File:Chicken_marination.jpg · Wikimedia Commons · See Wikimedia Commons
Also known as marination
thumb|275x275px|Raw chicken marinating Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat; the process may last seconds or days.
Wikidata facts
- Subclass of
- maceration
- Image
- Korean BBQ-marination-01 (cropped).jpg
- Said to be same as
- marinade
Show 1 more fact
- Commons category
- Marinated food
Sources (2)
via Wikidata · CC0
Article · 中文
醃泡（英语：Marination）是在烹调前把用拌有佐料的醃汁浸泡肉类。 醃泡的西班牙语為 marination ，这个词的来源于鹽水（brine，或者aqua marina，marine或者marina是“海水”的意思）。 醃泡通常用于给肉增添口味或者使肉质变嫩，因为醃汁中的酸和蛋白酶会分解肉类中的蛋白質。一般会醃制几十分钟或者几天。 酸性醃汁可用醋、葡萄酒或者柠檬汁调配。酶性腌汁可用菠蘿、番木瓜和奇异果调配。 醃汁中通常还会加入油、鹽、香料、蔥、薑、蒜等，根据所需的口味而定。如印度料理的醃汁中会加入印度的香料，中国菜的醃汁常会使用酱油。
Abstract from DBpedia / Wikipedia · CC BY-SA