saltiness

简明释义

英[ˈsɔːltinəs;ˈsɒltinəs]美[ˈsɔːltinəs]

n. 咸性；尖酸；碱度

英英释义

单词用法

同义词

反义词

例句

1.You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again?

你们是世上的盐，盐若失了味，怎能叫他再咸呢？

2.Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more.

因为快餐食品的主要味道就是咸味，而且咸度越高，味道越好，所以口味超重的人更喜欢快餐。

3.Oooh la la. This recipe calls for a type of small fish (anchovy, smelt, etc.), rice, sour plum, and peas. The sour plum complements the saltiness of the fish.

哎呀呀！菜谱需要一种小鱼(像是凤尾鱼、香鱼等)、米饭、酸李子和豌豆。酸李子与鱼的咸味相得益彰。

4.She could taste the saltiness of her tears.

她尝到了她眼泪的咸味。

5.The results showed that people can detect lower concentrations of saltiness and sweetness when they're hungry than when they're satiated.

结果显示，人们在饥饿的时候尝出来的咸和甜的浓度要比在吃饱之后感受到的要低。

6.He later proceeded to use a charged fork to eat pieces of Fried chicken, and found that the saltiness considerably increased as the electricity was dialed up.

之后，他开始用通电餐叉吃炸鸡块，他发现当电流接通时，食物明显变咸。

7.What happens when all the salt in the sea losses it's saltiness?

当大海里面的盐丧失了它的碱度会怎么样？

8.The saltiness of their language was inappropriate.

他们语言的尖锐泼辣是不恰当的。

9.The chef adjusted the recipe to balance the saltiness 咸味 of the dish.

厨师调整了食谱，以平衡菜肴的saltiness 咸味。

10.Too much saltiness 咸味 can overpower the other flavors in a meal.

过多的saltiness 咸味会掩盖餐点中的其他风味。

11.She enjoys the saltiness 咸味 of sea water while swimming at the beach.

她在海滩游泳时喜欢海水的saltiness 咸味。

12.The saltiness 咸味 of the pretzels was just right for her taste.

这些椒盐卷饼的saltiness 咸味正好符合她的口味。

13.You can reduce the saltiness 咸味 of soup by adding more water.

你可以通过加入更多的水来减少汤的saltiness 咸味。

作文

The concept of saltiness has a profound impact on our culinary experiences and how we perceive flavors. When we think about food, one of the first sensations that come to mind is taste, and among the five basic tastes—sweet, sour, bitter, umami, and salty—saltiness plays a crucial role. It is fascinating to explore how saltiness not only enhances the flavor of food but also affects our overall enjoyment and satisfaction with what we eat. Salt, the primary source of saltiness, has been used in cooking for thousands of years. It is one of the oldest seasonings known to humanity, and its ability to preserve food has made it invaluable throughout history. The process of salting food can change its texture and flavor profile significantly. For instance, when we salt vegetables, we draw out moisture, which intensifies their natural flavors while adding a savory depth that makes them more appealing. This transformation highlights the importance of saltiness in enhancing the overall taste experience. Moreover, saltiness does not exist in isolation; it interacts with other tastes to create a balanced flavor profile. Consider the classic combination of sweet and salty, such as chocolate-covered pretzels or caramel drizzled over popcorn. The saltiness of the salt enhances the sweetness of the chocolate or caramel, creating a delightful contrast that tantalizes the taste buds. This interplay between different flavors is a testament to how saltiness can elevate dishes and make them more complex and enjoyable. In addition to its culinary applications, saltiness also has physiological effects on our bodies. Sodium, a key component of salt, is essential for various bodily functions, including maintaining fluid balance, transmitting nerve impulses, and supporting muscle function. However, excessive consumption of saltiness can lead to health issues such as high blood pressure and heart disease. Therefore, understanding the role of saltiness in our diet is crucial for maintaining health while still enjoying flavorful foods. Culturally, saltiness holds significance in many societies. Different cuisines have unique ways of incorporating saltiness into their dishes. For example, Mediterranean diets often emphasize the use of sea salt, while Asian cuisines frequently utilize soy sauce, which adds both saltiness and umami to dishes. These cultural distinctions highlight how saltiness is not just a flavor but also a reflection of regional tastes and cooking traditions. In conclusion, saltiness is an essential aspect of our culinary landscape, influencing how we prepare, consume, and enjoy food. Its ability to enhance flavors, interact with other tastes, and provide nutritional benefits underscores its importance in our diets. As we continue to explore the world of flavors, recognizing the significance of saltiness can lead to a deeper appreciation of the meals we share and the cultures they represent. Ultimately, mastering the art of balancing saltiness with other flavors can transform ordinary dishes into extraordinary culinary experiences.

“咸味”这个概念对我们的烹饪体验和我们感知味道的方式有着深远的影响。当我们想到食物时，第一个浮现在脑海中的感觉之一就是味道，在五种基本味道中——甜、酸、苦、鲜和咸——“咸味”扮演着至关重要的角色。探索“咸味”不仅增强了食物的风味，而且影响了我们对所吃食物的整体享受和满意度，这一点令人着迷。 盐是“咸味”的主要来源，几千年来一直被用于烹饪。它是人类已知的最古老的调味品之一，其保存食物的能力使其在历史上变得不可或缺。给食物加盐的过程可以显著改变其质地和风味特征。例如，当我们给蔬菜加盐时，我们会抽出水分，从而增强其自然风味，同时增加一种美味的深度，使其更具吸引力。这种转变突显了“咸味”在增强整体味道体验中的重要性。 此外，“咸味”并不是孤立存在的；它与其他味道相互作用，创造出平衡的风味特征。考虑经典的甜与咸的组合，比如巧克力覆盖的椒盐卷饼或焦糖淋在爆米花上。“咸味”的盐增强了巧克力或焦糖的甜味，创造出一种令人愉悦的对比，刺激味蕾。这种不同风味之间的互动证明了“咸味”如何提升菜肴，使其更加复杂和美味。 除了其烹饪应用外，“咸味”还对我们身体有生理影响。钠是盐的关键成分，对维持液体平衡、传递神经冲动和支持肌肉功能等多种身体功能至关重要。然而，过量摄入“咸味”可能导致高血压和心脏病等健康问题。因此，了解“咸味”在饮食中的作用对保持健康同时享受美味食物至关重要。 在文化上，“咸味”在许多社会中具有重要意义。不同的美食有独特的方式将“咸味”融入其菜肴中。例如，地中海饮食通常强调使用海盐，而亚洲美食则常常利用酱油，后者为菜肴增添了“咸味”和鲜味。这些文化差异突显了“咸味”不仅是一种风味，还是地区口味和烹饪传统的反映。 总之，“咸味”是我们烹饪领域的重要方面，影响着我们准备、消费和享受食物的方式。它增强风味、与其他味道相互作用以及提供营养益处的能力凸显了其在饮食中的重要性。随着我们继续探索风味的世界，认识到“咸味”的重要性可以让我们更深刻地欣赏我们分享的餐点及其代表的文化。最终，掌握“咸味”与其他风味之间的平衡艺术可以将普通菜肴转变为非凡的烹饪体验。