macerating

英 [ˈmæsəreɪtɪŋ]

美 [ˈmæsəreɪtɪŋ]

v.  把(食物等)浸软; 被浸软
macerate的现在分词

化学

柯林斯词典

• V-ERG 浸泡;浸渍;(使)浸透;(使)浸软
  If youmaceratefood, or if itmacerates, you soak it in a liquid for a period of time so that it absorbs the liquid.
  1. I like to macerate the food in liqueur for a few minutes before serving...
     我喜欢先把这种食物在利口酒里浸泡几分钟再端上桌。
  2. Cognac is also used to macerate and flavour ingredients and casseroles...
     干邑白兰地也用于浸渍食材，给砂锅炖菜提味。
  3. Seal tightly then leave for four to five days to macerate.
     密封之后再浸泡4至5天。

双语例句

• The characters of macerating enzymes and its applications in the processing of vegetables and fruits were studied, and the applicable effects were compared between macerating enzymes and other enzymes which used in fruits and vegetables processing.
  研究了粥化酶的粗酶特性及其在果蔬加工中的应用，并比较了粥化酶与其它果蔬加工用酶在苹果加工中的应用效果。
• The Screening of Aspergillus A-19 Producing Plant Cell Macerating Enzymes
  植物细胞离析酶生产菌AspergillusA-19的筛选
• The variation of lactobacillus flora during corn maceration was studied with MRS lactobacillus culture medium and the improved MRS culture medium, and the relation between the bacterium fermentation and composition of the macerating fluid was investigated.
  以MRS乳酸培养基和修改的MRS培养基研究了玉米浸渍过程中乳酸菌区系的变化，并探讨了玉米浸渍过程中乳酸发酵与玉米浸渍液成分的关系。
• The results showed that the addition of macerating enzymes was better than the blank samples for the yields of juice, and they do the same with the clarification.
  结果表明添加复合酶可以提高果蔬的出汁率，对果蔬汁的澄清度提高效果较好。
• New Technology of Inorganic Particle Macerating Cellulose Fibre Fabric
  无机粒子与纤维素纤维织物复合的新工艺
• The Macerating Enzyme for Processing of Fruit and Vegetable
  新型果蔬加工用酶&粥化酶
• Then, these four elements were determinated by flowing injecting ( without pump) 100ul the macerating solution into AAS.
  然后，用无泵流动注射法，取酸浸提液各100μl，进行原子吸收测定。
• Optimal Macerating Enzyme Fermentation Condition by Aspergillus niger and the Condensed Enzyme Liquid Preparation
  黑曲霉产粥化酶的发酵条件优化和浓缩酶液的制备
• Applications of Macerating Enzyme in Processing of Fruits and Vegetables
  粥化酶在果蔬加工中的应用
• This paper summarizes the status of fruit and vegetable processing in our country. According to some deficiencies in using pectinase only, a new kind of enzyme, macerating enzyme, used to process fruit and vegetable is putting forward.
  综述了我国果蔬加工的现状，根据目前加工过程中单一使用果胶酶还存在不足的情况，提出了一种新型的果蔬加工用酶&粥化酶。