salting

简明释义

英[ˈsɔːltɪŋ]美[ˈsɔːltɪŋ]

n. （常用作复数）盐碱滩

v. 给……加盐（salt 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Early cultures used techniques such as smoking and salting to preserve surplus.

在早期文化中，人们使用烟薰、腌制等工艺来保存吃不完的鱼和肉。

2.They defined processed meat as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives.

他们将加工肉制备界定为经过熏制、腌制和用化学添加剂处理过的肉制品。

3.With that, there will be no more over salting of foods and the food will come out perfect each time we prepare it.

这一点，就不会有以上腌制的食品和食品就会出来，我们每一次完美的准备。

4.The technological parameters for extracting pectin from Chinese gooseberry pomace by salting-out method was studied.

以猕猴桃皮渣为原料，研究盐析法提取猕猴桃皮渣中的果胶的工艺条件。

5.Fetal lymphocyte inhibitory factors (FLIF) are prepared by means of the successive two-step salting-out procedure using ammonium sulphate.

本文用二步分段盐析法，制备了胎儿淋巴细胞抑制因子(FLIF)。

6.We will also describe the smoking process.Another method of preparing fish is called dry salting.

我们也将描述熏制法的过程。干盐腌制法是另一个制备保存鱼的方法。

7.The stability of the salting out solution of the protein pigments was also researched.

同时，对蛋白质色素盐析液的稳定性也进行了初步的研究。

8.The process of salting 加盐 meat helps preserve it for a longer time.

给肉类进行salting加盐的过程有助于延长其保存时间。

9.In programming, salting 加盐 passwords adds an extra layer of security.

在编程中，salting加盐密码增加了额外的安全层。

10.The chef recommended salting 加盐 the pasta water to enhance the flavor.

厨师建议在煮意大利面的水中salting加盐以增强风味。

11.For better results, try salting 加盐 your vegetables before cooking them.

为了更好的效果，尝试在烹饪之前给蔬菜salting加盐。

12.The technique of salting 加盐 fish is an ancient method of preservation.

给鱼类进行salting加盐的技术是一种古老的保存方法。

作文

In the culinary world, the process of salting (腌制) is a fundamental technique that has been used for centuries. It involves the application of salt to food in order to enhance its flavor and preserve it for longer periods. Salting (腌制) is not just about adding salt; it is an art that requires knowledge of the right amount and timing. Different foods react differently to salt, and understanding these nuances can elevate a dish from ordinary to extraordinary. The history of salting (腌制) dates back to ancient civilizations, where it was crucial for food preservation. Without refrigeration, people needed methods to keep their food from spoiling. Salt was abundant and effective in drawing moisture out of food, thus creating an environment that was inhospitable to bacteria. This practice allowed cultures to store meats and fish for long journeys or during harsh winters. Today, salting (腌制) is still widely practiced, but it has evolved into a sophisticated culinary technique. Chefs today use salting (腌制) not only for preservation but also for flavor enhancement. For instance, when preparing vegetables, a sprinkle of salt can draw out their natural juices, intensifying their taste. Similarly, meats benefit from salting (腌制) as it helps to break down proteins, resulting in a more tender and flavorful dish. There are various methods of salting (腌制), including dry salting and wet brining. Dry salting involves rubbing salt directly onto the surface of the food, while wet brining consists of soaking the food in a saltwater solution. Each method has its unique advantages, and the choice often depends on the type of food being prepared. For example, salting (腌制) a turkey before roasting can result in a juicy and flavorful bird, while pickling cucumbers requires a brine to achieve that perfect crunch and tang. Moreover, salting (腌制) is not limited to meats and vegetables. It is also used in the preparation of cheeses and even some desserts. The balance of salt in sweet dishes can enhance the overall flavor profile, making them more complex and enjoyable. Thus, salting (腌制) transcends its basic function and becomes an essential component of flavor development in various cuisines. Culturally, salting (腌制) holds significance in many traditions. In some regions, families have their own recipes passed down through generations, showcasing the importance of this technique in preserving cultural heritage. Festivals and celebrations often feature dishes that have been prepared using traditional salting (腌制) methods, highlighting the communal aspect of food preparation and sharing. In conclusion, salting (腌制) is a versatile and vital technique in the culinary arts. Its historical roots and modern applications demonstrate its importance in both preserving food and enhancing flavors. As we continue to explore and appreciate the intricacies of cooking, understanding the role of salting (腌制) will undoubtedly enrich our culinary experiences.

在烹饪世界中，salting（腌制）是一个基本的技术，已经使用了几个世纪。它涉及将盐应用于食物，以增强其风味并延长其保存时间。salting（腌制）不仅仅是添加盐；这是一门需要对正确的量和时机有了解的艺术。不同的食物对盐的反应不同，理解这些细微差别可以将一道菜提升到普通与非凡之间。 salting（腌制）的历史可以追溯到古代文明，那时它对食物保存至关重要。没有冰箱，人们需要方法来防止食物腐败。盐是丰富而有效的，可以将食物中的水分抽出，从而创造一个不利于细菌生存的环境。这种做法使各个文化能够在漫长的旅程或严酷的冬季储存肉类和鱼类。 如今，salting（腌制）仍然被广泛使用，但它已演变为一种复杂的烹饪技术。今天的厨师不仅使用salting（腌制）来保存食物，还用它来增强风味。例如，在准备蔬菜时，撒上一点盐可以提取它们的天然汁液，从而增强它们的味道。同样，肉类也从salting（腌制）中受益，因为它有助于分解蛋白质，使菜肴更加嫩滑和美味。 有多种salting（腌制）的方法，包括干腌和湿腌。干腌是将盐直接擦在食物表面，而湿腌则是将食物浸泡在盐水溶液中。每种方法都有其独特的优点，选择通常取决于所准备的食物类型。例如，salting（腌制）火鸡在烤之前可以使其更加多汁和美味，而腌制黄瓜则需要腌制液来达到完美的脆感和酸味。 此外，salting（腌制）并不仅限于肉类和蔬菜。它还用于奶酪的制作，甚至一些甜点中。甜品中盐的平衡可以增强整体风味，使其更加复杂和令人愉悦。因此，salting（腌制）超越了基本功能，成为各种美食中风味发展的重要组成部分。 在文化上，salting（腌制）在许多传统中具有重要意义。在某些地区，家庭拥有代代相传的独特食谱，展示了这一技术在保护文化遗产方面的重要性。节日和庆典常常以采用传统salting（腌制）方法制作的菜肴为特色，突显了食品准备和分享的共同性。 总之，salting（腌制）是烹饪艺术中一种多功能且重要的技术。它的历史根源和现代应用展示了它在保存食物和增强风味方面的重要性。随着我们继续探索和欣赏烹饪的复杂性，理解salting（腌制）的作用无疑会丰富我们的烹饪体验。