pulpiness

简明释义

英[ˈpʌlpɪnəs]美[ˈpʌlpɪnəs]

n. 纸浆质；果肉性

英英释义

单词用法

同义词

反义词

例句

1.Being installed stirring in the machine, pulpiness, paste-like mixture or powder raw materials can be dried easyly.

本机设置搅拌，从而可顺利进行浆状、膏状、糊状物料干燥。

2.Being installed stirring in the machine, pulpiness, paste-like mixture or powder raw materials can be dried easyly.

本机设置搅拌，从而可顺利进行浆状、膏状、糊状物料干燥。

3.The pulpiness of the pear added a delightful sweetness to the dish.

梨的果肉感为菜肴增添了令人愉悦的甜味。

4.Some people enjoy the pulpiness of tomatoes in their salads, while others prefer them pureed.

有些人喜欢沙拉中番茄的果肉感，而另一些人则更喜欢将其打成泥。

5.I prefer my smoothies to have a bit of pulpiness for added texture.

我喜欢我的冰沙有一点果肉感，以增加口感。

6.The chef emphasized the importance of the fruit's pulpiness in creating a rich sauce.

厨师强调了水果的果肉感在制作浓郁酱汁中的重要性。

7.The pulpiness of the orange made it perfect for juicing.

橙子的果肉感使其非常适合榨汁。

作文

The concept of pulpiness is often associated with the texture and quality of various fruits, particularly those that are juicy and rich in flavor. When we think about fruits like peaches, pears, or ripe berries, we can easily visualize their pulpiness, which contributes to their overall appeal. This texture not only enhances the eating experience but also plays a significant role in culinary applications. For instance, when making smoothies or fruit salads, the pulpiness of the fruit can add a delightful creaminess that makes these dishes more enjoyable.In the world of cooking, understanding pulpiness can help chefs create dishes that highlight the natural qualities of ingredients. A chef might choose to use a fruit with a high degree of pulpiness in a sauce to achieve a certain texture that complements the dish. For example, a sauce made from ripe tomatoes has a distinct pulpiness that can enhance pasta dishes, offering both flavor and body to the sauce.Moreover, pulpiness is not limited to fruits alone. It can also refer to the texture of certain vegetables, such as pumpkins or avocados. The creamy pulpiness of an avocado, for instance, makes it an ideal ingredient for guacamole, where its smooth texture blends beautifully with other ingredients. This versatility is what makes pulpiness a valuable characteristic in both sweet and savory dishes.Additionally, the pulpiness of food can affect its nutritional value. Foods that are rich in pulpiness, such as whole fruits and vegetables, often contain more fiber, vitamins, and minerals compared to their processed counterparts. This is because the processing can strip away much of the natural pulpiness and the nutrients that come with it. Therefore, incorporating foods with a high degree of pulpiness into our diets can lead to better health outcomes.In conclusion, the term pulpiness encompasses more than just the texture of fruits and vegetables; it is a crucial element that influences flavor, culinary techniques, and nutritional benefits. Whether we are enjoying a fresh fruit salad, a creamy smoothie, or a rich tomato sauce, the pulpiness of these foods enhances our eating experience and contributes to our overall well-being. Understanding and appreciating pulpiness can elevate our cooking and encourage us to choose healthier, more flavorful ingredients in our meals.

‘pulpiness’这个概念通常与各种水果的质地和质量相关，特别是那些多汁且味道丰富的水果。当我们想到桃子、梨子或成熟的浆果时，我们很容易想象它们的‘pulpiness’，这增加了它们的整体吸引力。这种质地不仅增强了食用体验，还在烹饪应用中发挥着重要作用。例如，在制作冰沙或水果沙拉时，水果的‘pulpiness’可以增添一种愉悦的奶油感，使这些菜肴更令人享受。在烹饪的世界中，理解‘pulpiness’可以帮助厨师创造突出食材自然品质的菜肴。厨师可能会选择使用一种具有高‘pulpiness’的水果来制作酱汁，以达到某种质地，从而补充菜肴。例如，由成熟番茄制成的酱汁具有独特的‘pulpiness’，可以增强意大利面菜肴，为酱汁提供风味和浓稠度。此外，‘pulpiness’并不仅限于水果。它也可以指某些蔬菜的质地，例如南瓜或鳄梨。鳄梨的奶油状‘pulpiness’使其成为鳄梨酱的理想成分，其光滑的质地与其他成分完美融合。这种多功能性使得‘pulpiness’在甜品和咸食中都成为一种宝贵的特性。此外，食物的‘pulpiness’可能影响其营养价值。富含‘pulpiness’的食物，如全水果和蔬菜，通常比加工食品含有更多的纤维、维生素和矿物质。这是因为加工可能会剥夺掉许多自然的‘pulpiness’及其伴随的营养。因此，将具有高‘pulpiness’的食物纳入我们的饮食中，可以带来更好的健康结果。总之，‘pulpiness’这一术语不仅仅涵盖水果和蔬菜的质地；它是影响风味、烹饪技巧和营养益处的重要元素。无论我们是在享用新鲜的水果沙拉、奶油冰沙，还是浓郁的番茄酱，这些食物的‘pulpiness’都增强了我们的饮食体验，并促进了我们的整体健康。理解和欣赏‘pulpiness’可以提升我们的烹饪水平，鼓励我们在餐点中选择更健康、更美味的食材。