blanching

简明释义

英[ˈblæn.tʃɪŋ]美[ˈblæn.tʃɪŋ]

n. 漂白；热烫；黄化现象

v. 漂白；变苍白（blanch 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Blanching is an effective pretreatment method on drying the vegetable.

对于荷兰豆嫩荚的干制过程，烫漂是一种行之有效的预处理方法。

2.This approach applies to commercial sterilization, although the conditions are more complex than the applications to pasteurization and blanching.

桶装啤酒，即所谓的“散装啤酒”，一般在冷藏条件下储存，不需进行巴氏灭菌。

3.In order to weeding out nitrite in Chinese toon, choose water blanching and accretion with ascorbic acid, lemon acid and tea multi-hydroxybenzene.

对香椿亚硝酸盐的除去方法进行了讨论，选择香椿漂烫和添加抗坏血酸、柠檬酸、茶多酚可以有效去除亚硝酸盐的含量。

4.The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied.

选用两种杏，就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。

5.After cleaning and sorting the first processing step is blanching.

在清理和分类之后，第一个加工步骤是漂白。

6.Because oil noodles contain low levels of alkali, add a little white vinegar to boiling water when blanching to reduce their alkali flavor.

因油面含有少量的碱，汆烫时加入少许白醋，可降低碱味。

7.Conventional blanching and dehydration requires use of steam and forced hot air.

常规的烫漂和脱水需要应用蒸汽和加压热空气。

8.Before freezing vegetables, blanching them helps preserve their color and texture.

在冷冻蔬菜之前，焯水可以帮助保持它们的颜色和质地。

9.The chef recommended blanching the asparagus to enhance its bright green color.

厨师建议先对芦笋进行焯水，以增强其鲜艳的绿色。

10.After blanching, the tomatoes were easier to peel for the sauce.

经过焯水后，番茄更容易剥皮，用于做酱。

11.She learned that blanching almonds makes it simpler to remove their skins.

她了解到，焯水杏仁可以更简单地去掉外皮。

12.The recipe called for blanching the green beans before sautéing them.

这个食谱要求在翻炒青豆之前先进行焯水。

作文

Blanching is a cooking technique that involves briefly immersing food in boiling water, followed by rapid cooling in ice water. This method is commonly used for vegetables, fruits, and even nuts to enhance their color, texture, and flavor. The process of blanching (焯水) not only helps to preserve the vibrant colors of the vegetables but also aids in removing any dirt or bacteria present on their surfaces. Furthermore, blanching (焯水) can deactivate enzymes that may cause spoilage, thus extending the shelf life of the produce. In culinary practices, blanching (焯水) is often the first step before freezing vegetables. For instance, when preparing green beans for freezing, cooks typically blanch (焯水) them for a couple of minutes before plunging them into ice water. This quick cooking process helps to lock in the beans' bright green color and crisp texture, making them more appealing when cooked later. Additionally, blanching (焯水) reduces the cooking time required when the beans are eventually prepared, allowing for a quicker meal preparation. Another important aspect of blanching (焯水) is its role in peeling fruits and vegetables. For example, tomatoes and peaches can be difficult to peel due to their thin skins. By blanching (焯水) these fruits in boiling water for a short period, the skin loosens, making it easy to remove. This technique is especially useful for recipes that require peeled tomatoes or peaches, such as sauces or desserts. Moreover, blanching (焯水) can enhance the flavors of certain dishes. When preparing a stir-fry, for instance, chefs often blanch (焯水) vegetables like broccoli or asparagus to soften them slightly before adding them to the hot wok. This technique ensures that the vegetables maintain their bright colors while also achieving the desired tenderness without becoming mushy. It is essential to note that the timing of blanching (焯水) is crucial. Overcooking can lead to loss of nutrients and undesirable textures. Typically, vegetables should be blanched (焯水) for one to five minutes, depending on their type and size. After blanching (焯水), immediate cooling in ice water is necessary to stop the cooking process and preserve the food's quality. In conclusion, blanching (焯水) is a versatile and valuable cooking technique that serves multiple purposes in food preparation. Whether it is for preserving color, enhancing flavors, or facilitating peeling, blanching (焯水) plays an integral role in many culinary applications. By mastering this technique, home cooks can elevate their dishes and ensure that their ingredients are fresh, vibrant, and delicious.

焯水是一种烹饪技巧，涉及将食物短暂浸入沸水中，然后迅速冷却在冰水中。这种方法通常用于蔬菜、水果甚至坚果，以增强它们的颜色、质地和风味。焯水不仅有助于保持蔬菜的鲜艳颜色，还能去除表面可能存在的污垢或细菌。此外，焯水可以使可能导致变质的酶失活，从而延长产品的保质期。 在烹饪实践中，焯水通常是冷冻蔬菜之前的第一步。例如，在准备冷冻青豆时，厨师通常会将它们焯水几分钟，然后将其放入冰水中。这一快速烹饪过程有助于锁住青豆鲜亮的绿色和脆嫩的质地，使它们在后续烹饪时更加诱人。此外，焯水还可以减少后来烹饪青豆所需的时间，从而加快餐点的准备速度。 另一个重要的方面是，焯水在剥皮水果和蔬菜中的作用。例如，西红柿和桃子由于其薄皮而难以剥皮。通过将这些水果焯水一段时间，皮肤会松动，从而便于去除。这种技术对于需要去皮西红柿或桃子的食谱尤其有用，比如酱汁或甜点。 此外，焯水可以增强某些菜肴的风味。例如，在准备炒菜时，厨师通常会先将西兰花或芦笋焯水，以使它们在加入热锅之前稍微软化。这种技术确保蔬菜保持鲜亮的颜色，同时也达到所需的嫩度，而不会变得糊状。 需要注意的是，焯水的时间至关重要。过度烹饪可能导致营养流失和不理想的质地。通常，蔬菜应焯水一到五分钟，具体取决于其类型和大小。在焯水后，立即放入冰水中冷却是必要的，以停止烹饪过程并保持食物的质量。 总之，焯水是一种多功能且宝贵的烹饪技巧，在食物准备中发挥着多重作用。无论是为了保持颜色、增强风味，还是方便去皮，焯水在许多烹饪应用中都扮演着重要角色。通过掌握这一技巧，家庭厨师可以提升他们的菜肴，确保他们的食材新鲜、鲜艳、美味。