liquidising

简明释义

英[ˈlɪkwɪdaɪzɪŋ]美[ˈlɪkwəˌdaɪzɪŋ]

v. 使液化（liquidise 的现在分词，等于 liquidize）

英英释义

单词用法

同义词

反义词

例句

1.Liquidising or juicing also increases carotenoid availability from carrots.

流体化或榨汁也增加了从胡萝卜类胡萝卜素的可用性。

2.Liquidising or juicing also increases carotenoid availability from carrots.

流体化或榨汁也增加了从胡萝卜类胡萝卜素的可用性。

3.I am liquidising 液化 the vegetables to make a smooth soup.

我正在liquidising 液化蔬菜，以制作顺滑的汤。

4.The chef is liquidising 液化 the fruits for a refreshing smoothie.

厨师正在liquidising 液化水果，以制作清爽的冰沙。

5.For the sauce, you need to start by liquidising 液化 the tomatoes.

对于这个酱汁，你需要先liquidising 液化番茄。

6.She is liquidising 液化 the beans to create a creamy dip.

她正在liquidising 液化豆子，以制作奶油蘸酱。

7.The recipe calls for liquidising 液化 the ingredients until smooth.

这个食谱要求将成分liquidising 液化至光滑。

作文

In the culinary world, the term liquidising refers to the process of transforming solid ingredients into a liquid state, typically using a blender or food processor. This technique is essential in creating smooth soups, sauces, and smoothies, allowing chefs and home cooks to achieve a desirable texture and flavor. The art of liquidising not only enhances the presentation of dishes but also helps in blending flavors seamlessly. For instance, when preparing a creamy tomato soup, one would first cook the tomatoes and other ingredients before liquidising them to create a velvety consistency. The benefits of liquidising ingredients extend beyond aesthetics. When vegetables are liquidised, their nutrients become more accessible, making it easier for our bodies to absorb vitamins and minerals. This is particularly important for individuals who may struggle to consume whole vegetables due to dietary restrictions or personal preferences. Smoothies, which often involve liquidising fruits and vegetables, have gained popularity as a convenient way to incorporate healthy ingredients into one's diet. Moreover, liquidising can also be applied in various food preservation techniques. For example, pureeing fruits can create delicious preserves or sauces that can be stored for later use. This method not only prolongs the shelf life of food but also captures the essence of seasonal produce, allowing us to enjoy flavors year-round. In addition to its culinary applications, liquidising plays a role in the beverage industry. Many drinks, such as smoothies or protein shakes, rely on this technique to achieve a uniform consistency that enhances the drinking experience. The process of liquidising ensures that all ingredients are evenly distributed, preventing any unpleasant clumps from forming. On a more scientific note, liquidising can also refer to the physical process of turning solid materials into liquids through various means, such as heat or mechanical force. This concept is widely utilized in industries ranging from food production to pharmaceuticals, where precise control over the texture and viscosity of products is crucial. In conclusion, the practice of liquidising is a fundamental technique in both cooking and food preparation. It allows for the creation of diverse textures and flavors while enhancing the nutritional value of meals. Whether you are making a simple fruit smoothie or a complex sauce, understanding the importance of liquidising can elevate your culinary skills and provide healthier options for your diet. Embracing this technique not only broadens your cooking repertoire but also encourages creativity in the kitchen, leading to delicious and nutritious outcomes.

在烹饪世界中，术语liquidising指的是将固体成分转变为液态的过程，通常使用搅拌机或食品加工机。这一技术在制作光滑的汤、酱汁和奶昔时至关重要，使厨师和家庭厨师能够实现理想的质地和风味。liquidising的艺术不仅提升了菜肴的呈现效果，还帮助无缝地混合风味。例如，在准备奶油番茄汤时，人们通常会先煮熟番茄和其他成分，然后再进行liquidising，以创造出丝滑的质感。 liquidising成分的好处超越了美学。当蔬菜被liquidised时，其营养成分变得更易于吸收，使我们的身体更容易获取维生素和矿物质。这一点对于那些由于饮食限制或个人喜好而难以摄入完整蔬菜的人尤其重要。奶昔，通常涉及将水果和蔬菜liquidising，已成为一种方便的方式，将健康成分融入饮食中。 此外，liquidising也可以应用于各种食品保存技术。例如，将水果制成泥可以创造出美味的果酱或酱汁，这些可以储存以备后用。这种方法不仅延长了食品的保质期，而且捕捉了季节性农产品的精髓，让我们全年享受这些风味。 除了其烹饪应用外，liquidising在饮料行业中也扮演着重要角色。许多饮品，如奶昔或蛋白质奶昔，依赖这一技术来实现均匀的稠度，从而增强饮用体验。liquidising的过程确保所有成分均匀分布，防止形成任何不愉快的块状物。 从更科学的角度来看，liquidising也可以指通过各种手段（如热量或机械力）将固体材料转变为液体的物理过程。这一概念在从食品生产到制药等各个行业广泛应用，其中对产品的质地和粘度的精确控制至关重要。 总之，liquidising的实践是烹饪和食品准备中的基本技术。它允许创造多样的质地和风味，同时增强餐点的营养价值。无论你是在制作简单的水果奶昔还是复杂的酱汁，理解liquidising的重要性都能提升你的烹饪技巧，并为你的饮食提供更健康的选择。接受这一技术不仅拓宽了你的烹饪知识，还鼓励在厨房中的创造力，最终导致美味和营养丰富的结果。