tenderization

简明释义

英[ˌtendəraɪˈzeɪʃən]美[ˌtendərɪˈzeʃən]

加速排酸

嫩化

英英释义

单词用法

同义词

反义词

例句

1.In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.

本文介绍了影响牛肉嫩度的因素，以及目前通常使用的嫩化方法，最后提出了展望。

2.In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.

本文介绍了影响牛肉嫩度的因素，以及目前通常使用的嫩化方法，最后提出了展望。

3.This article reviewed the recent research in the effect of high pressure on muscle tenderization.

处理对僵直前后肌肉嫩度的影响研究概况做以简单介绍。

4.Using a meat tenderizer tool is a common practice for tenderization of tougher meats.

使用肉类嫩化器是对较硬肉类进行嫩化处理的常见做法。

5.The chef explained that proper tenderization techniques are vital for achieving the perfect texture in dishes.

厨师解释说，适当的嫩化处理技巧对于在菜肴中达到完美的口感至关重要。

6.The process of tenderization is essential for making tough cuts of meat more enjoyable to eat.

进行嫩化处理的过程对于使硬肉更美味至关重要。

7.Marinating the steak overnight can significantly enhance its tenderization.

将牛排腌制过夜可以显著增强其嫩化处理效果。

8.Mechanical methods of tenderization, like pounding, can help break down muscle fibers.

机械性嫩化处理方法，如拍打，可以帮助分解肌肉纤维。

作文

When it comes to cooking, one of the most important aspects is how to prepare meat properly. One technique that chefs and home cooks alike often use is called tenderization">tenderization. This process involves breaking down the tough fibers in meat to make it more palatable and enjoyable to eat. The goal of tenderization">tenderization is to enhance the texture and flavor of the meat, ensuring that it is juicy and easy to chew. There are several methods of tenderization">tenderization, each with its own unique benefits and applications.One common method of tenderization">tenderization is mechanical tenderization, which involves physically breaking down the muscle fibers in the meat. This can be done using a meat mallet or a specialized tenderizing tool that punctures the surface of the meat. By creating small holes in the meat, this method allows marinades and seasonings to penetrate more deeply, resulting in a more flavorful dish. Mechanical tenderization">tenderization is particularly effective for cuts of meat that are naturally tougher, such as flank steak or pork shoulder.Another popular technique is enzymatic tenderization">tenderization, which utilizes natural enzymes found in certain fruits to break down protein structures in meat. For example, pineapple contains bromelain, while papaya contains papain, both of which can effectively tenderize meat. To use this method, you can create a marinade that includes these fruits, allowing the enzymes to work their magic over a few hours before cooking. This not only makes the meat more tender but also adds a unique flavor profile to the dish.In addition to these methods, marinating is another effective way to achieve tenderization">tenderization. A marinade typically consists of an acidic component, such as vinegar or citrus juice, combined with oils, herbs, and spices. The acid helps to break down the proteins in the meat, while the oil keeps it moist during cooking. Marinating meat for several hours or overnight can significantly improve its tenderness and flavor. It’s important to note that while marinating can enhance tenderization">tenderization, it is essential not to over-marinate, as this can lead to a mushy texture.Cooking techniques also play a crucial role in achieving tenderization">tenderization. Slow cooking methods, such as braising or stewing, allow tough cuts of meat to break down over time, resulting in a tender and flavorful dish. These methods involve cooking the meat at low temperatures for extended periods, which helps to dissolve collagen and connective tissues, making the meat fork-tender.In conclusion, tenderization">tenderization is a vital process in cooking that can greatly enhance the enjoyment of meat dishes. Whether through mechanical methods, enzymatic action, marinating, or slow cooking, the goal remains the same: to create a tender, flavorful piece of meat that pleases the palate. Understanding and mastering the art of tenderization">tenderization can elevate your cooking skills and impress your family and friends at the dinner table. So next time you prepare meat, consider the various methods of tenderization">tenderization available to you, and enjoy the delicious results that follow.

在烹饪方面，准备肉类的一个重要方面是如何正确处理肉。厨师和家庭厨师常用的一种技术叫做tenderization">嫩化。这个过程涉及到打破肉中的坚韧纤维，使其更加可口和令人愉悦。tenderization">嫩化的目标是增强肉的质地和风味，确保其多汁且易于咀嚼。有几种tenderization">嫩化的方法，每种方法都有其独特的好处和应用。一种常见的tenderization">嫩化方法是机械嫩化，这涉及到物理上打破肉中的肌肉纤维。这可以使用肉锤或专门的嫩化工具来完成，该工具穿透肉的表面。通过在肉中创建小孔，这种方法使腌料和调味料能够更深入地渗透，从而导致更美味的菜肴。机械tenderization">嫩化对于一些天然较硬的肉类（如臀肉或猪肩肉）特别有效。另一种流行的技术是酶tenderization">嫩化，利用某些水果中发现的天然酶来打破肉中的蛋白质结构。例如，菠萝含有溴酶，而木瓜含有木瓜酶，这两者都可以有效地嫩化肉。要使用这种方法，可以制作一种包含这些水果的腌料，让酶在烹饪前几个小时发挥作用。这不仅使肉更加嫩滑，还为菜肴增添了独特的风味特征。除了这些方法，腌制也是实现tenderization">嫩化的另一种有效方式。腌料通常由酸性成分（如醋或柑橘汁）、油、香草和香料组成。酸帮助打破肉中的蛋白质，而油在烹饪过程中保持肉的湿润。将肉腌制几个小时或过夜可以显著改善其嫩度和风味。需要注意的是，虽然腌制可以增强tenderization">嫩化，但切勿过度腌制，因为这可能导致肉质变得糊状。烹饪技巧在实现tenderization">嫩化中也起着至关重要的作用。慢炖等慢煮方法使得硬肉在长时间内逐渐变软，最终形成嫩滑美味的菜肴。这些方法涉及在低温下长时间烹饪肉，有助于溶解胶原蛋白和结缔组织，使肉质变得容易用叉子撕开。总之，tenderization">嫩化是烹饪中的一个重要过程，可以大大提升肉类菜肴的享受程度。无论是通过机械方法、酶作用、腌制还是慢煮，目标始终是相同的：创造出嫩滑、美味的肉块，让人愉悦。理解并掌握tenderization">嫩化的艺术可以提升你的烹饪技巧，并在餐桌上给家人和朋友留下深刻印象。因此，下次准备肉类时，请考虑您可以使用的各种tenderization">嫩化方法，享受随之而来的美味结果。