tenderizing
v.
把（肉）捶得很软，把（肉）嫩化( tenderize的现在分词 )；
英英释义
tenderize[ 'tendəraiz ]
v.make tender or more tender as by marinating, pounding, or applying a tenderizer
"tenderize meat"
同义词：tendertenderise
权威例句
ULTRA-SONIC MEAT TENDERIZING APPARATUSTenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective Tissue
COMPACT APPARATUS FOR MARINATING AND TENDERIZING MEAT
Tenderizing spent fowl meat with calcium chloride. 1. Effects of delivery method and tumbling.
Effect of blade size for mechanically tenderizing beef rounds.
DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES
Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strength.
Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem
PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT-HEN MUSCLES
Low voltage electrical stimulations of beef carcasses: distribution of tenderizing effect in the carcass and relation to changes in ...
1. The invention provides a mutton tenderizing agent.
本发明提供了一种羊肉嫩化剂。
youdao
2. In order to meet the tenderizing requirements for different varieties and parts of the beef, an electrical stimulation instrument was designed in this paper.
为了适合不同品种和部位的牛肉嫩化要求，该文研发了一种牛肉电刺激嫩化仪。
youdao
3. The tenderizing effects of sodium acid pyrophosphate(SAPP), tetrasodium pyrophosphate(TSPP)and sodium tripolyphosphate(STPP)on beef semitendinos muscle were studied.
研究了酸性焦磷酸盐（SAPP）、焦磷酸盐（TSPP）、三聚磷酸盐（STPP）对牛肉半腱肌的嫩化作用。
youdao
4. The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
试验结果表明：电刺激仪各项刺激参数输出精确度高，能有效降低牛肉的剪切力值，为牛肉嫩化加工提供了技术支持。
youdao
5. The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
youdao
6. The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
youdao
tenderizing
