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

• 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
• Studies on the Macerating Enzyme Applied to the Process of Fruits and Vegetables
  果蔬加工用软化酶的研究
• The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.
  结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。
• Applications of Macerating Enzyme in Processing of Fruits and Vegetables
  粥化酶在果蔬加工中的应用
• The effect of macerating time, particle size and steam velocity on the extn. yields are also studied.
  浸泡时间、颗粒大小以及蒸气速度对于萃取产率的影响也被研究。
• The Macerating Enzyme for Processing of Fruit and Vegetable
  新型果蔬加工用酶&粥化酶
• 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
• 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。
• Days was better for macerating pigment and phenols.
  在浸渍时间为7d时有利于对葡萄酒的色素和酚类物质的浸提。
• 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。