maceration

简明释义

英[ˌmæsəˈreɪʃən]美[ˌmæsəˈreɪʃən]

n. 泡软；浸渍作用；因绝食而衰弱

英英释义

单词用法

同义词

反义词

例句

1.Skin condition may indicate progressive tissue damage. Retained moisture causes maceration.

皮肤情况可指示组织损害进展情况，残留水分会浸软皮肤。

2.Method: Water extracts and ethanol extracts were obtained by maceration method, while petroleum ether extract was obtained by soxhlet's extracter.

方法：用浸渍提取法从洋虫中得到水提取物和乙醇提取物，用索氏提取器提取得到石油醚提取物。

3.The leaf form and structure of 93 species and 2 varieties of Annonaceae were comparatively studied with the help of scanning electron microscope, epidermal maceration and paraffin section method.

利用扫描电镜、叶表皮离析法和石蜡切片法研究了番荔枝科93种2变种植物叶片的形态结构。

4.It's decided by a key stage during the vinification of red wine: maceration.

其实，葡萄酒的颜色是由酿造过程中的一个关键阶段——浸皮决定的。

5.Conclusion the circulatory percolation process is better than the reflux process and maceration process for extraction of Radix Ginseng Rubra.

结论红参循环渗漉提取工艺优于回流及浸渍提取工艺。

6.RESULTS Extracting recovery and yield of total flavonoids were the highest by extraction percolation, and lowest by maceration.

结果渗滤法出膏率和干浸膏中黄酮含量最高，索式提取次之，浸渍法出膏率和干浸膏中黄酮含量最低。

7.Extraction of the juice should be done rapidly to avoid oxidation and maceration. It consists of the following operation.

提取葡萄汁应当迅速，避免氧化和浸渍。它包括以下操作。

8.Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days.

在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。

9.Next, a maceration process occurs that varies in length depending on the quantity and style of tannins desired.

然后是浸渍过程，这个过程的长短是由所需要的丹宁酸数量和种类决定的。

10.In winemaking, maceration is crucial for extracting color and tannins from grape skins.

在酿酒过程中，浸泡对从葡萄皮中提取颜色和单宁至关重要。

11.For this recipe, the maceration of strawberries in sugar helps create a syrup.

在这个食谱中，草莓在糖中的浸泡有助于制作糖浆。

12.The maceration of the tea leaves allows for a richer flavor profile in the final brew.

茶叶的浸泡使最终冲泡的茶味道更加丰富。

13.The process of maceration allows the fruits to soften and release their flavors into the mixture.

这个浸泡的过程使水果变软，并将其风味释放到混合物中。

14.The chef recommended a longer maceration time for the herbs to enhance their aroma.

