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pellicle    
n. 薄皮,薄膜

薄皮,薄膜

pellicle
n 1: thin protective membrane in some protozoa

Pellicle \Pel"li*cle\, n. [L. pellicula, dim. of pellis skin:
cf. F. pellicule.]
1. A thin skin or film.
[1913 Webster]

2. (Chem.) A thin film formed on the surface of an
evaporating solution.
[1913 Webster]


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  • Pellicle - It eludes me! - It eludes me! | Smoking Meat Forums
    I did a test for you this morning which in my opinion solved your pellicle problem The brine that you used for your initial cure tested to be 52% salinity @ 60 ° The recommended salinity for brining fish is between 70% and 80% salinity @ 60 ° Conclusion : Your brine was too weak to form a good pellicle
  • I think I have pellicle in my bottle cider what can I do
    I made a 25l batch of cider from fresh apples earlier this year that had a larger headspace in the fermentation bucket than I would have liked Once the primary fermentation had slowed I checked discovered a thin white layer on the surface which I was told was pellicle I checked through the
  • Is this a pellicle? - Homebrew Talk
    The pellicle is only a visual manifestation of an infection, a barrier, a way for the infecting microorganism to keep "intruders" out by putting a skin on top of the beer Although some can look very gnarly, pellicles are harmless, they're a "web" of carbohydrates
  • Who frig drys cured pork belly prior to smoking?
    Pellicle formation Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle The pellicle plays a key role in producing excellent smoked items It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color
  • When is a Pellicle needed? - Smoking Meat Forums
    Search pellicle and you get fish smoking or beer sites Beer pellicle! Really? Never left one out that long, myself I did find one post by Bearcarver here What I don't understand is why, only on cured meats? If pellicle is a good thing on cured meats, wouldn't it be worthwhile to use on uncured meats, or not brined, also?
  • Post smoke pellicle - Smoking Meat Forums
    But most pellicle-growing aficionados are fish smokers who start with very salty meat They'll let stuff hang out at room temp to form the stickiest pellicle, counting on the salt to prevent spoilage and bacteria in the air from growing really nasty stuff Then they smoke I'd be very leary about trying to form pellicle on beef or pork (The
  • Pellicle did not form - Homebrew Talk
    A pellicle will only form if there is enough oxygen in your fermenter You can make a great sour beer and never see any sign of one Unless you have other reasons to think there might have been a problem with the packet of Roeselare, I would forget about it for 4-6 months and then taste a sample
  • Pellicle on bacon. . . . . - Smoking Meat Forums
    1 Do I rinse them first and then let them form a pellicle? 2 Should I smoke them with the skin on or off? What are the benefits of one way or the other? 3 Do I do anything else to them before smoking them? 4 When they are being smoked should I turn them over periodically? If so, how often? 5 Should sit them on a grate when smoking them? 6
  • To pellicle or not to pellicle? - Smoking Meat Forums
    When warm hot smoking no pellicle is needed but a dry surface is best As to cold smoking, the process is less about smoke flavor and more about drying and losing meat weight This process helps in preservation and it concentrates the cure and meat flavors With cold smoking a pellicle is best practice
  • pellicle | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
    Without a pellicle; the fish would be inedibly dry from enough smoking to produce a tasty finished product It is the pellicle which permits the transformation creating delectable smoked salmon Pellicle formation[edit] Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle





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