety of foods, including vegetables, fruits, and even meats. The origins of pickling can be traced back to ancient civilizations, where people discovered that soaking food in brine or vinegar could prevent spoilage, especially in warmer climates where refrigeration was not available.In modern times, pickling has evolved into a beloved culinary practice, with countless recipes and variations available. For instance, cucumbers are commonly used for pickling, resulting in tangy and crunchy pickles that are enjoyed as snacks or condiments. Other popular items for pickling include carrots, onions, and even fruits like watermelon rinds and peaches. The versatility of pickling allows individuals to get creative in the kitchen, experimenting with different spices and ingredients to create unique flavors.Moreover, pickling is not just about preserving food; it also offers health benefits. The fermentation process involved in traditional pickling can promote gut health by introducing beneficial probiotics into the diet. Additionally, many pickled foods are low in calories and high in flavor, making them an excellent addition to a balanced diet. However, it is essential to consume pickled foods in moderation, as they can be high in sodium.The process of pickling itself is relatively simple and can be done at home with minimal equipment. Home cooks can start by selecting their desired vegetables or fruits, preparing a brine solution, and then submerging the food in the liquid. After allowing the food to sit for a period, ranging from a few hours to several weeks, depending on the recipe, the result is a deliciously tangy treat. This simplicity and accessibility make pickling a popular hobby for many food lovers.In conclusion, pickling is a remarkable technique that marries preservation with flavor enhancement. It has stood the test of time, evolving from ancient practices to modern culinary trends. Whether you are a seasoned chef or a novice cook, exploring the world of pickling can open up a new realm of taste and creativity in your kitchen. So, next time you enjoy a crunchy pickle or a tangy salad dressing, remember the rich history and delightful science behind pickling.

食品保存的艺术已经有几个世纪的历史，其中一种最引人入胜的技术是腌制。腌制涉及将食物浸泡在醋、盐和各种香料的溶液中，以增强风味并延长保质期。这种方法不仅可以保存食物，还能改变其味道和质地，使其成为世界各地许多烹饪爱好者的热门选择。腌制可以应用于多种食物，包括蔬菜、水果，甚至肉类。腌制的起源可以追溯到古代文明，当时人们发现将食物浸泡在盐水或醋中可以防止腐坏，特别是在没有冰箱的温暖气候中。在现代，腌制已经发展成一种受欢迎的烹饪实践，拥有无数的食谱和变体。例如，黄瓜通常用于腌制，最终形成酸味和脆口的腌黄瓜，作为零食或调味品受到喜爱。其他常见的腌制项目包括胡萝卜、洋葱，甚至像西瓜皮和桃子这样的水果。腌制的多样性使个人能够在厨房中发挥创造力，尝试不同的香料和成分，以创造独特的风味。此外，腌制不仅仅是为了保存食物；它还提供健康益处。传统腌制中涉及的发酵过程可以通过将有益的益生菌引入饮食来促进肠道健康。此外，许多腌制食品热量低且风味高，是均衡饮食的绝佳补充。然而，重要的是适量消费腌制食品，因为它们可能含有较高的钠。腌制的过程相对简单，可以在家中用最少的设备完成。家庭厨师可以先选择所需的蔬菜或水果，准备盐水溶液，然后将食物浸入液体中。在根据食谱允许食物静置一段时间，从几个小时到几周不等后，结果就是一种美味的酸味小吃。这种简单性和可及性使得腌制成为许多美食爱好者的热门爱好。总之，腌制是一种出色的技术，将保存与风味增强结合在一起。它经受住了时间的考验，从古老的实践演变为现代的烹饪趋势。无论你是经验丰富的厨师还是新手厨师，探索腌制的世界都可以为你的厨房打开新的味道和创造力领域。因此，下次当你享用脆口的腌菜或酸味沙拉酱时，请记住腌制背后的丰富历史和愉快科学。