sausage
音標發(fā)音
- 英式音標 [?s?s.?d?]
- 美式音標 [?sɑ?.s?d?]
- 國際音標 ['s?sid?, 's?:-]
- 英式發(fā)音
- 美式發(fā)音
基本解釋
- n. 香腸；臘腸；裝香腸的碎肉
詞源解說
- 15世紀中期進入英語，直接源自古法語的saussiche；最初源自拉丁語的salsus，意為加鹽的。
詞根記憶
- sa(音似：啥) + us(我們) + age(年代)→我們這個年代吃啥？→香腸
詞組短語
- garlic 〔pork〕 sausage 蒜味〔豬肉〕香腸
- liver sausage 肝腸;肝肉香腸;肝香腸;肝泥香腸
- sausage meat 灌香腸用的肉
- a piece of sausage 一節(jié)香腸
- cold sausage 冷茶腸〔西菜名
- sausage sandwich 臘腸三明治;香腸
- bologna sausage 大紅腸;年夜紅腸;波洛尼亞香腸;詳細翻譯
- sausage roll 香腸肉卷;香腸卷;肉腸卷;翻譯
用作名詞 (n.)
名詞+～
～+名詞
介詞+～
短語
英英字典
- a thin, tube-like case containing meat that has been cut into very small pieces and mixed with spices
- A sausage consists of minced meat, usually pork, mixed with other ingredients and is contained in a tube made of skin or a similar material.
劍橋英英字典
柯林斯英英字典
專業(yè)釋義
- 香腸
Results from the mixture experiment showed that the optimal quality proportion of emulsified sausage was 0.25∶0.25∶0.4∶0.1(chicken breast∶pork cut trimmings∶chicken skin∶(3∶7 meat)),and the maximum sensory score of emulsified sausage was 8.65.
由混料試驗可知,當雞胸肉、豬碎肉、雞皮與3∶7肉質(zhì)量之比為0.25∶0.25∶0.4∶0.1時,低溫乳化香腸的感官總分最高為8.65。 - 臘腸
CM extract had limit effects on inhibition of AV in Cantonese style sausage.
脂肪酶抑制劑水皂角提取物可應(yīng)用于廣式臘腸中,但是脂肪水解抑制效果有限。醫(yī)藥科學(xué)
- 結(jié)腸
Objective: to discuss the clinical effect of Recover the Sore Soup retention sausage on liver strongly fragrant spleen weakness ulcerous colitis and explore the mechanism of it.
目的:觀察愈瘍湯保留灌腸治療肝郁脾虛型潰瘍性結(jié)腸炎的臨床療效并探討其作用機理。食品科學(xué)技術(shù)
- 臘腸
Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.
所以，廣式臘腸在烘烤過程中脂肪不斷氧化水解，且氧化程度逐漸加深，酯類化合物不斷增加。 - 香腸
- 香腸
Results showed that addition of 0.2% of freeze-dried "Shan 3" improved the unpleasant mutton-odour of mutton sausage.
把0.2％的冷凍“柵3”甘薯葉粉添加到羊肉香腸中可明顯地改善羊肉香腸的膻味。