厨师建议延长香草的浸泡时间，以增强其香气。

作文

In the world of culinary arts, the process of extracting flavors and enhancing textures is vital. One such technique that has gained popularity among chefs and food enthusiasts alike is called maceration">maceration. This method involves soaking fruits or vegetables in a liquid, usually sugar or alcohol, to soften them and infuse them with flavor. The origins of maceration">maceration can be traced back to ancient cooking practices, where it was commonly used to preserve fruits and create delightful desserts.The primary goal of maceration">maceration is to break down the cell walls of the food being soaked, allowing the natural juices to escape and mingle with the soaking liquid. For instance, when strawberries are subjected to maceration">maceration with sugar, they release their juices, creating a syrupy mixture that can be used in various dishes. This not only enhances the flavor of the strawberries but also adds a beautiful red hue to the dish, making it visually appealing.Moreover, maceration">maceration is not limited to sweet applications. It can also be used with savory ingredients. For example, tomatoes can be macerated with olive oil, balsamic vinegar, and herbs to create a flavorful dressing or marinade. The process allows the tomatoes to absorb the oil and vinegar, resulting in a rich and aromatic mixture that elevates any salad or grilled dish.In addition to enhancing flavors, maceration">maceration can also improve the texture of certain foods. When making jams or sauces, fruits like peaches or apricots benefit from this technique. By allowing the fruits to sit in sugar for a period, they become softer and easier to blend, resulting in a smoother final product. This is particularly important in jam-making, where a uniform texture is desired.While maceration">maceration is a relatively simple technique, timing plays a crucial role in achieving the desired results. Depending on the type of fruit or vegetable, the soaking time can vary from a few minutes to several hours. For delicate fruits like raspberries, a short soaking time is sufficient, while firmer fruits like apples may require longer to achieve the best flavor extraction.Furthermore, the choice of liquid used in maceration">maceration can significantly impact the final outcome. Common choices include sugar, honey, alcohol, or even citrus juices. Each option brings its unique flavor profile to the dish, allowing for endless creativity in the kitchen. For instance, using rum for maceration">maceration can add a tropical twist to fruits like pineapple or mango, making them perfect for summer desserts.In conclusion, maceration">maceration is a versatile technique that can enhance both the flavor and texture of various foods. Whether used in sweet or savory dishes, it offers an opportunity for chefs and home cooks to elevate their culinary creations. By understanding the principles behind maceration">maceration and experimenting with different ingredients and soaking times, anyone can unlock the full potential of their ingredients and create delicious meals that delight the senses.

在烹饪艺术的世界中，提取风味和增强质地的过程至关重要。一种在厨师和美食爱好者中都越来越受欢迎的技术被称为maceration">浸泡。这种方法涉及将水果或蔬菜浸泡在液体中，通常是糖或酒，以软化它们并注入风味。maceration">浸泡的起源可以追溯到古代烹饪实践，当时常用于保存水果和制作美味的甜点。maceration">浸泡的主要目标是打破被浸泡食物的细胞壁，使其天然汁液释放出来，与浸泡液混合。例如，当草莓用糖进行maceration">浸泡时，它们会释放出汁液，形成一种糖浆状的混合物，可以用于各种菜肴。这不仅增强了草莓的风味，还为菜肴增添了美丽的红色，使其视觉上更具吸引力。此外，maceration">浸泡不限于甜食应用。它也可以与咸味食材一起使用。例如，西红柿可以与橄榄油、香醋和香草进行maceration">浸泡，以制作美味的调料或腌料。这个过程使西红柿能够吸收油和醋，从而形成一种丰富而芳香的混合物，提升任何沙拉或烤制菜肴的风味。除了增强风味，maceration">浸泡还可以改善某些食物的质地。在制作果酱或酱汁时，像桃子或杏子这样的水果受益于这一技术。通过让水果在糖中静置一段时间，它们变得更软，更容易混合，从而产生更平滑的最终产品。这在果酱制作中尤为重要，因为需要均匀的质地。虽然maceration">浸泡是一种相对简单的技术，但时机在达到理想效果方面起着至关重要的作用。根据水果或蔬菜的类型，浸泡时间可以从几分钟到几个小时不等。对于像覆盆子这样的娇嫩水果，短暂的浸泡时间就足够了，而像苹果这样的坚硬水果可能需要更长时间才能获得最佳的风味提取。此外，maceration">浸泡中使用的液体选择会显著影响最终结果。常见的选择包括糖、蜂蜜、酒精，甚至是柑橘汁。每种选择都为菜肴带来了独特的风味，使厨房中的创造力无穷无尽。例如，使用朗姆酒进行maceration">浸泡，可以为菠萝或芒果等水果增添热带风味，使其成为夏季甜点的完美选择。总之，maceration">浸泡是一种多功能的技术，可以增强各种食物的风味和质地。无论是在甜食还是咸食中使用，它都为厨师和家庭厨师提供了提升烹饪创作的机会。通过理解maceration">浸泡背后的原理并尝试不同的成分和浸泡时间，任何人都可以释放其食材的全部潜力，创造出令人愉悦的美味佳肴。