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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Tenderizing ： ウィキペディア英語版 Tenderizing In cooking, tenderizing is breaking down collagens in meat to make it more palatable. There are a number of ways to tenderize meat: *Mechanical tenderization, such as pounding, piercing,〔 or even explosives. *The tenderization that occurs through cooking, such as braising. *Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.〔 * *Examples of enzymes used for tenderizing: papain from papaya,〔 bromelain from pineapple and actinidin from kiwifruit. *Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.〔 *Brining the meat in a salt solution (brine).〔 *Dry aging of meat at .〔 ==See also== * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tenderizing」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.