brine

简明释义

英[braɪn]美[braɪn]

n. 卤水；盐水；海水

vt. 用浓盐水处理（或浸泡）

n. （Brine）人名；（阿拉伯）布里内；（英）布赖恩

复 数 b r i n e s

第 三 人 称 单 数 b r i n e s

现 在 分 词 b r i n i n g

过 去 式 b r i n e d

过 去 分 词 b r i n e d

英英释义

单词用法

同义词

反义词

例句

1.This is the domain of the brine flies, the main survivors of this barren place.

这里是盐湖蝇的地盘，这是能在这种荒地存活的主要生物。

2.Desalination inevitably leaves behind a concentrated brine, which can harm the environment and even the water supply itself.

海水脱盐法不可避免地遗留下浓缩的盐水，它会破坏环境，甚至影响淡水供应。

3.The air check shuts off before all the brine solution has been drawn out.

空气逆止阀就会在所有的盐水被吸完之前关闭。

4.We shadow the sea with our sails, and reelingly cleave the brine.

将帆影撒在海面上，摇摇摆摆地分开了海水。

5.After curing remove meat from the brine, wash, and hang up to dry for 24 hours.

腌制完成后，将牛肉从盐汁中取出，冲洗，并悬挂干燥24小时。

6.It is rich in the local deposits of salt brine and natural gas.

它是富有的在含盐的甜盐水和天然气的地方性的存款中。

7.The characteristics of sea water and brine magnesia are described.

详述了海水与卤水镁砂的特点。

8.After soaking in brine, the olives became flavorful.

浸泡在盐水后，橄榄变得更加美味。

9.The cucumbers were soaked in a mixture of vinegar and brine to create pickles.

黄瓜浸泡在醋和盐水的混合物中以制作腌黄瓜。

10.The fish was preserved in brine for several weeks.

鱼在盐水中保存了几个星期。

11.You can use brine to keep your vegetables crisp.

你可以用盐水来保持蔬菜的脆嫩。

12.He added brine to the meat to enhance its flavor before cooking.

他在烹饪之前给肉加了盐水以增强其味道。

作文

The process of food preservation has been practiced for centuries, and one of the most effective methods involves the use of brine (盐水). Brine is a solution of water and salt, often used to enhance the flavor and texture of various foods. The history of brine dates back to ancient civilizations, where it was commonly used to preserve meats and fish, allowing them to be stored for extended periods without spoiling. This method was especially vital for communities living in regions where fresh food was not readily available year-round.When preparing brine, the concentration of salt can vary depending on the intended use. A basic brine might consist of a simple mixture of water and salt, but other ingredients such as sugar, herbs, and spices can also be added to enhance the flavor profile. For example, a sweet brine made with sugar and vinegar can be used for pickling vegetables, while a more robust brine with garlic and peppercorns may be ideal for marinating meats.One of the key benefits of using brine is its ability to infuse flavors deeply into the food. When meat, for instance, is soaked in a brine, the salt helps to break down proteins, resulting in a juicier and more flavorful final product. This is particularly important for lean cuts of meat that tend to dry out during cooking. Additionally, brine can help to enhance the natural flavors of the food, making it more enjoyable to eat.Aside from enhancing flavor, brine also plays a crucial role in food safety. The high salt concentration creates an environment that is inhospitable to many bacteria, thus preventing spoilage. This is why brine has been a popular choice for preserving fish, such as herring and salmon, which are often found in traditional cuisines around the world.In modern culinary practices, the use of brine extends beyond mere preservation. Chefs have embraced this technique to create unique dishes that showcase the versatility of brine. For instance, brine can be used in the preparation of gourmet burgers, where the patties are soaked in a seasoned brine before grilling. This not only adds flavor but also ensures that the burgers remain moist and tender.Moreover, brine is essential in the art of fermentation. Foods like sauerkraut and kimchi rely on a brine solution to promote the growth of beneficial bacteria, which enhances flavor and preserves the vegetables. The fermentation process transforms the raw ingredients into something entirely new, offering a depth of flavor that is both complex and satisfying.In conclusion, brine (盐水) is a fundamental element in the culinary world, serving multiple purposes from preservation to flavor enhancement. Its historical significance and modern applications demonstrate its enduring importance in cooking. Whether used for pickling, marinating, or fermenting, brine remains an invaluable tool for chefs and home cooks alike, providing a simple yet effective means of elevating dishes to new heights.

食品保存的过程已经被实践了几个世纪，其中一种最有效的方法涉及使用brine（盐水）。Brine是一种水和盐的溶液，常用于增强各种食物的风味和质地。Brine的历史可以追溯到古代文明，当时它被普遍用于保存肉类和鱼类，使其能够在不变质的情况下储存较长时间。这种方法对生活在新鲜食品一年四季不易获得的地区的社区尤为重要。在准备brine时，盐的浓度可以根据预期用途而有所不同。一种基本的brine可能由简单的水和盐混合而成，但还可以添加其他成分，如糖、香草和香料，以增强风味。例如，用糖和醋制成的甜brine可用于腌制蔬菜，而用大蒜和胡椒粒制成的更浓郁的brine可能非常适合腌制肉类。使用brine的主要好处之一是它能够将风味深深渗透到食物中。当肉类例如浸泡在brine中时，盐有助于分解蛋白质，从而使最终产品更加多汁和美味。这对于在烹饪过程中容易变干的瘦肉尤其重要。此外，brine还可以帮助增强食物的自然风味，使其更加美味可口。除了增强风味，brine在食品安全中也发挥着至关重要的作用。高盐浓度创造了一种对许多细菌不利的环境，从而防止变质。这就是为什么brine一直是保存鱼类（如鲱鱼和三文鱼）的热门选择，这些鱼类通常在世界各地的传统美食中被发现。在现代烹饪实践中，brine的使用超出了单纯的保存。厨师们已经接受了这种技术，以创造独特的菜肴，展示brine的多样性。例如，brine可以用于制作美味汉堡，其中肉饼在烤制前浸泡在调味好的brine中。这不仅增加了风味，还确保汉堡保持湿润和嫩滑。此外，brine在发酵艺术中也是必不可少的。像酸菜和泡菜这样的食物依赖于brine溶液来促进有益细菌的生长，从而增强风味并保存蔬菜。发酵过程将原材料转化为完全不同的东西，提供了一种既复杂又令人满意的风味深度。总之，brine（盐水）是烹饪世界中的一个基本元素，具有多种用途，从保存到风味增强。它的历史意义和现代应用展示了它在烹饪中的持久重要性。无论是用于腌制、腌制还是发酵，brine仍然是厨师和家庭厨师的重要工具，为提升菜肴到新的高度提供了一种简单而有效的手段。